맛 (Korean Wikipedia)

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

refsWebsite

Global rank Korean rank

10books.google.com

3^rd place

9^th place

4doi.org

2^nd place

3^rd place

4nih.gov

4^th place

3oxfordjournals.org

1,389^th place

550^th place

3web.archive.org

1^st place

2washington.edu

1,067^th place

1,209^th place

2umamiinfo.com

low place

1kidshealth.org

low place

3,512^th place

1mit.edu

415^th place

263^rd place

1ayurbalance.com

low place

1donga.com

812^th place

12^th place

1nytimes.com

7^th place

36^th place

1hersheys.com

low place

1scientificamerican.com

896^th place

752^nd place

1foodprocessing.com

low place

1nydailynews.com

134^th place

935^th place

1merriam-webster.com

209^th place

116^th place

1bris.ac.uk

4,848^th place

861^st place

ayurbalance.com (Global: low place; Korean: low place)

The Six Tastes of Ayurveda ayurbalance.com, 2003

books.google.com (Global: 3^rd place; Korean: 9^th place)

Human biology (Page 201/464) Daniel D. Chiras. Jones & Bartlett Learning, 2005.
Food texture: measurement and perception (page 36/311) Andrew J. Rosenthal. Springer, 1999.
Food texture: measurement and perception (page 3/311) Andrew J. Rosenthal. Springer, 1999.
Food texture: measurement and perception (page 4/311) Andrew J. Rosenthal. Springer, 1999.
Aristotle's De anima (422b10-16) Ronald M. Polansky. Cambridge University Press, 2007.
Origins of neuroscience: a history of explorations into brain function (Page 165/480) Stanley Finger. Oxford University Press US, 2001.
Ayurvedic balancing: an integration of Western fitness with Eastern wellness (Pages 25-26/188) Joyce Bueker. Llewellyn Worldwide, 2002.
Macbeth, Helen & Lawry, Sue (2006), http://books.google.com/books?id=10yea7-5dQ0C&pg=PA1&dq=food+preferences+taste+%22setting+the+scene%22&hl=en&ei=0aGNTLb8FMmrcYT9lYwE&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCoQ6AEwAA#v=onepage&q=food%20preferences%20taste%20%22setting%20the%20scene%22&f=false |chapterurl=은 제목을 필요로 함 (도움말), 《Food Preferences and Taste: Continuity and Change》, The Anthropology of Food and Nutrition, Vol.2, Providence, Rhode Island: Berghahn Books, 1–13쪽, ISBN 1-57181-958-4, 2010년 9월 12일에 확인함 CS1 관리 - 여러 이름 (링크) Paperback ISBN 1-57181-970-3
Logue, Alexandra W (2004), 《The Psychology of Eating and Drinking》 3판, New York: Brunner-Routledge, ISBN 0-415-95009-0 (paperback) |isbn= 값 확인 필요: invalid character (도움말), 2010년 9월 12일에 확인함 First published 1986 by W.H. Freeman & Co.
Yamaguchi, Shizuko & Ninomiya, Kumiko (1999), 〈Umami and Food Palatability〉, Roy Teranishi, Emily L. Wick, & Irwin Hornstein (editors) (편집), 《Flavor Chemistry: Thirty Years of Progress》, Proceedings of an American Chemical Society Symposium, held August 23–27, 1998, in Boston, Massachusetts, Published in New York: Kluwer Academic/Plenum Publishers, 423–432쪽, ISBN 0-306-46199-4, 2010년 9월 13일에 확인함 CS1 관리 - 여러 이름 (링크)

bris.ac.uk (Global: 4,848^th place; Korean: 861^st place)

chm.bris.ac.uk

Monosodium Glutamate: The molecule that enhances taste in food Pio Monti. chm.bris.ac.uk

doi.org (Global: 2^nd place; Korean: 3^rd place)

