Όξινο γλουταμινικό νάτριο (Greek Wikipedia)

Analysis of information sources in references of the Wikipedia article "Όξινο γλουταμινικό νάτριο" in Greek language version.

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archive.org

Tarasoff L.; Kelly M.F. (1993). «Monosodium L-glutamate: a double-blind study and review». Food Chem. Toxicol. 31 (12): 1019–35. doi:10.1016/0278-6915(93)90012-N. PMID 8282275. https://archive.org/details/sim_food-and-chemical-toxicology_1993-12_31_12/page/1019.
Williams, A. N.; Woessner, K.M. (2009). «Monosodium glutamate 'allergy': menace or myth?». Clinical & Experimental Allergy 39 (5): 640–46. doi:10.1111/j.1365-2222.2009.03221.x. PMID 19389112. https://archive.org/details/sim_clinical-and-experimental-allergy_2009-05_39_5/page/640.
Kwok, Robert Ho Man (4 April 1968). «Chinese-Restaurant Syndrome». New England Journal of Medicine 278 (14): 796. doi:10.1056/NEJM196804042781419. PMID 25276867. https://archive.org/details/sim_new-england-journal-of-medicine_1968-04-04_278_14/page/796.

books.google.com

R.H.A. Plimmer (1912) [1908]. R.H.A. Plimmer· F.G. Hopkins, επιμ. The Chemical Constitution of the Protein. Monographs on biochemistry. Part I. Analysis (2nd έκδοση). London: Longmans, Green and Co. σελ. 114. Ανακτήθηκε στις 3 Ιουνίου 2012.

businessinsider.com

Wei, Will (16 Ιουνίου 2014). The Truth Behind Notorious Flavor Enhancer MSG. Business Insider (Podcast). Ανακτήθηκε στις 13 Νοεμβρίου 2017.
Lubin, Gus (2 Φεβρουαρίου 2017). «Everyone should cook with MSG, says food scientist». Business Insider (στα Αγγλικά). Ανακτήθηκε στις 27 Ιανουαρίου 2019.
«Everyone should cook with MSG, says food scientist».

canada.ca

«Monosodium glutamate (MSG) – Questions and Answers». Government of Canada. 29 Ιανουαρίου 2008. Ανακτήθηκε στις 20 Μαΐου 2018.

colgate.edu

news.colgate.edu

Blanding, Michael. «The Strange Case of Dr. Ho Man Kwok». Colgate Magazine. Ανακτήθηκε στις 6 Ιανουαρίου 2020.

