BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Nawaz MA, Tan M, Øiseth S, Buckow R. An Emerging Segment of Functional Legume-Based Beverages: A Review. Food Reviews International. [DOI: 10.1080/87559129.2020.1762641] [Cited by in Crossref: 12] [Cited by in F6Publishing: 3] [Article Influence: 6.0] [Reference Citation Analysis]
Number Citing Articles
1 Chaturvedi S, Chakraborty S. Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients. International Journal of Gastronomy and Food Science 2022. [DOI: 10.1016/j.ijgfs.2022.100506] [Reference Citation Analysis]
2 Tan M, Nawaz MA, Buckow R. Functional and food application of plant proteins – a review. Food Reviews International. [DOI: 10.1080/87559129.2021.1955918] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Nawaz MA, Buckow R, Jegasothy H, Stockmann R. Enzymatic hydrolysis improves the stability of UHT treated faba bean protein emulsions. Food and Bioproducts Processing 2022. [DOI: 10.1016/j.fbp.2022.01.008] [Reference Citation Analysis]
4 Vogelsang-O'Dwyer M, Sahin AW, Zannini E, Arendt EK. Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure. J Sci Food Agric 2021. [PMID: 33792053 DOI: 10.1002/jsfa.11230] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Grossmann L, Kinchla AJ, Nolden A, McClements DJ. Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives. Compr Rev Food Sci Food Saf 2021;20:2206-33. [PMID: 33547726 DOI: 10.1111/1541-4337.12718] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
6 Arbab Sakandar H, Chen Y, Peng C, Chen X, Imran M, Zhang H. Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review. Food Reviews International. [DOI: 10.1080/87559129.2021.1931300] [Cited by in Crossref: 3] [Article Influence: 3.0] [Reference Citation Analysis]
7 Gu J, Bk A, Wu H, Lu P, Nawaz MA, Barrow CJ, Dunshea FR, Suleria HAR. Impact of processing and storage on protein digestibility and bioavailability of legumes. Food Reviews International. [DOI: 10.1080/87559129.2022.2039690] [Reference Citation Analysis]
8 Chigwedere CM, Wanasundara JPD, Shand PJ. Sensory descriptors for pulses and pulse-derived ingredients: Toward a standardized lexicon and sensory wheel. Compr Rev Food Sci Food Saf 2022. [PMID: 35122393 DOI: 10.1111/1541-4337.12893] [Reference Citation Analysis]