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For: Varvara RA, Szabo K, Vodnar DC. 3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment. Nutrients 2021;13:3617. [PMID: 34684618 DOI: 10.3390/nu13103617] [Cited by in Crossref: 12] [Cited by in F6Publishing: 14] [Article Influence: 6.0] [Reference Citation Analysis]
Number Citing Articles
1 Teleky B, Mitrea L, Călinoiu L, Martău A, Vodnar D. Microbial Processes to Produce Food Ingredients and Products. Reference Module in Food Science 2023. [DOI: 10.1016/b978-0-12-823960-5.00087-1] [Reference Citation Analysis]
2 Moll P, Salminen H, Stadtmueller L, Schmitt C, Weiss J. Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue. Foods 2022;12. [PMID: 36613300 DOI: 10.3390/foods12010085] [Reference Citation Analysis]
3 Dong H, Wang P, Yang Z, Xu X. 3D printing based on meat materials: Challenges and opportunities. Curr Res Food Sci 2023;6:100423. [PMID: 36636723 DOI: 10.1016/j.crfs.2022.100423] [Reference Citation Analysis]
4 Szabo K, Mitrea L, Călinoiu LF, Teleky BE, Martău GA, Plamada D, Pascuta MS, Nemeş SA, Varvara RA, Vodnar DC. Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties. Molecules 2022;27. [PMID: 36432076 DOI: 10.3390/molecules27227977] [Reference Citation Analysis]
5 Wang X, Zhang M, Phuhongsung P, Mujumdar AS. Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review. Crit Rev Food Sci Nutr 2022;:1-12. [PMID: 36260286 DOI: 10.1080/10408398.2022.2134979] [Reference Citation Analysis]
6 Pant A, Zhang Y, Kai Chua C, Jia Yao Tan J, Hashimoto M, Huei Leo C, Hooi Chuan Wong G, Tan U. 3D food printing – Asian snacks and desserts. Materials Today: Proceedings 2022. [DOI: 10.1016/j.matpr.2022.08.563] [Reference Citation Analysis]
7 Teleky B, Mitrea L, Plamada D, Nemes SA, Călinoiu L, Pascuta MS, Varvara R, Szabo K, Vajda P, Szekely C, Martău G, Elemer S, Ranga F, Vodnar D. Development of Pectin and Poly(vinyl alcohol)-Based Active Packaging Enriched with Itaconic Acid and Apple Pomace-Derived Antioxidants. Antioxidants 2022;11:1729. [DOI: 10.3390/antiox11091729] [Reference Citation Analysis]
8 Panghal A, Vern P, Mor RS, Panghal D, Sindhu S, Dahiya S. A study on adoption enablers of 3D printing technology for sustainable food supply chain. MEQ 2022. [DOI: 10.1108/meq-03-2022-0056] [Reference Citation Analysis]
9 Pascuta MS, Varvara RA, Teleky BE, Szabo K, Plamada D, Nemeş SA, Mitrea L, Martău GA, Ciont C, Călinoiu LF, Barta G, Vodnar DC. Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits. Gels 2022;8:524. [PMID: 36005125 DOI: 10.3390/gels8080524] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
10 Hassoun A, Bekhit AE, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022;:1-31. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Szabo K, Teleky BE, Ranga F, Roman I, Khaoula H, Boudaya E, Ltaief AB, Aouani W, Thiamrat M, Vodnar DC. Carotenoid Recovery from Tomato Processing By-Products through Green Chemistry. Molecules 2022;27:3771. [PMID: 35744898 DOI: 10.3390/molecules27123771] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
12 Demei K, Zhang M, Phuhongsung P, Mujumdar AS. 3D food printing: Controlling characteristics and improving technological effect during food processing. Food Research International 2022;156:111120. [DOI: 10.1016/j.foodres.2022.111120] [Cited by in Crossref: 9] [Cited by in F6Publishing: 8] [Article Influence: 9.0] [Reference Citation Analysis]
13 Tejada-Ortigoza V, Cuan-Urquizo E. Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach. Foods 2022;11:1191. [PMID: 35563914 DOI: 10.3390/foods11091191] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 8.0] [Reference Citation Analysis]
14 Feng X, Khemacheevakul K, De León Siller S, Wolodko J, Wismer W. Effect of Labelling and Information on Consumer Perception of Foods Presented as 3D Printed. Foods 2022;11:809. [DOI: 10.3390/foods11060809] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
15 Precup G, Pocol CB, Teleky BE, Vodnar DC. Awareness, Knowledge, and Interest about Prebiotics-A Study among Romanian Consumers. Int J Environ Res Public Health 2022;19:1208. [PMID: 35162231 DOI: 10.3390/ijerph19031208] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 10.0] [Reference Citation Analysis]
16 Pascuta MS, Vodnar DC. Nanocarriers for Sustainable Active Packaging: An Overview during and Post COVID-19. Coatings 2022;12:102. [DOI: 10.3390/coatings12010102] [Cited by in Crossref: 16] [Cited by in F6Publishing: 15] [Article Influence: 16.0] [Reference Citation Analysis]
17 Todorovic M. Sustainable Food Production in Serbia, an Exploration of Discourse/Practice in Early 2020s. Management for Professionals 2022. [DOI: 10.1007/978-3-031-07742-5_10] [Reference Citation Analysis]
18 Yang W, Tu A, Ma Y, Li Z, Xu J, Lin M, Zhang K, Jing L, Fu C, Jiao Y, Huang L. Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry. Molecules 2021;27:173. [PMID: 35011406 DOI: 10.3390/molecules27010173] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]