doi.org

dx.doi.org

Ikeda K (November 2002). «New seasonings». Chem Senses 27 (9): 847–49. doi:10.1093/chemse/27.9.847. PMID 12438213.
Loliger J (April 2000). «Function and importance of Glutamate for Savory Foods». Journal of Nutrition 130 (4s Suppl): 915s–20s. doi:10.1093/jn/130.4.915S. PMID 10736352.
Yamaguchi S (May 1991). «Basic properties of umami and effects on humans». Physiology & Behavior 49 (5): 833–41. doi:10.1016/0031-9384(91)90192-Q. PMID 1679557.
Obayashi, Y; Nagamura, Y (17 May 2016). «Does monosodium glutamate really cause headache? : a systematic review of human studies». The Journal of Headache and Pain 17 (1): 54. doi:10.1186/s10194-016-0639-4. PMID 27189588.
Rolls, Edmund T., Oxford Centre for Computational Neuroscience, United Kingdom, Supported by the Medical Research Council and in part by the International Glutamate Technical Committee, a nongovernmental organization funded by industrial producers and users of glutamate in food. (September 2009). «Functional neuroimaging of umami taste: what makes umami pleasant?». The American Journal of Clinical Nutrition 90 (3): 804S–13S. doi:10.3945/ajcn.2009.27462R. PMID 19571217.
Yamaguchi, Shizuko, Central Research Laboratories, Ajinomoto Co., Japan; Takahashi, Chikahito, Central Research Laboratories, Ajinomoto Co., Japan. (January 1984). «Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup». Journal of Food Science 49 (1): 82–85. doi:10.1111/j.1365-2621.1984.tb13675.x.
Ball P, Woodward D, Beard T, Shoobridge A, Ferrier M. Sponsorship: We acknowledge the financial support of the International Glutamate Technical Committee (IGTC), a nongovernmental organization funded by industrial producers and users of glutamate in food. (June 2002). «Calcium diglutamate improves taste characteristics of lower-salt soup». Eur J Clin Nutr 56 (6): 519–23. doi:10.1038/sj.ejcn.1601343. PMID 12032651.
Walker R, Lupien JR, School of Biological Sciences, University of Surrey, UK, and Food and Nutrition Division, FAO of the United Nations, Italy. (April 2000). «The safety evaluation of monosodium glutamate». Journal of Nutrition 130 (4S Suppl): 1049S–52S. doi:10.1093/jn/130.4.1049S. PMID 10736380.
Fernstrom, John D. (2018). «Monosodium Glutamate in the Diet Does Not Raise Brain Glutamate Concentrations or Disrupt Brain Functions». Annals of Nutrition and Metabolism 73 (Suppl. 5): 43–52. doi:10.1159/000494782. PMID 30508818.
«Executive Summary from the Report: Analysis of Adverse Reactions to Monosodium Glutamate (MSG)». Journal of Nutrition 125 (6): 2891S–2906S. 1996. doi:10.1093/jn/125.11.2891S. PMID 7472671. https://semanticscholar.org/paper/cd1f062b784f9df48161274b11d072751df00337.
Freeman, Matthew (2006). «Reconsidering the effects of monosodium glutamate: A literature review». Journal of the American Academy of Nurse Practitioners 18 (10): 482–86. doi:10.1111/j.1745-7599.2006.00160.x. PMID 16999713.
Geha RS; Beiser A; Ren C και άλλοι. (April 2000). «Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study». J. Nutr. 130 (4S Suppl): 1058S–62S. doi:10.1093/jn/130.4.1058S. PMID 10736382. Αρχειοθετήθηκε από το πρωτότυπο στις 2012-01-14. https://web.archive.org/web/20120114164740/http://jn.nutrition.org/content/130/4/1058.long.
Tarasoff L.; Kelly M.F. (1993). «Monosodium L-glutamate: a double-blind study and review». Food Chem. Toxicol. 31 (12): 1019–35. doi:10.1016/0278-6915(93)90012-N. PMID 8282275. https://archive.org/details/sim_food-and-chemical-toxicology_1993-12_31_12/page/1019.
Walker R (October 1999). «The significance of excursions above the ADI. Case study: monosodium glutamate». Regul. Toxicol. Pharmacol. 30 (2 Pt 2): S119–21. doi:10.1006/rtph.1999.1337. PMID 10597625.
Williams, A. N.; Woessner, K.M. (2009). «Monosodium glutamate 'allergy': menace or myth?». Clinical & Experimental Allergy 39 (5): 640–46. doi:10.1111/j.1365-2222.2009.03221.x. PMID 19389112. https://archive.org/details/sim_clinical-and-experimental-allergy_2009-05_39_5/page/640.
LeMesurier, Jennifer L. (8 February 2017). «Uptaking Race: Genre, MSG, and Chinese Dinner». Poroi 12 (2). doi:10.13008/2151-2957.1253.
Kwok, Robert Ho Man (4 April 1968). «Chinese-Restaurant Syndrome». New England Journal of Medicine 278 (14): 796. doi:10.1056/NEJM196804042781419. PMID 25276867. https://archive.org/details/sim_new-england-journal-of-medicine_1968-04-04_278_14/page/796.
Shi, Z; Luscombe-Marsh, ND; Wittert, GA; Yuan, B; Dai, Y; Pan, X; Taylor, AW (2010). «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». The British Journal of Nutrition 104 (3): 457–63. doi:10.1017/S0007114510000760. PMID 20370941.
Stevenson, D. D. (2000). «Monosodium glutamate and asthma». J. Nutr. 130 (4S Suppl): 1067S–73S. doi:10.1093/jn/130.4.1067S. PMID 10736384.
Sano, Chiaki, Technology and Engineering Center, Ajinomoto Co, Japan. (September 2009). «History of glutamate production». The American Journal of Clinical Nutrition 90 (3): 728S–32S. doi:10.3945/ajcn.2009.27462F. PMID 19640955.
Yoshida T, Ajinomoto Co., Planning and Development Department, Japan. (1970). «Industrial manufacture of optically active glutamic acid through total synthesis». Chem Ing Tech 42 (9–10): 641–44. doi:10.1002/cite.330420912.
Kinoshita Shukuo, Tokyo Research Laboratory, Kyowa Fermentation Industry Company; Udaka, Shigezo; Shimamoto, Masakazu. (1957). «Studies on amino acid fermentation. Part I. Production of L-glutamic acid by various microorganisms». J Gen Appl Microbiol 3 (3): 193–205. doi:10.2323/jgam.3.193. https://www.jstage.jst.go.jp/article/jgam1955/3/3/3_3_193/_pdf.
Subbaraman, Nidhi (December 12, 2012). «Art of cheese-making is 7,500 years old». Nature. doi:10.1038/nature.2012.12020. http://www.nature.com/news/art-of-cheese-making-is-7-500-years-old-1.12020.
Lindemann, Bernd, Universität des Saarlandes, Medical Faculty, Physiology, Germany; Ogiwara Yoko, Ajinomoto Co., Inc., European Head Office, France; Ninomiya, Yuzo, Section Oral Function and Neurobiology, Department of Regulatory Oral Science, Kyushu University Graduate School, Japan. (November 2002). «The discovery of umami». Chem Senses 27 (9): 843–44. doi:10.1093/chemse/27.9.843. PMID 12438211.
Yamaguchi, Shizuko, Tokyo University of Agriculture, Japan; Ninomiya, Kumiko, Technical Committee, Umami Manufacturers Association of Japan. (1998). «What is umami?». Food Reviews International 14 (2 & 3): 123–38. doi:10.1080/87559129809541155.
Kurihara K (September 2009). «Glutamate: from discovery as a food flavor to role as a basic taste (umami)?». The American Journal of Clinical Nutrition 90 (3): 719S–22S. doi:10.3945/ajcn.2009.27462D. PMID 19640953.

