Rancidification (English Wikipedia)

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

refsWebsite

Global rank English rank

9doi.org

2^nd place

5nih.gov

4^th place

2worldcat.org

5^th place

2books.google.com

3^rd place

1naturalproductsinsider.com

low place

1wiley.com

222^nd place

297^th place

1icm.edu.pl

2,656^th place

5,310^th place

1researchgate.net

120^th place

125^th place

books.google.com

Allen, J.C.; Hamilton, R.J. (1994). Rancidity in Foods. Springer-Verlag GmbH. p. 47. ISBN 978-0-8342-1287-9.
Miraliakbari, H. (2007). Tree nut oils: chemical characteristics, oxidation and antioxidants. Library and Archives Canada. p. 31. ISBN 978-0-494-19381-5.^{[permanent dead link‍]}

doi.org

Lück, Erich; von Rymon Lipinski, Gert-Wolfhard (2000). "Foods, 3. Food Additives". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a11_561. ISBN 3527306730.
Thomas, Alfred (2000). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3527306730.
Klemchuk, Peter P. (2000). "Antioxidants". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a03_091. ISBN 3527306730.
Freeman, I. P. (2000). "Margarines and Shortenings". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a16_145. ISBN 978-3-527-30673-2.
Cameron-Smith, David; Albert, Benjamin B.; Cutfield, Wayne S. (23 November 2015). "Fishing for answers: is oxidation of fish oil supplements a problem?". Journal of Nutritional Science. 4: e36. doi:10.1017/jns.2015.26. ISSN 2048-6790. PMC 4681158. PMID 26688722.
EFSA Panel on Biological Hazards (2010). "Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, including Rancidity". EFSA Journal. 8 (10): 1874. doi:10.2903/j.efsa.2010.1874.
Albert, Benjamin B.; Cameron-Smith, David; Hofman, Paul L.; Cutfield, Wayne S. (2013). "Oxidation of Marine Omega-3 Supplements and Human Health". BioMed Research International. 2013: 464921. doi:10.1155/2013/464921. PMC 3657456. PMID 23738326.
Kanner, Joseph (2007). "Dietary advanced lipid oxidation endproducts are risk factors to human health". Molecular Nutrition & Food Research. 51 (9): 1094–1101. doi:10.1002/mnfr.200600303. PMID 17854006.
Falade, A. O.; Oboh, G.; Okoh, A. I. (2017). "Potential health lmplications of the consumption of thermally-oxidized cooking oils – a review". Polish Journal of Food and Nutrition Sciences (in Polish). 67 (2): 95–105. doi:10.1515/pjfns-2016-0028.

icm.edu.pl

agro.icm.edu.pl

Falade, A. O.; Oboh, G.; Okoh, A. I. (2017). "Potential health lmplications of the consumption of thermally-oxidized cooking oils – a review". Polish Journal of Food and Nutrition Sciences (in Polish). 67 (2): 95–105. doi:10.1515/pjfns-2016-0028.

naturalproductsinsider.com

Robin Koon (4 August 2009). "Understanding rancidity of nutritional lipids". Natural Products Insider. Retrieved 7 April 2019.

nih.gov

pubmed.ncbi.nlm.nih.gov

Cameron-Smith, David; Albert, Benjamin B.; Cutfield, Wayne S. (23 November 2015). "Fishing for answers: is oxidation of fish oil supplements a problem?". Journal of Nutritional Science. 4: e36. doi:10.1017/jns.2015.26. ISSN 2048-6790. PMC 4681158. PMID 26688722.
Albert, Benjamin B.; Cameron-Smith, David; Hofman, Paul L.; Cutfield, Wayne S. (2013). "Oxidation of Marine Omega-3 Supplements and Human Health". BioMed Research International. 2013: 464921. doi:10.1155/2013/464921. PMC 3657456. PMID 23738326.
Kanner, Joseph (2007). "Dietary advanced lipid oxidation endproducts are risk factors to human health". Molecular Nutrition & Food Research. 51 (9): 1094–1101. doi:10.1002/mnfr.200600303. PMID 17854006.

ncbi.nlm.nih.gov

Cameron-Smith, David; Albert, Benjamin B.; Cutfield, Wayne S. (23 November 2015). "Fishing for answers: is oxidation of fish oil supplements a problem?". Journal of Nutritional Science. 4: e36. doi:10.1017/jns.2015.26. ISSN 2048-6790. PMC 4681158. PMID 26688722.
Albert, Benjamin B.; Cameron-Smith, David; Hofman, Paul L.; Cutfield, Wayne S. (2013). "Oxidation of Marine Omega-3 Supplements and Human Health". BioMed Research International. 2013: 464921. doi:10.1155/2013/464921. PMC 3657456. PMID 23738326.

researchgate.net

Rahmawati S, Bundjali B (2009). "Kinetics of the oxidation of vitamin C". Prosiding Seminar Kimia Bersama UKM-ITB. VIII (9–11): 535–546.

wiley.com

onlinelibrary.wiley.com

Kanner, Joseph (2007). "Dietary advanced lipid oxidation endproducts are risk factors to human health". Molecular Nutrition & Food Research. 51 (9): 1094–1101. doi:10.1002/mnfr.200600303. PMID 17854006.

worldcat.org

search.worldcat.org

Sergey, Bylikin (January 2014). Chemistry : course companion. Horner, Gary; Murphy, Brian; Tarcy, David (2014 ed.). Oxford. ISBN 978-0-19-839212-5. OCLC 862091138.{{cite book}}: CS1 maint: location missing publisher (link)
Cameron-Smith, David; Albert, Benjamin B.; Cutfield, Wayne S. (23 November 2015). "Fishing for answers: is oxidation of fish oil supplements a problem?". Journal of Nutritional Science. 4: e36. doi:10.1017/jns.2015.26. ISSN 2048-6790. PMC 4681158. PMID 26688722.