Υποκατάστατο κρέατος (Greek Wikipedia)

Analysis of information sources in references of the Wikipedia article "Υποκατάστατο κρέατος" in Greek language version.

refsWebsite

Global rank Greek rank

15nih.gov

4^th place

13doi.org

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12worldcat.org

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2sciencedirect.com

149^th place

206^th place

1chathamhouse.org

low place

1bbc.com

20^th place

61^st place

1soyinfocenter.com

9,428^th place

low place

1foodfrontier.org

low place

1ndpublisher.in

low place

1inist.fr

2,854^th place

2,644^th place

1wiley.com

222^nd place

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1frontiersin.org

4,679^th place

3,244^th place

1fao.org

318^th place

181^st place

1web.archive.org

1^st place

1cnbc.com

220^th place

520^th place

1archive.today

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37^th place

archive.today

«They might be better for the planet, but are plant-based burgers good…». archive.is. 2 Σεπτεμβρίου 2020. Αρχειοθετήθηκε από το πρωτότυπο στις 2 Σεπτεμβρίου 2020. Ανακτήθηκε στις 22 Μαΐου 2021. CS1 maint: Unfit url (link)

bbc.com

«World's first lab-grown burger is eaten in London» (στα αγγλικά). BBC News. 2013-08-05. https://www.bbc.com/news/science-environment-23576143. Ανακτήθηκε στις 2021-05-22.

chathamhouse.org

Antony Froggatt and Laura Wellesley, (2019). ''Meat Analogues Considerations for the EU", Chatman House, the Royal Institute of International Affairs, research paper, 42.

cnbc.com

Lucas, Amelia (4 Ιουλίου 2019). «Are Beyond Meat's plant-based burgers healthier than red meat? Dietitians say no». CNBC (στα Αγγλικά). Ανακτήθηκε στις 22 Μαΐου 2021.

doi.org

dx.doi.org

Ismail, Ishamri; Hwang, Young-Hwa; Joo, Seon-Tea (2020). «Meat analog as future food: a review». Journal of Animal Science and Technology 62 (2): 111–120. doi:10.5187/jast.2020.62.2.111. ISSN 2672-0191. PMID 32292920. PMC 7142285. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142285/.
Kinsella, John E.; Franzen, Kay L. (1978-11-01). «Texturized proteins: Fabrication, flavoring, and nutrition». C R C Critical Reviews in Food Science and Nutrition 10 (2): 147–207. doi:10.1080/10408397809527248. ISSN 0099-0248. https://doi.org/10.1080/10408397809527248.
Singh, Mohan B.; Bhalla, Prem L. (2008-06). «Genetic engineering for removing food allergens from plants». Trends in Plant Science 13 (6): 257–260. doi:10.1016/j.tplants.2008.04.004. ISSN 1360-1385. PMID 18467156. https://pubmed.ncbi.nlm.nih.gov/18467156/.
«Meat alternatives — market developments and health benefits» (στα αγγλικά). Trends in Food Science & Technology 15 (5): 250–260. 2004-05-01. doi:10.1016/j.tifs.2003.09.003. ISSN 0924-2244. https://www.sciencedirect.com/science/article/abs/pii/S0924224403002073.
Manski, Julita M.; van Riemsdijk, Lieke E.; van der Goot, Atze J.; Boom, Remko M. (2007-11). «Importance of intrinsic properties of dense caseinate dispersions for structure formation». Biomacromolecules 8 (11): 3540–3547. doi:10.1021/bm700885f. ISSN 1525-7797. PMID 17929972. https://pubmed.ncbi.nlm.nih.gov/17929972/.
«Plant-Based Meat Analogues» (στα αγγλικά). Sustainable Meat Production and Processing: 103–126. 2019-01-01. doi:10.1016/B978-0-12-814874-7.00006-7. https://www.sciencedirect.com/science/article/pii/B9780128148747000067.
Fraser, Rachel Z.; Shitut, Mithila; Agrawal, Puja; Mendes, Odete; Klapholz, Sue (2018 May/Jun). «Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat». International Journal of Toxicology 37 (3): 241–262. doi:10.1177/1091581818766318. ISSN 1092-874X. PMID 29642729. PMC 5956568. https://pubmed.ncbi.nlm.nih.gov/29642729/.
Wiebe, M. G. (2002-03). «Myco-protein from Fusarium venenatum: a well-established product for human consumption». Applied Microbiology and Biotechnology 58 (4): 421–427. doi:10.1007/s00253-002-0931-x. ISSN 0175-7598. PMID 11954786. https://pubmed.ncbi.nlm.nih.gov/11954786/.
Asgar, M. A.; Fazilah, A.; Huda, Nurul; Bhat, Rajeev; Karim, A. A. (2010). «Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs» (στα αγγλικά). Comprehensive Reviews in Food Science and Food Safety 9 (5): 513–529. doi:10.1111/j.1541-4337.2010.00124.x. ISSN 1541-4337. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1541-4337.2010.00124.x.
Edelman, P. D.; McFarland, D. C.; Mironov, V. A.; Matheny, J. G. (2005-05). «Commentary: In vitro-cultured meat production». Tissue Engineering 11 (5-6): 659–662. doi:10.1089/ten.2005.11.659. ISSN 1076-3279. PMID 15998207. https://pubmed.ncbi.nlm.nih.gov/15998207/.
De Smet, Stefaan; Vossen, Els (2016-10). «Meat: The balance between nutrition and health. A review». Meat Science 120: 145–156. doi:10.1016/j.meatsci.2016.04.008. ISSN 1873-4138. PMID 27107745. https://pubmed.ncbi.nlm.nih.gov/27107745/.
Bryant, Christopher; Szejda, Keri; Parekh, Nishant; Deshpande, Varun; Tse, Brian (2019). «A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China» (στα English). Frontiers in Sustainable Food Systems 3. doi:10.3389/fsufs.2019.00011. ISSN 2571-581X. https://www.frontiersin.org/articles/10.3389/fsufs.2019.00011/full.

doi.org

Kinsella, John E.; Franzen, Kay L. (1978-11-01). «Texturized proteins: Fabrication, flavoring, and nutrition». C R C Critical Reviews in Food Science and Nutrition 10 (2): 147–207. doi:10.1080/10408397809527248. ISSN 0099-0248. https://doi.org/10.1080/10408397809527248.

fao.org

FAO . (2011). "World Livestock 2011: livestock in food security". Rome: Food and Agriculture Organization of the United Nations. Ανακτήθηκε 22 Μαϊου 2021.

foodfrontier.org

King T, Lawrence S. (2019). "Meat the alternative-Australia’s $3 billion opportunity^{[νεκρός σύνδεσμος]}", Food Frontier, 35.

frontiersin.org

Bryant, Christopher; Szejda, Keri; Parekh, Nishant; Deshpande, Varun; Tse, Brian (2019). «A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China» (στα English). Frontiers in Sustainable Food Systems 3. doi:10.3389/fsufs.2019.00011. ISSN 2571-581X. https://www.frontiersin.org/articles/10.3389/fsufs.2019.00011/full.

inist.fr

pascal-francis.inist.fr

Egbert, Russ; Borders, Cheryl (2006). «Achieving success with meat analogs». Achieving success with meat analogs 60 (1): 28–34. ISSN 0015-6639. https://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17433851.

ndpublisher.in

Joshi VK, Kumar S. (2015). "Meat analogues: plant based alternatives to meat products: a review". International Journal of Food Fermentation Technology. 5, 107–19. doi: 10.5958/2277-9396.2016.00001.5.

nih.gov

sciencedirect.com

«Meat alternatives — market developments and health benefits» (στα αγγλικά). Trends in Food Science & Technology 15 (5): 250–260. 2004-05-01. doi:10.1016/j.tifs.2003.09.003. ISSN 0924-2244. https://www.sciencedirect.com/science/article/abs/pii/S0924224403002073.
«Plant-Based Meat Analogues» (στα αγγλικά). Sustainable Meat Production and Processing: 103–126. 2019-01-01. doi:10.1016/B978-0-12-814874-7.00006-7. https://www.sciencedirect.com/science/article/pii/B9780128148747000067.

soyinfocenter.com

Shurtleff W, Huang HT, Aoyagi A. (2004). "History of soybeans and soyfoods in China and Taiwan, and in Chinese cookbooks, restaurants, and Chinese work with soyfoods outside China (1024 BCE to 2014)". Soyinfo Center. 3015.

web.archive.org

«More Than 180 Rats Killed in 'Impossible Burger' Tests | PETA». web.archive.org. 27 Ιουλίου 2018. Αρχειοθετήθηκε από το πρωτότυπο στις 27 Ιουλίου 2018. Ανακτήθηκε στις 22 Μαΐου 2021. CS1 maint: Unfit url (link)

wiley.com

onlinelibrary.wiley.com

Asgar, M. A.; Fazilah, A.; Huda, Nurul; Bhat, Rajeev; Karim, A. A. (2010). «Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs» (στα αγγλικά). Comprehensive Reviews in Food Science and Food Safety 9 (5): 513–529. doi:10.1111/j.1541-4337.2010.00124.x. ISSN 1541-4337. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1541-4337.2010.00124.x.