fda.gov

«Questions and Answers on Monosodium glutamate (MSG)». www.fda.gov. U.S. Food and Drug Administration. 19 Νοεμβρίου 2012. MSG occurs naturally in many foods, such as tomatoes and cheeses
«Questions and Answers on Monosodium glutamate (MSG)». U.S. Food and Drug Administration. 19 Νοεμβρίου 2012. Ανακτήθηκε στις 4 Φεβρουαρίου 2014.

fivethirtyeight.com

Barry-Jester, Anna Maria (8 Ιανουαρίου 2016). «How MSG Got A Bad Rap: Flawed Science And Xenophobia».

food.gov.uk

«Current EU approved additives and their E Numbers». Food.gov.uk. 26 Νοεμβρίου 2010. Ανακτήθηκε στις 30 Ιανουαρίου 2012.

foodstandards.gov.au

«MSG in food». www.foodstandards.gov.au. Food Standards Australia New Zealand. Οκτωβρίου 2017. Αρχειοθετήθηκε από το πρωτότυπο στις 23 Σεπτεμβρίου 2020. Ανακτήθηκε στις 6 Σεπτεμβρίου 2020.

ft.com

Hayward, Tim. «OMG I love MSG». Financial Times. Nikkei. Ανακτήθηκε στις 5 Μαρτίου 2016.

jamanetwork.com

archneur.jamanetwork.com

Nicholas J. Maragakis, MD; Jeffrey D. Rothstein, MD (March 2001). «Glutamate Transporters in Neurologic Disease». 58, σελ. 365–70. http://archneur.jamanetwork.com/article.aspx?articleid=778622. Ανακτήθηκε στις 2015-01-17.

jst.go.jp

jstage.jst.go.jp

Kinoshita Shukuo, Tokyo Research Laboratory, Kyowa Fermentation Industry Company; Udaka, Shigezo; Shimamoto, Masakazu. (1957). «Studies on amino acid fermentation. Part I. Production of L-glutamic acid by various microorganisms». J Gen Appl Microbiol 3 (3): 193–205. doi:10.2323/jgam.3.193. https://www.jstage.jst.go.jp/article/jgam1955/3/3/3_3_193/_pdf.

nature.com

Subbaraman, Nidhi (December 12, 2012). «Art of cheese-making is 7,500 years old». Nature. doi:10.1038/nature.2012.12020. http://www.nature.com/news/art-of-cheese-making-is-7-500-years-old-1.12020.

