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For: Karrar E, Mohamed Ahmed IA, Manzoor MF, AL-Farga A, Wei W, Albakry Z, Sarpong F, Wang X. Effect of roasting pretreatment on fatty acids, oxidative stability, tocopherols, and antioxidant activity of gurum seeds oil. Biocatalysis and Agricultural Biotechnology 2021. [DOI: 10.1016/j.bcab.2021.102022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Number Cited by Other Article(s)
1
Guo G, Xu W, Zhang H, Hu X, Chen Y, He X, Huang K, Ma S, Fu J. Characteristics and antioxidant activities of seed oil from okra (Abelmoschus esculentus L.). Food Sci Nutr 2024;12:2393-2407. [PMID: 38628218 PMCID: PMC11016388 DOI: 10.1002/fsn3.3924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 12/13/2023] [Accepted: 12/13/2023] [Indexed: 04/19/2024]  Open
2
Sun X, Zhang B, Han J, Wei C, Liu W. Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil. J Food Sci 2022;87:1624-1638. [DOI: 10.1111/1750-3841.16073] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 12/16/2021] [Accepted: 01/11/2022] [Indexed: 11/30/2022]
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