Hijiki (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Hijiki" in German language version.

refsWebsite
Global rank German rank
2nd place
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8,442nd place
5,072nd place
low place
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1st place
1st place
744th place
1,384th place
33rd place
2nd place
1,656th place
low place

algaebase.org

doi.org

  • Ole G. Mouritsen, Prannie Rhatigan, José Lucas Pérez-Lloréns: World cuisine of seaweeds: Science meets gastronomy. In: International Journal of Gastronomy and Food Science. Band 14, 2018, S. 57, doi:10.1016/j.ijgfs.2018.09.002 (englisch).
  • Soon-Hee Kim, Dae Young Kwon und Donghwa Shin: Namul, the driving force behind health and high vegetable consumption in Korea. In: Journal of Ethnic Foods. Band 7, 2020, 15, doi:10.1186/s42779-019-0026-2 (englisch).
  • Xiaojun Yan, Yoshihiro Chuda, Masahiro Suzuki und Tadahiro Nagata: Fucoxanthin as the Major Antioxidant in Hijikia fusiformis, a Common Edible Seaweed. In: Bioscience, Biotechnology, and Biochemistry. Band 63, Nr. 3, 1999, S. 605–607, doi:10.1271/bbb.63.605 (englisch).
  • Martin Rose et al.: Arsenic in seaweed — Forms, concentration and dietary exposure. In: Food and Chemical Toxicology. Band 45, Nr. 7, 2007, S. 1263–1267, doi:10.1016/j.fct.2007.01.007 (englisch).

inspection.gc.ca

mhlw.go.jp

nationalarchives.gov.uk

webarchive.nationalarchives.gov.uk

redirecter.toolforge.org

tonysharks.com

web.archive.org