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

For: Baker M, Hudson H, Flores L, Bhaduri S, Ghatak R, Navder K. Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour. J Acad Nutr Diet 2013. [DOI: 10.1016/j.jand.2013.06.210] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]

For:	Baker M, Hudson H, Flores L, Bhaduri S, Ghatak R, Navder K. Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour. J Acad Nutr Diet 2013. [DOI: 10.1016/j.jand.2013.06.210] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]

Number	Cited by Other Article(s)
1	Ceyhun Sezgin A, Sanlier N. A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd.). Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.039] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse