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Cited by in F6Publishing
For: Zhang Y, Li T, Xu Z, Liu R, Zhang H, Wang X, Huang J, Jin Q. Comparison of the characteristics and oxidation kinetic parameters of flaxseed ( Linum usitatissimum L. ) oil products with different refining degree. J Food Process Preserv 2020;44. [DOI: 10.1111/jfpp.14753] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Mikołajczak N, Tańska M, Konopka I. The effect of the hydrophilic and lipophilic herbal extracts on the oxidative stability of cooking plant oils during low- and high-temperature heating. NFS Journal 2021;25:41-50. [DOI: 10.1016/j.nfs.2021.10.002] [Reference Citation Analysis]
2 Xu Z, Liu S, Shen M, Xie J, Yang J. Evaluation of trans fatty acids, carbonyl compounds and bioactive minor components in commercial linseed oils. Food Chem 2022;369:130930. [PMID: 34469834 DOI: 10.1016/j.foodchem.2021.130930] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]