Carbohidrato (Galician Wikipedia)

Analysis of information sources in references of the Wikipedia article "Carbohidrato" in Galician language version.

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archive.org

Westman, EC (2002). "Is dietary carbohydrate essential for human nutrition?". The American journal of clinical nutrition 75 (5): 951–3; author reply 953–4. PMID 11976176.
Pichon, L; Huneau, JF; Fromentin, G; Tomé, D (2006). "A high-protein, high-fat, carbohydrate-free diet reduces energy intake, hepatic lipogenesis, and adiposity in rats". The Journal of nutrition 136 (5): 1256–60. PMID 16614413.
Tighe, P; Duthie, G; Vaughan, N; Brittenden, J; Simpson, WG; Duthie, S; Mutch, W; Wahle, K; Horgan, G (2010). "Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized, controlled trial". The American journal of clinical nutrition 92 (4): 733–40. PMID 20685951. doi:10.3945/ajcn.2010.29417.

archive.today

Food and Nutrition Board (2002/2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids Arquivado 10 de febreiro de 2007 en Archive.is. Washington, D.C.: The National Academies Press. Page 769 Arquivado 12 de setembro de 2006 en Wayback Machine.. ISBN 0-309-08537-3.

doi.org

dx.doi.org

Park, Y; Subar, AF; Hollenbeck, A; Schatzkin, A (2011). "Dietary fiber intake and mortality in the NIH-AARP diet and health study". Archives of internal medicine 171 (12): 1061–8. PMC 3513325. PMID 21321288. doi:10.1001/archinternmed.2011.18.
Tighe, P; Duthie, G; Vaughan, N; Brittenden, J; Simpson, WG; Duthie, S; Mutch, W; Wahle, K; Horgan, G (2010). "Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized, controlled trial". The American journal of clinical nutrition 92 (4): 733–40. PMID 20685951. doi:10.3945/ajcn.2010.29417.

fao.org

Joint WHO/FAO expert consultation (1998), Carbohydrates in human nutrition, chapter 1. ISBN 92-5-104114-8.

google.es

books.google.es

google books. José Bello Gutiérrez. Calidad de vida, Alimentos y Salud Humana: Fundamentos científicos. Páxina 17 [1]

harvard.edu

hsph.harvard.edu

"Carbohydrates". The Nutrition Source. Harvard School of Public Health. Consultado o 3 April 2013.

iupac.org

[http://www.iupac.org [Iupac]Iupac.Org

nap.edu

newton.nap.edu

Food and Nutrition Board (2002/2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids Arquivado 10 de febreiro de 2007 en Archive.is. Washington, D.C.: The National Academies Press. Page 769 Arquivado 12 de setembro de 2006 en Wayback Machine.. ISBN 0-309-08537-3.

nih.gov

ncbi.nlm.nih.gov

Westman, EC (2002). "Is dietary carbohydrate essential for human nutrition?". The American journal of clinical nutrition 75 (5): 951–3; author reply 953–4. PMID 11976176.
Park, Y; Subar, AF; Hollenbeck, A; Schatzkin, A (2011). "Dietary fiber intake and mortality in the NIH-AARP diet and health study". Archives of internal medicine 171 (12): 1061–8. PMC 3513325. PMID 21321288. doi:10.1001/archinternmed.2011.18.
Pichon, L; Huneau, JF; Fromentin, G; Tomé, D (2006). "A high-protein, high-fat, carbohydrate-free diet reduces energy intake, hepatic lipogenesis, and adiposity in rats". The Journal of nutrition 136 (5): 1256–60. PMID 16614413.
Tighe, P; Duthie, G; Vaughan, N; Brittenden, J; Simpson, WG; Duthie, S; Mutch, W; Wahle, K; Horgan, G (2010). "Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized, controlled trial". The American journal of clinical nutrition 92 (4): 733–40. PMID 20685951. doi:10.3945/ajcn.2010.29417.

web.archive.org

Joint WHO/FAO expert consultation (2003). [https://web.archive.org/web/20110423051140/http://www.who.int/hpr/NPH/docs/who_fao_expert_report.pdf (PDF). Geneva: World Health Organization. pp. 55–56. ISBN 92-4-120916-X.
Food and Nutrition Board (2002/2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids Arquivado 10 de febreiro de 2007 en Archive.is. Washington, D.C.: The National Academies Press. Page 769 Arquivado 12 de setembro de 2006 en Wayback Machine.. ISBN 0-309-08537-3.