On the public citation graph
Water-induced lipid changes in oat processing
0 signed · 45 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4791476openalex-extracted
Rancidity Development in Oat During Industrial Processing
inferred← citeshttps://doi.org/10.1002/jib.152openalex-snapshot
Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review
inferred← citeshttps://doi.org/10.1002/star.19920440403openalex-snapshot
Characterization of Internal and Surface Lipids of Oat Starches from Two Isolation Processes
inferred← citeshttps://doi.org/10.1006/jcrs.2002.0496openalex-snapshot
Effect of Heat Treatment on Lipid Stability in Processed Oats
inferred← citeshttps://doi.org/10.1007/s00253-002-1151-0openalex-snapshot
Cell-adhered conjugated linoleic acid regulates isomerization of linoleic acid by resting cells of Propionibacterium freudenreichii
inferred← citeshttps://doi.org/10.1007/s00396-012-2674-2openalex-snapshot
Effects of NaOH treatment of cereal starch granules on the extent of granular starch hydrolysis
inferred← citeshttps://doi.org/10.1007/s10722-024-02247-1openalex-snapshot
Assessment of genotype × environment effect on groat protein and beta-glucans contents in a Moroccan collection of wild tetraploid oat species of Avena magna Murphy and Terrell. and A. murphyi Ladiz
inferred← citeshttps://doi.org/10.1007/s11746-998-0236-zopenalex-snapshot
Neutral lipids of chickpea flour and protein isolates
inferred← citeshttps://doi.org/10.1007/s11947-020-02535-5openalex-snapshot
Current Knowledge of Content and Composition of Oat Oil—Future Perspectives of Oat as Oil Source
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146822openalex-snapshot
Comparative analysis of free and total fatty acids in plant-based milk alternatives from the Greek market
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.109923openalex-snapshot
Pre-treatment effects on the composition and functionalities of pigeon pea seed ingredients
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.05.034openalex-snapshot
Flavour and stability of rye grain fractions in relation to their chemical composition
inferred← citeshttps://doi.org/10.1016/j.jcs.2006.09.001openalex-snapshot
The characterisation of oat lipids produced by supercritical fluid technologies
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2009.05.002openalex-snapshot
An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating
inferred← citeshttps://doi.org/10.1016/j.lwt.2009.12.002openalex-snapshot
Superheated steam processing of oat groats
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116448openalex-snapshot
Rancidity development in oat during industrial processing
inferred← citeshttps://doi.org/10.1016/j.nfs.2020.08.003openalex-snapshot
Protective effects of extra virgin olive oil against storage-induced omega 3 fatty acid oxidation of algae oil
inferred← citeshttps://doi.org/10.1016/s0733-5210(03)00028-6openalex-snapshot
Enzymatic oxidation of hexanal by oat
inferred← citeshttps://doi.org/10.1016/s0733-5210(95)80011-5openalex-snapshot
Alkaline sensitivity of lipase activity in oat flour: Factors contributing to inhibition
inferred← citeshttps://doi.org/10.1016/s0733-5210(98)90011-xopenalex-snapshot
Fatty acid composition of lipids of Australian oats
inferred← citeshttps://doi.org/10.1021/acs.jafc.1c08029openalex-snapshot
Similarity Index for the Fat Fraction between Breast Milk and Infant Formulas
inferred← citeshttps://doi.org/10.1021/jf000343gopenalex-snapshot
Inhibition of Linoleic Acid Oxidation by Interaction with a Protein-Rich Oat Fraction
inferred← citeshttps://doi.org/10.1021/jf302684xopenalex-snapshot
Characterization of Lipids and Lignans in Brewer’s Spent Grain and Its Enzymatically Extracted Fraction
inferred← citeshttps://doi.org/10.1021/jf903383xopenalex-snapshot
Production of cis-9,trans-11-Conjugated Linoleic Acid in Camelina Meal and Okara by an Oat-Assisted Microbial Process
inferred← citeshttps://doi.org/10.1021/jf970458topenalex-snapshot
Antioxidative-like Effect of Different Cereals and Cereal Fractions in Aqueous Suspension
inferred← citeshttps://doi.org/10.1039/c5gc03008kopenalex-snapshot
Integrating the opposites of biofuel production: absorption of short-chain alcohols into oleaginous yeast cells for butanol recovery and wet-extraction of microbial oil
inferred← citeshttps://doi.org/10.1094/9781891127649.009openalex-snapshot
CHAPTER 9: Oat Lipids, Enzymes, and Quality
inferred← citeshttps://doi.org/10.1094/cchem-11-10-0157openalex-snapshot
Neutral Lipids in Free, Bound, and Starch Lipid Extracts of Flours, Sourdough, and Portuguese Sourdough Bread Determined by NP‐HPLC‐ELSD
inferred← citeshttps://doi.org/10.1094/cchem.1997.74.6.733openalex-snapshot
Starch Lipids of Barley and Malt
inferred← citeshttps://doi.org/10.1094/cchem.1998.75.3.273openalex-snapshot
Structure and Pasting Properties of Oat Starch
inferred← citeshttps://doi.org/10.1094/cchem.2001.78.6.707openalex-snapshot
Effect of Drying Treatment Conditions on Sensory Profile of Germinated Oat
inferred← citeshttps://doi.org/10.1094/cchem.2002.79.3.367openalex-snapshot
Differences Between Sensory Profiles and Development of Rancidity During Long‐Term Storage of Native and Processed Oat
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1994.tb08195.xopenalex-snapshot
High‐Protein Oat Flour Functionality Assessment in Bread and Sausage
inferred← citeshttps://doi.org/10.13140/rg.2.1.3847.1284openalex-snapshot
Evaluation of Technological Potential of New Developed Moroccan Hexaploid Oat Lines
inferred← citeshttps://doi.org/10.1590/1981-6723.1414openalex-snapshot
Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis
inferred← citeshttps://doi.org/10.17977/um069v1i12021p7-12openalex-snapshot
Effect Incorporated of Oat and Corn Cob Powder on Physicochemical and Sensory Properties of Putu Piring
inferred← citeshttps://doi.org/10.18782/2320-7051.2705openalex-snapshot
Seed Physiological and Biochemical Parameters of Groundnut(Arachis hypogaea L.) As Influenced by Different Packaging Materials and Storage Conditions
inferred← citeshttps://doi.org/10.2137/1239099041837950openalex-snapshot
Impact dehulling oat grain to improve quality of on-farm produced feed : 2.Groat breakage and storability
inferred← citeshttps://doi.org/10.2137/1239099041838085openalex-snapshot
Role of lipid reactions in quality of oat products
inferred← citeshttps://doi.org/10.31390/gradschool_theses.757openalex-snapshot
Phenolic compounds and antioxidant activity of oat bran by various extraction methods
inferred← citeshttps://doi.org/10.5281/zenodo.1326635openalex-snapshot
Optimization Of Enzymatic Activities In Malting Of Oat
inferred← citeshttps://doi.org/10.58321/aatccreview.2023.11.04.288openalex-snapshot
Seed quality of stored soybean (Glycine max) seeds as influenced by packaging materials and storage conditions
inferred← citeshttps://doi.org/10.70675/859ae5bfzf750z4202za38fzc3ba52e7f149openalex-snapshot
Resilient, sustainable and nutritious : pigeon pea protein fractions as high-potential food ingredients
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.