Frying (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Frying" in English language version.

Last modified: 13:37:43, 24 August 2026 (UTC)

Ref.Un. Ref.Website

Global rank English rank

3511doi.org

2^nd place

1911nih.gov

5^th place

152wiley.com

150^th place

174^th place

71scielo.org

low place

71worldcat.org

4^th place

62csic.es

2,036^th place

2,704^th place

53archive.org

6^th place

42researchgate.net

96^th place

89^th place

22google.co.uk

1,519^th place

727^th place

11jstor.org

23^rd place

15^th place

11bbc.co.uk

11^th place

10^th place

11americastestkitchen.com

low place

11who.int

213^th place

314^th place

americastestkitchen.com (Global: low place; English: low place)

Lam, Lan. "The Science of Stir-Frying in a Wok". America's Test Kitchen. Retrieved 7 May 2026.

archive.org (Global: 6^th place; English: 6^th place)

Prakash, Om (1961). Food and Drinks In Ancient India: From Earliest Times To B.c. 1200 A.d. Munshi Ram Manohar Lal. p. 250. Retrieved 3 April 2026.
Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 0192115790. Retrieved 11 May 2026.
Chao, Yang Buwei (1945). How to Cook and Eat in Chinese. The John Day Company. Retrieved 7 May 2026.

bbc.co.uk (Global: 11^th place; English: 10^th place)

Ibitoye, Tai (May 2024). "What's the healthiest way to cook vegetables?". BBC Food. Retrieved 7 May 2026.

csic.es (Global: 2,036^th place; English: 2,704^th place)

grasasyaceites.revistas.csic.es

Rosseli, J. B. (30 August 1998). "Industrial Frying Process". Grasas y Aceites. 49 (3–4). doi:10.3989/gya.1998.v49.i3-4.729. Retrieved 3 April 2026.
Morton, I. D. (30 August 1998). "Geography and history of the frying process". Grasas y Aceitas. 49 (3–4). doi:10.3989/gya.1998.v49.i3-4.745. Retrieved 12 April 2026.

doi.org (Global: 2^nd place; English: 2^nd place)

Rosseli, J. B. (30 August 1998). "Industrial Frying Process". Grasas y Aceites. 49 (3–4). doi:10.3989/gya.1998.v49.i3-4.729. Retrieved 3 April 2026.
Morton, I. D. (30 August 1998). "Geography and history of the frying process". Grasas y Aceitas. 49 (3–4). doi:10.3989/gya.1998.v49.i3-4.745. Retrieved 12 April 2026.
Valle, Consuelo; Echeverría, Francisca; Chávez, Vilma; Valenzuela, Rodrigo; Bustamante, Andrés. "Deep-frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product". Food Safety and Health. 2 (4): 414–428. doi:10.1002/fsh3.12056. Retrieved 3 April 2026.
Qin P, Zhang M, Han M, Liu D, Luo X, Xu L, Zeng Y, Chen Q, Wang T, Chen X, Zhou Q, Li Q, Qie R, Wu X, Li Y, Zhang Y, Wu Y, Hu D, Hu F (October 2021). "Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies". Heart. 107 (19): 1567–1575. doi:10.1136/heartjnl-2020-317883. PMID 33468573.
Zhang T, Song SS, Liu M, Park S (June 2023). "Association of Fried Food Intake with Gastric Cancer Risk: A Systemic Review and Meta-Analysis of Case-Control Studies". Nutrients. 15 (13): 2982. doi:10.3390/nu15132982. PMC 10347084. PMID 37447308.
Provido SM, Abris GP, Hong S, Yu SH, Lee CB, Lee JE (February 2020). "Association of fried food intake with prehypertension and hypertension: the Filipino women's diet and health study". Nutr Res Pract. 14 (1): 76–84. doi:10.4162/nrp.2020.14.1.76. PMC 6997139. PMID 32042377.
Sayon-Orea C, Bes-Rastrollo M, Gea A, Zazpe I, Basterra-Gortari FJ, Martinez-Gonzalez MA (September 2014). "Reported fried food consumption and the incidence of hypertension in a Mediterranean cohort: the SUN (Seguimiento Universidad de Navarra) project". Br J Nutr. 112 (6): 984–91. doi:10.1017/S0007114514001755. PMID 25201306.
Kang Y, Kim J (January 2016). "Association between fried food consumption and hypertension in Korean adults". Br J Nutr. 115 (1): 87–94. doi:10.1017/S000711451500402X. PMID 26449129.
Qin P, Liu D, Wu X, Zeng Y, Sun X, Zhang Y, Li Y, Wu Y, Han M, Qie R, Huang S, Zhao Y, Feng Y, Yang X, Liu Y, Li H, Zhang M, Hu D, Hu F (2022). "Fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus, and hypertension in adults: a meta-analysis of observational studies". Crit Rev Food Sci Nutr. 62 (24): 6809–6820. doi:10.1080/10408398.2021.1906626. PMID 33825582.
Guallar-Castillón P, Rodríguez-Artalejo F, Fornés NS, Banegas JR, Etxezarreta PA, Ardanaz E, Barricarte A, Chirlaque MD, Iraeta MD, Larrañaga NL, Losada A, Mendez M, Martínez C, Quirós JR, Navarro C, Jakszyn P, Sánchez MJ, Tormo MJ, González CA (July 2007). "Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into Cancer and Nutrition". Am J Clin Nutr. 86 (1): 198–205. doi:10.1093/ajcn/86.1.198. PMID 17616781.
Choe, E.; Min, D. B. (1 May 2007). "Chemistry of Deep-Fat Frying Oils". Journal of Food Science. 72 (5). doi:10.1111/j.1750-3841.2007.00352.x. Retrieved 13 May 2026. Cite error: Unknown parameter "<" in <ref> tag; supported parameters are dir, follow, group, name (see the help page).

