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For: Santana RV, Santos DCD, Santana ACA, Oliveira Filho JGD, Almeida ABD, Lima TMD, Silva FG, Egea MB. Quality parameters and sensorial profile of clarified “Cerrado” cashew juice supplemented with Sacharomyces boulardii and different sweeteners. LWT 2020;128:109319. [DOI: 10.1016/j.lwt.2020.109319] [Cited by in Crossref: 13] [Cited by in F6Publishing: 13] [Article Influence: 6.5] [Reference Citation Analysis]
Number Citing Articles
1 Egea MB, Pierce G, Park S, Lee S, Heger F, Shay N. Consumption of Antioxidant-Rich “Cerrado” Cashew Pseudofruit Affects Hepatic Gene Expression in Obese C57BL/6J High Fat-Fed Mice. Foods 2022;11:2543. [DOI: 10.3390/foods11172543] [Reference Citation Analysis]
2 Ueda JM, Pedrosa MC, Heleno SA, Carocho M, Ferreira ICFR, Barros L. Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability. Sustainability 2022;14:5212. [DOI: 10.3390/su14095212] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
3 Santos NH, Zapata J, Dereix JD, Escobar J, de Almeida AB, Silva FG, Egea MB. The Active Aroma of “Cerrado” Cashew and Cagaita Fruits: Comparison between Two Extraction Methods. Applied Sciences 2022;12:3330. [DOI: 10.3390/app12073330] [Reference Citation Analysis]
4 Frühauf V, Egea M, Hernandes T, Takeuchi K. Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages. Journal of Culinary Science & Technology. [DOI: 10.1080/15428052.2021.2024470] [Reference Citation Analysis]
5 Chan MZA, Liu S. Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii. Current Opinion in Food Science 2022;43:216-24. [DOI: 10.1016/j.cofs.2021.12.009] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
6 Santos DCD, Ataide CDG, Mota da Costa N, Oliveira Junior VP, Egea MB. Blenderized formulations in home enteral nutrition: a narrative review about challenges in nutritional security and food safety. Nutr Rev 2022:nuab121. [PMID: 35026011 DOI: 10.1093/nutrit/nuab121] [Reference Citation Analysis]
7 Sousa TLD, Sousa KAD, Santos DCD, Almeida ABD, Rezende TAMD, Santana RV, Resende O, Egea MB. Bioingredient produced with fermentation of corn bran and “Cerrado” cashew byproduct using Rhizopus oligosporus and forced-air oven drying: Mathematical modeling and evaluation of quality parameters. Bioactive Carbohydrates and Dietary Fibre 2021;26:100262. [DOI: 10.1016/j.bcdf.2021.100262] [Reference Citation Analysis]
8 Santos DCD, Oliveira Filho JG, Sousa TL, Ribeiro CB, Egea MB. Ameliorating effects of metabolic syndrome with the consumption of rich-bioactive compounds fruits from Brazilian Cerrado: a narrative review. Crit Rev Food Sci Nutr 2021;:1-18. [PMID: 33977838 DOI: 10.1080/10408398.2021.1916430] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
9 Rasika DM, Vidanarachchi JK, Rocha RS, Balthazar CF, Cruz AG, Sant’ana AS, Ranadheera CS. Plant-based milk substitutes as emerging probiotic carriers. Current Opinion in Food Science 2021;38:8-20. [DOI: 10.1016/j.cofs.2020.10.025] [Cited by in Crossref: 33] [Cited by in F6Publishing: 39] [Article Influence: 33.0] [Reference Citation Analysis]
10 Lima TMD, Almeida ABD, Peres DS, Oliveira RMDSFD, Sousa TLD, Freitas BSMD, Silva FG, Egea MB. Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. byproduct for production of high -protein, -antioxidant, and -fiber ingredient. LWT 2021;135:110030. [DOI: 10.1016/j.lwt.2020.110030] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
11 Rocha Neves GA, Machado AR, Santana JF, Costa DC, Antoniosi Filho NR, Viana LF, Silva FG, Spinosa WA, Soares Junior MS, Caliari M. Vinegar from Anacardium othonianum Rizzini using submerged fermentation. J Sci Food Agric 2021;101:2855-62. [DOI: 10.1002/jsfa.10916] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
12 Egea MB, Santos DCD, Oliveira Filho JG, Ores JDC, Takeuchi KP, Lemes AC. A review of nondairy kefir products: their characteristics and potential human health benefits. Crit Rev Food Sci Nutr 2022;62:1536-52. [PMID: 33153292 DOI: 10.1080/10408398.2020.1844140] [Cited by in Crossref: 8] [Cited by in F6Publishing: 6] [Article Influence: 4.0] [Reference Citation Analysis]
13 Silva ALLE, Santos DCD, Sousa TLD, Silva FG, Egea MB. “Cerrado” cashew (Anacardium othonianum Rizz.) juice improves metabolic parameters in women: A pilot study. Journal of Functional Foods 2020;69:103950. [DOI: 10.1016/j.jff.2020.103950] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]