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For: Kaur R, Sharma M. Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review. Journal of Functional Foods 2019;62:103527. [DOI: 10.1016/j.jff.2019.103527] [Cited by in Crossref: 13] [Cited by in F6Publishing: 3] [Article Influence: 4.3] [Reference Citation Analysis]
Number Citing Articles
1 Kaur R, Kaur L. Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems. Food Control 2021;123:107678. [DOI: 10.1016/j.foodcont.2020.107678] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis]
2 Yang X, Li A, Li X, Sun L, Guo Y. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends in Food Science & Technology 2020;102:1-15. [DOI: 10.1016/j.tifs.2020.05.020] [Cited by in Crossref: 32] [Cited by in F6Publishing: 14] [Article Influence: 16.0] [Reference Citation Analysis]
3 Cao C, Xu J, Li X, Kong B, Wang M, He J, Liu Q. A new enzymatic method for measuring the degree of gelatinized starch in meat products. Journal of Food Composition and Analysis 2022. [DOI: 10.1016/j.jfca.2022.104451] [Reference Citation Analysis]
4 Yang K, Wang L, Guo J, Wu D, Wang X, Wu M, Feng X, Ma J, Zhang Y, Sun W. Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels. Food Chem 2021;345:128849. [PMID: 33601660 DOI: 10.1016/j.foodchem.2020.128849] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
5 Mateo J, Caro I, Kasiayan S, Salvá BK, Carhuallanqui A, Ramos DD. Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages. Front Anim Sci 2021;2:693086. [DOI: 10.3389/fanim.2021.693086] [Reference Citation Analysis]
6 Kaur R, Sharma M, Ji D, Xu M, Agyei D. Structural Features, Modification, and Functionalities of Beta-Glucan. Fibers 2020;8:1. [DOI: 10.3390/fib8010001] [Cited by in Crossref: 26] [Cited by in F6Publishing: 10] [Article Influence: 8.7] [Reference Citation Analysis]
7 Sirini N, Munekata PES, Lorenzo JM, Stegmayer MÁ, Pateiro M, Pérez-álvarez JÁ, Sepúlveda N, Sosa-morales ME, Teixeira A, Fernández-lópez J, Frizzo L, Rosmini M. Development of Healthier and Functional Dry Fermented Sausages: Present and Future. Foods 2022;11:1128. [DOI: 10.3390/foods11081128] [Reference Citation Analysis]
8 Hleap Zapata JI, Romero-quintana L, Botina-cárdenas J, Martínez-martínez CA, Valenciano-pulido Y, Higuita-diaz K. Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo. DYNA 2020;87:46-52. [DOI: 10.15446/dyna.v87n214.83722] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]