Mononatriumglutamat (German Wikipedia)

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

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19doi.org

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19nih.gov

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5europa.eu

68^th place

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2theguardian.com

12^th place

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2dfg.de

low place

1,597^th place

1sigmaaldrich.com

924^th place

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1dguv.de

813^th place

69^th place

1inchem.org

4,334^th place

5,795^th place

1n-tv.de

1,071^st place

60^th place

1lebensmittellexikon.de

low place

1,434^th place

1bundeskartellamt.de

low place

1,876^th place

1orgsyn.org

2,971^st place

1,944^th place

1aerzteblatt.de

3,043^rd place

200^th place

1nytimes.com

7^th place

19^th place

1bund.de

2,092^nd place

164^th place

1dge.de

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1,629^th place

1foodstandards.gov.au

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1comlaw.gov.au

low place

1web.archive.org

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1curiouscook.com

low place

aerzteblatt.de

Dieter Klaus; Joachim Hoyer; Martin Middeke: Kochsalzrestriktion zur Prävention kardiovaskulärer Erkrankungen. In: Deutsches Ärzteblatt. 107. Jahrgang, Nr. 26, 2010, S. 457–462, doi:10.3238/arztebl.2010.0457.

bund.de

bfr.bund.de

Überempfindlichkeitsreaktionen durch Glutamat in Lebensmitteln. (PDF; 10 kB) Bundesinstitut für Risikobewertung (BfR), abgerufen am 12. März 2012.

bundeskartellamt.de

Stellungnahme des Bundeskartellamts zur Übernahme von Orsan im Jahr 2003. PDF. Abgerufen am 17. März 2012.

comlaw.gov.au

Standard 1.2.4 Labelling of Ingredients. In: Food Standards Code. Food Standards Australia New Zealand, abgerufen am 15. Mai 2010.

curiouscook.com

McGee, Harold, On Food and Cooking, the Science and Lore of the Kitchen, 2004.

dfg.de

Deutsche Forschungsgemeinschaft, Senatskommission zur Beurteilung der gesundheitlichen Unbedenklichkeit von Lebensmitteln: Stellungnahme zur potentiellen Beteiligung einer oralen Glutamat-Aufnahme an chronischen neurodegenerativen Erkrankungen. vom 8. April 2005. S. 3. (PDF).
Stellungnahme zur potentiellen Beteiligung einer oralen Glutamat-Aufnahme an chronischen neurodegenerativen Erkrankungen (Universität Kaiserslautern) (PDF; 143 kB).

dge.de

Glutamat - Keine neuen Empfehlungen notwendig. Deutsche Gesellschaft für Ernährung e.V. (DGE), abgerufen am 20. Januar 2021.

dguv.de

gestis.dguv.de

Eintrag zu Natriumhydrogenglutamat in der GESTIS-Stoffdatenbank des IFA, abgerufen am 26. April 2014. (JavaScript erforderlich)

