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Cited by in F6Publishing
For: Guiné RPF, Barroca MJ, Coldea TE, Bartkiene E, Anjos O. Apple Fermented Products: An Overview of Technology, Properties and Health Effects. Processes 2021;9:223. [DOI: 10.3390/pr9020223] [Cited by in Crossref: 9] [Cited by in F6Publishing: 5] [Article Influence: 9.0] [Reference Citation Analysis]
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1 Bora L, Avram S, Pavel IZ, Muntean D, Liga S, Buda V, Gurgus D, Danciu C. An Up-To-Date Review Regarding Cutaneous Benefits of Origanum vulgare L. Essential Oil. Antibiotics 2022;11:549. [DOI: 10.3390/antibiotics11050549] [Reference Citation Analysis]
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3 Benayad A, Aboussaleh Y, Carcea M. Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement. Journal of Food Quality 2021;2021:1-9. [DOI: 10.1155/2021/5515654] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Drabińska N, Ogrodowczyk A. Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review. Pol J Food Nutr Sci . [DOI: 10.31883/pjfns/134282] [Cited by in F6Publishing: 3] [Reference Citation Analysis]
5 Calugar PC, Coldea TE, Salanță LC, Pop CR, Pasqualone A, Burja-udrea C, Zhao H, Mudura E. An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies. Processes 2021;9:502. [DOI: 10.3390/pr9030502] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 4.0] [Reference Citation Analysis]