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Citation(s) in RCA

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For: Jung L, Choe E. Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil. Food Sci Biotechnol 2017;26:623-631. [PMID: 30263586 PMCID: PMC6049577 DOI: 10.1007/s10068-017-0088-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 03/11/2017] [Accepted: 03/17/2017] [Indexed: 11/26/2022]  Open
Number Cited by Other Article(s)
1
Gu H, Dong Y, Zhu S, Huang X, Sun Y, Chen Q. Development of a sensor-based fluorescent method for quality evaluation of used frying oils. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
2
Oh B, Lee KA, Choe E. Effects of jupcheong (soaking in syrup) with ginger powder on the lipid oxidation and antioxidant stability of yakgwa (Korean deep-fried confection). Food Sci Biotechnol 2019;28:329-335. [DOI: 10.1007/s10068-018-0471-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 08/24/2018] [Accepted: 09/08/2018] [Indexed: 10/28/2022]  Open
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