Senyawa fitokimia (Indonesian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Senyawa fitokimia" in Indonesian language version.

refsWebsite

Global rank Indonesian rank

9nih.gov

4^th place

13^th place

9doi.org

2^nd place

4^th place

1fda.gov

447^th place

792^nd place

1fruitsandveggiesmorematters.org

low place

1oregonstate.edu

2,041^st place

1,474^th place

1cnn.com

28^th place

70^th place

1cancer.org

3,680^th place

9,092^nd place

1nutrition.org

7,878^th place

4,907^th place

cancer.org

"Phytochemical". American Cancer Society. 17 January 2013.

cnn.com

Landau E (22 Dec 2010). "From a tree, a 'miracle' called aspirin". CNN.

doi.org

Sneader, W. (2000). "The discovery of aspirin: A reappraisal". BMJ (Clinical research ed.) 321 (7276): 1591–1594. doi:10.1136/bmj.321.7276.1591. PMC 1119266.PMID 11124191.
Brown, KM; Arthur, JR (2001). "Selenium, selenoproteins and human health: a review". Public health nutrition. 4 (2B): 593–9. doi:10.1079/PHN2001143. PMID 11683552.
Papp, LV; Lu, J; Holmgren, A; Khanna, KK (2007). "From selenium to selenoproteins: synthesis, identity, and their role in human health". Antioxidants & redox signaling. 9 (7): 775–806. doi:10.1089/ars.2007.1528. PMID 17508906.
Bongoni, R; Steenbekkers, L.P.A; Verkerk, R; van Boekel, M.A.J.S; Dekker, M (2013). "Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes". Trends in Food Science & Technology. 33 (2): 139–145. doi:10.1016/j.tifs.2013.08.004.
Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger. "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant foods for human nutrition. doi:10.1007/s11130-014-0420-2.
Palermo, M; Pellegrini, N; Fogliano, V (2014). "The effect of cooking on the phytochemical content of vegetables". Journal of the Science of Food and Agriculture. 94 (6): 1057–70. doi:10.1002/jsfa.6478. PMID 24227349.
Rao, AV; Rao, LG (2007). "Carotenoids and human health". Pharmacological research. 55 (3): 207–16. doi:10.1016/j.phrs.2007.01.012. PMID 17349800.
Agarwal, A; Shen, H; Agarwal, S; Rao, AV (2001). "Lycopene Content of Tomato Products: Its Stability, Bioavailability and in Vivo Antioxidant Properties". Journal of medicinal food. 4 (1): 9–15. doi:10.1089/10966200152053668. PMID 12639283.
Dewanto, V; Wu, X; Adom, KK; Liu, RH (2002). "Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity". Journal of Agricultural and Food Chemistry. 50 (10): 3010–4. doi:10.1021/jf0115589. PMID 11982434.

fda.gov

US FDA, Guidance for Industry: Evidence-Based Review System for the Scientific Evaluation of Health Claims

fruitsandveggiesmorematters.org

"Fruits and Veggies, More Matters. What are phytochemicals?". Produce for Better Health Foundation. 2014.

nih.gov

ncbi.nlm.nih.gov

Sneader, W. (2000). "The discovery of aspirin: A reappraisal". BMJ (Clinical research ed.) 321 (7276): 1591–1594. doi:10.1136/bmj.321.7276.1591. PMC 1119266.PMID 11124191.
Brown, KM; Arthur, JR (2001). "Selenium, selenoproteins and human health: a review". Public health nutrition. 4 (2B): 593–9. doi:10.1079/PHN2001143. PMID 11683552.
Papp, LV; Lu, J; Holmgren, A; Khanna, KK (2007). "From selenium to selenoproteins: synthesis, identity, and their role in human health". Antioxidants & redox signaling. 9 (7): 775–806. doi:10.1089/ars.2007.1528. PMID 17508906.
Palermo, M; Pellegrini, N; Fogliano, V (2014). "The effect of cooking on the phytochemical content of vegetables". Journal of the Science of Food and Agriculture. 94 (6): 1057–70. doi:10.1002/jsfa.6478. PMID 24227349.
Liu, RH (2004). "Potential synergy of phytochemicals in cancer prevention: mechanism of action". Journal of Nutrition. 134 (12 Suppl): 3479S–3485S. PMID 15570057.
Rao, AV; Rao, LG (2007). "Carotenoids and human health". Pharmacological research. 55 (3): 207–16. doi:10.1016/j.phrs.2007.01.012. PMID 17349800.
Agarwal, A; Shen, H; Agarwal, S; Rao, AV (2001). "Lycopene Content of Tomato Products: Its Stability, Bioavailability and in Vivo Antioxidant Properties". Journal of medicinal food. 4 (1): 9–15. doi:10.1089/10966200152053668. PMID 12639283.
Dewanto, V; Wu, X; Adom, KK; Liu, RH (2002). "Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity". Journal of Agricultural and Food Chemistry. 50 (10): 3010–4. doi:10.1021/jf0115589. PMID 11982434.
Hotz, C; Gibson, R. S. (2007). "Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets". The Journal of nutrition. 137 (4): 1097–100. PMID 17374686.

nutrition.org

jn.nutrition.org

Liu, RH (2004). "Potential synergy of phytochemicals in cancer prevention: mechanism of action". Journal of Nutrition. 134 (12 Suppl): 3479S–3485S. PMID 15570057.

oregonstate.edu

lpi.oregonstate.edu

"Micronutrient Information Center: Phytochemicals". Linus Pauling Institute, Oregon State University, Corvallis, Oregon. 2014.