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Cited by in F6Publishing
For: Huang Y, Pu D, Hao Z, Yang X, Zhang Y. The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis. Foods 2021;10:2709. [PMID: 34828990 DOI: 10.3390/foods10112709] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Zhang L, Liang L, Qiao K, Pu D, Sun B, Zhou X, Zhang Y. Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach. Foods 2023;12. [PMID: 36766202 DOI: 10.3390/foods12030674] [Reference Citation Analysis]
2 Liu T, Zhang T, Zhang Y, Yang L, Duan Y, Su L, Tian J, Sun L, Wang B, Jin Y. Impact of Feeding Probiotics on Blood Parameters, Tail Fat Metabolites, and Volatile Flavor Components of Sunit Sheep. Foods 2022;11. [PMID: 36076827 DOI: 10.3390/foods11172644] [Reference Citation Analysis]
3 Huang Y, Pu D, Hao Z, Liang L, Zhao J, Tang Y, Zhang Y. Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash. Foods 2022;11. [PMID: 35406983 DOI: 10.3390/foods11070896] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
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