worldcat.org

Ismail, Ishamri; Hwang, Young-Hwa; Joo, Seon-Tea (2020). «Meat analog as future food: a review». Journal of Animal Science and Technology 62 (2): 111–120. doi:10.5187/jast.2020.62.2.111. ISSN 2672-0191. PMID 32292920. PMC 7142285. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142285/.
Kinsella, John E.; Franzen, Kay L. (1978-11-01). «Texturized proteins: Fabrication, flavoring, and nutrition». C R C Critical Reviews in Food Science and Nutrition 10 (2): 147–207. doi:10.1080/10408397809527248. ISSN 0099-0248. https://doi.org/10.1080/10408397809527248.
Singh, Mohan B.; Bhalla, Prem L. (2008-06). «Genetic engineering for removing food allergens from plants». Trends in Plant Science 13 (6): 257–260. doi:10.1016/j.tplants.2008.04.004. ISSN 1360-1385. PMID 18467156. https://pubmed.ncbi.nlm.nih.gov/18467156/.
«Meat alternatives — market developments and health benefits» (στα αγγλικά). Trends in Food Science & Technology 15 (5): 250–260. 2004-05-01. doi:10.1016/j.tifs.2003.09.003. ISSN 0924-2244. https://www.sciencedirect.com/science/article/abs/pii/S0924224403002073.
Egbert, Russ; Borders, Cheryl (2006). «Achieving success with meat analogs». Achieving success with meat analogs 60 (1): 28–34. ISSN 0015-6639. https://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17433851.
Manski, Julita M.; van Riemsdijk, Lieke E.; van der Goot, Atze J.; Boom, Remko M. (2007-11). «Importance of intrinsic properties of dense caseinate dispersions for structure formation». Biomacromolecules 8 (11): 3540–3547. doi:10.1021/bm700885f. ISSN 1525-7797. PMID 17929972. https://pubmed.ncbi.nlm.nih.gov/17929972/.
Fraser, Rachel Z.; Shitut, Mithila; Agrawal, Puja; Mendes, Odete; Klapholz, Sue (2018 May/Jun). «Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat». International Journal of Toxicology 37 (3): 241–262. doi:10.1177/1091581818766318. ISSN 1092-874X. PMID 29642729. PMC 5956568. https://pubmed.ncbi.nlm.nih.gov/29642729/.
Wiebe, M. G. (2002-03). «Myco-protein from Fusarium venenatum: a well-established product for human consumption». Applied Microbiology and Biotechnology 58 (4): 421–427. doi:10.1007/s00253-002-0931-x. ISSN 0175-7598. PMID 11954786. https://pubmed.ncbi.nlm.nih.gov/11954786/.
Asgar, M. A.; Fazilah, A.; Huda, Nurul; Bhat, Rajeev; Karim, A. A. (2010). «Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs» (στα αγγλικά). Comprehensive Reviews in Food Science and Food Safety 9 (5): 513–529. doi:10.1111/j.1541-4337.2010.00124.x. ISSN 1541-4337. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1541-4337.2010.00124.x.
Edelman, P. D.; McFarland, D. C.; Mironov, V. A.; Matheny, J. G. (2005-05). «Commentary: In vitro-cultured meat production». Tissue Engineering 11 (5-6): 659–662. doi:10.1089/ten.2005.11.659. ISSN 1076-3279. PMID 15998207. https://pubmed.ncbi.nlm.nih.gov/15998207/.
De Smet, Stefaan; Vossen, Els (2016-10). «Meat: The balance between nutrition and health. A review». Meat Science 120: 145–156. doi:10.1016/j.meatsci.2016.04.008. ISSN 1873-4138. PMID 27107745. https://pubmed.ncbi.nlm.nih.gov/27107745/.
Bryant, Christopher; Szejda, Keri; Parekh, Nishant; Deshpande, Varun; Tse, Brian (2019). «A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China» (στα English). Frontiers in Sustainable Food Systems 3. doi:10.3389/fsufs.2019.00011. ISSN 2571-581X. https://www.frontiersin.org/articles/10.3389/fsufs.2019.00011/full.

Υποκατάστατο κρέατος (Greek Wikipedia)

archive.today

bbc.com

chathamhouse.org

cnbc.com

doi.org

dx.doi.org

doi.org

fao.org

foodfrontier.org

frontiersin.org

inist.fr

pascal-francis.inist.fr

ndpublisher.in

nih.gov

ncbi.nlm.nih.gov

pubmed.ncbi.nlm.nih.gov

pubmedcentral.nih.gov

sciencedirect.com

soyinfocenter.com

web.archive.org

wiley.com

onlinelibrary.wiley.com

worldcat.org