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Cited by in F6Publishing
For: Chang M, Wang Z, Zhang T, Wang T, Liu R, Wang Y, Jin Q, Wang X. Characterization of fatty acids, triacylglycerols, phytosterols and tocopherols in peony seed oil from five different major areas in China. Food Research International 2020;137:109416. [DOI: 10.1016/j.foodres.2020.109416] [Cited by in Crossref: 5] [Cited by in F6Publishing: 11] [Article Influence: 2.5] [Reference Citation Analysis]
Number Citing Articles
1 Wang X, Wang S, Yang J, Yang Z, Dang L, Wang Z. Microemulsions based on peony (Paeonia suffruticosa Andr.) seed oil and its fatty acids: Product development and stability enhancement. Industrial Crops and Products 2022;183:114987. [DOI: 10.1016/j.indcrop.2022.114987] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Deng R, Gao J, Yi J, Liu P. Could peony seeds oil become a high-quality edible vegetable oil? The nutritional and phytochemistry profiles, extraction, health benefits, safety and value-added-products. Food Research International 2022;156:111200. [DOI: 10.1016/j.foodres.2022.111200] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
3 Wang Z, Karrar E, Wang Y, Liu R, Chang M, Wang X. The bioactive of four dietary sources phospholipids on heavy metal-induced skeletal muscle injury in zebrafish: A comparison of phospholipid profiles. Food Bioscience 2022;47:101630. [DOI: 10.1016/j.fbio.2022.101630] [Reference Citation Analysis]
4 Ma Y, Li J, Li J, Yang L, Wu G, Liu S. Comparative Metabolomics Study of Chaenomeles speciosa (Sweet) Nakai from Different Geographical Regions. Foods 2022;11:1019. [DOI: 10.3390/foods11071019] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
5 Cao W, Wang Y, Shehzad Q, Liu Z, Zeng R. Effect of Different Solvents on the Extraction of Oil from Peony Seeds (Paeonia suffruticosa Andr.): Oil Yield, Fatty Acids Composition, Minor Components, and Antioxidant Capacity. J Oleo Sci 2022;71:333-42. [PMID: 35236793 DOI: 10.5650/jos.ess21274] [Reference Citation Analysis]
6 Wang C, Li N, Wu L, Xia L, Hu Z, Li X, Qu Z, Yang J. Optimization of ultrasound-homogenization combined extraction of phenolics in peony roots and leaves. Food Sci Technol 2022;42:e108621. [DOI: 10.1590/fst.108621] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Wang Z, Zheng C, Huang F, Liu C, Huang Y, Wang W. Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting. Foods 2021;10:3062. [PMID: 34945613 DOI: 10.3390/foods10123062] [Reference Citation Analysis]
8 Wang X, Zan M, Amuti A, Shu Q, Wang Z. Evaluation of the oxidation stability and anti-cancer cell activity of Paeonia ostii seed oil and its linolenic acid fractions delivered as microemulsions. Journal of Molecular Liquids 2021;342:117579. [DOI: 10.1016/j.molliq.2021.117579] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
9 Zhang T, Jiang Z, Tao G, Liu R, Chang M, Jin Q, Wang X. Analysis of Triacylglycerols in Sumac (Rhus typhina L.) Seed Oil from Different Origins by UPLC-Q-TOF-MS. Food Anal Methods 2022;15:26-33. [DOI: 10.1007/s12161-021-02082-5] [Reference Citation Analysis]
10 Zhang Y, Luo J, Zeng F. Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage. J Food Sci 2021;86:3467-79. [PMID: 34190350 DOI: 10.1111/1750-3841.15790] [Reference Citation Analysis]
11 Xia B, Ni ZJ, Hu LT, Elam E, Thakur K, Zhang JG, Wei ZJ. Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions. Food Chem 2021;363:130276. [PMID: 34144426 DOI: 10.1016/j.foodchem.2021.130276] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]