BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Nartea A, Fanesi B, Falcone PM, Pacetti D, Frega NG, Lucci P. Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis). Antioxidants (Basel) 2021;10:196. [PMID: 33572861 DOI: 10.3390/antiox10020196] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Zhao Z, Chen J, Ci F, Pang H, Cheng N, Xing A. α-Carotene: a valuable carotenoid in biological and medical research. J Sci Food Agric 2022. [PMID: 35478460 DOI: 10.1002/jsfa.11966] [Reference Citation Analysis]
2 Orlando P, Nartea A, Silvestri S, Marcheggiani F, Cirilli I, Dludla PV, Fiorini R, Pacetti D, Loizzo MR, Lucci P, Tiano L. Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of Brassica oleracea L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement? Antioxidants 2022;11:209. [DOI: 10.3390/antiox11020209] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
3 Loizzo MR, Tundis R. Impact of Processing on Antioxidant Rich Foods. Antioxidants 2022;11:797. [DOI: 10.3390/antiox11050797] [Reference Citation Analysis]
4 Nartea A, Falcone PM, Torri L, Ghanbarzadeh B, Frega NG, Pacetti D. Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments. Foods 2021;10:1969. [PMID: 34574079 DOI: 10.3390/foods10091969] [Reference Citation Analysis]