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Cited by in F6Publishing
For: Zou S, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil. Food Chem 2022;371:131167. [PMID: 34649199 DOI: 10.1016/j.foodchem.2021.131167] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Zou Z, Wu Q, Wang J, Xu L, Zhou M, Lu Z, He Y, Wang Y, Liu B, Zhao Y. Research on non-destructive testing of hotpot oil quality by fluorescence hyperspectral technology combined with machine learning. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2023;284:121785. [DOI: 10.1016/j.saa.2022.121785] [Reference Citation Analysis]
2 Faisal S, Ebaid R, Li L, Zhao F, Wang Q, Huang J, Abomohra A. Enhanced waste hot-pot oil (WHPO) anaerobic digestion for biomethane production: Mechanism and dynamics of fatty acids conversion. Chemosphere 2022;307:135955. [PMID: 35961457 DOI: 10.1016/j.chemosphere.2022.135955] [Reference Citation Analysis]
3 Chen Y, Wang Y, Jin J, Jin Q, Akoh CC, Wang X. Formation of dark chocolate fats with improved heat stability and desirable miscibility by blending cocoa butter with mango kernel fat stearin and hard palm-mid fraction. LWT 2022;156:113066. [DOI: 10.1016/j.lwt.2022.113066] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]