Reducing sugar (English Wikipedia)

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

refsWebsite

Global rank English rank

5doi.org

2^nd place

5worldcat.org

5^th place

3nih.gov

4^th place

2archive.org

6^th place

1harvard.edu

18^th place

17^th place

1handle.net

102^nd place

76^th place

1web.archive.org

1^st place

1cancer.org

3,680^th place

2,918^th place

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

Nelson, David L.; Cox, Michael M. (2008). Lehnniger: Principles of Biochemistry (Fifth ed.). W.H. Freeman and Company. p. 241. ISBN 978-0716771081.
Nelson, David L.; Cox, Michael M. (2008). Lehnniger: Principles of Biochemistry (Fifth ed.). W.H. Freeman and Company. p. 243. ISBN 978-0716771081.

cancer.org (Global: 3,680^th place; English: 2,918^th place)

"Acrylamide and Cancer Risk". American Cancer Society. 11 February 2019. Archived from the original on 20 November 2016. Retrieved 3 May 2021.

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

Leung, David W. M.; Thorpe, Trevor A. (April 1984). "Interference by edta and calcium ions of the 3,5-dinitrosalicylate reducing sugar assay". Phytochemistry. 23 (12). Pergamon Press: 2949–2950. Bibcode:1984PChem..23.2949L. doi:10.1016/0031-9422(84)83048-4. ISSN 0031-9422.
Dills, William L. Jr. (November 1993). "Protein fructosylation: fructose and the Maillard reaction". The American Journal of Clinical Nutrition. 58 (5). American Society for Nutrition: 779S–87. doi:10.1093/ajcn/58.5.779s. ISSN 0002-9165. PMID 8213610.
Jiang, Zhanmei; Wang, Lizhe; Wu, Wei; Wang, Yu (June 2013). "Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems". Food Chemistry. 141 (4). Elsevier: 3837–3845. doi:10.1016/j.foodchem.2013.06.041. ISSN 0308-8146. PMID 23993556.
Pedreschi, Franco; Mariotti, María Salomé; Granby, Kit (August 2013). "Current issues in dietary acrylamide: formation, mitigation and risk assessment". Journal of the Science of Food and Agriculture. 94 (1). Society of Chemical Industry: 9–20. doi:10.1002/jsfa.6349. hdl:10533/127076. ISSN 0022-5142. PMID 23939985.
Leotério, Dilmo M.S.; Silva, Paulo; Souza, Gustavo; Alves, Aline de A.; Belian, Mônica; Galembeck, André; Lavorante, André F. (November 2015). "Copper–4,4′-dipyridyl coordination compound as solid reagent for spectrophotometric determination of reducing sugar employing a multicommutation approach". Food Control. 57. European Federation of Food Science and Technology; International Union of Food Science and Technology: 225–231. doi:10.1016/j.foodcont.2015.04.017. ISSN 0956-7135.

handle.net (Global: 102^nd place; English: 76^th place)

hdl.handle.net

Pedreschi, Franco; Mariotti, María Salomé; Granby, Kit (August 2013). "Current issues in dietary acrylamide: formation, mitigation and risk assessment". Journal of the Science of Food and Agriculture. 94 (1). Society of Chemical Industry: 9–20. doi:10.1002/jsfa.6349. hdl:10533/127076. ISSN 0022-5142. PMID 23939985.

harvard.edu (Global: 18^th place; English: 17^th place)

ui.adsabs.harvard.edu

Leung, David W. M.; Thorpe, Trevor A. (April 1984). "Interference by edta and calcium ions of the 3,5-dinitrosalicylate reducing sugar assay". Phytochemistry. 23 (12). Pergamon Press: 2949–2950. Bibcode:1984PChem..23.2949L. doi:10.1016/0031-9422(84)83048-4. ISSN 0031-9422.

nih.gov (Global: 4^th place; English: 4^th place)

pubmed.ncbi.nlm.nih.gov

Dills, William L. Jr. (November 1993). "Protein fructosylation: fructose and the Maillard reaction". The American Journal of Clinical Nutrition. 58 (5). American Society for Nutrition: 779S–87. doi:10.1093/ajcn/58.5.779s. ISSN 0002-9165. PMID 8213610.
Jiang, Zhanmei; Wang, Lizhe; Wu, Wei; Wang, Yu (June 2013). "Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems". Food Chemistry. 141 (4). Elsevier: 3837–3845. doi:10.1016/j.foodchem.2013.06.041. ISSN 0308-8146. PMID 23993556.
Pedreschi, Franco; Mariotti, María Salomé; Granby, Kit (August 2013). "Current issues in dietary acrylamide: formation, mitigation and risk assessment". Journal of the Science of Food and Agriculture. 94 (1). Society of Chemical Industry: 9–20. doi:10.1002/jsfa.6349. hdl:10533/127076. ISSN 0022-5142. PMID 23939985.

web.archive.org (Global: 1^st place; English: 1^st place)

"Acrylamide and Cancer Risk". American Cancer Society. 11 February 2019. Archived from the original on 20 November 2016. Retrieved 3 May 2021.

worldcat.org (Global: 5^th place; English: 5^th place)

search.worldcat.org

Leung, David W. M.; Thorpe, Trevor A. (April 1984). "Interference by edta and calcium ions of the 3,5-dinitrosalicylate reducing sugar assay". Phytochemistry. 23 (12). Pergamon Press: 2949–2950. Bibcode:1984PChem..23.2949L. doi:10.1016/0031-9422(84)83048-4. ISSN 0031-9422.
Dills, William L. Jr. (November 1993). "Protein fructosylation: fructose and the Maillard reaction". The American Journal of Clinical Nutrition. 58 (5). American Society for Nutrition: 779S–87. doi:10.1093/ajcn/58.5.779s. ISSN 0002-9165. PMID 8213610.
Jiang, Zhanmei; Wang, Lizhe; Wu, Wei; Wang, Yu (June 2013). "Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems". Food Chemistry. 141 (4). Elsevier: 3837–3845. doi:10.1016/j.foodchem.2013.06.041. ISSN 0308-8146. PMID 23993556.
Pedreschi, Franco; Mariotti, María Salomé; Granby, Kit (August 2013). "Current issues in dietary acrylamide: formation, mitigation and risk assessment". Journal of the Science of Food and Agriculture. 94 (1). Society of Chemical Industry: 9–20. doi:10.1002/jsfa.6349. hdl:10533/127076. ISSN 0022-5142. PMID 23939985.
Leotério, Dilmo M.S.; Silva, Paulo; Souza, Gustavo; Alves, Aline de A.; Belian, Mônica; Galembeck, André; Lavorante, André F. (November 2015). "Copper–4,4′-dipyridyl coordination compound as solid reagent for spectrophotometric determination of reducing sugar employing a multicommutation approach". Food Control. 57. European Federation of Food Science and Technology; International Union of Food Science and Technology: 225–231. doi:10.1016/j.foodcont.2015.04.017. ISSN 0956-7135.

Reducing sugar (English Wikipedia)

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

cancer.org (Global: 3,680th place; English: 2,918th place)

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

handle.net (Global: 102nd place; English: 76th place)