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Citation(s) in
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For:
Vujasinovic V
, Djilas S, Dimic E, Basic Z, Radocaj O.
The effect of roasting on the chemical composition and oxidative stability of pumpkin oil.
EUR J LIPID SCI TECH
2012. [DOI:
10.1002/ejlt.201100158
]
[
Citation(s) in
RCA
: 59
]
[
Impact Index Per Article: 4.9
]
[
Reference Citation Analysis
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[Indexed: 11/10/2022]
Number
Cited by Other Article(s)
51
Cai L
, Cao A, Aisikaer G, Ying T. Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil.
EUR J LIPID SCI TECH
2013. [DOI:
10.1002/ejlt.201200337
]
[
Citation(s) in
RCA
: 43
]
[
Impact Index Per Article: 3.9
]
[
Reference Citation Analysis
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[Indexed: 11/07/2022]
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Affiliation(s)
Luyun Cai
Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
Ailing Cao
Xiaoshan Entry-Exit Inspection and Quarantine Bureau; Hangzhou; P. R. China
Guzanuer Aisikaer
Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
Tiejin Ying
Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
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52
Vaidya B
, Eun JB. Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark.
EUR J LIPID SCI TECH
2013. [DOI:
10.1002/ejlt.201200288
]
[
Citation(s) in
RCA
: 37
]
[
Impact Index Per Article: 3.4
]
[
Reference Citation Analysis
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[Indexed: 11/09/2022]
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