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Butan-1-ol (Czech Wikipedia)

Analysis of information sources in references of the Wikipedia article "Butan-1-ol" in Czech language version.

refsWebsite
Global rank Czech rank
20doi.org
2nd place
4th place
10nih.gov
4th place
8th place
2inchem.org
4,334th place
235th place
1harvard.edu
18th place
99th place
1web.archive.org
1st place
1st place
1wiley.com
222nd place
83rd place
1jst.go.jp
1,903rd place
5,340th place
1archive.org
6th place
10th place
1escholarship.org
1,523rd place
2,973rd place

archive.org

  • I. Mellan. Industrial Solvents. New York: Van Nostrand Reinhold, 1950. Dostupné online. S. 482-488. 

doi.org

dx.doi.org

  • Lucie A. Hazelwood; Jean-Marc Daran; Antonius J. A. van Maris; Jack T. Pronk; J. Richard Dickinson. The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism. Applied and Environmental Microbiology. 2008, s. 2259–2266. DOI 10.1128/AEM.02625-07. PMID 18281432. Bibcode 2008ApEnM..74.2259H. 
  • Ullmann's Encyclopedia of Industrial Chemistry. 1. vyd. [s.l.]: Wiley Dostupné online. ISBN 978-3-527-30385-4, ISBN 978-3-527-30673-2. DOI 10.1002/14356007.a04_463.pub3. (anglicky) DOI: 10.1002/14356007. 
  • Schmidt-Rohr, K. (2015). "Why Combustions Are Always Exothermic, Yielding About 418 kJ per Mole of O2", J. Chem. Educ. 92: 2094-2099. https://dx.doi.org/10.1021/acs.jchemed.5b00333
  • D. Antoni; V. Zverlov; W. H. Schwarz. Biofuels from Microbes. Applied Microbiology and Biotechnology. 2007, s. 23–35. DOI 10.1007/s00253-007-1163-x. PMID 17891391. 
  • Peter Schreier; Friedrich Drawert; Friedrich Winkler. Composition of neutral volatile constituents in grape brandies. Journal of Agricultural and Food Chemistry. 1979, s. 365–372. DOI 10.1021/jf60222a031. 
  • Roland Tressl; Lothar Friese; Friedrich Fendesack; Hans Koeppler. Studies of the volatile composition of hops during storage. Journal of Agricultural and Food Chemistry. 1978, s. 1426–1430. DOI 10.1021/jf60220a036. 
  • G. Swords; P. A. Bobbio; G. L. K. Hunter. Volatile constituents of jack fruit (Arthocarpus heterophyllus). Journal of Food Science. 1978, s. 639–640. DOI 10.1111/j.1365-2621.1978.tb02375.x. 
  • Haytham A. Jaddou; John A. Pavey; Donald J. Manning. Chemical analysis of flavor volatiles in heat-treated milks. Journal of Dairy Research. 1978, s. 391–403. DOI 10.1017/S0022029900016617. 
  • K. Yabumoto; K. Yamaguchi; W. G. Jennings. Production of volatile compounds by Muskmelon, Cucumis melo. Food Chemistry. 1978, s. 7–16. DOI 10.1016/0308-8146(78)90042-0. 
  • Jean Pierre Dumont; Jacques Adda. Occurrence of sesquiterpones in mountain cheese volatiles. Journal of Agricultural and Food Chemistry. 1978, s. 364–367. DOI 10.1021/jf60216a037. 
  • Gordon S. Fisher; Michael G. Legendre; Norman V. Lovgren; Walter H. Schuller; John A. Wells. Volatile constituents of southernpea seed [Vigna unguiculata (L.) Walp.. Journal of Agricultural and Food Chemistry. 1979, s. 7–11. DOI 10.1021/jf60221a040. 
  • Izumi Yajima; Tetsuya Yanai; Mikio Nakamura; Hidemasa Sakakibara; Tsutomu Habu. Volatile flavor components of cooked rice. Agriculture and Biological Chemistry. 1978, s. 1229–1233. Dostupné online. DOI 10.1271/bbb1961.42.1229. 
  • S. S. Chang; K. J. Peterson; C. Ho. Chemical reactions involved in the deep-fat frying of foods. Journal of the American Oil Chemists' Society. 1978, s. 718–727. DOI 10.1007/BF02665369. PMID 730972. 
  • Kang-Lyung Woo. Determination of low molecular weight alcohols including fusel oil in various samples by diethyl ether extraction and capillary gas chromatography. Journal of AOAC International. 2005, s. 1419–1427. DOI 10.1093/jaoac/88.5.1419. PMID 16385992. 
  • Dirk W. Lachenmeier; Simone Haupt; Katja Schulz. Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products. Regulatory Toxicology and Pharmacology. 2008, s. 313–321. DOI 10.1016/j.yrtph.2007.12.008. PMID 18295386. 
  • Hisako Hori; Wataru Fujii; Yutaka Hatanaka; Yoshihide Suwa. Effects of fusel oil on animal hangover models. Alcoholism: Clinical and Experimental Research. 2003, s. 375–415. DOI 10.1097/01.ALC.0000078828.49740.48. PMID 12960505. 
  • Harry W. Meslar; Harold B. White. Preparation of lipid-free protein extracts of egg yolk. Analytical Biochemistry. 1978, s. 75–81. DOI 10.1016/0003-2697(78)90817-5. PMID 9762085. 
  • Walter J. Bray; Catherine Humphries. Solvent fractionation of leaf juice to prepare green and white protein products. Journal of the Science of Food and Agriculture. 1978, s. 839–846. DOI 10.1002/jsfa.2740291003. 
  • MCCREERY, N. J.; HUNT, W. A. Physico-chemical correlates of alcohol intoxication. Neuropharmacology. 1978, s. 451–61. DOI 10.1016/0028-3908(78)90050-3. PMID 567755. .
  • J. Enrique Cometto-Muñiz; William S. Cain. Trigeminal and Olfactory Sensitivity: Comparison of Modalities and Methods of Measurement. International Archives of Occupational and Environmental Health. 1998, s. 105–110. Dostupné online. DOI 10.1007/s004200050256. PMID 9580447. 

