Oli de cuina (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Oli de cuina" in Catalan language version.

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11nih.gov

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10web.archive.org

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6doi.org

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2mayoclinic.com

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2nap.edu

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2nejm.org

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1fda.gov

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1webmd.com

1,169^th place

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1world-heart-federation.org

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1nutrition.org

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1ajcn.org

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1unu.edu

7,903^rd place

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1findarticles.com

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1wiley.com

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1nhri.org.tw

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1fundaciondescubre.es

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1coconutoil.com

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1articledashboard.com

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1sunflowernsa.com

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1elblogverde.com

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1nyc.gov

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1mct.gov.br

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ajcn.org

Ng TK, Hassan K, Lim JB, Lye MS, Ishak R «Nonhypercholesterolemic effects of a palm-oil diet in Malaysian volunteers». American Journal of Clinical Nutrition, 53, 4, 1991, pàg. 1015 y sig. PMID: 2012009.

articledashboard.com

«Long-term Cooking Oil Storage» (en anglès). Arxivat de l'original el 19 de juliol de 2011. [Consulta: 3 novembre 2010].

coconutoil.com

Raymond Peat, Ph.D. «Coconut Oil» (en anglès). Arxivat de l'original el 8 de juliol de 2011.

doi.org

dx.doi.org

Dariush Mozaffarian, Renata Micha, Sarah Wallace «Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials». PLoS Med., 7, 3, 3-2010. DOI: 10.1371/journal.pmed.1000252. PMC: 2843598.
Hayes, Kenneth C.; Khosla, Pramod «The complex interplay of palm oil fatty acids on blood lipids». European Journal of Lipid Science and Technology, 109, 2007, pàg. 453. DOI: 10.1002/ejlt.200700005.
Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC «Trans Fatty Acids and Cardiovascular Disease». New England Journal of Medicine, 354, 15, 13-04-2006, pàg. 1601–1613. Arxivat de l'original el 2009-09-19. DOI: 10.1056/NEJMra054035. PMID: 16611951 [Consulta: 18 març 2021].
De Marco, Elena; Savarese, Maria; Parisini, Cristian; Battimo, Ilaria; Falco, Salvatore; Sacchi, Raffaele «Frying performance of a sunflower/palm oil blend in comparison with pure palm oil». European Journal of Lipid Science and Technology, 109, 2007, pàg. 237. DOI: 10.1002/ejlt.200600192.
Che Man YB, Liu JL, Jamilah B, Rahman RA «Quality changes of RBD palm olein, soybean oil and their blends during deep-fat frying». Journal of Food Lipids, 6, 3, 1999, pàg. 181–193. DOI: 10.1111/j.1745-4522.1999.tb00142.x.
Matthäus, Bertrand «Use of palm oil for frying in comparison with other high-stability oils». European Journal of Lipid Science and Technology, 109, 2007, pàg. 400. DOI: 10.1002/ejlt.200600294.

elblogverde.com

«Un litro de aceite, ¿contamina un millón de litros de agua?». El blog verde, 13-05-2008. Arxivat de l'original el 13 de gener de 2010. [Consulta: 22 gener 2010].

fda.gov

cfsan.fda.gov

«The Food Pyramid». FDA Consumer. Arxivat de l'original el 2006-08-22 [Consulta: 18 setembre 2006].

findarticles.com

Orna Izakson «Oil right: choose wisely for heart-healthy cooking - Eating Right». E: The Environmental Magazine, marzo/abril 2003 [Consulta: 11 febrer 2008].

fundaciondescubre.es

clickmica.fundaciondescubre.es

Oscar Rodriguez. «¿Puede consumirse un alimento con olor o sabor a rancio?» (en castellà). [Consulta: 14 novembre 2014].

mayoclinic.com

«Dietary fats: Know which types to choose» (en anglès). Mayo Clinic.
«Trans fat: Avoid this cholesterol double whammy» (en anglès). Mayo Foundation for Medical Education and Research (MFMER). [Consulta: 10 desembre 2007].

mct.gov.br

«Production of biodiesel based on waste oils and/or waste fats from biogenic origin for use as fuel». CDM - Executive Board. Arxivat de l'original el 27 de setembre de 2007. [Consulta: 5 setembre 2007].

nap.edu

Food and nutrition board, institute of medicine of the national academies. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press, 2005, p. 423. Arxivat 2007-06-25 a Wayback Machine.
Food and nutrition board, institute of medicine of the national academies. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press, 2005, p. 504.

nejm.org

content.nejm.org

Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC «Trans Fatty Acids and Cardiovascular Disease». New England Journal of Medicine, 354, 15, 13-04-2006, pàg. 1601–1613. Arxivat de l'original el 2009-09-19. DOI: 10.1056/NEJMra054035. PMID: 16611951 [Consulta: 18 març 2021].
F.B. Hu, M.J. Stampfer, J.E. Manson, E. Rimm, G.A. Colditz, B.A. Rosner, C.H. Hennekens, W.C. Willett «Dietary Fat Intake and the Risk of Coronary Heart Disease in Women». New England Journal of Medicine, 337, 1997, pàg. 1491-1499. Arxivat de l'original el 2010-07-15 [Consulta: 18 març 2021].

nhri.org.tw

apjcn.nhri.org.tw

Sundram K, Sambanthamurthi R, Tan YA «Palm fruit chemistry and nutrition». Asia Pacific journal of clinical nutrition, 12, 3, 2003, pàg. 355–62. PMID: 14506001.

