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For: Ursachi CȘ, Perța-Crișan S, Munteanu FD. Strategies to Improve Meat Products' Quality. Foods 2020;9:E1883. [PMID: 33348725 DOI: 10.3390/foods9121883] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
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2 Manassi CF, de Souza SS, Hassemer GDS, Sartor S, Lima CMG, Miotto M, De Dea Lindner J, Rezzadori K, Pimentel TC, Ramos GLDPA, Esmerino E, Holanda Duarte MCK, Marsico ET, Verruck S. Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use. Food Research International 2022;154:111035. [DOI: 10.1016/j.foodres.2022.111035] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
3 Yılmaz E, Toksöz B. Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles. Meat Sci 2022;192:108875. [PMID: 35671628 DOI: 10.1016/j.meatsci.2022.108875] [Reference Citation Analysis]
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5 Zhang Y, Zhang H, Zhao Y, Zhou X, Du J, Yang R. Genetic Association Analysis for Relative Growths of Body Compositions and Metabolic Traits to Body Weights in Broilers. Animals (Basel) 2021;11:469. [PMID: 33578694 DOI: 10.3390/ani11020469] [Reference Citation Analysis]
6 Illippangama AU, Jayasena DD, Jo C, Mudannayake DC. Inulin as a functional ingredient and their applications in meat products. Carbohydr Polym 2022;275:118706. [PMID: 34742431 DOI: 10.1016/j.carbpol.2021.118706] [Cited by in Crossref: 7] [Cited by in F6Publishing: 4] [Article Influence: 7.0] [Reference Citation Analysis]
7 Aminzare M, Hashemi M, Afshari A, Noori SMA, Rezaeigolestani M. Comparative Evaluation of the Effects of Different Dietary Fibers as Natural Additives on the Shelf Life of Cooked Sausages. Jundishapur J Nat Pharm Prod 2022;In Press. [DOI: 10.5812/jjnpp-121624] [Reference Citation Analysis]
8 Augustyńska-prejsnar A, Ormian M, Sokołowicz Z, Kačániová M. The Effect of the Addition of Hemp Seeds, Amaranth, and Golden Flaxseed on the Nutritional Value, Physical, Sensory Characteristics, and Safety of Poultry Pâté. Applied Sciences 2022;12:5289. [DOI: 10.3390/app12105289] [Reference Citation Analysis]
9 Montoya L, Quintero N, Ortiz S, Lopera J, Millán P, Rodríguez-stouvenel A. Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions. Foods 2022;11:1066. [DOI: 10.3390/foods11081066] [Reference Citation Analysis]
10 Borrajo P, Karwowska M, Lorenzo JM. The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage. Molecules 2022;27:652. [PMID: 35163917 DOI: 10.3390/molecules27030652] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Nieto G, Fernández-López J, Pérez-Álvarez JA, Peñalver R, Ros-Berruezo G, Viuda-Martos M. Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products. Plants (Basel) 2021;10:1069. [PMID: 34073552 DOI: 10.3390/plants10061069] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Šojić B, Putnik P, Danilović B, Teslić N, Bursać Kovačević D, Pavlić B. Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products. Antioxidants 2022;11:716. [DOI: 10.3390/antiox11040716] [Reference Citation Analysis]