Preservative (English Wikipedia)

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

refsWebsite

Global rank English rank

9web.archive.org

1^st place

5doi.org

2^nd place

4nih.gov

4^th place

3eblib.com

low place

2theguardian.com

12^th place

11^th place

2acs.org

1,248^th place

1,104^th place

1semanticscholar.org

11^th place

8^th place

1understandingfoodadditives.org

low place

1worldcat.org

5^th place

1usda.gov

438^th place

336^th place

acs.org

pubs.acs.org

Dalton, Louisa (November 2002). "Food Preservatives". Chemical and Engineering News. 80 (45): 40. doi:10.1021/cen-v080n045.p040. Archived from the original on 5 April 2019. Retrieved 9 February 2012.

cen.acs.org

"The search is on for new cosmetic preservatives". Chemical & Engineering News. Archived from the original on 2021-10-25. Retrieved 2021-10-25.

doi.org

Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in Ullmann's Encyclopedia of Industrial Chemistry, 2002, Wiley-VCH, Weinheim. doi:10.1002/14356007.a11_561
Evans, G., de Challemaison, B., & Cox, D. N. (2010). "Consumers' ratings of the natural and unnatural qualities of foods". Appetite. 54 (3): 557–563. doi:10.1016/j.appet.2010.02.014. PMID 20197074. S2CID 41078790.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Dalton, Louisa (November 2002). "Food Preservatives". Chemical and Engineering News. 80 (45): 40. doi:10.1021/cen-v080n045.p040. Archived from the original on 5 April 2019. Retrieved 9 February 2012.
P'EREZ-D'IAZ, I.M; MCFEETERS, R.F (May 2010). "Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts". Journal of Food Science. 75 (4): M204–M208. doi:10.1111/j.1750-3841.2010.01587.x. PMID 20546411. Archived from the original on 2021-02-19. Retrieved 2018-12-29.
Barrett, J. R. (2007). "Hyperactive Ingredients?". Environmental Health Perspectives. 115 (12): A578. doi:10.1289/ehp.115-a578. PMC 2137120. PMID 18087571.

eblib.com

Msagati, Titus A. M. (2012). The Chemistry of Food Additives and Preservatives. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine
Shaw, Ian C. (2012). Food Safety : The Science of Keeping Food Safe. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine (306- 334)
(Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine

nih.gov

pubmed.ncbi.nlm.nih.gov

Evans, G., de Challemaison, B., & Cox, D. N. (2010). "Consumers' ratings of the natural and unnatural qualities of foods". Appetite. 54 (3): 557–563. doi:10.1016/j.appet.2010.02.014. PMID 20197074. S2CID 41078790.{{cite journal}}: CS1 maint: multiple names: authors list (link)
P'EREZ-D'IAZ, I.M; MCFEETERS, R.F (May 2010). "Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts". Journal of Food Science. 75 (4): M204–M208. doi:10.1111/j.1750-3841.2010.01587.x. PMID 20546411. Archived from the original on 2021-02-19. Retrieved 2018-12-29.
Barrett, J. R. (2007). "Hyperactive Ingredients?". Environmental Health Perspectives. 115 (12): A578. doi:10.1289/ehp.115-a578. PMC 2137120. PMID 18087571.

ncbi.nlm.nih.gov

Barrett, J. R. (2007). "Hyperactive Ingredients?". Environmental Health Perspectives. 115 (12): A578. doi:10.1289/ehp.115-a578. PMC 2137120. PMID 18087571.

semanticscholar.org

api.semanticscholar.org

Evans, G., de Challemaison, B., & Cox, D. N. (2010). "Consumers' ratings of the natural and unnatural qualities of foods". Appetite. 54 (3): 557–563. doi:10.1016/j.appet.2010.02.014. PMID 20197074. S2CID 41078790.{{cite journal}}: CS1 maint: multiple names: authors list (link)

theguardian.com

Wilson, Bee (2018-03-01). "Yes, bacon really is killing us". The Guardian. London. ISSN 0261-3077. Archived from the original on 2021-02-10. Retrieved 2021-02-14. In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.
Doward, Jamie (2019-03-23). "Revealed: no need to add cancer-risk nitrites to ham". The Observer. London. Archived from the original on 2021-01-26. Retrieved 2021-02-14. The results show that there is no change in levels of inoculated C. botulinum over the curing process, which implies that the action of nitrite during curing is not toxic to C. botulinum spores at levels of 150ppm [parts per million] ingoing nitrite and below.

understandingfoodadditives.org

"Using Preservatives". Archived from the original on 28 March 2019. Retrieved 9 February 2012.

usda.gov

naldc-legacy.nal.usda.gov

P'EREZ-D'IAZ, I.M; MCFEETERS, R.F (May 2010). "Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts". Journal of Food Science. 75 (4): M204–M208. doi:10.1111/j.1750-3841.2010.01587.x. PMID 20546411. Archived from the original on 2021-02-19. Retrieved 2018-12-29.

web.archive.org

Msagati, Titus A. M. (2012). The Chemistry of Food Additives and Preservatives. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine
Dalton, Louisa (November 2002). "Food Preservatives". Chemical and Engineering News. 80 (45): 40. doi:10.1021/cen-v080n045.p040. Archived from the original on 5 April 2019. Retrieved 9 February 2012.
"Using Preservatives". Archived from the original on 28 March 2019. Retrieved 9 February 2012.
Shaw, Ian C. (2012). Food Safety : The Science of Keeping Food Safe. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine (306- 334)
Wilson, Bee (2018-03-01). "Yes, bacon really is killing us". The Guardian. London. ISSN 0261-3077. Archived from the original on 2021-02-10. Retrieved 2021-02-14. In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.
Doward, Jamie (2019-03-23). "Revealed: no need to add cancer-risk nitrites to ham". The Observer. London. Archived from the original on 2021-01-26. Retrieved 2021-02-14. The results show that there is no change in levels of inoculated C. botulinum over the curing process, which implies that the action of nitrite during curing is not toxic to C. botulinum spores at levels of 150ppm [parts per million] ingoing nitrite and below.
(Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine
P'EREZ-D'IAZ, I.M; MCFEETERS, R.F (May 2010). "Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts". Journal of Food Science. 75 (4): M204–M208. doi:10.1111/j.1750-3841.2010.01587.x. PMID 20546411. Archived from the original on 2021-02-19. Retrieved 2018-12-29.
"The search is on for new cosmetic preservatives". Chemical & Engineering News. Archived from the original on 2021-10-25. Retrieved 2021-10-25.

worldcat.org

search.worldcat.org

Wilson, Bee (2018-03-01). "Yes, bacon really is killing us". The Guardian. London. ISSN 0261-3077. Archived from the original on 2021-02-10. Retrieved 2021-02-14. In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.