doi.org

Ninomiya K: Natural occurrence. In: Food Reviews International. 14. Jahrgang, Nr. 2 & 3, 1998, S. 177–211, doi:10.1080/87559129809541157.
Yamaguchi S: Basic properties of umami and effects on humans. In: Physiology & Behavior. 49. Jahrgang, Nr. 5, Mai 1991, S. 833–841, doi:10.1016/0031-9384(91)90192-Q, PMID 1679557.
Ikeda K: New seasonings. In: Chem Senses. 27. Jahrgang, Nr. 9, November 2002, S. 847–849, doi:10.1093/chemse/27.9.847, PMID 12438213.
Lindemann B, Ogiwara Y, Ninomiya Y: The discovery of umami. In: Chem Senses. 27. Jahrgang, Nr. 9, November 2002, S. 843–844, doi:10.1093/chemse/27.9.843, PMID 12438211.
Yamaguchi S, Ninomiya K: What is umami? In: Food Reviews International. 14. Jahrgang, Nr. 2 & 3, 1998, S. 123–138, doi:10.1080/87559129809541155.
Kurihara K: Glutamate: from discovery as a food flavor to role as a basic taste (umami)? In: The American Journal of Clinical Nutrition. 90. Jahrgang, Nr. 3, September 2009, S. 719S-722S, doi:10.3945/ajcn.2009.27462D, PMID 19640953.
Chiaki Sano: History of glutamate production. In: The American Journal of Clinical Nutrition. 90. Jahrgang, Nr. 3, September 2009, S. 728S-732S, doi:10.3945/ajcn.2009.27462F, PMID 19640955.
Harold King: d-Glutamic Acid In: Organic Syntheses. 5, 1925, S. 63, doi:10.15227/orgsyn.005.0063; Coll. Vol. 1, 1941, S. 286 (PDF).
Rolls ET: Functional neuroimaging of umami taste: what makes umami pleasant? In: The American Journal of Clinical Nutrition. 90. Jahrgang, Nr. 3, September 2009, S. 804S-813S, doi:10.3945/ajcn.2009.27462R, PMID 19571217.
Dieter Klaus; Joachim Hoyer; Martin Middeke: Kochsalzrestriktion zur Prävention kardiovaskulärer Erkrankungen. In: Deutsches Ärzteblatt. 107. Jahrgang, Nr. 26, 2010, S. 457–462, doi:10.3238/arztebl.2010.0457.
Yamaguchi S, Takahashi C: Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup. In: Journal of Food Science. 49. Jahrgang, Nr. 1, Januar 1984, S. 82–85, doi:10.1111/j.1365-2621.1984.tb13675.x.
Ball P, Woodward D, Beard T, Shoobridge A, Ferrier M: Calcium diglutamate improves taste characteristics of lower-salt soup. In: Eur J Clin Nutr. 56. Jahrgang, Nr. 6, Juni 2002, S. 519–523, doi:10.1038/sj.ejcn.1601343, PMID 12032651.
Freeman, M: Reconsidering the effects of monosodium glutamate: A literature review. In: Journal of the American Academy of Nurse Practicioners. 18. Jahrgang, Nr. 10, 2006, S. 482–486, doi:10.1111/j.1745-7599.2006.00160.x, PMID 16999713.
Tarasoff L., Kelly M.F.: Monosodium L-glutamate: a double-blind study and review. In: Food Chem. Toxicol. 31. Jahrgang, Nr. 12, 1993, S. 1019–1035, doi:10.1016/0278-6915(93)90012-N, PMID 8282275.
Freeman M.: Reconsidering the effects of monosodium glutamate: a literature review. In: J Am Acad Nurse Pract. 18. Jahrgang, Nr. 10, Oktober 2006, S. 482–6, doi:10.1111/j.1745-7599.2006.00160.x, PMID 16999713.
Walker R: The significance of excursions above the ADI. Case study: monosodium glutamate. In: Regul. Toxicol. Pharmacol. 30. Jahrgang, 2 Pt 2, Oktober 1999, S. S119-S121, doi:10.1006/rtph.1999.1337, PMID 10597625.
Willams, A. N., and Woessner, K.M.: Monosodium glutamate 'allergy': menace or myth? In: Clinical & Experimental Allergy. 39. Jahrgang, Nr. 5, 2009, S. 640–646, doi:10.1111/j.1365-2222.2009.03221.x.
Z Shi, ND Luscombe-Marsh, GA Wittert, B Yuan, Y Dai, X Pan, AW Taylor: Monosodium glutamate is not associated with obesity or a greater prevalence of weight gain over 5 years: Findings from the Jiangsu Nutrition Study of Chinese adults. In: The British journal of nutrition. 104. Jahrgang, Nr. 3, 2010, S. 457–463, doi:10.1017/S0007114510000760, PMID 20370941.
N. J. Maragakis, J. D. Rothstein: Glutamate transporters in neurologic disease. In: Archives of neurology. Band 58, Nummer 3, März 2001, S. 365–370, doi:10.1001/archneur.58.3.365, PMID 11255439 (Review): “Glutamate is the primary excitatory amino acid neurotransmitter in the human brain. It is important in synaptic plasticity, learning, and development. Its activity at the synaptic cleft is carefully balanced by receptor inactivation and glutamate reuptake. When this balance is upset, excess glutamate can itself become neurotoxic. […] This overactivation leads to an enzymatic cascade of events ultimately resulting in cell death.”

europa.eu

ec.europa.eu

Eintrag zu SODIUM GLUTAMATE in der CosIng-Datenbank der EU-Kommission, abgerufen am 20. April 2020.
European Commission: Community Register of Feed Additives pursuant to Regulation (EC) No 1831/2003 (PDF; 7,6 MB) Appendixes 3 & 4, Directorate D – Animal Health and Welfare, Unit D2 – Feed, S. 192, 15. Feb. 2010.

eur-lex.europa.eu

webgate.ec.europa.eu

Eintrag zu E 621: Monosodium glutamate in der Europäischen Datenbank für Lebensmittelzusatzstoffe, abgerufen am 11. August 2020.

foodstandards.gov.au

MSG In Food. In: Food Standards Code. Food Standards Australia New Zealand, abgerufen am 17. Mai 2010.

inchem.org

Joint FAO/WHO Expert Committee on Food Additives (JECFA), Monograph für Glutamic acid and its salts, abgerufen am 9. Dezember 2014.

lebensmittellexikon.de

Lebensmittellexikon.de: Glutamat, abgerufen am 24. März 2012.

n-tv.de

n-tv.de: Mehr Geschmack im Essen: Was ist Glutamat?, abgerufen am 24. März 2012.

nih.gov

ncbi.nlm.nih.gov

Loliger J: Function and importance of Glutamate for Savory Foods. In: Journal of Nutrition. 130. Jahrgang, 4s Suppl, April 2000, S. 915s-920s, PMID 10736352.
Yamaguchi S: Basic properties of umami and effects on humans. In: Physiology & Behavior. 49. Jahrgang, Nr. 5, Mai 1991, S. 833–841, doi:10.1016/0031-9384(91)90192-Q, PMID 1679557.
Ikeda K: New seasonings. In: Chem Senses. 27. Jahrgang, Nr. 9, November 2002, S. 847–849, doi:10.1093/chemse/27.9.847, PMID 12438213.
Lindemann B, Ogiwara Y, Ninomiya Y: The discovery of umami. In: Chem Senses. 27. Jahrgang, Nr. 9, November 2002, S. 843–844, doi:10.1093/chemse/27.9.843, PMID 12438211.
Kurihara K: Glutamate: from discovery as a food flavor to role as a basic taste (umami)? In: The American Journal of Clinical Nutrition. 90. Jahrgang, Nr. 3, September 2009, S. 719S-722S, doi:10.3945/ajcn.2009.27462D, PMID 19640953.
Chiaki Sano: History of glutamate production. In: The American Journal of Clinical Nutrition. 90. Jahrgang, Nr. 3, September 2009, S. 728S-732S, doi:10.3945/ajcn.2009.27462F, PMID 19640955.
Rolls ET: Functional neuroimaging of umami taste: what makes umami pleasant? In: The American Journal of Clinical Nutrition. 90. Jahrgang, Nr. 3, September 2009, S. 804S-813S, doi:10.3945/ajcn.2009.27462R, PMID 19571217.
Ball P, Woodward D, Beard T, Shoobridge A, Ferrier M: Calcium diglutamate improves taste characteristics of lower-salt soup. In: Eur J Clin Nutr. 56. Jahrgang, Nr. 6, Juni 2002, S. 519–523, doi:10.1038/sj.ejcn.1601343, PMID 12032651.
Hermanussen M. et al.: Obesity, voracity and short stature: the impact of glutamate on the regulation of appetite. European Journal of Clinical Nutrition. 2006; 60, S. 25–31, PMID 16132059.
Walker R, Lupien JR: The safety evaluation of monosodium glutamate. In: Journal of Nutrition. 130. Jahrgang, 4S Suppl, April 2000, S. 1049S-1052S, PMID 10736380.
Freeman, M: Reconsidering the effects of monosodium glutamate: A literature review. In: Journal of the American Academy of Nurse Practicioners. 18. Jahrgang, Nr. 10, 2006, S. 482–486, doi:10.1111/j.1745-7599.2006.00160.x, PMID 16999713.
Raiten DJ, Talbot JM, Fisher KD: Executive Summary from the Report: Analysis of Adverse Reactions to Monosodium Glutamate (MSG). In: Journal of Nutrition. 126. Jahrgang, Nr. 6, 1996, S. 1743–1745, PMID 7472671.
R. S. Geha, A. Beiser, C. Ren, R. Patterson, P. A. Greenberger, L. C. Grammer, A. M. Ditto, K. E. Harris, M. A. Shaughnessy, P. R. Yarnold, J. Corren, A. Saxon: Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study. In: The Journal of nutrition. Band 130, Nummer 4S Suppl, April 2000, S. 1058S–1062S, PMID 10736382 (Review).
Tarasoff L., Kelly M.F.: Monosodium L-glutamate: a double-blind study and review. In: Food Chem. Toxicol. 31. Jahrgang, Nr. 12, 1993, S. 1019–1035, doi:10.1016/0278-6915(93)90012-N, PMID 8282275.
Freeman M.: Reconsidering the effects of monosodium glutamate: a literature review. In: J Am Acad Nurse Pract. 18. Jahrgang, Nr. 10, Oktober 2006, S. 482–6, doi:10.1111/j.1745-7599.2006.00160.x, PMID 16999713.
Walker R: The significance of excursions above the ADI. Case study: monosodium glutamate. In: Regul. Toxicol. Pharmacol. 30. Jahrgang, 2 Pt 2, Oktober 1999, S. S119-S121, doi:10.1006/rtph.1999.1337, PMID 10597625.
Z Shi, ND Luscombe-Marsh, GA Wittert, B Yuan, Y Dai, X Pan, AW Taylor: Monosodium glutamate is not associated with obesity or a greater prevalence of weight gain over 5 years: Findings from the Jiangsu Nutrition Study of Chinese adults. In: The British journal of nutrition. 104. Jahrgang, Nr. 3, 2010, S. 457–463, doi:10.1017/S0007114510000760, PMID 20370941.
Stevenson, D. D.: Monosodium glutamate and asthma. In: J. Nutr. 130. Jahrgang, 4S Suppl, 2000, S. 1067S-1073S, PMID 10736384.
N. J. Maragakis, J. D. Rothstein: Glutamate transporters in neurologic disease. In: Archives of neurology. Band 58, Nummer 3, März 2001, S. 365–370, doi:10.1001/archneur.58.3.365, PMID 11255439 (Review): “Glutamate is the primary excitatory amino acid neurotransmitter in the human brain. It is important in synaptic plasticity, learning, and development. Its activity at the synaptic cleft is carefully balanced by receptor inactivation and glutamate reuptake. When this balance is upset, excess glutamate can itself become neurotoxic. […] This overactivation leads to an enzymatic cascade of events ultimately resulting in cell death.”