nih.gov

ncbi.nlm.nih.gov

Clarke R., Frost C., Collins R., Appleby P., Peto R. «Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies». BMJ (Clinical research ed.), 314, 7074, 1997, pàg. 112–7. PMC: 2125600. PMID: 9006469.
Mensink R.P., Zock P.L., Kester A.D., Katan M.B. «Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials». The American journal of clinical nutrition, 77, 5, 2003, pàg. 1146–55. PMID: 12716665.
Jakobsen MU, O'Reilly EJ, Heitmann BL, Pereira MA, Bälter K, Fraser GE, Goldbourt U, Hallmans G, Knekt P, Liu S, Pietinen P, Spiegelman D, Stevens J, Virtamo J, Willett WC, Ascherio A «Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies». American Journal of Clinical Nutrition, 89, 5, 5-2009, pàg. 1425-32. PMC: 2676998. PMID: 19211817.
Dariush Mozaffarian, Renata Micha, Sarah Wallace «Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials». PLoS Med., 7, 3, 3-2010. DOI: 10.1371/journal.pmed.1000252. PMC: 2843598.
Kabagambe EK, Baylin A, Ascherio A, Campos H «The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica». Journal of Nutrition, 135, 11, 11-2005, pàg. 2674–2679. PMID: 16251629.
Ng TK, Hassan K, Lim JB, Lye MS, Ishak R «Nonhypercholesterolemic effects of a palm-oil diet in Malaysian volunteers». American Journal of Clinical Nutrition, 53, 4, 1991, pàg. 1015 y sig. PMID: 2012009.
Chong YH, Ng TK «Effects of palm oil on cardiovascular risk». The Medical journal of Malaysia, 46, 1, 1991, pàg. 41–50. PMID: 1836037.
Assunção ML, Ferreira HS, dos Santos AF, Cabral CR Jr, Florêncio TM. «Effects of dietary coconut oil on the biochemical and anthropometric profiles of women presenting abdominal obesity» p. 593-601, 01-07-2009.
Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC «Trans Fatty Acids and Cardiovascular Disease». New England Journal of Medicine, 354, 15, 13-04-2006, pàg. 1601–1613. Arxivat de l'original el 2009-09-19. DOI: 10.1056/NEJMra054035. PMID: 16611951 [Consulta: 18 març 2021].
Sundram K, Sambanthamurthi R, Tan YA «Palm fruit chemistry and nutrition». Asia Pacific journal of clinical nutrition, 12, 3, 2003, pàg. 355–62. PMID: 14506001.

nhlbi.nih.gov

NHLBI «Choose foods low in saturated fat». NIH Publication, 97, 1997, pàg. 4064.

nutrition.org

jn.nutrition.org

Kabagambe EK, Baylin A, Ascherio A, Campos H «The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica». Journal of Nutrition, 135, 11, 11-2005, pàg. 2674–2679. PMID: 16251629.

nyc.gov

«Grease Disposal Tips to Help the City's Environment». NYC Department of Environmental Protection. [Consulta: 5 agost 2007].

sunflowernsa.com

«Sunflower Oil - Your Healthy Choice» (en anglès). National Sunflower Association.

unu.edu

Tony Ng, Kock Wai «A critical review of the cholesterolemic effects of palm oil». The United Nations University Press, Food and Nutrition Bulletin, 15, 2, 6-1994. Arxivat de l'original el 2010-05-28 [Consulta: 3 novembre 2010].

web.archive.org

«The Food Pyramid». FDA Consumer. Arxivat de l'original el 2006-08-22 [Consulta: 18 setembre 2006].
«Diet & cardiovascular disease» (en anglès). World Heart Federation. Arxivat de l'original el 9 de setembre de 2010.
Tony Ng, Kock Wai «A critical review of the cholesterolemic effects of palm oil». The United Nations University Press, Food and Nutrition Bulletin, 15, 2, 6-1994. Arxivat de l'original el 2010-05-28 [Consulta: 3 novembre 2010].
Food and nutrition board, institute of medicine of the national academies. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press, 2005, p. 423. Arxivat 2007-06-25 a Wayback Machine.
Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC «Trans Fatty Acids and Cardiovascular Disease». New England Journal of Medicine, 354, 15, 13-04-2006, pàg. 1601–1613. Arxivat de l'original el 2009-09-19. DOI: 10.1056/NEJMra054035. PMID: 16611951 [Consulta: 18 març 2021].
F.B. Hu, M.J. Stampfer, J.E. Manson, E. Rimm, G.A. Colditz, B.A. Rosner, C.H. Hennekens, W.C. Willett «Dietary Fat Intake and the Risk of Coronary Heart Disease in Women». New England Journal of Medicine, 337, 1997, pàg. 1491-1499. Arxivat de l'original el 2010-07-15 [Consulta: 18 març 2021].
Raymond Peat, Ph.D. «Coconut Oil» (en anglès). Arxivat de l'original el 8 de juliol de 2011.
«Long-term Cooking Oil Storage» (en anglès). Arxivat de l'original el 19 de juliol de 2011. [Consulta: 3 novembre 2010].
«Un litro de aceite, ¿contamina un millón de litros de agua?». El blog verde, 13-05-2008. Arxivat de l'original el 13 de gener de 2010. [Consulta: 22 gener 2010].
«Production of biodiesel based on waste oils and/or waste fats from biogenic origin for use as fuel». CDM - Executive Board. Arxivat de l'original el 27 de setembre de 2007. [Consulta: 5 setembre 2007].

webmd.com

«Dean Ornish, MD, Lifestyle Program» (en anglès).

wiley.com

www3.interscience.wiley.com

Martin Grootvel, Christopher J.L. Silwood, Paul Addis, Andrew Claxson, Bartolomé Bonet Serra, Marta Viana «Health effects of oxidized heated oils». Foodservice Research International, 13, 1, 2001, pàg. 41-55.^{[Enllaç no actiu]}

world-heart-federation.org

«Diet & cardiovascular disease» (en anglès). World Heart Federation. Arxivat de l'original el 9 de setembre de 2010.