글루탐산 나트륨 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "글루탐산 나트륨" in Korean language version.

refsWebsite

Global rank Korean rank

19nih.gov

4^th place

17doi.org

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4web.archive.org

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2archive.org

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2foodstandards.gov.au

low place

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1food.gov.uk

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1nutrition.org

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1nytimes.com

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36^th place

1ama-assn.org

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1curiouscook.com

low place

ama-assn.org

archneur.ama-assn.org

Nicholas J. Maragakis, MD; Jeffrey D. Rothstein, MD, PhD　 (2001;58:365-370). “"Glutamate Transporters in Neurologic Disease”. 《Neurology》. 2012년 3월 23일에 원본 문서에서 보존된 문서. 2010년 11월 10일에 확인함. CS1 관리 - 여러 이름 (링크) http://archneur.ama-assn.org/cgi/content/extract/58/3/365?maxtoshow=&hits=10&RESULTFORMAT=&fulltext=monosodium+glutamate&searchid=1&FIRSTINDEX=0&resourcetype=HWCIT 보관됨 2012-03-23 - 웨이백 머신. Retrieved 2010-11-10. " Glutamate is the primary excitatory amino acid neurotransmitter in the human brain. It is important in synaptic plasticity, learning, and development. Its activity at the synaptic cleft is carefully balanced by receptor inactivation and glutamate reuptake. When this balance is upset, excess glutamate can itself become neurotoxic. ... This overactivation leads to an enzymatic cascade of events ultimately resulting in cell death.”

archive.org

Raiten DJ, Talbot JM, Fisher KD　 (1996). “Executive Summary from the Report: Analysis of Adverse Reactions to Monosodium Glutamate (MSG)”. 《Journal of Nutrition》 126 (6): 1743–1745. PMID 7472671. CS1 관리 - 여러 이름 (링크)
Willams, A. N., and Woessner, K.M　 (2009). “Monosodium glutamate 'allergy': menace or myth?”. 《Clinical & Experimental Allergy》 39 (5): 640–64. doi:10.1111/j.1365-2222.2009.03221.x. CS1 관리 - 여러 이름 (링크)

curiouscook.com

curiouscook.com McGee, Harold, On Food and Cooking, the Science and Lore of the Kitchen, 2004

