Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For: Yılmaz C, Gökmen V. Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13405] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]

For:	Yılmaz C, Gökmen V. Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13405] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]

Number	Cited by Other Article(s)
1	Liu Y, Han F, Liu Y, Wang W. Determination of Biogenic Amines in Wine Using Modified Liquid-Liquid Extraction with High Performance Liquid Chromatography-Fluorescence Detector. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01710-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	Yılmaz C, Özdemir F, Gökmen V. Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108655] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
3	Jacob FF, Hutzler M, Methner FJ. Comparison of various industrially applicable disruption methods to produce yeast extract using spent yeast from top-fermenting beer production: influence on amino acid and protein content. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3143-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse