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Kurkuma (Czech Wikipedia)

Analysis of information sources in references of the Wikipedia article "Kurkuma" in Czech language version.

refsWebsite
Global rank Czech rank
5worldcat.org
5th place
3rd place
5doi.org
2nd place
4th place
2nih.gov
4th place
8th place
1hindawi.com
6,828th place
2,369th place
1sciencedirect.com
149th place
80th place
1oup.com
485th place
155th place
1bylinkovo.cz
low place
1,437th place
1az-recepty.cz
low place
454th place

az-recepty.cz

  • Kurkuma nejznámější indické koření. AZ-recepty.cz [online]. [cit. 2023-03-21]. Dostupné online. 

bylinkovo.cz

  • HERBACEA. Kurkuma dlouhá a její účinky. Bylinkovo.cz. 2016-09-14. Dostupné online [cit. 2016-11-04]. 

doi.org

dx.doi.org

  • BAGAD, Ashish Subhash; JOSEPH, Joshua Allan; BHASKARAN, Natarajan. Comparative Evaluation of Anti-Inflammatory Activity of Curcuminoids, Turmerones, and Aqueous Extract ofCurcuma longa. Advances in Pharmacological Sciences. 2013, roč. 2013, s. 1–7. Dostupné online [cit. 2018-08-31]. ISSN 1687-6334. DOI 10.1155/2013/805756. (anglicky) 
  • LIJU, Vijayastelter B.; JEENA, Kottarapat; KUTTAN, Ramadasan. An evaluation of antioxidant, anti-inflammatory, and antinociceptive activities of essential oil from Curcuma longa. L. Indian Journal of Pharmacology. 2011, roč. 43, čís. 5, s. 526–531. PMID: 22021994 PMCID: PMC3195121. Dostupné online [cit. 2018-08-31]. ISSN 0253-7613. DOI 10.4103/0253-7613.84961. PMID 22021994. 
  • SINGH, G.; KAPOOR, I. P. S.; SINGH, Pratibha. Comparative study of chemical composition and antioxidant activity of fresh and dry rhizomes of turmeric (Curcuma longa Linn.). Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association. 2010-4, roč. 48, čís. 4, s. 1026–1031. PMID: 20096323. Dostupné online [cit. 2018-08-31]. ISSN 1873-6351. DOI 10.1016/j.fct.2010.01.015. PMID 20096323. 
  • Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chemistry. 2011-02-15, roč. 124, čís. 4, s. 1577–1582. Dostupné online [cit. 2018-08-31]. ISSN 0308-8146. DOI 10.1016/j.foodchem.2010.08.016. (anglicky) 
  • NG, Tze-Pin; CHIAM, Peak-Chiang; LEE, Theresa. Curry Consumption and Cognitive Function in the Elderly. American Journal of Epidemiology. 2006-07-26, roč. 164, čís. 9, s. 898–906. Dostupné online [cit. 2018-08-31]. ISSN 1476-6256. DOI 10.1093/aje/kwj267. (anglicky) 

hindawi.com

  • BAGAD, Ashish Subhash; JOSEPH, Joshua Allan; BHASKARAN, Natarajan. Comparative Evaluation of Anti-Inflammatory Activity of Curcuminoids, Turmerones, and Aqueous Extract ofCurcuma longa. Advances in Pharmacological Sciences. 2013, roč. 2013, s. 1–7. Dostupné online [cit. 2018-08-31]. ISSN 1687-6334. DOI 10.1155/2013/805756. (anglicky) 

nih.gov

ncbi.nlm.nih.gov

  • LIJU, Vijayastelter B.; JEENA, Kottarapat; KUTTAN, Ramadasan. An evaluation of antioxidant, anti-inflammatory, and antinociceptive activities of essential oil from Curcuma longa. L. Indian Journal of Pharmacology. 2011, roč. 43, čís. 5, s. 526–531. PMID: 22021994 PMCID: PMC3195121. Dostupné online [cit. 2018-08-31]. ISSN 0253-7613. DOI 10.4103/0253-7613.84961. PMID 22021994. 
  • SINGH, G.; KAPOOR, I. P. S.; SINGH, Pratibha. Comparative study of chemical composition and antioxidant activity of fresh and dry rhizomes of turmeric (Curcuma longa Linn.). Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association. 2010-4, roč. 48, čís. 4, s. 1026–1031. PMID: 20096323. Dostupné online [cit. 2018-08-31]. ISSN 1873-6351. DOI 10.1016/j.fct.2010.01.015. PMID 20096323. 

oup.com

academic.oup.com

  • NG, Tze-Pin; CHIAM, Peak-Chiang; LEE, Theresa. Curry Consumption and Cognitive Function in the Elderly. American Journal of Epidemiology. 2006-07-26, roč. 164, čís. 9, s. 898–906. Dostupné online [cit. 2018-08-31]. ISSN 1476-6256. DOI 10.1093/aje/kwj267. (anglicky) 

sciencedirect.com

worldcat.org

  • BAGAD, Ashish Subhash; JOSEPH, Joshua Allan; BHASKARAN, Natarajan. Comparative Evaluation of Anti-Inflammatory Activity of Curcuminoids, Turmerones, and Aqueous Extract ofCurcuma longa. Advances in Pharmacological Sciences. 2013, roč. 2013, s. 1–7. Dostupné online [cit. 2018-08-31]. ISSN 1687-6334. DOI 10.1155/2013/805756. (anglicky) 
  • LIJU, Vijayastelter B.; JEENA, Kottarapat; KUTTAN, Ramadasan. An evaluation of antioxidant, anti-inflammatory, and antinociceptive activities of essential oil from Curcuma longa. L. Indian Journal of Pharmacology. 2011, roč. 43, čís. 5, s. 526–531. PMID: 22021994 PMCID: PMC3195121. Dostupné online [cit. 2018-08-31]. ISSN 0253-7613. DOI 10.4103/0253-7613.84961. PMID 22021994. 
  • SINGH, G.; KAPOOR, I. P. S.; SINGH, Pratibha. Comparative study of chemical composition and antioxidant activity of fresh and dry rhizomes of turmeric (Curcuma longa Linn.). Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association. 2010-4, roč. 48, čís. 4, s. 1026–1031. PMID: 20096323. Dostupné online [cit. 2018-08-31]. ISSN 1873-6351. DOI 10.1016/j.fct.2010.01.015. PMID 20096323. 
  • Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chemistry. 2011-02-15, roč. 124, čís. 4, s. 1577–1582. Dostupné online [cit. 2018-08-31]. ISSN 0308-8146. DOI 10.1016/j.foodchem.2010.08.016. (anglicky) 
  • NG, Tze-Pin; CHIAM, Peak-Chiang; LEE, Theresa. Curry Consumption and Cognitive Function in the Elderly. American Journal of Epidemiology. 2006-07-26, roč. 164, čís. 9, s. 898–906. Dostupné online [cit. 2018-08-31]. ISSN 1476-6256. DOI 10.1093/aje/kwj267. (anglicky)