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For: Zhang Y, Tian X, Jiao Y, Wang Y, Dong J, Yang N, Yang Q, Qu W, Wang W. Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking. Food Chem 2022;382:132345. [PMID: 35149466 DOI: 10.1016/j.foodchem.2022.132345] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Ke Z, Bai Y, Zhu H, Xiang X, Liu S, Zhou X, Ding Y. Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle. Food Chemistry 2022;389:132972. [DOI: 10.1016/j.foodchem.2022.132972] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Wu H, Tatiyaborworntham N, Hajimohammadi M, Decker EA, Richards MP, Undeland I. Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects. Crit Rev Food Sci Nutr 2022;:1-19. [PMID: 35916770 DOI: 10.1080/10408398.2022.2105302] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Zhang Y, Tian X, Teng A, Li Y, Jiao Y, Zhao K, Wang Y, Li R, Yang N, Wang W. Polyphenols and polyphenols-based biopolymer materials: Regulating iron absorption and availability from spontaneous to controllable. Critical Reviews in Food Science and Nutrition. [DOI: 10.1080/10408398.2022.2101092] [Reference Citation Analysis]
4 Tian X, Zhang Y, Li H, Jiao Y, Wang Q, Zhang Y, Ma N, Wang W. Property of mud and its application in cosmetic and medical fields: a review. Environ Geochem Health 2022. [PMID: 35254605 DOI: 10.1007/s10653-022-01228-6] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]