Usage of hydrocolloids in cereal technology

Article Properties
Cite
Mikuš, Ľubomír, et al. “Usage of Hydrocolloids in Cereal Technology”. Acta Universitatis Agriculturae Et Silviculturae Mendelianae Brunensis, vol. 59, no. 5, 2014, pp. 325-34, https://doi.org/10.11118/actaun201159050325.
Mikuš, Ľubomír, Valík, Ľubomír, & Dodok, L. (2014). Usage of hydrocolloids in cereal technology. Acta Universitatis Agriculturae Et Silviculturae Mendelianae Brunensis, 59(5), 325-334. https://doi.org/10.11118/actaun201159050325
Mikuš Ľubomír, Valík Ľubomír, Dodok L. Usage of hydrocolloids in cereal technology. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. 2014;59(5):325-34.
Journal Categories
Agriculture
Agriculture
Agriculture (General)
Science
Biology (General)
Refrences
Title Journal Journal Categories Citations Publication Date
Significance of emulsifiers and hydrocolloids in bakery industry 2009
Influence of hydrocolloids on quality of baked goods 2008
Výber vhodných hydrokoloidu pro stabilizaci jakosti termizovaných smetanových sýru 2008
Význam hydrokoloidov v pekárstve 2008
Ultra-fresh yoghurt or dessert 1996
Citations
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Spontaneous Formation of Microgels for a 3D Printing Supporting Medium ACS Applied Polymer Materials
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  • Technology: Chemical technology: Polymers and polymer manufacture
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  • Technology: Chemical technology
  • Technology: Electrical engineering. Electronics. Nuclear engineering: Materials of engineering and construction. Mechanics of materials
  • Technology: Electrical engineering. Electronics. Nuclear engineering: Materials of engineering and construction. Mechanics of materials
 2 2022
The Development of Moringa oleifera Leaves Cereal Using Full Cream and Soy Milk as Fillers.

 Current Research in Nutrition and Food Science Journal
  • Technology: Chemical technology: Food processing and manufacture
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Recent Advances in Extraction, Techno-functional Properties, Food and Therapeutic Applications as Well as Safety Aspects of Natural and Modified Stabilizers Food Reviews International
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  • Technology: Home economics: Nutrition. Foods and food supply
  • Technology: Home economics: Nutrition. Foods and food supply
  • Agriculture
  • Agriculture: Agriculture (General)
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Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?

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  • Science: Chemistry: Inorganic chemistry
  • Science: Chemistry: General. Including alchemy
  • Technology: Chemical technology: Polymers and polymer manufacture
  • Science: Chemistry
 3 2021
Production of innovative freeze-dried vegetable snack with hydrocolloids in terms of technological process and carbon footprint calculation Food Hydrocolloids
  • Science: Chemistry
  • Technology: Chemical technology: Food processing and manufacture
  • Technology: Home economics: Nutrition. Foods and food supply
  • Agriculture
  • Agriculture: Agriculture (General)
 26 2020
Citations Analysis
Category Category Repetition
Technology: Chemical technology: Food processing and manufacture6
Technology: Home economics: Nutrition. Foods and food supply6
Agriculture6
Agriculture: Agriculture (General)6
Science: Chemistry3
Technology: Chemical technology: Polymers and polymer manufacture2
Technology: Electrical engineering. Electronics. Nuclear engineering: Materials of engineering and construction. Mechanics of materials1
Technology: Chemical technology1
Technology: Mechanical engineering and machinery: Renewable energy sources1
Geography. Anthropology. Recreation: Environmental sciences1
Technology: Environmental technology. Sanitary engineering1
Science: Biology (General): Ecology1
Science: Chemistry: Inorganic chemistry1
Science: Chemistry: General. Including alchemy1
Agriculture: Plant culture1
Technology: Mining engineering. Metallurgy1
The category Technology: Chemical technology: Food processing and manufacture 6 is the most commonly referenced area in studies that cite this article. The first research to cite this article was titled Effects of hydrocolloids as texture improver in coriander bread and was published in 2014. The most recent citation comes from a 2022 study titled Spontaneous Formation of Microgels for a 3D Printing Supporting Medium. This article reached its peak citation in 2019, with 5 citations. It has been cited in 13 different journals, 23% of which are open access. Among related journals, the Food and Nutrition Sciences cited this research the most, with 2 citations. The chart below illustrates the annual citation trends for this article.
Citations used this article by year