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For: Gao P, Liu R, Jin Q, Wang X. Comparison of Different Processing Methods of Iron Walnut Oils ( Juglans sigillata ): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity. Eur J Lipid Sci Technol 2018;120:1800151. [DOI: 10.1002/ejlt.201800151] [Cited by in Crossref: 12] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Gao P, Liu R, Jin Q, Wang X. Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil. LWT 2021;135:109958. [DOI: 10.1016/j.lwt.2020.109958] [Cited by in Crossref: 17] [Cited by in F6Publishing: 6] [Article Influence: 17.0] [Reference Citation Analysis]
2 Xu L, Zhu C, Liu T, Karrar E, Ouyang Y, Li D. Effect of microwave heating on lipid composition, chemical properties and antioxidant activity of oils from Trichosanthes kirilowii seed. Food Research International 2022;159:111643. [DOI: 10.1016/j.foodres.2022.111643] [Reference Citation Analysis]
3 Gao P, Cao Y, Liu R, Jin Q, Wang X. Phytochemical Content, Minor-Constituent Compositions, and Antioxidant Capacity of Screw-Pressed Walnut Oil Obtained from Roasted Kernels. Eur J Lipid Sci Technol 2019;121:1800292. [DOI: 10.1002/ejlt.201800292] [Cited by in Crossref: 10] [Cited by in F6Publishing: 1] [Article Influence: 2.5] [Reference Citation Analysis]
4 Xu L, Liu T, Cao H, Zheng L, Zhu C, Karrar E, Ouyang Y, Shen X. Influence of different extraction methods on the chemical composition, antioxidant activity, and overall quality attributes of oils from Trichosanthes kirilowii Maxim seed. Food Control 2022;142:109201. [DOI: 10.1016/j.foodcont.2022.109201] [Reference Citation Analysis]
5 Gao P, Liu R, Jin Q, Wang X. Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata. Food Chemistry 2019;279:279-87. [DOI: 10.1016/j.foodchem.2018.12.016] [Cited by in Crossref: 33] [Cited by in F6Publishing: 15] [Article Influence: 11.0] [Reference Citation Analysis]
6 Gao P, Ding Y, Chen Z, Zhou Z, Zhong W, Hu C, He D, Wang X. Characteristics and Antioxidant Activity of Walnut Oil Using Various Pretreatment and Processing Technologies. Foods 2022;11:1698. [PMID: 35741896 DOI: 10.3390/foods11121698] [Reference Citation Analysis]
7 Cai Z, Li K, Lee WJ, Reaney MTJ, Zhang N, Wang Y. Recent progress in the thermal treatment of oilseeds and oil oxidative stability: A review. Fundamental Research 2021;1:767-84. [DOI: 10.1016/j.fmre.2021.06.022] [Reference Citation Analysis]
8 Yang M, Zhu W, Cao H. Biorefinery methods for extraction of oil and protein from rubber seed. Bioresour Bioprocess 2021;8. [DOI: 10.1186/s40643-021-00386-2] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
9 Gao P, Liu R, Jin Q, Wang X. Comparison of solvents for extraction of walnut oils: Lipid yield, lipid compositions, minor-component content, and antioxidant capacity. LWT 2019;110:346-52. [DOI: 10.1016/j.lwt.2019.04.100] [Cited by in Crossref: 16] [Cited by in F6Publishing: 3] [Article Influence: 5.3] [Reference Citation Analysis]
10 Nie R, Zhang Y, Zhang H, Jin Q, Wu G, Wang X. Effect of different processing methods on physicochemical properties, chemical compositions and in vitro antioxidant activities of Paeonia lactiflora Pall seed oils. Food Chem 2020;332:127408. [PMID: 32619944 DOI: 10.1016/j.foodchem.2020.127408] [Cited by in Crossref: 7] [Cited by in F6Publishing: 1] [Article Influence: 3.5] [Reference Citation Analysis]
11 Zhang W, Chen M, Liu C, Liang R, Shuai X, Chen J. Characterization of a novel squalene-rich oil: Pachira macrocarpa seed oil. J Food Sci 2022. [PMID: 35289405 DOI: 10.1111/1750-3841.16109] [Reference Citation Analysis]
12 Yang H, Xiao X, Li J, Wang F, Mi J, Shi Y, He F, Chen L, Zhang F, Wan X. Chemical Compositions of Walnut (Juglans Spp.) Oil: Combined Effects of Genetic and Climatic Factors. Forests 2022;13:962. [DOI: 10.3390/f13060962] [Reference Citation Analysis]
13 Karrar E, Sheth S, Wei W, Wang X. Supercritical CO 2 extraction of gurum ( Citrulluslanatus var. Colocynthoide ) seed oil and its properties comparison with conventional methods. J Food Process Eng 2019;42. [DOI: 10.1111/jfpe.13129] [Cited by in Crossref: 13] [Cited by in F6Publishing: 6] [Article Influence: 4.3] [Reference Citation Analysis]
14 Wang P, Zhong L, Yang H, Zhang J, Hou X, Wu C, Zhang R, Cheng Y. Comprehensive comparative analysis of lipid profile in dried and fresh walnut kernels by UHPLC-Q-Exactive Orbitrap/MS. Food Chemistry 2022;386:132706. [DOI: 10.1016/j.foodchem.2022.132706] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
15 Shuai X, Dai T, Chen M, Liang R, Du L, Chen J, Liu C. Comparative study on the extraction of macadamia (Macadamia integrifolia) oil using different processing methods. LWT 2022;154:112614. [DOI: 10.1016/j.lwt.2021.112614] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
16 Suri K, Singh B, Kaur A. Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil. Food Chem 2021;368:130777. [PMID: 34392118 DOI: 10.1016/j.foodchem.2021.130777] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]