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Cited by in F6Publishing
For: Huang J, Guo Y, Hou Q, Huang M, Zhou X. Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging. J Food Sci 2020;85:1231-9. [PMID: 32180226 DOI: 10.1111/1750-3841.15038] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Lei Y, Huang J, Cheng Y, Zhang Y, Huang T, Huang M. Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃. Food Research International 2022;155:111056. [DOI: 10.1016/j.foodres.2022.111056] [Reference Citation Analysis]
2 Ghorbani Z, Zamindar N, Baghersad S, Paidari S, Jafari SM, Khazdooz L. Evaluation of quality attributes of grated carrot packaged within polypropylene-clay nanocomposites. Food Measure 2021;15:3770-81. [DOI: 10.1007/s11694-021-00925-7] [Cited by in Crossref: 11] [Cited by in F6Publishing: 5] [Article Influence: 11.0] [Reference Citation Analysis]
3 Chang H, Wang Y, Xia Q, Pan D, He J, Zhang H, Cao J. Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process. Poult Sci 2021;100:377-87. [PMID: 33357703 DOI: 10.1016/j.psj.2020.09.059] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 2.5] [Reference Citation Analysis]
4 Xiao Q, Xu M, Xu B, Chen C, Deng J, Li P. Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage. Foods 2021;10:2610. [PMID: 34828890 DOI: 10.3390/foods10112610] [Reference Citation Analysis]
5 Chen X, Chen W, Lu X, Mao Y, Luo X, Liu G, Zhu L, Zhang Y. Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging. Food Res Int 2021;147:110491. [PMID: 34399487 DOI: 10.1016/j.foodres.2021.110491] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
6 Zhang Y, Ma X, Li X, Bi J, Zhang G, Hao H, Hou H. Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken. Journal of Food Safety. [DOI: 10.1111/jfs.12980] [Reference Citation Analysis]
7 Chen X, Zhao J, Zhu L, Luo X, Mao Y, Hopkins DL, Zhang Y, Dong P. Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat. Food Research International 2020;137:109645. [DOI: 10.1016/j.foodres.2020.109645] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 2.5] [Reference Citation Analysis]
8 Wang Q, Chen Q, Xu J, Sun F, Liu H, Kong B. Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs. Foods 2022;11:559. [DOI: 10.3390/foods11040559] [Reference Citation Analysis]
9 Al-hilphy AR, Al-asadi MH, Khalaf JH, Mousavi Khaneghah A, Faisal Manzoor M, Khan R. Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period. Journal of Food Quality 2022;2022:1-10. [DOI: 10.1155/2022/8876638] [Reference Citation Analysis]