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Cited by in F6Publishing
For: Arruda HS, Silva EK, Peixoto Araujo NM, Pereira GA, Pastore GM, Marostica Junior MR. Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems. Molecules 2021;26:2632. [PMID: 33946376 DOI: 10.3390/molecules26092632] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
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1 Gil-Martín E, Forbes-Hernández T, Romero A, Cianciosi D, Giampieri F, Battino M. Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products. Food Chem 2021;378:131918. [PMID: 35085901 DOI: 10.1016/j.foodchem.2021.131918] [Reference Citation Analysis]
2 Dong J, Li S, Zhang J, Liu A, Ren J. Thermal degradation of cyanidin-3-O-glucoside: Mechanism and toxicity of products. Food Chem 2021;370:131018. [PMID: 34507210 DOI: 10.1016/j.foodchem.2021.131018] [Reference Citation Analysis]
3 Leonarski E, Cesca K, de Oliveira D, Zielinski AAF. A review on enzymatic acylation as a promising opportunity to stabilizing anthocyanins. Crit Rev Food Sci Nutr 2022;:1-20. [PMID: 35191785 DOI: 10.1080/10408398.2022.2041541] [Reference Citation Analysis]