OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Investigation of roasting and photo-oxidative stability of cold-pressed peanut oil: Lipid composition, quality characteristics, and antioxidant capacity
Zineb Lakhlifi El Idrissi, Youssef Elouafy, Hamza El Moudden, et al.
Food Bioscience (2023) Vol. 55, pp. 103046-103046
Closed Access | Times Cited: 14
Zineb Lakhlifi El Idrissi, Youssef Elouafy, Hamza El Moudden, et al.
Food Bioscience (2023) Vol. 55, pp. 103046-103046
Closed Access | Times Cited: 14
Showing 14 citing articles:
Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability
Zineb Lakhlifi El Idrissi, Chakir El Guezzane, Ihssan Boujemaa, et al.
Food Chemistry X (2024) Vol. 22, pp. 101453-101453
Open Access | Times Cited: 5
Zineb Lakhlifi El Idrissi, Chakir El Guezzane, Ihssan Boujemaa, et al.
Food Chemistry X (2024) Vol. 22, pp. 101453-101453
Open Access | Times Cited: 5
Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid
G. Güler, Eda Yıldız, Nalan Yazıcıoğlu, et al.
Food Bioscience (2024) Vol. 59, pp. 104009-104009
Closed Access | Times Cited: 4
G. Güler, Eda Yıldız, Nalan Yazıcıoğlu, et al.
Food Bioscience (2024) Vol. 59, pp. 104009-104009
Closed Access | Times Cited: 4
Thermal oxidative stability and kinetics of lipophilic bioactive compounds degradation during accelerated storage of unroasted and roasted peanut oil
Zineb Lakhlifi El Idrissi, Mohammed Amakhmakh, Hamza El Moudden, et al.
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106239-106239
Closed Access | Times Cited: 4
Zineb Lakhlifi El Idrissi, Mohammed Amakhmakh, Hamza El Moudden, et al.
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106239-106239
Closed Access | Times Cited: 4
Effect of radio frequency roasting on the lipid profile of peanut oil and the mechanism of lipids transformation: Revealed by untargeted lipidomics approach
Zekang Peng, Yue Zhang, Ziping Ai, et al.
Food Research International (2024) Vol. 190, pp. 114592-114592
Closed Access | Times Cited: 3
Zekang Peng, Yue Zhang, Ziping Ai, et al.
Food Research International (2024) Vol. 190, pp. 114592-114592
Closed Access | Times Cited: 3
Chemometrics analysis of camellia oil authenticity using LF NMR and fatty acid GC fingerprints
Bokai Hu, Dongya Zhang, Yangyang Geng, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106447-106447
Closed Access | Times Cited: 3
Bokai Hu, Dongya Zhang, Yangyang Geng, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106447-106447
Closed Access | Times Cited: 3
Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil
Mohammed Amakhmakh, Ahmed Hajib, Walid Belmaghraoui, et al.
Food Chemistry X (2024), pp. 101875-101875
Open Access | Times Cited: 3
Mohammed Amakhmakh, Ahmed Hajib, Walid Belmaghraoui, et al.
Food Chemistry X (2024), pp. 101875-101875
Open Access | Times Cited: 3
Peanut (Arachis hypogaea L.) flour and oilcake flour: Exploring the influence of roasting and varietal differences on proximal composition, elemental profiling, antimicrobial and antioxidant properties
Zineb Lakhlifi El Idrissi, Asmaa Oubihi, Mohamed Ibourki, et al.
Food Chemistry X (2024) Vol. 24, pp. 101791-101791
Open Access | Times Cited: 1
Zineb Lakhlifi El Idrissi, Asmaa Oubihi, Mohamed Ibourki, et al.
Food Chemistry X (2024) Vol. 24, pp. 101791-101791
Open Access | Times Cited: 1
Chemical compositions and oxidative stabilities of cold‐pressed walnut oils (Juglans regia L.): Effects of chemical refining, water degumming, and molecular distillation
Longfei Liu, Hongling Cai, Youfeng Zhang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7589-7598
Open Access | Times Cited: 1
Longfei Liu, Hongling Cai, Youfeng Zhang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7589-7598
Open Access | Times Cited: 1
Real-time monitoring of vegetable oils photo-oxidation kinetics using differential photocalorimetry
Rajat Suhag, Mutasem Razem, Giovanna Ferrentino, et al.
Food Chemistry (2024) Vol. 456, pp. 140011-140011
Open Access
Rajat Suhag, Mutasem Razem, Giovanna Ferrentino, et al.
Food Chemistry (2024) Vol. 456, pp. 140011-140011
Open Access
Disentangling fluorescence of endogenous fluorescent substances from absorption and scattering effects for quantitative prediction for oxidation degree of peanut oils
Yue Wang, Na Guo, Xueming He, et al.
Research Square (Research Square) (2024)
Open Access
Yue Wang, Na Guo, Xueming He, et al.
Research Square (Research Square) (2024)
Open Access
Investigating the detection of peanuts in chopped nut products using hyperspectral imaging systems
Miguel Vega-Castellote, María‐Teresa Sánchez, Moon S. Kim, et al.
Journal of Food Engineering (2024), pp. 112378-112378
Closed Access
Miguel Vega-Castellote, María‐Teresa Sánchez, Moon S. Kim, et al.
Journal of Food Engineering (2024), pp. 112378-112378
Closed Access
Prolonging the oxidative stability of walnut oil by endogenous antioxidants: phytosterol compounding for improved antioxidant capacity
Xu Zhang, Xiuan Zhan, Wenyu Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106931-106931
Closed Access
Xu Zhang, Xiuan Zhan, Wenyu Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106931-106931
Closed Access
Disentangling Fluorescence of Endogenous Fluorescent Substances from Absorption and Scattering Effects for Quantitative Prediction for Oxidation Degree of Peanut Oils
Yue Wang, Na Guo, Xueming He, et al.
Food Analytical Methods (2024)
Closed Access
Yue Wang, Na Guo, Xueming He, et al.
Food Analytical Methods (2024)
Closed Access
Efficient removal of PAHs from peanut oil using coconut shell-based activated charcoal decorated by cationic (CTAB), anionic (SDS), non-ionic surfactant (Triton X-100)
Junmin Ji, Yaxin Zhang, Dan Wang, et al.
Food Chemistry (2023) Vol. 438, pp. 137962-137962
Closed Access | Times Cited: 1
Junmin Ji, Yaxin Zhang, Dan Wang, et al.
Food Chemistry (2023) Vol. 438, pp. 137962-137962
Closed Access | Times Cited: 1
