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Cited by in F6Publishing

For:	Liang Z, Chen X, Yang Z, Lai Y, Yang Y, Lei C, Zeng Y. Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction. Biomolecules 2019;9:E721. [PMID: 31717655 DOI: 10.3390/biom9110721] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]

For:

Liang Z, Chen X, Yang Z, Lai Y, Yang Y, Lei C, Zeng Y. Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction. Biomolecules 2019;9:E721. [PMID: 31717655 DOI: 10.3390/biom9110721] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]

Number	Citing Articles
1	Liang Z, Chen X, Yang Z, Lu J, Huang J, Liu Y, Chen L, Xian H, Mo J, Huang X, Chen S, Yang J. Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies. Int J Food Sci Technol 2021;56:5647-5663. [DOI: 10.1111/ijfs.15109] [Reference Citation Analysis]
2	Zhang N, Zhou Q, Fan D, Xiao J, Zhao Y, Cheng K, Wang M. Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects. Trends in Food Science & Technology 2021;111:706-15. [DOI: 10.1016/j.tifs.2021.03.020] [Cited by in Crossref: 24] [Cited by in F6Publishing: 24] [Article Influence: 12.0] [Reference Citation Analysis]