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For: Carvalho LT, Pires MA, Baldin JC, Munekata PES, de Carvalho FAL, Rodrigues I, Polizer YJ, de Mello JLM, Lapa-guimarães J, Trindade MA. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Science 2019;147:53-9. [DOI: 10.1016/j.meatsci.2018.08.010] [Cited by in Crossref: 22] [Cited by in F6Publishing: 14] [Article Influence: 7.3] [Reference Citation Analysis]
Number Citing Articles
1 Słowiński M, Miazek J, Chmiel M. Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products. Foods 2020;9:E1001. [PMID: 32722608 DOI: 10.3390/foods9081001] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Li K, Zhang M, Bhandari B, Li L, Yang C. Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns. J Food Process Eng 2019;43. [DOI: 10.1111/jfpe.13306] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
3 Kumar Y, Kumar A, Vishwakarma RK, Kumar Singh R. The combined effects of multiple emulsion, plant gel, and fibers from pea pods on the characteristics of low‐fat meat batter. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15298] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Câmara AKFI, Geraldi MV, Okuro PK, Maróstica MR, da Cunha RL, Pollonio MAR. Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel. Journal of Functional Foods 2020;65:103753. [DOI: 10.1016/j.jff.2019.103753] [Cited by in Crossref: 11] [Cited by in F6Publishing: 3] [Article Influence: 5.5] [Reference Citation Analysis]
5 Roobab U, Khan AW, Lorenzo JM, Arshad RN, Chen BR, Zeng XA, Bekhit AE, Suleman R, Aadil RM. A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021). Food Res Int 2021;150:110792. [PMID: 34865807 DOI: 10.1016/j.foodres.2021.110792] [Cited by in Crossref: 3] [Article Influence: 3.0] [Reference Citation Analysis]
6 Souza CVB, Bellucci ERB, Lorenzo JM, Barretto ACDS. Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance. Food Sci Technol 2019;39:295-303. [DOI: 10.1590/fst.03618] [Cited by in Crossref: 9] [Article Influence: 3.0] [Reference Citation Analysis]
7 Urgu-öztürk M, Öztürk-kerimoğlu B, Serdaroğlu M. Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes. Meat Science 2020;167:108162. [DOI: 10.1016/j.meatsci.2020.108162] [Cited by in Crossref: 7] [Cited by in F6Publishing: 2] [Article Influence: 3.5] [Reference Citation Analysis]
8 Auriema BE, Correa FJ, Silva R, Soares PTS, Lima AL, Vidal VAS, Raices RS, Pollonio MA, Luchese RH, Esmerino EA, Mathias SP. Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella. Food Research International 2022;152:110890. [DOI: 10.1016/j.foodres.2021.110890] [Reference Citation Analysis]
9 He Y, Wang B, Wen L, Wang F, Yu H, Chen D, Su X, Zhang C. Effects of dietary fiber on human health. Food Science and Human Wellness 2022;11:1-10. [DOI: 10.1016/j.fshw.2021.07.001] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
10 Santhi D, Kalaikannan A, Natarajan A. Characteristics and composition of emulsion‐based functional low‐fat chicken meat balls fortified with dietary fiber sources. J Food Process Eng 2020;43. [DOI: 10.1111/jfpe.13333] [Cited by in Crossref: 6] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
11 Kambarova A, Nurgazezova A, Nurymkhan G, Atambayeva Z, Smolnikova F, Rebezov М, Issayeva K, Kazhibaeva G, Asirzhanova Z, Moldabaeva Z. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation. Food Sci Technol 2021;41:203-9. [DOI: 10.1590/fst.00720] [Cited by in Crossref: 11] [Article Influence: 11.0] [Reference Citation Analysis]
12 Ran M, Chen C, Li C, He L, Zeng X. Effects of replacing fat with Perilla seed on the characteristics of meatballs. Meat Sci 2020;161:107995. [PMID: 31710887 DOI: 10.1016/j.meatsci.2019.107995] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 2.7] [Reference Citation Analysis]
13 Li K, Liu JY, Fu L, Zhao YY, Zhu H, Zhang YY, Zhang H, Bai YH. Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters. Asian-Australas J Anim Sci 2020;33:1180-90. [PMID: 31480140 DOI: 10.5713/ajas.19.0215] [Cited by in Crossref: 1] [Article Influence: 0.3] [Reference Citation Analysis]
14 Thangavelu KP, Kerry JP, Tiwari BK, Mcdonnell CK. Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat. Trends in Food Science & Technology 2019;94:43-53. [DOI: 10.1016/j.tifs.2019.10.001] [Cited by in Crossref: 24] [Cited by in F6Publishing: 8] [Article Influence: 8.0] [Reference Citation Analysis]
15 Kunchitwaranont A, Chiewchan N, Devahastin S. Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk. J Food Sci 2019;84:3674-81. [PMID: 31769512 DOI: 10.1111/1750-3841.14937] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Khalesi H, Lu W, Nishinari K, Fang Y. Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications. Food Chem 2021;364:130329. [PMID: 34175614 DOI: 10.1016/j.foodchem.2021.130329] [Reference Citation Analysis]
17 Soleimanian Y, Sanou I, Turgeon SL, Canizares D, Khalloufi S. Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review. Compr Rev Food Sci Food Saf 2021. [PMID: 34941013 DOI: 10.1111/1541-4337.12875] [Reference Citation Analysis]
18 Bahmanyar F, Hosseini SM, Mirmoghtadaie L, Shojaee-Aliabadi S. Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation. Meat Sci 2021;172:108305. [PMID: 32947238 DOI: 10.1016/j.meatsci.2020.108305] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
19 de Sousa AMB, de Araujo Alves R, Madeira DSS, Santos RM, Pereira ALF, de Oliveira Lemos T, Abreu VKG. Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride. J Food Sci Technol 2020;57:3232-43. [PMID: 32728271 DOI: 10.1007/s13197-020-04354-0] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
20 Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-mera JD, da Silva CM, Kushida MM, Contreras-castillo CJ. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science 2021;172:108307. [DOI: 10.1016/j.meatsci.2020.108307] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
21 Montoya L, Quintero N, Ortiz S, Lopera J, Millán P, Rodríguez-stouvenel A. Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions. Foods 2022;11:1066. [DOI: 10.3390/foods11081066] [Reference Citation Analysis]
22 Öztürk-kerimoğlu B, Kavuşan HS, Tabak D, Serdaroğlu M. Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality. Food Sci Anim Resour 2020;40:710-21. [DOI: 10.5851/kosfa.2020.e46] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]