google.co.uk (Global: 1,519^th place; English: 727^th place)

books.google.co.uk

Stevenson, Danny (1996). Food Preparation and Cooking: Cookery Units (2nd ed.). Nelson Thornes Ltd. p. 18. ISBN 0 7487 2566 0. Retrieved 4 May 2026.
Y. W. Ang, Catharina; Liu, KeShun; Huang, Yao-Wen (1999). Asian Foods: Science and Technology. Technomic Publishing Company, Inc. p. 94. ISBN 1-56676-736-9. Retrieved 4 May 2026.

jstor.org (Global: 23^rd place; English: 15^th place)

Bukkemoen, Grethe Bjørkan (2017). The Agrarian Life of the North 2000 BC–AD 1000: Studies in Rural Settlement and Farming in Norway. pp. 117–132. Retrieved 3 April 2026.

nih.gov (Global: 5^th place; English: 5^th place)

pubmed.ncbi.nlm.nih.gov

Qin P, Zhang M, Han M, Liu D, Luo X, Xu L, Zeng Y, Chen Q, Wang T, Chen X, Zhou Q, Li Q, Qie R, Wu X, Li Y, Zhang Y, Wu Y, Hu D, Hu F (October 2021). "Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies". Heart. 107 (19): 1567–1575. doi:10.1136/heartjnl-2020-317883. PMID 33468573.
Zhang T, Song SS, Liu M, Park S (June 2023). "Association of Fried Food Intake with Gastric Cancer Risk: A Systemic Review and Meta-Analysis of Case-Control Studies". Nutrients. 15 (13): 2982. doi:10.3390/nu15132982. PMC 10347084. PMID 37447308.
Provido SM, Abris GP, Hong S, Yu SH, Lee CB, Lee JE (February 2020). "Association of fried food intake with prehypertension and hypertension: the Filipino women's diet and health study". Nutr Res Pract. 14 (1): 76–84. doi:10.4162/nrp.2020.14.1.76. PMC 6997139. PMID 32042377.
Sayon-Orea C, Bes-Rastrollo M, Gea A, Zazpe I, Basterra-Gortari FJ, Martinez-Gonzalez MA (September 2014). "Reported fried food consumption and the incidence of hypertension in a Mediterranean cohort: the SUN (Seguimiento Universidad de Navarra) project". Br J Nutr. 112 (6): 984–91. doi:10.1017/S0007114514001755. PMID 25201306.
Kang Y, Kim J (January 2016). "Association between fried food consumption and hypertension in Korean adults". Br J Nutr. 115 (1): 87–94. doi:10.1017/S000711451500402X. PMID 26449129.
Qin P, Liu D, Wu X, Zeng Y, Sun X, Zhang Y, Li Y, Wu Y, Han M, Qie R, Huang S, Zhao Y, Feng Y, Yang X, Liu Y, Li H, Zhang M, Hu D, Hu F (2022). "Fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus, and hypertension in adults: a meta-analysis of observational studies". Crit Rev Food Sci Nutr. 62 (24): 6809–6820. doi:10.1080/10408398.2021.1906626. PMID 33825582.
Guallar-Castillón P, Rodríguez-Artalejo F, Fornés NS, Banegas JR, Etxezarreta PA, Ardanaz E, Barricarte A, Chirlaque MD, Iraeta MD, Larrañaga NL, Losada A, Mendez M, Martínez C, Quirós JR, Navarro C, Jakszyn P, Sánchez MJ, Tormo MJ, González CA (July 2007). "Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into Cancer and Nutrition". Am J Clin Nutr. 86 (1): 198–205. doi:10.1093/ajcn/86.1.198. PMID 17616781.
Abrante-Pascual, Susana; Nieva-Echevarría, Barbara; Goicoechea-Oses, Encarnacion (23 December 2024). "Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation". Foods. 13 (24): 4186. PMID 39767128. Retrieved 13 May 2026.