doi.org

dx.doi.org

Ninomiya K (1998). “Natural ocurrence”. 《Food Reviews International》 14 (2&3): 177–211. doi:10.1080/87559129809541157.
Ikeda K (2002년 11월). “New seasonings”. 《Chem Senses》 27 (9): 847–849. doi:10.1093/chemse/27.9.847. PMID 10736352.
Yamaguchi S (1991년 5월). “Basic properties of umami and effects on humans”. 《Physiology & Behavior》 49 (5): 833–841. doi:10.1016/0031-9384(91)90192-Q. PMID 1679557.
Lindemann B, Ogiwara Y, Ninomiya Y (2002년 11월). “The discovery of umami”. 《Chem Senses》 27 (9): 843–844. doi:10.1093/chemse/27.9.843. PMID 12438211. CS1 관리 - 여러 이름 (링크)
Ikeda K (2002년 11월). “New seasonings”. 《Chem Senses》 27 (9): 847–849. doi:10.1093/chemse/27.9.847. PMID 12438213.
Yamaguchi S, Ninomiya K (1998). “What is umami?”. 《Food Reviews International》 14 (2 & 3): 123–138. doi:10.1080/87559129809541155.
Kurihara K (2009년 9월). “Glutamate: from discovery as a food flavor to role as a basic taste (umami)?”. 《The American Journal of Clinical Nutrition》 90 (3): 719S–722S. doi:10.3945/ajcn.2009.27462D. PMID 19640953.
Chiaki Sano (2009년 9월). “History of glutamate production”. 《The American Journal of Clinical Nutrition》 90 (3): 728S–732S. doi:10.3945/ajcn.2009.27462F. PMID 19640955.
Rolls ET (2009년 9월). “Funtional neuroimaging of umami taste: what makes umami pleasant?”. 《The American Journal of Clinical Nutrition》 90 (3): 804S–813S. doi:10.3945/ajcn.2009.27462R. PMID 19571217.
Yamaguchi S, Takahashi C (1984년 1월). “Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup”. 《Journal of Food Science》 49 (1): 82–85. doi:10.1111/j.1365-2621.1984.tb13675.x.
Ball P, Woodward D, Beard T, Shoobridge A, Ferrier M (2002년 Jun월). “Calcium diglutamate improves taste characteristics of lower-salt soup”. 《Eur J Clin Nutr》 56 (6): 519–523. doi:10.1038/sj.ejcn.1601343. PMID 12032651. CS1 관리 - 여러 이름 (링크)
Freeman, M (2006). “Reconsidering the effects of monosodium glutamate: A literature review”. 《Journal of the American Academy of Nurse Practicioners》 18 (10): 482–486. doi:10.1111/j.1745-7599.2006.00160.x. PMID 16999713.
Tarasoff L., Kelly M.F　 (1993). “Monosodium L-glutamate: a double-blind study and review”. 《Food Chem. Toxicol》 31 (12): 1019–1035. doi:10.1016/0278-6915(93)90012-N. PMID 8282275.
Freeman M　 (2006년 10월). “Reconsidering the effects of monosodium glutamate: a literature review”. 《J Am Acad Nurse Pract》 18 (10): 482–6. doi:10.1111/j.1745-7599.2006.00160.x. PMID 16999713.
Walker R (1999년 10월). “The significance of excursions above the ADI. Case study: monosodium glutamate”. 《Regul. Toxicol. Pharmacol》 30 (2 Pt 2): S119–S121. doi:10.1006/rtph.1999.1337. PMID 10597625.
Willams, A. N., and Woessner, K.M　 (2009). “Monosodium glutamate 'allergy': menace or myth?”. 《Clinical & Experimental Allergy》 39 (5): 640–64. doi:10.1111/j.1365-2222.2009.03221.x. CS1 관리 - 여러 이름 (링크)
Shi, Z; Luscombe-Marsh, ND; Wittert, GA; Yuan, B; Dai, Y; Pan, X; Taylor, AW　 (2010). “Monosodium glutamate is not associated with obesity or a greater prevalence of weight gain over 5 years: Findings from the Jiangsu Nutrition Study of Chinese adults”. 《The British journal of nutrition》 104 (3): 457–63. doi:10.1017/S0007114510000760. PMID 20370941. CS1 관리 - 여러 이름 (링크)

food.gov.uk

http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist

foodstandards.gov.au

“MSG In Food”. 《Food Standards Code》. 2010년 3월 28일에 원본 문서에서 보존된 문서. 2010년 5월 17일에 확인함. Food Standards Australia New Zealand. http://www.foodstandards.gov.au/scienceandeducation/factsheets/factsheets2008/msginfood.cfm 보관됨 2010-03-28 - 웨이백 머신. Retrieved 17 May, 2010.
“Standard 1.2.4 Pelabelan Bahan-bahan”. 《Food Standards Code》. 2010년 8월 21일에 원본 문서에서 보존된 문서. 2010년 5월 15일에 확인함. Food Standards Australia New Zealand. http://www.foodstandards.gov.au/foodstandards/foodstandardscode/standard124labelling4231.cfm 보관됨 2010-08-21 - 웨이백 머신. Retrieved 15 May, 2010.

