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Cited by in F6Publishing
For: Huang S, Wang Q, Wang Y, Ying R, Fan G, Huang M, Agyemang M. Physicochemical characterization and antioxidant activities of Chongqing virgin olive oil: effects of variety and ripening stage. Food Measure 2020;14:2010-20. [DOI: 10.1007/s11694-020-00447-8] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
Number Citing Articles
1 He J, Wu X, Liu J, Huang Y, Zhang J. Comprehensive Evaluation of Quality of Camellia semiserrata Seed Oils from Various Harvest Dates. J Oleo Sci 2022;71:1275-87. [PMID: 35965090 DOI: 10.5650/jos.ess22114] [Reference Citation Analysis]
2 Psathas D, Lioupi A, Rebholz AM, Zinoviadou K, Tsaftaris A, Theodoridis G, Papoti VT. Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage. Eur Food Res Technol. [DOI: 10.1007/s00217-022-04020-z] [Reference Citation Analysis]
3 Huang M, Huang S, Wang Q, Hayat K, Ahmad M, Ying R, Hussain S. Mixed pretreatment based on pectinase and cellulase accelerates the oil droplet coalescence and oil yield from olive paste. Food Chem 2022;369:130915. [PMID: 34496318 DOI: 10.1016/j.foodchem.2021.130915] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
4 Zeb A. A comprehensive review on different classes of polyphenolic compounds present in edible oils. Food Res Int 2021;143:110312. [PMID: 33992331 DOI: 10.1016/j.foodres.2021.110312] [Cited by in Crossref: 2] [Cited by in F6Publishing: 10] [Article Influence: 2.0] [Reference Citation Analysis]
5 Yu L, Wang Y, Wu G, Jin J, Jin Q, Wang X. Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China. Food Res Int 2021;140:109987. [PMID: 33648222 DOI: 10.1016/j.foodres.2020.109987] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
6 Wang Y, Yu L, Zhao A, Karrar E, Zhang H, Jin Q, Wu G, Yang X, Chen L, Wang X. Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China. J Am Oil Chem Soc 2021;98:229-40. [DOI: 10.1002/aocs.12449] [Cited by in Crossref: 4] [Cited by in F6Publishing: 7] [Article Influence: 4.0] [Reference Citation Analysis]