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For: Ojeda-Linares C, Álvarez-Ríos GD, Figueredo-Urbina CJ, Islas LA, Lappe-Oliveras P, Nabhan GP, Torres-García I, Vallejo M, Casas A. Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape. Foods 2021;10:2390. [PMID: 34681439 DOI: 10.3390/foods10102390] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 10.0] [Reference Citation Analysis]
Number Citing Articles
1 Qin H, Wu H, Shen K, Liu Y, Li M, Wang H, Qiao Z, Mu Z. Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential. Foods 2022;11:3155. [DOI: 10.3390/foods11203155] [Reference Citation Analysis]
2 Ortega-álvarez R, Pacheco-flores A, Casas A. The “Guamúchil” cultivation in a Mexican cultural landscape: A wild food source for people and birds. Front For Glob Change 2022;5:1020207. [DOI: 10.3389/ffgc.2022.1020207] [Reference Citation Analysis]
3 Nabhan GP, Colunga-garcíamarín P, Zizumbo-villarreal D. Comparing Wild and Cultivated Food Plant Richness Between the Arid American and the Mesoamerican Centers of Diversity, as Means to Advance Indigenous Food Sovereignty in the Face of Climate Change. Front Sustain Food Syst 2022;6:840619. [DOI: 10.3389/fsufs.2022.840619] [Reference Citation Analysis]
4 Zhu D, Wang J, Wang P, Xu H. How to Frame Destination Foodscapes? A Perspective of Mixed Food Experience. Foods 2022;11:1706. [PMID: 35741903 DOI: 10.3390/foods11121706] [Reference Citation Analysis]
5 Pereira JAM, Berenguer CV, Andrade CFP, Câmara JS. Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective. Applied Sciences 2022;12:2747. [DOI: 10.3390/app12052747] [Reference Citation Analysis]
6 Anju T, Rai NKSR, Kumar A. Sauropus androgynus (L.) Merr.: a multipurpose plant with multiple uses in traditional ethnic culinary and ethnomedicinal preparations. J Ethn Food 2022;9. [DOI: 10.1186/s42779-022-00125-8] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
7 Ojeda-linares CI, Solís-garcía IA, Casas A. Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage. Front Ecol Evol 2022;10:821268. [DOI: 10.3389/fevo.2022.821268] [Reference Citation Analysis]
8 Lindner JDD, Bernini V. New Insights into Food Fermentation. Foods 2022;11:283. [DOI: 10.3390/foods11030283] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Paz-navarro A, Ojeda-linares CI, Álvarez-ríos GD, Vallejo M, Casas A. Traditional Management and Diversity of Opuntia: General Panorama in Mexico and a Case Study in the Meridional Central Plateau. Ethnobotany of the Mountain Regions of Mexico 2022. [DOI: 10.1007/978-3-319-77089-5_21-1] [Reference Citation Analysis]
10 Casas A. Polaskia Chichipe (Rol.-Goss.) Backeb. Polaskia Chende (Gosselin) A.C. Gibson and K.E. Horak Cactaceae. Ethnobotany of the Mountain Regions of Mexico 2022. [DOI: 10.1007/978-3-319-77089-5_47-1] [Reference Citation Analysis]
11 Casas A. Escontria chiotilla (F. A. C. Weber ex K. Schum.) Rose Cactaceae. Ethnobotany of the Mountain Regions of Mexico 2022. [DOI: 10.1007/978-3-319-77089-5_36-1] [Reference Citation Analysis]