nih.gov

ncbi.nlm.nih.gov

Ikeda K (November 2002). «New seasonings». Chem Senses 27 (9): 847–49. doi:10.1093/chemse/27.9.847. PMID 12438213.
Loliger J (April 2000). «Function and importance of Glutamate for Savory Foods». Journal of Nutrition 130 (4s Suppl): 915s–20s. doi:10.1093/jn/130.4.915S. PMID 10736352.
Yamaguchi S (May 1991). «Basic properties of umami and effects on humans». Physiology & Behavior 49 (5): 833–41. doi:10.1016/0031-9384(91)90192-Q. PMID 1679557.
Obayashi, Y; Nagamura, Y (17 May 2016). «Does monosodium glutamate really cause headache? : a systematic review of human studies». The Journal of Headache and Pain 17 (1): 54. doi:10.1186/s10194-016-0639-4. PMID 27189588.
Rolls, Edmund T., Oxford Centre for Computational Neuroscience, United Kingdom, Supported by the Medical Research Council and in part by the International Glutamate Technical Committee, a nongovernmental organization funded by industrial producers and users of glutamate in food. (September 2009). «Functional neuroimaging of umami taste: what makes umami pleasant?». The American Journal of Clinical Nutrition 90 (3): 804S–13S. doi:10.3945/ajcn.2009.27462R. PMID 19571217.
Ball P, Woodward D, Beard T, Shoobridge A, Ferrier M. Sponsorship: We acknowledge the financial support of the International Glutamate Technical Committee (IGTC), a nongovernmental organization funded by industrial producers and users of glutamate in food. (June 2002). «Calcium diglutamate improves taste characteristics of lower-salt soup». Eur J Clin Nutr 56 (6): 519–23. doi:10.1038/sj.ejcn.1601343. PMID 12032651.
Walker R, Lupien JR, School of Biological Sciences, University of Surrey, UK, and Food and Nutrition Division, FAO of the United Nations, Italy. (April 2000). «The safety evaluation of monosodium glutamate». Journal of Nutrition 130 (4S Suppl): 1049S–52S. doi:10.1093/jn/130.4.1049S. PMID 10736380.
Fernstrom, John D. (2018). «Monosodium Glutamate in the Diet Does Not Raise Brain Glutamate Concentrations or Disrupt Brain Functions». Annals of Nutrition and Metabolism 73 (Suppl. 5): 43–52. doi:10.1159/000494782. PMID 30508818.
«Executive Summary from the Report: Analysis of Adverse Reactions to Monosodium Glutamate (MSG)». Journal of Nutrition 125 (6): 2891S–2906S. 1996. doi:10.1093/jn/125.11.2891S. PMID 7472671. https://semanticscholar.org/paper/cd1f062b784f9df48161274b11d072751df00337.
Freeman, Matthew (2006). «Reconsidering the effects of monosodium glutamate: A literature review». Journal of the American Academy of Nurse Practitioners 18 (10): 482–86. doi:10.1111/j.1745-7599.2006.00160.x. PMID 16999713.
Geha RS; Beiser A; Ren C και άλλοι. (April 2000). «Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study». J. Nutr. 130 (4S Suppl): 1058S–62S. doi:10.1093/jn/130.4.1058S. PMID 10736382. Αρχειοθετήθηκε από το πρωτότυπο στις 2012-01-14. https://web.archive.org/web/20120114164740/http://jn.nutrition.org/content/130/4/1058.long.
Tarasoff L.; Kelly M.F. (1993). «Monosodium L-glutamate: a double-blind study and review». Food Chem. Toxicol. 31 (12): 1019–35. doi:10.1016/0278-6915(93)90012-N. PMID 8282275. https://archive.org/details/sim_food-and-chemical-toxicology_1993-12_31_12/page/1019.
Walker R (October 1999). «The significance of excursions above the ADI. Case study: monosodium glutamate». Regul. Toxicol. Pharmacol. 30 (2 Pt 2): S119–21. doi:10.1006/rtph.1999.1337. PMID 10597625.
Williams, A. N.; Woessner, K.M. (2009). «Monosodium glutamate 'allergy': menace or myth?». Clinical & Experimental Allergy 39 (5): 640–46. doi:10.1111/j.1365-2222.2009.03221.x. PMID 19389112. https://archive.org/details/sim_clinical-and-experimental-allergy_2009-05_39_5/page/640.
Kwok, Robert Ho Man (4 April 1968). «Chinese-Restaurant Syndrome». New England Journal of Medicine 278 (14): 796. doi:10.1056/NEJM196804042781419. PMID 25276867. https://archive.org/details/sim_new-england-journal-of-medicine_1968-04-04_278_14/page/796.
Shi, Z; Luscombe-Marsh, ND; Wittert, GA; Yuan, B; Dai, Y; Pan, X; Taylor, AW (2010). «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». The British Journal of Nutrition 104 (3): 457–63. doi:10.1017/S0007114510000760. PMID 20370941.
Stevenson, D. D. (2000). «Monosodium glutamate and asthma». J. Nutr. 130 (4S Suppl): 1067S–73S. doi:10.1093/jn/130.4.1067S. PMID 10736384.
Sano, Chiaki, Technology and Engineering Center, Ajinomoto Co, Japan. (September 2009). «History of glutamate production». The American Journal of Clinical Nutrition 90 (3): 728S–32S. doi:10.3945/ajcn.2009.27462F. PMID 19640955.
Lindemann, Bernd, Universität des Saarlandes, Medical Faculty, Physiology, Germany; Ogiwara Yoko, Ajinomoto Co., Inc., European Head Office, France; Ninomiya, Yuzo, Section Oral Function and Neurobiology, Department of Regulatory Oral Science, Kyushu University Graduate School, Japan. (November 2002). «The discovery of umami». Chem Senses 27 (9): 843–44. doi:10.1093/chemse/27.9.843. PMID 12438211.
Kurihara K (September 2009). «Glutamate: from discovery as a food flavor to role as a basic taste (umami)?». The American Journal of Clinical Nutrition 90 (3): 719S–22S. doi:10.3945/ajcn.2009.27462D. PMID 19640953.

