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مضاد تغذية (Arabic Wikipedia)

Analysis of information sources in references of the Wikipedia article "مضاد تغذية" in Arabic language version.

refsWebsite
Global rank Arabic rank
8nih.gov
4th place
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5web.archive.org
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1st place
4doi.org
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2oup.com
485th place
407th place
1google.ca
838th place
227th place
1cornell.edu
332nd place
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1direct-ms.org
low place
low place
1archive.today
14th place
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1oxfordjournals.org
1,389th place
656th place

archive.today

cornell.edu

geo-pie.cornell.edu

direct-ms.org

doi.org

  • Cheryan M؛ Rackis، Joseph (1980). "Phytic acid interactions in food systems". Crit Rev Food Sci Nutr. ج. 13 ع. 4: 297–335. DOI:10.1080/10408398009527293. PMID:7002470.
  • Cordain، L. (1999). "Cereal Grains: Humanity's Double-Edged Sword" (PDF). World Rev Nutr Diet. World Review of Nutrition and Dietetics. ج. 84: 19–73. DOI:10.1159/000059677. ISBN:3-8055-6827-4. PMID:10489816. مؤرشف من الأصل (PDF) في 2018-03-08.
  • Welch RM, Graham RD (فبراير 2004). "Breeding for micronutrients in staple food crops from a human nutrition perspective". J. Exp. Bot. ج. 55 ع. 396: 353–64. DOI:10.1093/jxb/erh064. PMID:14739261. مؤرشف من الأصل في 2012-07-11. اطلع عليه بتاريخ 2021-04-18.
  • Chavan JK, Kadam SS (1989). "Nutritional improvement of cereals by fermentation". Crit Rev Food Sci Nutr. ج. 28 ع. 5: 349–400. DOI:10.1080/10408398909527507. PMID:2692608. Phillips RD (نوفمبر 1993). "Starchy legumes in human nutrition, health and culture". Plant Foods Hum Nutr. ج. 44 ع. 3: 195–211. DOI:10.1007/BF01088314. PMID:8295859.

google.ca

books.google.ca

nih.gov

pubmed.ncbi.nlm.nih.gov

  • Cheryan M؛ Rackis، Joseph (1980). "Phytic acid interactions in food systems". Crit Rev Food Sci Nutr. ج. 13 ع. 4: 297–335. DOI:10.1080/10408398009527293. PMID:7002470.
  • Gilani GS, Cockell KA, Sepehr E (2005). "Effects of antinutritional factors on protein digestibility and amino acid availability in foods". J AOAC Int. ج. 88 ع. 3: 967–87. PMID:16001874.{{استشهاد بدورية محكمة}}: صيانة الاستشهاد: أسماء متعددة: قائمة المؤلفين (link)
  • Beecher GR (أكتوبر 2003). "Overview of dietary flavonoids: nomenclature, occurrence and intake". J. Nutr. ج. 133 ع. 10: 3248S–3254S. PMID:14519822. مؤرشف من الأصل في 2020-05-26.
  • Cordain، L. (1999). "Cereal Grains: Humanity's Double-Edged Sword" (PDF). World Rev Nutr Diet. World Review of Nutrition and Dietetics. ج. 84: 19–73. DOI:10.1159/000059677. ISBN:3-8055-6827-4. PMID:10489816. مؤرشف من الأصل (PDF) في 2018-03-08.
  • Welch RM, Graham RD (فبراير 2004). "Breeding for micronutrients in staple food crops from a human nutrition perspective". J. Exp. Bot. ج. 55 ع. 396: 353–64. DOI:10.1093/jxb/erh064. PMID:14739261. مؤرشف من الأصل في 2012-07-11. اطلع عليه بتاريخ 2021-04-18.
  • Hotz C, Gibson RS (أبريل 2007). "Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets". J. Nutr. ج. 137 ع. 4: 1097–100. PMID:17374686. مؤرشف من الأصل في 2020-05-11.
  • Chavan JK, Kadam SS (1989). "Nutritional improvement of cereals by fermentation". Crit Rev Food Sci Nutr. ج. 28 ع. 5: 349–400. DOI:10.1080/10408398909527507. PMID:2692608. Phillips RD (نوفمبر 1993). "Starchy legumes in human nutrition, health and culture". Plant Foods Hum Nutr. ج. 44 ع. 3: 195–211. DOI:10.1007/BF01088314. PMID:8295859.
  • Oboh G, Oladunmoye MK (2007). "Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers". Nutr Health. ج. 18 ع. 4: 355–67. PMID:18087867.

oup.com

academic.oup.com

oxfordjournals.org

jexbot.oxfordjournals.org

web.archive.org