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Cited by in F6Publishing
For: Han L, Lin Q, Liu G, Han D, Niu L, Su D. Lipids Promote Glycated Phospholipid Formation by Inducing Hydroxyl Radicals in a Maillard Reaction Model System. J Agric Food Chem 2019;67:7961-7. [DOI: 10.1021/acs.jafc.9b02771] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 2.3] [Reference Citation Analysis]
Number Citing Articles
1 Han L, Li J, Wang S, Cheng W, Ma L, Liu G, Han D, Niu L. Sesame oil inhibits the formation of glycidyl ester during deodorization. International Journal of Food Properties 2021;24:505-16. [DOI: 10.1080/10942912.2021.1900236] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Lamine M, Gargouri M, Rahali FZ, Hamdi Z, Mliki A. Local Tunisian durum wheat landraces revisited and rediscovered through modern integrative GC–TOF-MS™-based lipidomic profiling and chemometric approaches. Eur Food Res Technol. [DOI: 10.1007/s00217-022-03958-4] [Reference Citation Analysis]
3 Tang X, Zhang C, Yang X. Optimizing process of hydrothermal liquefaction of microalgae via flash heating and isolating aqueous extract from bio-crude. Journal of Cleaner Production 2020;258:120660. [DOI: 10.1016/j.jclepro.2020.120660] [Cited by in Crossref: 17] [Cited by in F6Publishing: 7] [Article Influence: 8.5] [Reference Citation Analysis]
4 Dziedzic K, Kurek S, Mildner–szkudlarz S, Kreft I, Walkowiak J. Fatty acids profile, sterols, tocopherol and squalene content in Fagopyrum tataricum seed milling fractions. Journal of Cereal Science 2020;96:103118. [DOI: 10.1016/j.jcs.2020.103118] [Cited by in Crossref: 3] [Article Influence: 1.5] [Reference Citation Analysis]
5 Zhang B, Xu L, Zhou Y, Zhang W, Wang Y, Zhu Y. Synthesis and activity of a coumarin-based fluorescent probe for hydroxyl radical detection. Luminescence 2020;35:305-11. [PMID: 31876368 DOI: 10.1002/bio.3728] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 1.3] [Reference Citation Analysis]
6 Wang J, Tang J, Ruan S, Lv R, Zhou J, Tian J, Cheng H, Xu E, Liu D. A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional application. Food Chem 2021;362:130066. [PMID: 34098434 DOI: 10.1016/j.foodchem.2021.130066] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Han L, Lin Q, Liu G, Han D, Niu L. Review of the formation and influencing factors of food-derived glycated lipids. Crit Rev Food Sci Nutr 2020;:1-16. [PMID: 33372540 DOI: 10.1080/10408398.2020.1867052] [Reference Citation Analysis]
8 Katongtung T, Onsree T, Tippayawong N. Machine learning prediction of biocrude yields and higher heating values from hydrothermal liquefaction of wet biomass and wastes. Bioresour Technol 2022;344:126278. [PMID: 34752893 DOI: 10.1016/j.biortech.2021.126278] [Reference Citation Analysis]
9 Sun J, Mu Y, Mohammed O, Dong S, Xu B. Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates. Food Research International 2020;137:109468. [DOI: 10.1016/j.foodres.2020.109468] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 2.5] [Reference Citation Analysis]