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Cited by in F6Publishing
For: Saini RK, Song MH, Rengasamy KRR, Ko EY, Keum YS. Red Shrimp Are a Rich Source of Nutritionally Vital Lipophilic Compounds: A Comparative Study among Edible Flesh and Processing Waste. Foods 2020;9:E1179. [PMID: 32858876 DOI: 10.3390/foods9091179] [Cited by in Crossref: 6] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Saini RK, Prasad P, Lokesh V, Shang X, Shin J, Keum YS, Lee JH. Carotenoids: Dietary Sources, Extraction, Encapsulation, Bioavailability, and Health Benefits-A Review of Recent Advancements. Antioxidants (Basel) 2022;11:795. [PMID: 35453480 DOI: 10.3390/antiox11040795] [Cited by in Crossref: 8] [Cited by in F6Publishing: 4] [Article Influence: 8.0] [Reference Citation Analysis]
2 Liu Z, Liu Q, Zhang D, Wei S, Sun Q, Xia Q, Shi W, Ji H, Liu S. Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp. Foods 2021;10:2603. [PMID: 34828883 DOI: 10.3390/foods10112603] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
3 Shin J, Song MH, Yu JW, Ko EY, Shang X, Oh JW, Keum YS, Saini RK. Anticancer Potential of Lipophilic Constituents of Eleven Shellfish Species Commonly Consumed in Korea. Antioxidants (Basel) 2021;10:1629. [PMID: 34679763 DOI: 10.3390/antiox10101629] [Reference Citation Analysis]
4 Saini RK, Rauf A, Khalil AA, Ko E, Keum Y, Anwar S, Alamri A, Rengasamy KR. Edible mushrooms show significant differences in sterols and fatty acid compositions. South African Journal of Botany 2021;141:344-56. [DOI: 10.1016/j.sajb.2021.05.022] [Cited by in Crossref: 8] [Cited by in F6Publishing: 1] [Article Influence: 8.0] [Reference Citation Analysis]
5 Ko EY, Saini RK, Keum YS, An BK. Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs. Foods 2020;10:E22. [PMID: 33374713 DOI: 10.3390/foods10010022] [Reference Citation Analysis]