Ammine eterocicliche (Italian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Ammine eterocicliche" in Italian language version.

refsWebsite

Global rank Italian rank

6oadoi.org

799^th place

22^nd place

6doi.org

2^nd place

7^th place

4nih.gov

4^th place

9^th place

1cancer.gov

1,684^th place

2,574^th place

1bbc.co.uk

8^th place

23^rd place

bbc.co.uk

news.bbc.co.uk

(EN) Marinating 'may cut cancer risk', su news.bbc.co.uk, BBC News. URL consultato il 30 agosto 2012.

cancer.gov

(EN) Chemicals in Meat Cooked at High Temperatures and Cancer Risk, su cancer.gov, National Cancer Institute. URL consultato il 30 agosto 2012.

doi.org

dx.doi.org

GZ. Liao, GY. Wang; YJ. Zhang; XL. Xu; GH. Zhou, Formation of heterocyclic amines during cooking of duck meat., in Food Addit Contam Part A Chem Anal Control Expo Risk Assess, Jul 2012, DOI:10.1080/19440049.2012.702928, PMID 22838849.
CA. González, P. Jakszyn; G. Pera; A. Agudo; S. Bingham; D. Palli; P. Ferrari; H. Boeing; G. del Giudice; M. Plebani; F. Carneiro, Meat intake and risk of stomach and esophageal adenocarcinoma within the European Prospective Investigation Into Cancer and Nutrition (EPIC)., in J Natl Cancer Inst, vol. 98, n. 5, Mar 2006, pp. 345-54, DOI:10.1093/jnci/djj071, PMID 16507831.
E. D. Louis, W. Zheng, L. Applegate, L. Shi, P. Factor-Litvak, Blood harmane concentrations and dietary protein consumption in essential tremor, in Neurology, vol. 65, n. 3, 2005, pp. 391–396, DOI:10.1212/01.wnl.0000172352.88359.2d. URL consultato il 30 agosto 2012.
E. D. Louis, W. Zheng, X. Mao, D. C. Shungu, Blood harmane is correlated with cerebellar metabolism in essential tremor: A pilot study, in Neurology, vol. 69, n. 6, 2007, pp. 515–520, DOI:10.1212/01.wnl.0000266663.27398.9f. URL consultato il 30 agosto 2012.
Elan D. Louis, Wei Zheng, Wendy Jiang, Kenneth T. Bogen, Garrett A. Keating, Quantification of the Neurotoxic β-Carboline Harmane in Barbecued/Grilled Meat Samples and Correlation with Level of Doneness, in Journal of Toxicology and Environmental Health, Part A, vol. 70, n. 12, 2007, pp. 1014–1019, DOI:10.1080/15287390601172015. URL consultato il 30 agosto 2012.
E Louis, Elevated blood harmane (1-methyl-9H-pyrido[3,4-b]indole) concentrations in essential tremor, in NeuroToxicology, vol. 29, n. 2, 2008, pp. 294–300, DOI:10.1016/j.neuro.2007.12.001. URL consultato il 30 agosto 2012.

nih.gov

ncbi.nlm.nih.gov

GZ. Liao, GY. Wang; YJ. Zhang; XL. Xu; GH. Zhou, Formation of heterocyclic amines during cooking of duck meat., in Food Addit Contam Part A Chem Anal Control Expo Risk Assess, Jul 2012, DOI:10.1080/19440049.2012.702928, PMID 22838849.
A. Solyakov, K. Skog, Screening for heterocyclic amines in chicken cooked in various ways., in Food Chem Toxicol, vol. 40, n. 8, Aug 2002, pp. 1205-11, PMID 12067585.
JS. Felton, MG. Knize; FA. Dolbeare; R. Wu, Mutagenic activity of heterocyclic amines in cooked foods., in Environ Health Perspect, 102 Suppl 6, Oct 1994, pp. 201-4, PMID 7889848.
CA. González, P. Jakszyn; G. Pera; A. Agudo; S. Bingham; D. Palli; P. Ferrari; H. Boeing; G. del Giudice; M. Plebani; F. Carneiro, Meat intake and risk of stomach and esophageal adenocarcinoma within the European Prospective Investigation Into Cancer and Nutrition (EPIC)., in J Natl Cancer Inst, vol. 98, n. 5, Mar 2006, pp. 345-54, DOI:10.1093/jnci/djj071, PMID 16507831.

oadoi.org

GZ. Liao, GY. Wang; YJ. Zhang; XL. Xu; GH. Zhou, Formation of heterocyclic amines during cooking of duck meat., in Food Addit Contam Part A Chem Anal Control Expo Risk Assess, Jul 2012, DOI:10.1080/19440049.2012.702928, PMID 22838849.
CA. González, P. Jakszyn; G. Pera; A. Agudo; S. Bingham; D. Palli; P. Ferrari; H. Boeing; G. del Giudice; M. Plebani; F. Carneiro, Meat intake and risk of stomach and esophageal adenocarcinoma within the European Prospective Investigation Into Cancer and Nutrition (EPIC)., in J Natl Cancer Inst, vol. 98, n. 5, Mar 2006, pp. 345-54, DOI:10.1093/jnci/djj071, PMID 16507831.
E. D. Louis, W. Zheng, L. Applegate, L. Shi, P. Factor-Litvak, Blood harmane concentrations and dietary protein consumption in essential tremor, in Neurology, vol. 65, n. 3, 2005, pp. 391–396, DOI:10.1212/01.wnl.0000172352.88359.2d. URL consultato il 30 agosto 2012.
E. D. Louis, W. Zheng, X. Mao, D. C. Shungu, Blood harmane is correlated with cerebellar metabolism in essential tremor: A pilot study, in Neurology, vol. 69, n. 6, 2007, pp. 515–520, DOI:10.1212/01.wnl.0000266663.27398.9f. URL consultato il 30 agosto 2012.
Elan D. Louis, Wei Zheng, Wendy Jiang, Kenneth T. Bogen, Garrett A. Keating, Quantification of the Neurotoxic β-Carboline Harmane in Barbecued/Grilled Meat Samples and Correlation with Level of Doneness, in Journal of Toxicology and Environmental Health, Part A, vol. 70, n. 12, 2007, pp. 1014–1019, DOI:10.1080/15287390601172015. URL consultato il 30 agosto 2012.
E Louis, Elevated blood harmane (1-methyl-9H-pyrido[3,4-b]indole) concentrations in essential tremor, in NeuroToxicology, vol. 29, n. 2, 2008, pp. 294–300, DOI:10.1016/j.neuro.2007.12.001. URL consultato il 30 agosto 2012.