Fuldkorn (Danish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Fuldkorn" in Danish language version.

refsWebsite

Global rank Danish rank

10web.archive.org

1^st place

5nih.gov

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4doi.org

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13^th place

2altomkost.dk

low place

1,155^th place

2fao.org

318^th place

306^th place

1aaccnet.org

low place

1cancer.dk

low place

501^st place

1heart.org

8,639^th place

low place

1eufic.org

low place

1usda.gov

438^th place

1,125^th place

1choosemyplate.gov

low place

1eolss.net

low place

aaccnet.org

"Whole Grains". American Association of Cereal Chemists. Arkiveret fra originalen 23. maj 2017. Hentet 3. juni 2017.

altomkost.dk

Fødevarestyrelsen - Alt om kost. "Fuldkorn". altomkost.dk. Arkiveret fra originalen 2. november 2020. Hentet 27. oktober 2020.
Alt om kost - De officielle Kostråd

cancer.dk

Danskerne er glade for fuldkorn – og det er godt for sundheden (cancer.dk Arkiveret 20. januar 2022 hos Wayback Machine), 2019

choosemyplate.gov

"All About the Grains Group". US Department of Agriculture, MyPlate. 2016. Arkiveret fra originalen 16. december 2016. Hentet 6. december 2016.

doi.org

Robin F, Théoduloz C, Srichuwong S (2015). "Properties of extruded whole grain cereals and pseudocereals flours". International Journal of Food Science & Technology. 50 (10): 2152-2159. doi:10.1111/ijfs.12893. Arkiveret fra originalen 16. november 2018. Hentet 3. juni 2017.{{cite journal}}: CS1-vedligeholdelse: Bruger authors parameter (link)
Saturni L, Ferretti G, Bacchetti T (2010). "The gluten-free diet: safety and nutritional quality". Nutrients (Review). 2 (1): 16-34. doi:10.3390/nu2010016. PMC 3257612. PMID 22253989.
Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol (Review). 32 Suppl 1: 78-81. doi:10.1111/jgh.13703. PMID 28244676. Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease.
Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (januar 2013). "The Oslo definitions for coeliac disease and related terms". Gut. 62 (1): 43-52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.

eolss.net

Shewry, PR. "Impacts of agriculture on human health and nutrition – Vol. II - Improving the Protein Content and Quality of Temperate Cereals: Wheat, Barley and Rye" (PDF). UNESCO - Encyclopedia Life Support Systems (UNESCO-EOLSS). Arkiveret (PDF) fra originalen 19. oktober 2017. Hentet 2. juni 2017. When compared with the WHO requirements of essential amino acids for humans, wheat, barley and rye are seen to be deficient in lysine, with threonine being the second limiting amino acid (Table 1).

eufic.org

"Whole Grain Fact Sheet". European Food Information Council. 1. januar 2009. Arkiveret fra originalen 20. december 2016. Hentet 6. december 2016.

fao.org

"Nutritional quality of cereals". Food and Agriculture Organization of the United Nations. Arkiveret fra originalen 23. november 2016. Hentet 1. juni 2017.

agris.fao.org

Robin F, Théoduloz C, Srichuwong S (2015). "Properties of extruded whole grain cereals and pseudocereals flours". International Journal of Food Science & Technology. 50 (10): 2152-2159. doi:10.1111/ijfs.12893. Arkiveret fra originalen 16. november 2018. Hentet 3. juni 2017.{{cite journal}}: CS1-vedligeholdelse: Bruger authors parameter (link)

heart.org

"Whole Grains and Fiber". American Heart Association. 2016. Arkiveret fra originalen 29. november 2016. Hentet 1. december 2016. Dietary fiber from whole grains, as part of an overall healthy diet, may help improve blood cholesterol levels, and lower risk of heart disease, stroke, obesity and type 2 diabetes.

nih.gov

pubmed.ncbi.nlm.nih.gov

Saturni L, Ferretti G, Bacchetti T (2010). "The gluten-free diet: safety and nutritional quality". Nutrients (Review). 2 (1): 16-34. doi:10.3390/nu2010016. PMC 3257612. PMID 22253989.
Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol (Review). 32 Suppl 1: 78-81. doi:10.1111/jgh.13703. PMID 28244676. Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease.
Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (januar 2013). "The Oslo definitions for coeliac disease and related terms". Gut. 62 (1): 43-52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.

ncbi.nlm.nih.gov

Saturni L, Ferretti G, Bacchetti T (2010). "The gluten-free diet: safety and nutritional quality". Nutrients (Review). 2 (1): 16-34. doi:10.3390/nu2010016. PMC 3257612. PMID 22253989.
Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (januar 2013). "The Oslo definitions for coeliac disease and related terms". Gut. 62 (1): 43-52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.

usda.gov

fns.usda.gov

"Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria" (PDF). US Department of Agriculture, Food and Nutrition Service. januar 2014. Arkiveret (PDF) fra originalen 3. maj 2017. Hentet 15. marts 2019. Additionally, menu planners are encouraged to serve a variety of foods that meet whole grain-rich criteria and may not serve the same product every day to count for the HUSSC whole grain-rich criteria.

web.archive.org

Fødevarestyrelsen - Alt om kost. "Fuldkorn". altomkost.dk. Arkiveret fra originalen 2. november 2020. Hentet 27. oktober 2020.
"Whole Grains". American Association of Cereal Chemists. Arkiveret fra originalen 23. maj 2017. Hentet 3. juni 2017.
Danskerne er glade for fuldkorn – og det er godt for sundheden (cancer.dk Arkiveret 20. januar 2022 hos Wayback Machine), 2019
"Whole Grains and Fiber". American Heart Association. 2016. Arkiveret fra originalen 29. november 2016. Hentet 1. december 2016. Dietary fiber from whole grains, as part of an overall healthy diet, may help improve blood cholesterol levels, and lower risk of heart disease, stroke, obesity and type 2 diabetes.
"Whole Grain Fact Sheet". European Food Information Council. 1. januar 2009. Arkiveret fra originalen 20. december 2016. Hentet 6. december 2016.
"Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria" (PDF). US Department of Agriculture, Food and Nutrition Service. januar 2014. Arkiveret (PDF) fra originalen 3. maj 2017. Hentet 15. marts 2019. Additionally, menu planners are encouraged to serve a variety of foods that meet whole grain-rich criteria and may not serve the same product every day to count for the HUSSC whole grain-rich criteria.
"All About the Grains Group". US Department of Agriculture, MyPlate. 2016. Arkiveret fra originalen 16. december 2016. Hentet 6. december 2016.
Shewry, PR. "Impacts of agriculture on human health and nutrition – Vol. II - Improving the Protein Content and Quality of Temperate Cereals: Wheat, Barley and Rye" (PDF). UNESCO - Encyclopedia Life Support Systems (UNESCO-EOLSS). Arkiveret (PDF) fra originalen 19. oktober 2017. Hentet 2. juni 2017. When compared with the WHO requirements of essential amino acids for humans, wheat, barley and rye are seen to be deficient in lysine, with threonine being the second limiting amino acid (Table 1).
"Nutritional quality of cereals". Food and Agriculture Organization of the United Nations. Arkiveret fra originalen 23. november 2016. Hentet 1. juni 2017.
Robin F, Théoduloz C, Srichuwong S (2015). "Properties of extruded whole grain cereals and pseudocereals flours". International Journal of Food Science & Technology. 50 (10): 2152-2159. doi:10.1111/ijfs.12893. Arkiveret fra originalen 16. november 2018. Hentet 3. juni 2017.{{cite journal}}: CS1-vedligeholdelse: Bruger authors parameter (link)