nih.gov

ncbi.nlm.nih.gov

Ikeda K (2002년 11월). “New seasonings”. 《Chem Senses》 27 (9): 847–849. doi:10.1093/chemse/27.9.847. PMID 10736352.
Loliger J (2000년 4월). “Function and importance of Glutamate for Savory Foods”. 《Journal of Nutrition》 130 (4s Suppl): 915s–920s. PMID 12438213.
Yamaguchi S (1991년 5월). “Basic properties of umami and effects on humans”. 《Physiology & Behavior》 49 (5): 833–841. doi:10.1016/0031-9384(91)90192-Q. PMID 1679557.
Lindemann B, Ogiwara Y, Ninomiya Y (2002년 11월). “The discovery of umami”. 《Chem Senses》 27 (9): 843–844. doi:10.1093/chemse/27.9.843. PMID 12438211. CS1 관리 - 여러 이름 (링크)
Ikeda K (2002년 11월). “New seasonings”. 《Chem Senses》 27 (9): 847–849. doi:10.1093/chemse/27.9.847. PMID 12438213.
Kurihara K (2009년 9월). “Glutamate: from discovery as a food flavor to role as a basic taste (umami)?”. 《The American Journal of Clinical Nutrition》 90 (3): 719S–722S. doi:10.3945/ajcn.2009.27462D. PMID 19640953.
Chiaki Sano (2009년 9월). “History of glutamate production”. 《The American Journal of Clinical Nutrition》 90 (3): 728S–732S. doi:10.3945/ajcn.2009.27462F. PMID 19640955.
Rolls ET (2009년 9월). “Funtional neuroimaging of umami taste: what makes umami pleasant?”. 《The American Journal of Clinical Nutrition》 90 (3): 804S–813S. doi:10.3945/ajcn.2009.27462R. PMID 19571217.
Ball P, Woodward D, Beard T, Shoobridge A, Ferrier M (2002년 Jun월). “Calcium diglutamate improves taste characteristics of lower-salt soup”. 《Eur J Clin Nutr》 56 (6): 519–523. doi:10.1038/sj.ejcn.1601343. PMID 12032651. CS1 관리 - 여러 이름 (링크)
Walker R, Lupien JR　 (2000년 4월). “The safety evaluation of monosodium glutamate”. 《Journal of Nutrition》 130 (4S Suppl): 1049S–1052S. PMID 10736380.
Freeman, M (2006). “Reconsidering the effects of monosodium glutamate: A literature review”. 《Journal of the American Academy of Nurse Practicioners》 18 (10): 482–486. doi:10.1111/j.1745-7599.2006.00160.x. PMID 16999713.
Raiten DJ, Talbot JM, Fisher KD　 (1996). “Executive Summary from the Report: Analysis of Adverse Reactions to Monosodium Glutamate (MSG)”. 《Journal of Nutrition》 126 (6): 1743–1745. PMID 7472671. CS1 관리 - 여러 이름 (링크)
Geha RS, Beiser A, Ren C et al　 (2000년 4월). “"Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study”. 《J. Nutr》 130 (4S Suppl): 1058S–62S. PMID 10736382. CS1 관리 - 여러 이름 (링크)^{[깨진 링크(과거 내용 찾기)]} http://jn.nutrition.org/cgi/pmidlookup?view=long&pmid=10736382^{[깨진 링크(과거 내용 찾기)]}
Tarasoff L., Kelly M.F　 (1993). “Monosodium L-glutamate: a double-blind study and review”. 《Food Chem. Toxicol》 31 (12): 1019–1035. doi:10.1016/0278-6915(93)90012-N. PMID 8282275.
Freeman M　 (2006년 10월). “Reconsidering the effects of monosodium glutamate: a literature review”. 《J Am Acad Nurse Pract》 18 (10): 482–6. doi:10.1111/j.1745-7599.2006.00160.x. PMID 16999713.
Walker R (1999년 10월). “The significance of excursions above the ADI. Case study: monosodium glutamate”. 《Regul. Toxicol. Pharmacol》 30 (2 Pt 2): S119–S121. doi:10.1006/rtph.1999.1337. PMID 10597625.
Shi, Z; Luscombe-Marsh, ND; Wittert, GA; Yuan, B; Dai, Y; Pan, X; Taylor, AW　 (2010). “Monosodium glutamate is not associated with obesity or a greater prevalence of weight gain over 5 years: Findings from the Jiangsu Nutrition Study of Chinese adults”. 《The British journal of nutrition》 104 (3): 457–63. doi:10.1017/S0007114510000760. PMID 20370941. CS1 관리 - 여러 이름 (링크)
Stevenson, D. D (2000). “Monosodium glutamate and asthma”. 《J. Nutr》 130 (4S Suppl): 1067S–1073S. PMID 10736384.

