قهوه‌ای شدن مواد غذایی (Persian Wikipedia)

Analysis of information sources in references of the Wikipedia article "قهوه‌ای شدن مواد غذایی" in Persian language version.

refsWebsite

Global rank Persian rank

6nih.gov

4^th place

5^th place

5doi.org

2^nd place

4worldcat.org

5^th place

12^th place

1ashs.org

low place

1web.archive.org

1^st place

1usda.gov

438^th place

633^rd place

ashs.org (Global: low place; Persian: low place)

journals.ashs.org

Holderbaum, Daniel (2010). "Enzymatic Browning, Polyphenol Oxidase Activity, and Polyphenols in Four Apple Cultivars: Dynamics during Fruit Development". HortScience.

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

Corzo-Martínez, Marta; Corzo, Nieves; Villamiel, Mar; del Castillo, M Dolores (2012-01-01). Ph.D, Benjamin K. Simpson (ed.). Food Biochemistry and Food Processing (به انگلیسی). Wiley-Blackwell. pp. 56–83. doi:10.1002/9781118308035.ch4. ISBN 9781118308035.
Macheix, J. J.; Sapis, J. C.; Fleuriet, A. (1991-01-01). "Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines". Critical Reviews in Food Science and Nutrition. 30 (4): 441–486. doi:10.1080/10408399109527552. ISSN 1040-8398. PMID 1910524.
Nicolas, J. J.; Richard-Forget, F. C.; Goupy, P. M.; Amiot, M. J.; Aubert, S. Y. (1994-01-01). "Enzymatic browning reactions in apple and apple products". Critical Reviews in Food Science and Nutrition. 34 (2): 109–157. doi:10.1080/10408399409527653. ISSN 1040-8398. PMID 8011143.
Nirmal, Nilesh Prakash; Benjakul, Soottawat; Ahmad, Mehraj; Arfat, Yasir Ali; Panichayupakaranant, Pharkphoom (2015-01-01). "Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds". Critical Reviews in Food Science and Nutrition. 55 (14): 1992–2003. doi:10.1080/10408398.2012.755148. ISSN 1549-7852. PMID 25584522.
Tamanna, Nahid (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. PMC 4745522. PMID 26904661.

nih.gov (Global: 4^th place; Persian: 5^th place)

pubmed.ncbi.nlm.nih.gov

Kaanane, A.; Labuza, T. P. (1989-01-01). "The Maillard reaction in foods". Progress in Clinical and Biological Research. 304: 301–327. ISSN 0361-7742. PMID 2675033.
Macheix, J. J.; Sapis, J. C.; Fleuriet, A. (1991-01-01). "Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines". Critical Reviews in Food Science and Nutrition. 30 (4): 441–486. doi:10.1080/10408399109527552. ISSN 1040-8398. PMID 1910524.
Nicolas, J. J.; Richard-Forget, F. C.; Goupy, P. M.; Amiot, M. J.; Aubert, S. Y. (1994-01-01). "Enzymatic browning reactions in apple and apple products". Critical Reviews in Food Science and Nutrition. 34 (2): 109–157. doi:10.1080/10408399409527653. ISSN 1040-8398. PMID 8011143.
Nirmal, Nilesh Prakash; Benjakul, Soottawat; Ahmad, Mehraj; Arfat, Yasir Ali; Panichayupakaranant, Pharkphoom (2015-01-01). "Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds". Critical Reviews in Food Science and Nutrition. 55 (14): 1992–2003. doi:10.1080/10408398.2012.755148. ISSN 1549-7852. PMID 25584522.
Tamanna, Nahid (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. PMC 4745522. PMID 26904661.

ncbi.nlm.nih.gov

Tamanna, Nahid (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. PMC 4745522. PMID 26904661.

usda.gov (Global: 438^th place; Persian: 633^rd place)

naldc.nal.usda.gov

He, Quiang (2008). "Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite". El Sevier. Archived from the original on 12 January 2017.

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

He, Quiang (2008). "Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite". El Sevier. Archived from the original on 12 January 2017.

worldcat.org (Global: 5^th place; Persian: 12^th place)

Kaanane, A.; Labuza, T. P. (1989-01-01). "The Maillard reaction in foods". Progress in Clinical and Biological Research. 304: 301–327. ISSN 0361-7742. PMID 2675033.
Macheix, J. J.; Sapis, J. C.; Fleuriet, A. (1991-01-01). "Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines". Critical Reviews in Food Science and Nutrition. 30 (4): 441–486. doi:10.1080/10408399109527552. ISSN 1040-8398. PMID 1910524.
Nicolas, J. J.; Richard-Forget, F. C.; Goupy, P. M.; Amiot, M. J.; Aubert, S. Y. (1994-01-01). "Enzymatic browning reactions in apple and apple products". Critical Reviews in Food Science and Nutrition. 34 (2): 109–157. doi:10.1080/10408399409527653. ISSN 1040-8398. PMID 8011143.
Nirmal, Nilesh Prakash; Benjakul, Soottawat; Ahmad, Mehraj; Arfat, Yasir Ali; Panichayupakaranant, Pharkphoom (2015-01-01). "Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds". Critical Reviews in Food Science and Nutrition. 55 (14): 1992–2003. doi:10.1080/10408398.2012.755148. ISSN 1549-7852. PMID 25584522.

قهوه‌ای شدن مواد غذایی (Persian Wikipedia)

ashs.org (Global: low place; Persian: low place)

journals.ashs.org

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

nih.gov (Global: 4th place; Persian: 5th place)