BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Sabença C, Ribeiro M, Sousa T, Poeta P, Bagulho AS, Igrejas G. Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review. Foods 2021;10:1765. [PMID: 34441542 DOI: 10.3390/foods10081765] [Cited by in Crossref: 18] [Cited by in F6Publishing: 19] [Article Influence: 18.0] [Reference Citation Analysis]
Number Citing Articles
1 Przybylska A, Chrustek A, Sperkowska B, Koba M, Olszewska-słonina D. Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet. Molecules 2022;27:6165. [DOI: 10.3390/molecules27196165] [Reference Citation Analysis]
2 Moroșan E, Secareanu AA, Musuc AM, Mititelu M, Ioniță AC, Ozon EA, Raducan ID, Rusu AI, Dărăban AM, Karampelas O. Comparative Quality Assessment of Five Bread Wheat and Five Barley Cultivars Grown in Romania. Int J Environ Res Public Health 2022;19:11114. [PMID: 36078830 DOI: 10.3390/ijerph191711114] [Reference Citation Analysis]
3 Ribeiro M, Ferreira D, Siopa J, Rodríguez-Quijano M, Nunes FM. Natural Variation in the Content and Degree of Polymerization of Fructans in Wheat: Potential for Selection of Genotypes with Beneficial Health Composition. J Agric Food Chem 2022. [PMID: 36001448 DOI: 10.1021/acs.jafc.2c03686] [Reference Citation Analysis]
4 Verma AK, Mandal S, Serin Y, Ali MH, Tiwari A, Lionetti E, Catassi C. CRISPR/Cas9 as a promising genome-editing technology for generating low-immunogenic wheat variety: recent legislation and global implementation of genetically engineered crops. CABI Reviews 2022;2022. [DOI: 10.1079/cabireviews202217039] [Reference Citation Analysis]
5 Rehman MMU, Zhu Y, Abrar M, Khan W, Wang W, Iqbal A, Khan A, Chen Y, Rafiq M, Tufail MA, Ye J, Xiong Y. Moisture- and period-dependent interactive effects of plant growth-promoting rhizobacteria and AM fungus on water use and yield formation in dryland wheat. Plant Soil. [DOI: 10.1007/s11104-022-05641-9] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Laddomada B, Wang W. Multiple Approaches to Improve the Quality of Cereal-Based Foods. Foods 2022;11:1849. [DOI: 10.3390/foods11131849] [Reference Citation Analysis]
7 Yu T, Hu S, Min F, Li J, Shen Y, Yuan J, Gao J, Wu Y, Chen H. Wheat Amylase Trypsin Inhibitors Aggravate Intestinal Inflammation Associated with Celiac Disease Mediated by Gliadin in BALB/c Mice. Foods 2022;11:1559. [PMID: 35681310 DOI: 10.3390/foods11111559] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Zhang M, Jia R, Ma M, Yang T, Sun Q, Li M. Versatile wheat gluten: functional properties and application in the food-related industry. Crit Rev Food Sci Nutr 2022;:1-17. [PMID: 35608010 DOI: 10.1080/10408398.2022.2078785] [Reference Citation Analysis]
9 Jiao L, Su CW, Cao T, Zheng S, Walker WA, Shi HN. Maternal Influences and Intervention Strategies on the Development of Food Allergy in Offspring. Front Immunol 2022;13:817062. [PMID: 35281070 DOI: 10.3389/fimmu.2022.817062] [Reference Citation Analysis]
10 Krupa-Kozak U, Bączek N, Capriles VD, Łopusiewicz Ł. Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality. Molecules 2022;27:2690. [PMID: 35566041 DOI: 10.3390/molecules27092690] [Reference Citation Analysis]
11 Drabińska N. The Evaluation of Amino Acid Profiles in Gluten-Free Mini Sponge Cakes Fortified with Broccoli By-Product. Separations 2022;9:81. [DOI: 10.3390/separations9030081] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
12 Yang F, Zhang J, Liu Q, Liu H, Zhou Y, Yang W, Ma W. Improvement and Re-Evolution of Tetraploid Wheat for Global Environmental Challenge and Diversity Consumption Demand. IJMS 2022;23:2206. [DOI: 10.3390/ijms23042206] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
13 Magano N, du Rand G, de Kock H. Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials. Foods 2022;11:491. [DOI: 10.3390/foods11040491] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
14 Ghasemzadeh N, Iranbakhsh A, Oraghi-Ardebili Z, Saadatmand S, Jahanbakhsh-Godehkahriz S. Cold plasma can alleviate cadmium stress by optimizing growth and yield of wheat (Triticum aestivum L.) through changes in physio-biochemical properties and fatty acid profile. Environ Sci Pollut Res Int 2022;29:35897-907. [PMID: 35064506 DOI: 10.1007/s11356-022-18630-3] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
15 Casari Bariani G, Zhou L, Poggesi S, Manzano M, Ionescu RE. Patterning Large-Scale Nanostructured Microarrays on Coverslip for Sensitive Plasmonic Detection of Aqueous Gliadin Traces. Chemosensors 2022;10:38. [DOI: 10.3390/chemosensors10020038] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Chung S, Hwang J, Park S. Physiological Effects of Bioactive Compounds Derived from Whole Grains on Cardiovascular and Metabolic Diseases. Applied Sciences 2022;12:658. [DOI: 10.3390/app12020658] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
17 de Sousa T, Ribeiro M, Sabença C, Igrejas G. The 10,000-Year Success Story of Wheat! Foods 2021;10:2124. [PMID: 34574233 DOI: 10.3390/foods10092124] [Cited by in Crossref: 12] [Cited by in F6Publishing: 13] [Article Influence: 12.0] [Reference Citation Analysis]