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For: Zhang T, Wang T, Liu R, Chang M, Jin Q, Wang X. Chemical characterization of fourteen kinds of novel edible oils: A comparative study using chemometrics. LWT 2020;118:108725. [DOI: 10.1016/j.lwt.2019.108725] [Cited by in Crossref: 11] [Cited by in F6Publishing: 5] [Article Influence: 5.5] [Reference Citation Analysis]
Number Citing Articles
1 Zhang Y, Li X, Xu Y, Wang M, Wang F. Comparison of chemical characterization and oxidative stability of Lycium barbarum seed oils: A comprehensive study based on processing methods. J Food Sci 2022. [PMID: 35984101 DOI: 10.1111/1750-3841.16280] [Reference Citation Analysis]
2 Ren C, Jin J, Zhao S, Zhang Y, Jin Q, Wang X. Phospholipid profiling, cholesterol, and tocopherols: Comparison of sow milk fats from two lactation stages and five breeds. Food Bioscience 2022. [DOI: 10.1016/j.fbio.2022.101871] [Reference Citation Analysis]
3 Korma SA, Li L, Wei W, Liu P, Zhang X, Bakry IA, An P, Abdrabo KAE, Manzoor MF, Umair M, Cacciotti I, Lorenzo JM, Conte-junior CA. A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization. Biomolecules 2022;12:730. [DOI: 10.3390/biom12050730] [Reference Citation Analysis]
4 Gutiérrez‐luna K, Ansorena D, Astiasarán I. Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil). Journal of Food Science. [DOI: 10.1111/1750-3841.16111] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
5 Shi T, Wu G, Jin Q, Wang X. Camellia oil adulteration detection using fatty acid ratios and tocopherol compositions with chemometrics. Food Control 2022;133:108565. [DOI: 10.1016/j.foodcont.2021.108565] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 4.0] [Reference Citation Analysis]
6 Yuan L, Gao X, Xia Y. Optimising the oil phases of aluminium hydrogel-stabilised emulsions for stable, safe and efficient vaccine adjuvant. Front Chem Sci Eng . [DOI: 10.1007/s11705-021-2123-1] [Reference Citation Analysis]
7 An J, Adelina NM, Zhang L, Zhao Y. Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil. Food Processing Preservation 2022;46. [DOI: 10.1111/jfpp.16145] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 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]
9 Xu Y, Zhang T, Lu M, Liu R, Guo Y, Liu R, Chang M, Wang X. Effects of chain length and saturation of triglycerides on cellular antioxidant activity of vegetable oil emulsions. LWT 2021;146:111437. [DOI: 10.1016/j.lwt.2021.111437] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
10 Xu L, Wu G, Ji X, Zhang H, Jin Q, Wang X. Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS , GC‐O, and Sensory Evaluation. J Am Oil Chem Soc 2021;98:657-71. [DOI: 10.1002/aocs.12489] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Dong W, Chen Q, Wei C, Hu R, Long Y, Zong Y, Chu Z. Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity. Ultrason Sonochem 2021;74:105578. [PMID: 33965776 DOI: 10.1016/j.ultsonch.2021.105578] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Shi T, Wu G, Jin Q, Wang X. Detection of camellia oil adulteration using chemometrics based on fatty acids GC fingerprints and phytosterols GC-MS fingerprints. Food Chem 2021;352:129422. [PMID: 33714164 DOI: 10.1016/j.foodchem.2021.129422] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 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: 2] [Article Influence: 2.5] [Reference Citation Analysis]
14 Jantzen da Silva Lucas A, Menegon de Oliveira L, da Rocha M, Prentice C. Edible insects: An alternative of nutritional, functional and bioactive compounds. Food Chemistry 2020;311:126022. [DOI: 10.1016/j.foodchem.2019.126022] [Cited by in Crossref: 35] [Cited by in F6Publishing: 19] [Article Influence: 17.5] [Reference Citation Analysis]
15 Zhang T, Xie L, Liu R, Chang M, Zhang H, Jin Q, Wang X. Revisiting the 4,4-dimethylsterols profile from different kinds of vegetable oils by using GC-MS. LWT 2020;124:109163. [DOI: 10.1016/j.lwt.2020.109163] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]