들기름 (Korean Wikipedia)

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

refsWebsite

Global rank Korean rank

20usda.gov

438^th place

242^nd place

6doi.org

2^nd place

3^rd place

4web.archive.org

1^st place

3nih.gov

4^th place

2books.google.com

3^rd place

9^th place

2springer.com

274^th place

294^th place

1korean.go.kr

3,317^th place

35^th place

1nationalacademies.org

7,189^th place

4,013^th place

1fda.gov

447^th place

433^rd place

1edu-net.nl

low place

1agrifs.ir

low place

1google.co.kr

9,121^st place

72^nd place

1mk.co.kr

1,444^th place

23^rd place

1self.com

3,723^rd place

2,600^th place

1bashaar.org.il

low place

1aocs.org

low place

1researchgate.net

120^th place

222^nd place

1washingtonpost.com

34^th place

124^th place

1semanticscholar.org

11^th place

310^th place

1veghealth.com

low place

1wikipedia.org

low place

1jonbarron.org

low place

agrifs.ir

Lands, William E. M. (2005). 《Fish, Omega-3 and Human Health》 (PDF) (영어) 2판. 일리노이 섐페인: AOCS Press. ISBN 1-893997-81-2. 2020년 11월 24일에 원본 문서 (PDF)에서 보존된 문서. 2017년 5월 23일에 확인함.

aocs.org

Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). “What is unrefined, extra virgin cold-pressed avocado oil?”. 《Aocs.org》. The American Oil Chemists’ Society. 2019년 12월 26일에 확인함.

bashaar.org.il

Feramuz Ozdemir; Ayhan Topuz (May 2003). “Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period” (PDF). Elsevier. 2020년 1월 15일에 확인함.

books.google.com

Shin, Hyo-Sun (1997). 〈Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil〉. Yu, He-ci. 《Perilla: The Genus Perilla》 (영어). 런던: CRC Press. 93쪽. ISBN 9789057021718.
Vaughan, John G. (1970). 《The Structure and Utilization of Oil Seeds》 (영어). 런던: Chapman and Hall. 120-121쪽. ISBN 9780412097904.

doi.org

dx.doi.org

Sonntag, N. O. V. (1979). “Fat splitting”. 《Journal of the American Oil Chemists' Society》 (영어) 56 (11): 729A-732A. doi:10.1007/BF02667430.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.
Asif, Mohammad (2011). “Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils”. 《Oriental Pharmacy & Experimental Medicine》 (영어) 11 (1): 51-59. doi:10.1007/s13596-011-0002-x.
Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). “Emissions of volatile aldehydes from heated cooking oils”. 《Food Chemistry》 120: 59–65. doi:10.1016/j.foodchem.2009.09.070.
Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). “Grape Seed Oil Compounds: Biological and Chemical Actions for Health”. 《Nutrition and Metabolic Insights》 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). “Efficacy of dietary hempseed oil in patients with atopic dermatitis”. 《The Journal of Dermatological Treatment》 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.

edu-net.nl

Vaughan, John G.; Geissler, Catherine A. (2009). 《The New Oxford Book of Food Plants》 (PDF) (영어) 2판. 뉴욕: 옥스퍼드 대학교 출판부. 157쪽. ISBN 978-0-19-954946-7. 2016년 12월 20일에 원본 문서 (PDF)에서 보존된 문서. 2017년 5월 23일에 확인함.

fda.gov

United States Food and Drug Administration (2024). “Daily Value on the Nutrition and Supplement Facts Labels”. 《FDA》. 2024년 3월 27일에 원본 문서에서 보존된 문서. 2024년 3월 28일에 확인함.

google.co.kr

books.google.co.kr

Pettid, Michael J. (2008). 《Korean Cuisine: An Illustrated History》 (영어). 런던: Reaktion Books. 45쪽. ISBN 9781861893482.

jonbarron.org

“Smoke Point of Oils”. 《Baseline of Health》. Jonbarron.org. 2012년 4월 17일. 2016년 5월 28일에 확인함.

