Forno a microonde (Italian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Forno a microonde" in Italian language version.

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acs.org

pubs.acs.org

Fumio Watanabe, Katsuo Abe, Tomoyuki Fujita, Mashahiro Goto, Miki Hiemori e Yoshihisa Nakano, Effects of microwave heating on the loss of vitamin B₁₂ in foods, in J Sci Food Agric, vol. 46, n. 1, 1998.

airc.it

Scaldare il cibo col forno a microonde aumenta il rischio di cancro?

bellaonline.com

(EN) Healthy Microwave Cooking of Vegetables, su bellaonline.com. URL consultato il 4 febbraio 2015.

doi.org

dx.doi.org

Watanabe F, Abe K, Fujita T, Goto M, Hiemori M, Nakano Y, Effects of Microwave Heating on the Loss of Vitamin B(12) in Foods, in J. Agric. Food Chem., vol. 46, n. 1, gennaio 1998, pp. 206–210, DOI:10.1021/jf970670x, PMID 10554220.
Vallejo F, Tomás-Barberán FA e García-Viguera C, Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking, in J Sci Food Agric, vol. 83, n. 14, 2003, pp. 1511–1516, DOI:10.1002/jsfa.1585.

google.it

books.google.it

(EN) Paul W. Zitzewitz, The Handy Physics Answer Book, Visible Ink Press, 1º febbraio 2011, ISBN 978-1-57859-357-6. URL consultato il 13 novembre 2017.

nih.gov

ncbi.nlm.nih.gov

Watanabe F, Abe K, Fujita T, Goto M, Hiemori M, Nakano Y, Effects of Microwave Heating on the Loss of Vitamin B(12) in Foods, in J. Agric. Food Chem., vol. 46, n. 1, gennaio 1998, pp. 206–210, DOI:10.1021/jf970670x, PMID 10554220.
Quan R, Yang C, Rubinstein S et al., Effects of microwave radiation on anti-infective factors in human milk, in Pediatrics, vol. 89, 4 Pt 1, aprile 1992, pp. 667–9, PMID 1557249.

nytimes.com

The Claim: Microwave Ovens Kill Nutrients in Food By ANAHAD O'CONNOR. 2006, Cornell University
(EN) Anahad O'Connor, The Claim: Microwave Ovens Kill Nutrients in Food, in The New York Times, 17 ottobre 2006.

oadoi.org

Watanabe F, Abe K, Fujita T, Goto M, Hiemori M, Nakano Y, Effects of Microwave Heating on the Loss of Vitamin B(12) in Foods, in J. Agric. Food Chem., vol. 46, n. 1, gennaio 1998, pp. 206–210, DOI:10.1021/jf970670x, PMID 10554220.
Vallejo F, Tomás-Barberán FA e García-Viguera C, Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking, in J Sci Food Agric, vol. 83, n. 14, 2003, pp. 1511–1516, DOI:10.1002/jsfa.1585.

ontariotenants.ca

(EN) Stephen Strauss, Microwaving destroys nutrients, study finds, in Globe and Mail, 17 ottobre 2003.

sparkpeople.com

(EN) How Cooking Affects Your Vegetables' Nutritional Value, su sparkpeople.com, 8 marzo 2009. URL consultato il 4 febbraio 2015.