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Cited by in F6Publishing
For: Grootveld M, Percival BC, Moumtaz S, Gibson M, Woodason K, Akhtar A, Wawire M, Edgar M, Grootveld KL. Commentary: Iconoclastic Reflections on the ‘Safety’ of Polyunsaturated Fatty Acid-Rich Culinary Frying Oils: Some Cautions regarding the Laboratory Analysis and Dietary Ingestion of Lipid Oxidation Product Toxins. Applied Sciences 2021;11:2351. [DOI: 10.3390/app11052351] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Gibson M, Percival BC, Edgar M, Grootveld M. Low-Field Benchtop NMR Spectroscopy for Quantification of Aldehydic Lipid Oxidation Products in Culinary Oils during Shallow Frying Episodes. Foods 2023;12:1254. [DOI: 10.3390/foods12061254] [Reference Citation Analysis]
2 Whittaker J. Dietary trends and the decline in male reproductive health. Hormones (Athens) 2023. [PMID: 36725796 DOI: 10.1007/s42000-023-00431-z] [Reference Citation Analysis]
3 Nili-Ahmadabadi A, Torabi K, Mohammadi M, Heshmati A. Thermally oxidized sunflower oil diet alters leptin/ghrelin balance and lipid profile in rats: Possible role of reactive aldehydes in dyslipidemia. J Food Biochem 2022;46:e14514. [PMID: 36377844 DOI: 10.1111/jfbc.14514] [Reference Citation Analysis]
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