chem.sis.nlm.nih.gov

“Monosodium glutamate NF”. 《NLM.NIH.gov》. U.S. National Library of Medicine, ChemIDplus. 2014년 8월 11일에 확인함.

nutrition.org

jn.nutrition.org

Geha RS, Beiser A, Ren C et al　 (2000년 4월). “"Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study”. 《J. Nutr》 130 (4S Suppl): 1058S–62S. PMID 10736382. CS1 관리 - 여러 이름 (링크)^{[깨진 링크(과거 내용 찾기)]} http://jn.nutrition.org/cgi/pmidlookup?view=long&pmid=10736382^{[깨진 링크(과거 내용 찾기)]}

nytimes.com

Nicholas bakalar　 (Ogos 25, 2008). “"Nutrition: MSG Use Is Linked to Obesity”. 《The New York Times》. http://www.nytimes.com/2008/08/26/health/nutrition/26nutr.html. Retrieved 2010-11-10. " Consumption of monosodium glutamate, or MSG, the widely used food additive, may increase the likelihood of being overweight, a new study says."

web.archive.org

Geha RS, Beiser A, Ren C et al　 (2000년 4월). “"Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study”. 《J. Nutr》 130 (4S Suppl): 1058S–62S. PMID 10736382. CS1 관리 - 여러 이름 (링크)^{[깨진 링크(과거 내용 찾기)]} http://jn.nutrition.org/cgi/pmidlookup?view=long&pmid=10736382^{[깨진 링크(과거 내용 찾기)]}
Nicholas J. Maragakis, MD; Jeffrey D. Rothstein, MD, PhD　 (2001;58:365-370). “"Glutamate Transporters in Neurologic Disease”. 《Neurology》. 2012년 3월 23일에 원본 문서에서 보존된 문서. 2010년 11월 10일에 확인함. CS1 관리 - 여러 이름 (링크) http://archneur.ama-assn.org/cgi/content/extract/58/3/365?maxtoshow=&hits=10&RESULTFORMAT=&fulltext=monosodium+glutamate&searchid=1&FIRSTINDEX=0&resourcetype=HWCIT 보관됨 2012-03-23 - 웨이백 머신. Retrieved 2010-11-10. " Glutamate is the primary excitatory amino acid neurotransmitter in the human brain. It is important in synaptic plasticity, learning, and development. Its activity at the synaptic cleft is carefully balanced by receptor inactivation and glutamate reuptake. When this balance is upset, excess glutamate can itself become neurotoxic. ... This overactivation leads to an enzymatic cascade of events ultimately resulting in cell death.”
“MSG In Food”. 《Food Standards Code》. 2010년 3월 28일에 원본 문서에서 보존된 문서. 2010년 5월 17일에 확인함. Food Standards Australia New Zealand. http://www.foodstandards.gov.au/scienceandeducation/factsheets/factsheets2008/msginfood.cfm 보관됨 2010-03-28 - 웨이백 머신. Retrieved 17 May, 2010.
“Standard 1.2.4 Pelabelan Bahan-bahan”. 《Food Standards Code》. 2010년 8월 21일에 원본 문서에서 보존된 문서. 2010년 5월 15일에 확인함. Food Standards Australia New Zealand. http://www.foodstandards.gov.au/foodstandards/foodstandardscode/standard124labelling4231.cfm 보관됨 2010-08-21 - 웨이백 머신. Retrieved 15 May, 2010.