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Cited by in F6Publishing
For: Ambra R, Lucchetti S, Pastore G. A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds. Molecules 2022;27:661. [PMID: 35163926 DOI: 10.3390/molecules27030661] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Farhan N, Al-maleki AR, Sarih NM, Yahya R, Shebl M. Therapeutic importance of chemical compounds in extra virgin olive oil and their relationship to biological indicators: A narrative review and literature update. Food Bioscience 2023. [DOI: 10.1016/j.fbio.2023.102372] [Reference Citation Analysis]
2 Cattivelli A, Di Lorenzo A, Conte A, Martini S, Tagliazucchi D. Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying. Journal of Food Composition and Analysis 2022. [DOI: 10.1016/j.jfca.2022.105024] [Reference Citation Analysis]
3 Jiménez-sánchez A, Martínez-ortega AJ, Remón-ruiz PJ, Piñar-gutiérrez A, Pereira-cunill JL, García-luna PP. Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update. Nutrients 2022;14:1440. [DOI: 10.3390/nu14071440] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 8.0] [Reference Citation Analysis]
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