Pewarna makanan (Indonesian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Pewarna makanan" in Indonesian language version.

refsWebsite

Global rank Indonesian rank

3doi.org

2^nd place

4^th place

1fda.gov

447^th place

792^nd place

1britannica.com

40^th place

36^th place

1web.archive.org

1^st place

1google.co.id

792^nd place

8^th place

1psu.edu

207^th place

525^th place

1thespruceeats.com

4,538^th place

7,314^th place

1safefood.net

low place

1whiterose.ac.uk

4,124^th place

low place

1livescience.com

1,190^th place

485^th place

1nih.gov

4^th place

13^th place

1worldcat.org

5^th place

7^th place

britannica.com

Editor Ensiklopedia Britannica (2021). "food coloring | Ingredients, Uses, & Regulation | Britannica". www.britannica.com (dalam bahasa Inggris). Diakses tanggal 2022-01-30.

doi.org

Delwiche, Jeannine (2003). "The impact of perceptual interactions on perceived flavor" (PDF). Food Quality and Preference. 15: 140. doi:10.1016/S0950-3293(03)00041-7. Archived from the original on 2013-02-28. Diakses tanggal 2022-01-30. Pemeliharaan CS1: Url tak layak (link)
Coultate, T; Blackburn (2018). "Food colorants: their past, present, and future" (PDF). Coloration Technology. 134 (3): 10–12. doi:10.1111/cote.12334.
Mattioli, Roberto; Francioso, Antonio; Mosca, Luciana; Silva, Paula (2020). "Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases". Molecules. 25 (17): 1. doi:10.3390/molecules25173809. ISSN 1420-3049. PMC 7504512 . PMID 32825684.

fda.gov

Nutrition, Center for Food Safety and Applied (2020). "Color Additives History". FDA (dalam bahasa Inggris). Diakses tanggal 2022-01-30.

google.co.id

books.google.co.id

Praja, Denny Indra (2015-09-01). Zat Aditif Makanan: Manfaat dan Bahayanya. Garudhawaca. ISBN 978-602-7949-55-3.

livescience.com

Szalay, Jessie (2015). "What Are Carotenoids?". livescience.com (dalam bahasa Inggris). Diakses tanggal 2022-01-30.

nih.gov

ncbi.nlm.nih.gov

Mattioli, Roberto; Francioso, Antonio; Mosca, Luciana; Silva, Paula (2020). "Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases". Molecules. 25 (17): 1. doi:10.3390/molecules25173809. ISSN 1420-3049. PMC 7504512 . PMID 32825684.

psu.edu

citeseerx.ist.psu.edu

Downham, Alison (2000). "Colouring our foods in the last and next millennium". International Journal of Food Science and Technology. 35: 6.

safefood.net

Safefood (2020). "This history of food colouring". Safefood (dalam bahasa Inggris). Diakses tanggal 2022-01-31.

thespruceeats.com

Filippone, Peggy Trowbridge (2021). "Food Coloring History". The Spruce Eats (dalam bahasa Inggris). Diakses tanggal 2022-01-31.

web.archive.org

Delwiche, Jeannine (2003). "The impact of perceptual interactions on perceived flavor" (PDF). Food Quality and Preference. 15: 140. doi:10.1016/S0950-3293(03)00041-7. Archived from the original on 2013-02-28. Diakses tanggal 2022-01-30. Pemeliharaan CS1: Url tak layak (link)

whiterose.ac.uk

eprints.whiterose.ac.uk

Coultate, T; Blackburn (2018). "Food colorants: their past, present, and future" (PDF). Coloration Technology. 134 (3): 10–12. doi:10.1111/cote.12334.

worldcat.org

Mattioli, Roberto; Francioso, Antonio; Mosca, Luciana; Silva, Paula (2020). "Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases". Molecules. 25 (17): 1. doi:10.3390/molecules25173809. ISSN 1420-3049. PMC 7504512 . PMID 32825684.