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| For: | Cano-Lamadrid M, Artés-Hernández F. By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review. Foods 2021;11:59. [PMID: 35010186 DOI: 10.3390/foods11010059] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis] |
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| Number | Citing Articles |
| 1 | Roobab U, Abida A, Chacha JS, Athar A, Madni GM, Ranjha MMAN, Rusu AV, Zeng X, Aadil RM, Trif M. Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices. Molecules 2022;27:4031. [DOI: 10.3390/molecules27134031] [Reference Citation Analysis] |
| 2 | Sabater C, Villamiel M, Montilla A. Integral use of pectin-rich by-products in a biorefinery context: A holistic approach. Food Hydrocolloids 2022;128:107564. [DOI: 10.1016/j.foodhyd.2022.107564] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis] |
| 3 | Linares G, Rojas ML. Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review. Front Nutr 2022;9:891462. [DOI: 10.3389/fnut.2022.891462] [Reference Citation Analysis] |
| 4 | Chiozzi V, Agriopoulou S, Varzakas T. Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. Applied Sciences 2022;12:2202. [DOI: 10.3390/app12042202] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis] |