korean.go.kr

stdict.korean.go.kr

“들기름”. 《표준국어대사전》. 국립국어원. 2016년 12월 16일에 확인함.

mk.co.kr

premium.mk.co.kr

글 쓰는 가지 (2016년 11월 30일). “요리사는 예술을 내놓고 식객은 충격에 휩싸인다”. 《매일경제신문》. 2018년 9월 3일에 원본 문서에서 보존된 문서. 2016년 12월 5일에 확인함.

nationalacademies.org

nap.nationalacademies.org

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.

nih.gov

ncbi.nlm.nih.gov

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.
Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). “Grape Seed Oil Compounds: Biological and Chemical Actions for Health”. 《Nutrition and Metabolic Insights》 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). “Efficacy of dietary hempseed oil in patients with atopic dermatitis”. 《The Journal of Dermatological Treatment》 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.

researchgate.net

Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). “Emissions of volatile aldehydes from heated cooking oils”. 《Food Chemistry》 120: 59–65. doi:10.1016/j.foodchem.2009.09.070.

self.com

nutritiondata.self.com

“Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils).”. Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. 2017년 9월 7일에 확인함. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.

semanticscholar.org

api.semanticscholar.org

Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). “Efficacy of dietary hempseed oil in patients with atopic dermatitis”. 《The Journal of Dermatological Treatment》 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.

springer.com

link.springer.com

Sonntag, N. O. V. (1979). “Fat splitting”. 《Journal of the American Oil Chemists' Society》 (영어) 56 (11): 729A-732A. doi:10.1007/BF02667430.
Asif, Mohammad (2011). “Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils”. 《Oriental Pharmacy & Experimental Medicine》 (영어) 11 (1): 51-59. doi:10.1007/s13596-011-0002-x.

usda.gov

ndb.nal.usda.gov

“Avocado oil, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Canola oil, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Coconut oil, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Cottonseed oil, salad or cooking, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Linseed/Flaxseed oil, cold pressed, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Olive oil, salad or cooking, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Palm oil, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Soybean oil”. FoodData Central. 《fdc.nal.usda.gov》.
“Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Soybean oil, salad or cooking, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Sunflower oil, 65% linoleic, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2018년 11월 15일에 확인함.
“Sunflower oil, less than 60% of total fats as linoleic acid, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Sunflower oil, high oleic - 70% or more as oleic acid, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.
“Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.

fdc.nal.usda.gov

“US National Nutrient Database, Release 28”. United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited.
“Brazil nut oil, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 2017년 9월 6일에 확인함.

ams.usda.gov

“USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996” (PDF).

veghealth.com

“Smoke points of oils” (PDF).

washingtonpost.com

Wolke, Robert L. (2007년 5월 16일). “Where There's Smoke, There's a Fryer”. 《The Washington Post》. 2011년 3월 5일에 확인함.

web.archive.org

United States Food and Drug Administration (2024). “Daily Value on the Nutrition and Supplement Facts Labels”. 《FDA》. 2024년 3월 27일에 원본 문서에서 보존된 문서. 2024년 3월 28일에 확인함.
Vaughan, John G.; Geissler, Catherine A. (2009). 《The New Oxford Book of Food Plants》 (PDF) (영어) 2판. 뉴욕: 옥스퍼드 대학교 출판부. 157쪽. ISBN 978-0-19-954946-7. 2016년 12월 20일에 원본 문서 (PDF)에서 보존된 문서. 2017년 5월 23일에 확인함.
Lands, William E. M. (2005). 《Fish, Omega-3 and Human Health》 (PDF) (영어) 2판. 일리노이 섐페인: AOCS Press. ISBN 1-893997-81-2. 2020년 11월 24일에 원본 문서 (PDF)에서 보존된 문서. 2017년 5월 23일에 확인함.
글 쓰는 가지 (2016년 11월 30일). “요리사는 예술을 내놓고 식객은 충격에 휩싸인다”. 《매일경제신문》. 2018년 9월 3일에 원본 문서에서 보존된 문서. 2016년 12월 5일에 확인함.

wikipedia.org

en.wikipedia.org

Vegetable Oils in Food Technology (2011), 61쪽.