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

For: Shin BK, Kang S, Han JI, Park S. Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae. ACTA ACUST UNITED AC 2015. [DOI: 10.7318/kjfc/2015.30.3.370] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]

For:	Shin BK, Kang S, Han JI, Park S. Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae. ACTA ACUST UNITED AC 2015. [DOI: 10.7318/kjfc/2015.30.3.370] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]

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Cited by Other Article(s)

Lugo‐Zarate L, Cruz‐Cansino NDS, Ramírez‐Moreno E, Zafra‐Rojas QY, Calderón‐Ramos ZG, Delgado‐Olivares L, Arias‐Rico J, Cervantes‐Elizarrarás A. Evaluation of physicochemical, microbiological, and antioxidant properties of a drinkable yogurt added with ultrasonicated purple cactus pear ( Opuntia ficus‐indica ) juice powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15720] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]

Karaman S, Ozcan T. Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12776] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]

Cortez R, Luna-Vital DA, Margulis D, Gonzalez de Mejia E. Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications. Compr Rev Food Sci Food Saf 2016;16:180-198. [DOI: 10.1111/1541-4337.12244] [Citation(s) in RCA: 254] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2016] [Revised: 10/24/2016] [Accepted: 10/26/2016] [Indexed: 12/30/2022]