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Cited by in F6Publishing
For: Gökçe Y, Kanmaz H, Er B, Sahin K, Hayaloglu A. Influence of purple basil (Ocimum basilicum L.) extract and essential oil on hyperlipidemia and oxidative stress in rats fed high-cholesterol diet. Food Bioscience 2021;43:101228. [DOI: 10.1016/j.fbio.2021.101228] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Hou T, Sana SS, Li H, Xing Y, Nanda A, Netala VR, Zhang Z. Essential oils and its antibacterial, antifungal and anti-oxidant activity applications: A review. Food Bioscience 2022. [DOI: 10.1016/j.fbio.2022.101716] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Li F, Huang H, Zhang Y, Chen H, Zhou X, He Y, Meng X, Zhao X, Huang Z. Effect of Lactobacillus fermentum HFY06 Combined with Arabinoxylan on Reducing Lipid Accumulation in Mice Fed with High-Fat Diet. Oxidative Medicine and Cellular Longevity 2022;2022:1-15. [DOI: 10.1155/2022/1068845] [Reference Citation Analysis]
3 Cais-Sokolińska D, Walkowiak-Tomczak D, Rudzińska M. Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles. J Dairy Sci 2022:S0022-0302(22)00235-1. [PMID: 35450712 DOI: 10.3168/jds.2022-21856] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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