Long pepper (English Wikipedia)

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

refsWebsite

Global rank English rank

6^th place

2^nd place

4^th place

low place

5^th place

3^rd place

archive.org

Toussaint-Samat, Maguelonne (2009) [1992]. The History of Food. Translated by Bell, Anthea (revised ed.). Blackwell. p. 491. ISBN 978-0631177418 – via Internet Archive.
Barnett, Lionel D. (1914). Antiquities of India: An Account of the History and Culture of Ancient Hindustan. Atlantic Publishers & Distributors. p. 14. ISBN 9788171564422 – via Internet Archive.
"Pepper". Oxford English Dictionary. Vol. 7: N–Poy (1st (corrected re-issue) ed.). 1913. p. 663, definitions 1c, 2b.

Cobb, Matthew. "Black Pepper Consumption in the Roman Empire". Journal of the Economic and Social History of the Orient. 61 (4): 7–8. doi:10.1163/15685209-12341462. eISSN 1568-5209 – via University of Wales Trinity Saint David.
Kim, K. S.; Kim, J. A.; Eom, S. Y.; Lee, S. H.; Min, K. R.; Kim, Y. (February 2006). "Inhibitory effect of piperlonguminine on melanin production in melanoma B16 cell line by downregulation of tyrosinase expression". Pigment Cell Research. 19 (1): 90–8. doi:10.1111/j.1600-0749.2005.00281.x. PMID 16420250.
Lee, W.; Yoo, H.; Kim, J. A.; Lee, S.; Jee, J. G.; Lee, M. Y.; Lee, Y. M.; Bae, J. S. (2013). "Barrier protective effects of piperlonguminine in LPS-induced inflammation in vitro and in vivo". Food and Chemical Toxicology. 58: 149–57. doi:10.1016/j.fct.2013.04.027. PMID 23619565.

Kim, K. S.; Kim, J. A.; Eom, S. Y.; Lee, S. H.; Min, K. R.; Kim, Y. (February 2006). "Inhibitory effect of piperlonguminine on melanin production in melanoma B16 cell line by downregulation of tyrosinase expression". Pigment Cell Research. 19 (1): 90–8. doi:10.1111/j.1600-0749.2005.00281.x. PMID 16420250.
Lee, W.; Yoo, H.; Kim, J. A.; Lee, S.; Jee, J. G.; Lee, M. Y.; Lee, Y. M.; Bae, J. S. (2013). "Barrier protective effects of piperlonguminine in LPS-induced inflammation in vitro and in vivo". Food and Chemical Toxicology. 58: 149–57. doi:10.1016/j.fct.2013.04.027. PMID 23619565.