Olio di nocciole (Italian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Olio di nocciole" in Italian language version.

refsWebsite

Global rank Italian rank

8doi.org

2^nd place

7^th place

1dergipark.org.tr

1,543^rd place

low place

1tandfonline.com

507^th place

821^st place

1nih.gov

4^th place

9^th place

1cibo360.it

low place

561^st place

1codexalimentarius.org

low place

1fao.org

318^th place

300^th place

1plantfadb.org

low place

1springer.com

274^th place

393^rd place

1hindawi.com

6,828^th place

7,615^th place

1wiley.com

222^nd place

243^rd place

cibo360.it

Olio di nocciole,www.cibo360.it

codexalimentarius.org

CODEX STANDARD FOR NAMED VEGETABLE OILS-2015 (PDF), su codexalimentarius.org. URL consultato il Novembre 2015.

dergipark.org.tr

Şeyma Şi̇Şi̇K Oğraş, Güzin Kaban e Mükerrem Kaya, Volatile Compounds and Fatty Acid Composition of Crude and Refined Hazelnut Oils, in Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 12 luglio 2018, pp. 104-110. URL consultato il 9 dicembre 2019.

doi.org

dx.doi.org

Katarzyna Król, Magdalena Gantner e Anna Piotrowska, Morphological Traits, Kernel Composition and Sensory Evaluation of Hazelnut (Corylus avellana L.) Cultivars Grown in Poland, in Agronomy, vol. 9, n. 11, 31 ottobre 2019, p. 703, DOI:10.3390/agronomy9110703. URL consultato il 9 dicembre 2019.
(EN) M. Arlorio, J.D. Coisson e M. Bordiga, Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers, in Food Additives & Contaminants: Part A, vol. 27, n. 1, 2010-01, pp. 11-18, DOI:10.1080/02652030903225799. URL consultato il 9 dicembre 2019.
Murat Kacal e Mehmet Ali Koyuncu, Cracking characteristics and kernel extraction quality of hazelnuts: Effects of compression speed and positions, in International Journal of Food Properties, vol. 20, sup2, 29 dicembre 2017, pp. 1664-1674, DOI:10.1080/10942912.2017.1352600. URL consultato il 9 dicembre 2019.
Cesarettin Alasalvar, Fereidoon Shahidi e Toshiaki Ohshima, Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability, in Journal of Agricultural and Food Chemistry, vol. 51, n. 13, 18 giugno 2003, pp. 3797-3805, DOI:10.1021/jf021239x. URL consultato il 9 dicembre 2019.
Pedro Luis Benitez-S�nchez, Manuel Le�n-Camacho e Ram�n Aparicio, A comprehensive study of hazelnut oil composition with comparisons to other vegetable oils, particularly olive oil., in European Food Research and Technology, vol. 218, n. 1, 1º dicembre 2003, pp. 13-19, DOI:10.1007/s00217-003-0766-4. URL consultato l'11 dicembre 2019.
(EN) Ovidiu Popa, Narcisa Elena Băbeanu e Ioana Popa, Methods for Obtaining and Determination of Squalene from Natural Sources, in BioMed Research International, vol. 2015, 2015, pp. 1-16, DOI:10.1155/2015/367202. URL consultato l'11 dicembre 2019.
(EN) Rosa M. Ojeda‐Amador, Giuseppe Fregapane e María Desamparados Salvador, Chemical Characterization of Virgin Almond and Hazelnut Oils and Their By-Products, in European Journal of Lipid Science and Technology, vol. 121, n. 11, 2019, p. 1900114, DOI:10.1002/ejlt.201900114. URL consultato l'11 dicembre 2019.

doi.org

Murat Kacal e Mehmet Ali Koyuncu, Cracking characteristics and kernel extraction quality of hazelnuts: Effects of compression speed and positions, in International Journal of Food Properties, vol. 20, sup2, 29 dicembre 2017, pp. 1664-1674, DOI:10.1080/10942912.2017.1352600. URL consultato il 9 dicembre 2019.

fao.org

REPORT OF THE 26 th SESSION OF THE CODEX COMMITTEE ON FATS AND OILS Kuala Lumpur, Malaysia 25 February – 01 March 2019 (PDF), su fao.org.

hindawi.com

(EN) Ovidiu Popa, Narcisa Elena Băbeanu e Ioana Popa, Methods for Obtaining and Determination of Squalene from Natural Sources, in BioMed Research International, vol. 2015, 2015, pp. 1-16, DOI:10.1155/2015/367202. URL consultato l'11 dicembre 2019.

nih.gov

ncbi.nlm.nih.gov

Cesarettin Alasalvar, Fereidoon Shahidi e Toshiaki Ohshima, Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability, in Journal of Agricultural and Food Chemistry, vol. 51, n. 13, 18 giugno 2003, pp. 3797-3805, DOI:10.1021/jf021239x. URL consultato il 9 dicembre 2019.

plantfadb.org

PlantFAdb, su plantfadb.org. URL consultato il 9 dicembre 2019.

springer.com

link.springer.com

Pedro Luis Benitez-S�nchez, Manuel Le�n-Camacho e Ram�n Aparicio, A comprehensive study of hazelnut oil composition with comparisons to other vegetable oils, particularly olive oil., in European Food Research and Technology, vol. 218, n. 1, 1º dicembre 2003, pp. 13-19, DOI:10.1007/s00217-003-0766-4. URL consultato l'11 dicembre 2019.

tandfonline.com

(EN) M. Arlorio, J.D. Coisson e M. Bordiga, Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers, in Food Additives & Contaminants: Part A, vol. 27, n. 1, 2010-01, pp. 11-18, DOI:10.1080/02652030903225799. URL consultato il 9 dicembre 2019.

wiley.com

onlinelibrary.wiley.com

(EN) Rosa M. Ojeda‐Amador, Giuseppe Fregapane e María Desamparados Salvador, Chemical Characterization of Virgin Almond and Hazelnut Oils and Their By-Products, in European Journal of Lipid Science and Technology, vol. 121, n. 11, 2019, p. 1900114, DOI:10.1002/ejlt.201900114. URL consultato l'11 dicembre 2019.