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Cited by in F6Publishing
For: Tinello F, Vendramin V, Barros Divino V, Treu L, Corich V, Lante A, Giacomini A. Co-fermentation of onion and whey: A promising synbiotic combination. Journal of Functional Foods 2017;39:233-7. [DOI: 10.1016/j.jff.2017.10.018] [Cited by in Crossref: 13] [Cited by in F6Publishing: 14] [Article Influence: 2.6] [Reference Citation Analysis]
Number Citing Articles
1 Barathikannan K, Chelliah R, Yeon S, Tyagi A, Elahi F, Vijayalakshmi S, Agastian P, Arockiasami V, Hawn Oh D. Untargeted metabolomics of fermented onion (Allium cepa L) using UHPLC Q-TOF MS/MS reveals anti-obesity metabolites and in vivo efficacy in Caenorhabditis elegans. Food Chemistry 2023;404:134710. [DOI: 10.1016/j.foodchem.2022.134710] [Reference Citation Analysis]
2 Grzelak-błaszczyk K, Czarnecki A, Klewicki R, Grzegorzewska M, Klewicka E. Lactic acid fermentation of osmo-dehydrated onion. Food Chemistry 2023;399:133954. [DOI: 10.1016/j.foodchem.2022.133954] [Reference Citation Analysis]
3 Sagar NA, Pareek S, Benkeblia N, Xiao J. Onion ( Allium cepa L.) bioactives: Chemistry, pharmacotherapeutic functions, and industrial applications. Food Frontiers. [DOI: 10.1002/fft2.135] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
4 Al-sahlany ST, Niamah AK. Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage. NFS 2022. [DOI: 10.1108/nfs-07-2021-0204] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
5 Cisneros-yupanqui M, Lante A, Rizzi C. Preliminary Characterization of a Functional Jam from Red Chicory By-Product. TOBIOTJ 2021;15:183-9. [DOI: 10.2174/1874070702115010183] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Umeda WM, Jorge N. Oxidative stability of soybean oil added of purple onion (Allium cepa L.) peel extract during accelerated storage conditions. Food Control 2021;127:108130. [DOI: 10.1016/j.foodcont.2021.108130] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 6.0] [Reference Citation Analysis]
7 Fischer C, Kleinschmidt T. Valorisation of sweet whey by fermentation with mixed yoghurt starter cultures with focus on galactooligosaccharide synthesis. International Dairy Journal 2021;119:105068. [DOI: 10.1016/j.idairyj.2021.105068] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
8 Amare G. Review on Mineral Nutrition of Onion (Allium cepa L). TOBIOTJ 2020;14:134-44. [DOI: 10.2174/1874070702014010134] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
9 Tinello F, Zannoni S, Lante A. Antioxidant Properties of Soybean Oil Supplemented with Ginger and Turmeric Powders. Applied Sciences 2020;10:8438. [DOI: 10.3390/app10238438] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
10 Saidi R, Hamdi M, Bouallagui H. Hyperthermophilic hydrogen production in a simplified reaction medium containing onion wastes as a source of carbon and sulfur. Environ Sci Pollut Res 2020;27:17382-92. [DOI: 10.1007/s11356-020-08270-w] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
11 Tinello F, Lante A. Valorisation of Ginger and Turmeric Peels as Source of Natural Antioxidants. Plant Foods Hum Nutr 2019;74:443-5. [DOI: 10.1007/s11130-019-00748-4] [Cited by in Crossref: 13] [Cited by in F6Publishing: 9] [Article Influence: 4.3] [Reference Citation Analysis]
12 Treu L, Tsapekos P, Peprah M, Campanaro S, Giacomini A, Corich V, Kougias PG, Angelidaki I. Microbial profiling during anaerobic digestion of cheese whey in reactors operated at different conditions. Bioresource Technology 2019;275:375-85. [DOI: 10.1016/j.biortech.2018.12.084] [Cited by in Crossref: 43] [Cited by in F6Publishing: 45] [Article Influence: 14.3] [Reference Citation Analysis]
13 Tinello F, Lante A. Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products. Innovative Food Science & Emerging Technologies 2018;50:73-83. [DOI: 10.1016/j.ifset.2018.10.008] [Cited by in Crossref: 81] [Cited by in F6Publishing: 85] [Article Influence: 20.3] [Reference Citation Analysis]
14 Tumbarski Y, Lante A, Krastanov A. Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation. TOBIOTJ 2018;12:25-32. [DOI: 10.2174/1874070701812010025] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 2.0] [Reference Citation Analysis]