Àcid fític (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Àcid fític" in Catalan language version.

refsWebsite

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9doi.org

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7nih.gov

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4web.archive.org

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1si.edu

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1wiley.com

222^nd place

128^th place

1worldcat.org

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1fao.org

318^th place

169^th place

1noshly.com

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1google.cat

1,849^th place

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1usda.gov

438^th place

345^th place

1nutrition.org

7,878^th place

1,485^th place

doi.org

dx.doi.org

Schlemmer, Ulrich; Frølich, Wenche; Prieto, Rafel M.; Grases, Felix «Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis» (en anglès). Molecular Nutrition & Food Research, 53, S2, 2009, pàg. S330–S375. DOI: 10.1002/mnfr.200900099. ISSN: 1613-4133.
«Ion chromatography of phytate in roots and tubers». Journal of Agricultural and Food Chemistry, 51, 2, 1-2003, pàg. 350–3. DOI: 10.1021/jf025827m. PMID: 12517094.
«Inhibitory effect of nuts on iron absorption». The American Journal of Clinical Nutrition, 47, 2, 2-1988, pàg. 270–4. DOI: 10.1093/ajcn/47.2.270. PMID: 3341259.
«Relationship of components in wheat bran and spinach to iron bioavailability in the anemic rat». The Journal of Nutrition, 114, 3, 3-1984, pàg. 526–35. DOI: 10.1093/jn/114.3.526. PMID: 6321704.
«Position of the American Dietetic Association and Dietitians of Canada: Vegetarian diets». Journal of the American Dietetic Association, 103, 6, 6-2003, pàg. 748–65. DOI: 10.1053/jada.2003.50142. PMID: 12778049.
Gupta, R. K.; Gangoliya, S. S.; Singh, N. K. «Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains». Journal of Food Science and Technology, 52, 2, 2013, pàg. 676–684. DOI: 10.1007/s13197-013-0978-y. PMC: 4325021. PMID: 25694676.
«Iron (Fe) bioavailability and the distribution of anti-Fe nutrition biochemicals in the unpolished, polished grain and bran fraction of five rice genotypes». Journal of the Science of Food and Agriculture, 86, 8, 2006, pàg. 1209–15. Arxivat de l'original el 2020-02-23. DOI: 10.1002/jsfa.2471 [Consulta: 16 setembre 2019].
«Influence of vegetable protein sources on trace element and mineral bioavailability». The Journal of Nutrition, 133, 9, 9-2003, pàg. 2973S–7S. DOI: 10.1093/jn/133.9.2973S. PMID: 12949395.
«Degradation of phytic acid in cereal porridges improves iron absorption by human subjects». The American Journal of Clinical Nutrition, 77, 5, 5-2003, pàg. 1213–9. DOI: 10.1093/ajcn/77.5.1213. PMID: 12716674.

fao.org

agris.fao.org

"Phytates in cereals and legumes" Arxivat 2018-09-15 a Wayback Machine.. fao.org.

google.cat

books.google.cat

Scuhlz, Markus. «Paleo Diet Guide: With Recipes in 30 Minutes or Less: Diabetes Heart Disease: Paleo Diet Friendly: Dairy Gluten Nut Soy Free Cookbook». PWPH Publications.

nih.gov

ncbi.nlm.nih.gov

«Ion chromatography of phytate in roots and tubers». Journal of Agricultural and Food Chemistry, 51, 2, 1-2003, pàg. 350–3. DOI: 10.1021/jf025827m. PMID: 12517094.
«Inhibitory effect of nuts on iron absorption». The American Journal of Clinical Nutrition, 47, 2, 2-1988, pàg. 270–4. DOI: 10.1093/ajcn/47.2.270. PMID: 3341259.
«Relationship of components in wheat bran and spinach to iron bioavailability in the anemic rat». The Journal of Nutrition, 114, 3, 3-1984, pàg. 526–35. DOI: 10.1093/jn/114.3.526. PMID: 6321704.
«Position of the American Dietetic Association and Dietitians of Canada: Vegetarian diets». Journal of the American Dietetic Association, 103, 6, 6-2003, pàg. 748–65. DOI: 10.1053/jada.2003.50142. PMID: 12778049.
Gupta, R. K.; Gangoliya, S. S.; Singh, N. K. «Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains». Journal of Food Science and Technology, 52, 2, 2013, pàg. 676–684. DOI: 10.1007/s13197-013-0978-y. PMC: 4325021. PMID: 25694676.
«Influence of vegetable protein sources on trace element and mineral bioavailability». The Journal of Nutrition, 133, 9, 9-2003, pàg. 2973S–7S. DOI: 10.1093/jn/133.9.2973S. PMID: 12949395.
«Degradation of phytic acid in cereal porridges improves iron absorption by human subjects». The American Journal of Clinical Nutrition, 77, 5, 5-2003, pàg. 1213–9. DOI: 10.1093/ajcn/77.5.1213. PMID: 12716674.

noshly.com

Noshly. «Wise Eating, Made Easy». Arxivat de l'original el 2019-01-22. [Consulta: 20 desembre 2020].

nutrition.org

jn.nutrition.org

«Influence of vegetable protein sources on trace element and mineral bioavailability». The Journal of Nutrition, 133, 9, 9-2003, pàg. 2973S–7S. DOI: 10.1093/jn/133.9.2973S. PMID: 12949395.

si.edu

stri.si.edu

Mullaney, Edward J.; Ullah, Abul H.J. «Phytases: attributes, catalytic mechanisms, and applications». United States Department of Agriculture–Agricultural Research Service. Arxivat de l'original el 2012-11-07. [Consulta: 18 maig 2012].

usda.gov

naldc-legacy.nal.usda.gov

«Iron (Fe) bioavailability and the distribution of anti-Fe nutrition biochemicals in the unpolished, polished grain and bran fraction of five rice genotypes». Journal of the Science of Food and Agriculture, 86, 8, 2006, pàg. 1209–15. Arxivat de l'original el 2020-02-23. DOI: 10.1002/jsfa.2471 [Consulta: 16 setembre 2019].

web.archive.org

Mullaney, Edward J.; Ullah, Abul H.J. «Phytases: attributes, catalytic mechanisms, and applications». United States Department of Agriculture–Agricultural Research Service. Arxivat de l'original el 2012-11-07. [Consulta: 18 maig 2012].
"Phytates in cereals and legumes" Arxivat 2018-09-15 a Wayback Machine.. fao.org.
Noshly. «Wise Eating, Made Easy». Arxivat de l'original el 2019-01-22. [Consulta: 20 desembre 2020].
«Iron (Fe) bioavailability and the distribution of anti-Fe nutrition biochemicals in the unpolished, polished grain and bran fraction of five rice genotypes». Journal of the Science of Food and Agriculture, 86, 8, 2006, pàg. 1209–15. Arxivat de l'original el 2020-02-23. DOI: 10.1002/jsfa.2471 [Consulta: 16 setembre 2019].

wiley.com

onlinelibrary.wiley.com

Schlemmer, Ulrich; Frølich, Wenche; Prieto, Rafel M.; Grases, Felix «Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis» (en anglès). Molecular Nutrition & Food Research, 53, S2, 2009, pàg. S330–S375. DOI: 10.1002/mnfr.200900099. ISSN: 1613-4133.

worldcat.org

Schlemmer, Ulrich; Frølich, Wenche; Prieto, Rafel M.; Grases, Felix «Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis» (en anglès). Molecular Nutrition & Food Research, 53, S2, 2009, pàg. S330–S375. DOI: 10.1002/mnfr.200900099. ISSN: 1613-4133.