1. Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours;Adhikari;Food Science and Nutrition,2016
2. Effects of hydroalcoholic and water extracts of nettle leaf (Urtica dioica L.) on chemical properties of superchilled minced meat of common Kilka (Clupeonella cultriventris caspia);Ahmadi;Journal of Food Quality & Hazards Control,2014
3. Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage;Akarpat;Journal of Food Processing and Preservation,2008
4. Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage;Aksu;Food Control,2004
5. Proximate, mineral composition and sensory acceptability of home made noodles from stinging nettle (Urtica simensis) leaves and wheat flour blends;Alemayehu;International Journal of Food Science and Nutrition Engineering,2016