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For:	Pasqualone A, Costantini M, Faccia M, Difonzo G, Caponio F, Summo C. The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality. Foods 2022;11:482. [PMID: 35159632 DOI: 10.3390/foods11030482] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]

For:

Pasqualone A, Costantini M, Faccia M, Difonzo G, Caponio F, Summo C. The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality. Foods 2022;11:482. [PMID: 35159632 DOI: 10.3390/foods11030482] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]

Number	Citing Articles
1	Durmaz R, Şahin N, Koyuncu M, Sayaslan A. Comparison of wet and dried chickpea yeast in breadmaking. J Sci Food Agric 2023. [PMID: 36812113 DOI: 10.1002/jsfa.12519] [Reference Citation Analysis]
2	Hu H, Zhou X, Zhang Y, Zhou W, Zhang L. Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough. Foods 2023;12. [PMID: 36673489 DOI: 10.3390/foods12020398] [Reference Citation Analysis]
3	Difonzo G, Troilo M, Allegretta I, Pasqualone A, Caponio F. Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes. LWT 2023. [DOI: 10.1016/j.lwt.2023.114494] [Reference Citation Analysis]
4	Vurro F, Summo C, Squeo G, Caponio F, Pasqualone A. The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties. Foods 2022;11:2679. [PMID: 36076864 DOI: 10.3390/foods11172679] [Reference Citation Analysis]
5	Koukoumaki DI, Giannoutsos K, Devanthi PVP, Karmiris P, Bourni S, Monemvasioti A, Psimouli V, Sarris D, Gkatzionis K, Di Stefano V. Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis. International Journal of Food Science 2022;2022:1-14. [DOI: 10.1155/2022/2354045] [Reference Citation Analysis]
6	Pasqualone A, Vurro F, Summo C, Abd-el-khalek MH, Al-dmoor HH, Grgic T, Ruiz M, Magro C, Deligeorgakis C, Helou C, Le-bail P. The Large and Diverse Family of Mediterranean Flat Breads: A Database. Foods 2022;11:2326. [DOI: 10.3390/foods11152326] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]