Mono- and diglycerides of fatty acids (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Mono- and diglycerides of fatty acids" in English language version.

refsWebsite

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3doi.org

2^nd place

3nih.gov

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2inchem.org

4,334^th place

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2semanticscholar.org

11^th place

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2europa.eu

68^th place

117^th place

1worldcat.org

5^th place

1foodingredientfacts.org

low place

1food-info.net

low place

1vegansociety.com

low place

1web.archive.org

1^st place

1livestrong.com

5,092^nd place

4,559^th place

1medicalnewstoday.com

3,011^th place

2,709^th place

1who.int

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1cspinet.org

low place

1fda.gov

447^th place

338^th place

1forbes.com

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cspinet.org

"Mono- and diglycerides". Center for Science in the Public Interest. Retrieved 11 July 2024.

doi.org

Flickinger, Brent D.; Matsuo, Noboru (February 2003). "Nutritional characteristics of DAG oil". Lipids. 38 (2): 129–132. doi:10.1007/s11745-003-1042-8. PMID 12733744. S2CID 4061326.
Sonntag, Norman O. V. (1982). "Glycerolysis of fats and methyl esters — Status, review and critique". Journal of the American Oil Chemists' Society. 59 (10): 795A–802A. doi:10.1007/BF02634442. ISSN 0003-021X. S2CID 84808531.
Sellem, L; Srour, B; Javaux, G; Chazelas, E; Chassaing, B; Viennois, E; Debras, C; Druesne-Pecollo, N; Esseddik, Y; Szabo de Edelenyi, F; Arnault, N; Agaësse, C; De Sa, A; Lutchia, R; Huybrechts, I; Scalbert, A; Pierre, F; Coumoul, X; Julia, C; Kesse-Guyot, E; Allès, B; Galan, P; Hercberg, S; Deschasaux-Tanguy, M; Touvier, M (February 2024). "Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort". PLOS Medicine. 21 (2): e1004338. doi:10.1371/journal.pmed.1004338. PMC 10863884. PMID 38349899.

europa.eu

ec.europa.eu

"Food and Feed Information Portal Database | FIP". ec.europa.eu. Retrieved 11 July 2024.

efsa.europa.eu

"Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives | EFSA". www.efsa.europa.eu. 10 November 2017. Retrieved 11 July 2024.

fda.gov

https://www.fda.gov/media/99218/download ^{[bare URL PDF]}

food-info.net

"Which E-numbers and additives are from animal origin ?". Food-Info.net. Netherlands: Wageningen University. Retrieved 4 September 2015. Chemically the fatty acids from animal or plant origin are identical. Therefore the origin is of no importance for the function in the food. Producers thus normally choose the cheapest oils to make these fats. This is generally some vegetable oil. However, animal fats can not be excluded.

foodingredientfacts.org

"Sources of Food Ingredients: Mono- and Diglycerides". Food Ingredient Facts. Retrieved 11 July 2024.

forbes.com

McGrath, Maggie (6 September 2018). "Fruit's Fountain Of Youth: Apeel's Edible Produce Coating Could Slay Food Waste And Save Supermarkets Billions". Forbes. Retrieved 24 July 2019.

inchem.org

"Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers and thickening agents". World Health Organization.
"301. Mono- and diglycerides (WHO Food Additives Series 5)". www.inchem.org. Retrieved 5 August 2024.

livestrong.com

"You May Be Getting More Mono- and Diglycerides Than You Should". Livestrong.com. Retrieved 11 July 2024.

medicalnewstoday.com

"Monoglycerides: What are they, risks, and who should avoid them". www.medicalnewstoday.com. 25 May 2018. Retrieved 5 August 2024.

nih.gov

pubmed.ncbi.nlm.nih.gov

Flickinger, Brent D.; Matsuo, Noboru (February 2003). "Nutritional characteristics of DAG oil". Lipids. 38 (2): 129–132. doi:10.1007/s11745-003-1042-8. PMID 12733744. S2CID 4061326.
Sellem, L; Srour, B; Javaux, G; Chazelas, E; Chassaing, B; Viennois, E; Debras, C; Druesne-Pecollo, N; Esseddik, Y; Szabo de Edelenyi, F; Arnault, N; Agaësse, C; De Sa, A; Lutchia, R; Huybrechts, I; Scalbert, A; Pierre, F; Coumoul, X; Julia, C; Kesse-Guyot, E; Allès, B; Galan, P; Hercberg, S; Deschasaux-Tanguy, M; Touvier, M (February 2024). "Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort". PLOS Medicine. 21 (2): e1004338. doi:10.1371/journal.pmed.1004338. PMC 10863884. PMID 38349899.

ncbi.nlm.nih.gov

Sellem, L; Srour, B; Javaux, G; Chazelas, E; Chassaing, B; Viennois, E; Debras, C; Druesne-Pecollo, N; Esseddik, Y; Szabo de Edelenyi, F; Arnault, N; Agaësse, C; De Sa, A; Lutchia, R; Huybrechts, I; Scalbert, A; Pierre, F; Coumoul, X; Julia, C; Kesse-Guyot, E; Allès, B; Galan, P; Hercberg, S; Deschasaux-Tanguy, M; Touvier, M (February 2024). "Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort". PLOS Medicine. 21 (2): e1004338. doi:10.1371/journal.pmed.1004338. PMC 10863884. PMID 38349899.

semanticscholar.org

api.semanticscholar.org

Flickinger, Brent D.; Matsuo, Noboru (February 2003). "Nutritional characteristics of DAG oil". Lipids. 38 (2): 129–132. doi:10.1007/s11745-003-1042-8. PMID 12733744. S2CID 4061326.
Sonntag, Norman O. V. (1982). "Glycerolysis of fats and methyl esters — Status, review and critique". Journal of the American Oil Chemists' Society. 59 (10): 795A–802A. doi:10.1007/BF02634442. ISSN 0003-021X. S2CID 84808531.

vegansociety.com

"Vegan Catering For All" (PDF). The Vegan Society. p. 12. Archived (PDF) from the original on 4 September 2015. Retrieved 4 September 2015.

web.archive.org

"Vegan Catering For All" (PDF). The Vegan Society. p. 12. Archived (PDF) from the original on 4 September 2015. Retrieved 4 September 2015.

who.int

"Toxicological evaluation of certain food additives with a review of general principles and of specifications : seventeenth report of the Joint FAO/WHO Expert Committee on Food Additives". www.who.int. Retrieved 11 July 2024.

worldcat.org

search.worldcat.org

Sonntag, Norman O. V. (1982). "Glycerolysis of fats and methyl esters — Status, review and critique". Journal of the American Oil Chemists' Society. 59 (10): 795A–802A. doi:10.1007/BF02634442. ISSN 0003-021X. S2CID 84808531.