nytimes.com

Nicholas bakalar: Nutrition: MSG Use Is Linked to Obesity, The New York Times, 25. August 2008. Abgerufen am 10. November 2010 „Consumption of monosodium glutamate, or MSG, the widely used food additive, may increase the likelihood of being overweight, a new study says.“

orgsyn.org

Harold King: d-Glutamic Acid In: Organic Syntheses. 5, 1925, S. 63, doi:10.15227/orgsyn.005.0063; Coll. Vol. 1, 1941, S. 286 (PDF).

sigmaaldrich.com

Datenblatt L-Glutamic acid monosodium salt hydrate, ≥99% (HPLC), powder bei Sigma-Aldrich, abgerufen am 1. Dezember 2019 (PDF).

theguardian.com

Alex Denton: If MSG is so bad for you, why doesn't everyone in Asia have a headache?, The Guardian vom 10. Juli 2005, abgerufen am 1. Dezember 2015 (englisch).
Alex Renton: If MSG is so bad for you, why doesn't everyone in Asia have a headache? In: The Observer: Food & Drink, 10. Juli 2005 (o. S.)

web.archive.org

FDA Database of Select Committee on GRAS Substances L-glutamic acid, L-glutamic acid hydrochloride, monosodium L-glutamate, monoammonium L-glutamate, and monopotassium L-glutamate (Memento vom 23. Mai 2011 im Internet Archive), abgerufen am 18. März 2012.