ncbi.nlm.nih.gov

Zhang T, Song SS, Liu M, Park S (June 2023). "Association of Fried Food Intake with Gastric Cancer Risk: A Systemic Review and Meta-Analysis of Case-Control Studies". Nutrients. 15 (13): 2982. doi:10.3390/nu15132982. PMC 10347084. PMID 37447308.
Provido SM, Abris GP, Hong S, Yu SH, Lee CB, Lee JE (February 2020). "Association of fried food intake with prehypertension and hypertension: the Filipino women's diet and health study". Nutr Res Pract. 14 (1): 76–84. doi:10.4162/nrp.2020.14.1.76. PMC 6997139. PMID 32042377.

pmc.ncbi.nlm.nih.gov

Abrante-Pascual, Susana; Nieva-Echevarría, Barbara; Goicoechea-Oses, Encarnacion (23 December 2024). "Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation". Foods. 13 (24): 4186. PMID 39767128. Retrieved 13 May 2026.

researchgate.net (Global: 96^th place; English: 89^th place)

Onigbogi, Isaac O; Olatunji, T.O; Nupo, S.S; Bello, T.K (December 2011). "Effect of Repeated Frying Operations on the Quality Attributes of Frying Oil and Acceptability of Sweet Potato Chips". Journal of Sciences and Multidisciplinary Research. 3: 10 – via ResearchGate.
Boskou, Dimitrios (2011). Frying Fats (2 ed.). CRC Press. Retrieved 10 May 2026.

scielo.org (Global: low place; English: low place)

ve.scielo.org

Bordin, Keliani; Tomihe Kunitake, Mariana; Kazue Aracava, Keila; Silvia Favaro Trindade, Carmen (2013). "Changes in food caused by deep fat frying". Órgano Oficial de la Sociedad Latinoamericana de Nutrición. 63 (1). ISSN 0004-0622. Retrieved 5 May 2026.

who.int (Global: 213^th place; English: 314^th place)

iris.who.int

J. de Souza, Russell; A. Zulyniak, Michael; Kazemi, Mina; Ali, Rahim; Bierbrier, Rachel; Williams, Natalie; Stennett, Rosain; Banfield, Laura (2022). Polyunsaturated fatty acids intake and risk of all-cause mortality, cardiovascular disease, breast cancer, mental health, and type 2 diabetes. World Health Organisation. ISBN 978-92-4-006164-4. Retrieved 6 May 2026.

wiley.com (Global: 150^th place; English: 174^th place)

iadns.onlinelibrary.wiley.com

Valle, Consuelo; Echeverría, Francisca; Chávez, Vilma; Valenzuela, Rodrigo; Bustamante, Andrés. "Deep-frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product". Food Safety and Health. 2 (4): 414–428. doi:10.1002/fsh3.12056. Retrieved 3 April 2026.

ift.onlinelibrary.wiley.com

Choe, E.; Min, D. B. (1 May 2007). "Chemistry of Deep-Fat Frying Oils". Journal of Food Science. 72 (5). doi:10.1111/j.1750-3841.2007.00352.x. Retrieved 13 May 2026. Cite error: Unknown parameter "<" in <ref> tag; supported parameters are dir, follow, group, name (see the help page).

worldcat.org (Global: 4^th place; English: 4^th place)

search.worldcat.org

Bordin, Keliani; Tomihe Kunitake, Mariana; Kazue Aracava, Keila; Silvia Favaro Trindade, Carmen (2013). "Changes in food caused by deep fat frying". Órgano Oficial de la Sociedad Latinoamericana de Nutrición. 63 (1). ISSN 0004-0622. Retrieved 5 May 2026.

Frying (English Wikipedia)

americastestkitchen.com (Global: low place; English: low place)

archive.org (Global: 6th place; English: 6th place)

bbc.co.uk (Global: 11th place; English: 10th place)

csic.es (Global: 2,036th place; English: 2,704th place)