קרמליזציה (Hebrew Wikipedia)

Analysis of information sources in references of the Wikipedia article "קרמליזציה" in Hebrew language version.

refsWebsite

Global rank Hebrew rank

12doi.org

2^nd place

10^th place

2elsevier.com

610^th place

245^th place

2springer.com

274^th place

120^th place

2wiley.com

222^nd place

106^th place

1sciencedirect.com

149^th place

87^th place

1worldcat.org

5^th place

31^st place

1iop.org

1,725^th place

747^th place

doi.org

dx.doi.org

Aleksander Hejna, Mateusz Barczewski, Katarzyna Skórczewska, Joanna Szulc, Sustainable upcycling of brewers’ spent grain by thermo-mechanical treatment in twin-screw extruder, Journal of Cleaner Production 285, 2021-02, עמ' 124839 doi: 10.1016/j.jclepro.2020.124839
Garima Sengar, Harish Kumar Sharma, Food caramels: a review, Journal of Food Science and Technology 51, 2014-09, עמ' 1686–1696 doi: 10.1007/s13197-012-0633-z
P. Tomasik, M. Palasinski, S. Wiejak, ChemInform Abstract: The Thermal Decomposition of Carbohydrates. Part 1. The Decomposition of Mono-, Di-, and Oligo-Saccharides, ChemInform 22, 2010-08-22, עמ' no–no doi: 10.1002/chin.199140306
Lothar W. Kroh, Caramelisation in food and beverages, Food Chemistry, Interactions in Beverages 51, 1994-01-01, עמ' 373–379 doi: 10.1016/0308-8146(94)90188-0
Agnieszka Golon, Nikolai Kuhnert, Unraveling the Chemical Composition of Caramel, Journal of Agricultural and Food Chemistry 60, 2012-03-28, עמ' 3266–3274 doi: 10.1021/jf204807z
Elena Suárez-Pereira, Enrique M. Rubio, Serge Pilard, Carmen Ortiz Mellet, Di-d-fructose Dianhydride-Enriched Products by Acid Ion-Exchange Resin-Promoted Caramelization of d-Fructose: Chemical Analyses, Journal of Agricultural and Food Chemistry 58, 2010-02-10, עמ' 1777–1787 doi: 10.1021/jf903354y
H. H. M. Fadel, A. Farouk, [No title found], Amino Acids 22, 2002-03, עמ' 199–213 doi: 10.1007/s007260200008
Tsvetan Dimitrov Obretenov, Margarita Jordanova Kuntcheva, Stamat Christov Mantchev, Galia Dontcheva Valkova, ISOLATION AND CHARACTERIZATION OF MELANOIDINES FROM MALT AND MALT ROOTS, Journal of Food Biochemistry 15, 1991-10, עמ' 279–294 doi: 10.1111/j.1745-4514.1991.tb00162.x
M Rahardjo, M Sihombing, M K Anggraeni, Color development and antioxidant activity in honey caramel, IOP Conference Series: Earth and Environmental Science 443, 2020-02-01, עמ' 012041 doi: 10.1088/1755-1315/443/1/012041
Neslihan Göncüoğlu Taş, Vural Gökmen, Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study, Food Chemistry 221, 2017-04, עמ' 1911–1922 doi: 10.1016/j.foodchem.2016.11.159

doi.org

Agnieszka Golon, Nikolai Kuhnert, Unraveling the Chemical Composition of Caramel, Journal of Agricultural and Food Chemistry 60, 2012-03-28, עמ' 3266–3274 doi: 10.1021/jf204807z
Elena Suárez-Pereira, Enrique M. Rubio, Serge Pilard, Carmen Ortiz Mellet, Di-d-fructose Dianhydride-Enriched Products by Acid Ion-Exchange Resin-Promoted Caramelization of d-Fructose: Chemical Analyses, Journal of Agricultural and Food Chemistry 58, 2010-02-10, עמ' 1777–1787 doi: 10.1021/jf903354y

elsevier.com

linkinghub.elsevier.com

Aleksander Hejna, Mateusz Barczewski, Katarzyna Skórczewska, Joanna Szulc, Sustainable upcycling of brewers’ spent grain by thermo-mechanical treatment in twin-screw extruder, Journal of Cleaner Production 285, 2021-02, עמ' 124839 doi: 10.1016/j.jclepro.2020.124839
Neslihan Göncüoğlu Taş, Vural Gökmen, Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study, Food Chemistry 221, 2017-04, עמ' 1911–1922 doi: 10.1016/j.foodchem.2016.11.159

iop.org

iopscience.iop.org

M Rahardjo, M Sihombing, M K Anggraeni, Color development and antioxidant activity in honey caramel, IOP Conference Series: Earth and Environmental Science 443, 2020-02-01, עמ' 012041 doi: 10.1088/1755-1315/443/1/012041

sciencedirect.com

Lothar W. Kroh, Caramelisation in food and beverages, Food Chemistry, Interactions in Beverages 51, 1994-01-01, עמ' 373–379 doi: 10.1016/0308-8146(94)90188-0

springer.com

link.springer.com

Garima Sengar, Harish Kumar Sharma, Food caramels: a review, Journal of Food Science and Technology 51, 2014-09, עמ' 1686–1696 doi: 10.1007/s13197-012-0633-z
H. H. M. Fadel, A. Farouk, [No title found], Amino Acids 22, 2002-03, עמ' 199–213 doi: 10.1007/s007260200008

wiley.com

onlinelibrary.wiley.com

P. Tomasik, M. Palasinski, S. Wiejak, ChemInform Abstract: The Thermal Decomposition of Carbohydrates. Part 1. The Decomposition of Mono-, Di-, and Oligo-Saccharides, ChemInform 22, 2010-08-22, עמ' no–no doi: 10.1002/chin.199140306
Tsvetan Dimitrov Obretenov, Margarita Jordanova Kuntcheva, Stamat Christov Mantchev, Galia Dontcheva Valkova, ISOLATION AND CHARACTERIZATION OF MELANOIDINES FROM MALT AND MALT ROOTS, Journal of Food Biochemistry 15, 1991-10, עמ' 279–294 doi: 10.1111/j.1745-4514.1991.tb00162.x

worldcat.org

Sandy Green, Food and cooking, London, 2004, ISBN 978-0-203-82514-3