chem.sis.nlm.nih.gov

«Monosodium glutamate NF». NLM.NIH.gov. U.S. National Library of Medicine, ChemIDplus. Ανακτήθηκε στις 11 Αυγούστου 2014.

pubmedcentral.nih.gov

Obayashi, Y; Nagamura, Y (17 May 2016). «Does monosodium glutamate really cause headache? : a systematic review of human studies». The Journal of Headache and Pain 17 (1): 54. doi:10.1186/s10194-016-0639-4. PMID 27189588.

nutrition.org

jn.nutrition.org

Geha RS; Beiser A; Ren C και άλλοι. (April 2000). «Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study». J. Nutr. 130 (4S Suppl): 1058S–62S. doi:10.1093/jn/130.4.1058S. PMID 10736382. Αρχειοθετήθηκε από το πρωτότυπο στις 2012-01-14. https://web.archive.org/web/20120114164740/http://jn.nutrition.org/content/130/4/1058.long.

nytimes.com

Nicholas Bakalar (August 25, 2008). «Nutrition: MSG Use is Linked to Obesity». The New York Times. https://www.nytimes.com/2008/08/26/health/nutrition/26nutr.html. Ανακτήθηκε στις 2010-11-10. «Consumption of monosodium glutamate, or MSG, the widely used food additive, may increase the likelihood of being overweight, a new study says.»

semanticscholar.org

«Executive Summary from the Report: Analysis of Adverse Reactions to Monosodium Glutamate (MSG)». Journal of Nutrition 125 (6): 2891S–2906S. 1996. doi:10.1093/jn/125.11.2891S. PMID 7472671. https://semanticscholar.org/paper/cd1f062b784f9df48161274b11d072751df00337.

theguardian.com

Renton, Alex (10 Ιουλίου 2005). «If MSG is so bad for you, why doesn't everyone in Asia have a headache?». the Guardian.

thisamericanlife.org

Sullivan, Lilly (February 15, 2019). «668: The Long Fuse». This American Life. https://www.thisamericanlife.org/668/transcript. Ανακτήθηκε στις January 7, 2020.

web.archive.org

«MSG in food». www.foodstandards.gov.au. Food Standards Australia New Zealand. Οκτωβρίου 2017. Αρχειοθετήθηκε από το πρωτότυπο στις 23 Σεπτεμβρίου 2020. Ανακτήθηκε στις 6 Σεπτεμβρίου 2020.
Geha RS; Beiser A; Ren C και άλλοι. (April 2000). «Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study». J. Nutr. 130 (4S Suppl): 1058S–62S. doi:10.1093/jn/130.4.1058S. PMID 10736382. Αρχειοθετήθηκε από το πρωτότυπο στις 2012-01-14. https://web.archive.org/web/20120114164740/http://jn.nutrition.org/content/130/4/1058.long.