escholarship.org

  • J. Enrique Cometto-Muñiz; William S. Cain. Trigeminal and Olfactory Sensitivity: Comparison of Modalities and Methods of Measurement. International Archives of Occupational and Environmental Health. 1998, s. 105–110. Dostupné online. DOI 10.1007/s004200050256. PMID 9580447. 

harvard.edu

adsabs.harvard.edu

  • Lucie A. Hazelwood; Jean-Marc Daran; Antonius J. A. van Maris; Jack T. Pronk; J. Richard Dickinson. The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism. Applied and Environmental Microbiology. 2008, s. 2259–2266. DOI 10.1128/AEM.02625-07. PMID 18281432. Bibcode 2008ApEnM..74.2259H. 

inchem.org

jst.go.jp

jstage.jst.go.jp

nih.gov

ncbi.nlm.nih.gov

  • Lucie A. Hazelwood; Jean-Marc Daran; Antonius J. A. van Maris; Jack T. Pronk; J. Richard Dickinson. The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism. Applied and Environmental Microbiology. 2008, s. 2259–2266. DOI 10.1128/AEM.02625-07. PMID 18281432. Bibcode 2008ApEnM..74.2259H. 
  • D. Antoni; V. Zverlov; W. H. Schwarz. Biofuels from Microbes. Applied Microbiology and Biotechnology. 2007, s. 23–35. DOI 10.1007/s00253-007-1163-x. PMID 17891391. 
  • S. S. Chang; K. J. Peterson; C. Ho. Chemical reactions involved in the deep-fat frying of foods. Journal of the American Oil Chemists' Society. 1978, s. 718–727. DOI 10.1007/BF02665369. PMID 730972. 
  • Kang-Lyung Woo. Determination of low molecular weight alcohols including fusel oil in various samples by diethyl ether extraction and capillary gas chromatography. Journal of AOAC International. 2005, s. 1419–1427. DOI 10.1093/jaoac/88.5.1419. PMID 16385992. 
  • Dirk W. Lachenmeier; Simone Haupt; Katja Schulz. Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products. Regulatory Toxicology and Pharmacology. 2008, s. 313–321. DOI 10.1016/j.yrtph.2007.12.008. PMID 18295386. 
  • Hisako Hori; Wataru Fujii; Yutaka Hatanaka; Yoshihide Suwa. Effects of fusel oil on animal hangover models. Alcoholism: Clinical and Experimental Research. 2003, s. 375–415. DOI 10.1097/01.ALC.0000078828.49740.48. PMID 12960505. 
  • Harry W. Meslar; Harold B. White. Preparation of lipid-free protein extracts of egg yolk. Analytical Biochemistry. 1978, s. 75–81. DOI 10.1016/0003-2697(78)90817-5. PMID 9762085. 
  • MCCREERY, N. J.; HUNT, W. A. Physico-chemical correlates of alcohol intoxication. Neuropharmacology. 1978, s. 451–61. DOI 10.1016/0028-3908(78)90050-3. PMID 567755. .
  • J. Enrique Cometto-Muñiz; William S. Cain. Trigeminal and Olfactory Sensitivity: Comparison of Modalities and Methods of Measurement. International Archives of Occupational and Environmental Health. 1998, s. 105–110. Dostupné online. DOI 10.1007/s004200050256. PMID 9580447. 

pubchem.ncbi.nlm.nih.gov

web.archive.org

wiley.com

onlinelibrary.wiley.com