dx.doi.org

Ikeda Kikunae (2002), 《New Seasonings》 (PDF) 27 (9), Chemical Senses, 847–849쪽, doi:10.1093/chemse/27.9.847, PMID 12438213, 2007년 12월 30일에 확인함. .
Glendinning, J. I. (1994), 《Is the bitter rejection response always adaptive?》 56 (6), Physiol Behav, 1217–1227쪽, doi:10.1016/0031-9384(94)90369-7, PMID 7878094.
Ikeda Kikunae (2002), 《New Seasonings》 (PDF) 27 (9), Chemical Senses, 847–849쪽, doi:10.1093/chemse/27.9.847, PMID 12438213, 2007년 12월 30일에 확인함
Nelson G, Chandrashekar J, Hoon MA 외 (2002), 《An amino-acid taste receptor》 416 (6877), Nature, 199–202쪽, doi:10.1038/nature726, PMID 11894099

donga.com (Global: 812^th place; Korean: 12^th place)

news.donga.com

사람은 쓴맛 왜 즐기나《동아일보》2005년 3월 13일

foodprocessing.com (Global: low place; Korean: low place)

*“You say savory, I say umami”. 2011년 9월 26일에 원본 문서에서 보존된 문서. 2013년 5월 20일에 확인함.
- Issie Lapowsky (2010년 2월 9일). “Umami, savory 'fifth taste,' now available in a tube in grocery stores”. NY Daily News. 2010년 2월 16일에 원본 문서에서 보존된 문서. 2011년 1월 1일에 확인함.

hersheys.com (Global: low place; Korean: low place)

Twizzlers Sweet and Sour Filled Twists hersheys.com. 2009.

kidshealth.org (Global: low place; Korean: 3,512^th place)

What Are Taste Buds? kidshealth.org

merriam-webster.com (Global: 209^th place; Korean: 116^th place)

“Merriam-Webster English Dictionary”. Merriam-Webster, Incorporated. 2011년 1월 1일에 확인함.

mit.edu (Global: 415^th place; Korean: 263^rd place)

classics.mit.edu

On the Soul Aristotle. Translated by J. A. Smith. The Internet Classics Archive.

nih.gov (Global: 4^th place; Korean: 4^th place)

ncbi.nlm.nih.gov

Ikeda Kikunae (2002), 《New Seasonings》 (PDF) 27 (9), Chemical Senses, 847–849쪽, doi:10.1093/chemse/27.9.847, PMID 12438213, 2007년 12월 30일에 확인함. .
Glendinning, J. I. (1994), 《Is the bitter rejection response always adaptive?》 56 (6), Physiol Behav, 1217–1227쪽, doi:10.1016/0031-9384(94)90369-7, PMID 7878094.
Ikeda Kikunae (2002), 《New Seasonings》 (PDF) 27 (9), Chemical Senses, 847–849쪽, doi:10.1093/chemse/27.9.847, PMID 12438213, 2007년 12월 30일에 확인함
Nelson G, Chandrashekar J, Hoon MA 외 (2002), 《An amino-acid taste receptor》 416 (6877), Nature, 199–202쪽, doi:10.1038/nature726, PMID 11894099

nydailynews.com (Global: 134^th place; Korean: 935^th place)

*“You say savory, I say umami”. 2011년 9월 26일에 원본 문서에서 보존된 문서. 2013년 5월 20일에 확인함.
- Issie Lapowsky (2010년 2월 9일). “Umami, savory 'fifth taste,' now available in a tube in grocery stores”. NY Daily News. 2010년 2월 16일에 원본 문서에서 보존된 문서. 2011년 1월 1일에 확인함.

nytimes.com (Global: 7^th place; Korean: 36^th place)

“The Claim: The tongue is mapped into four areas of taste. Anahad O'connor.”, 《The New York Times》, 2008년 11월 10일, Health section쪽, 2010년 9월 13일에 확인함 May require free registration to view

oxfordjournals.org (Global: 1,389^th place; Korean: 550^th place)

chemse.oxfordjournals.org

Ikeda Kikunae (2002), 《New Seasonings》 (PDF) 27 (9), Chemical Senses, 847–849쪽, doi:10.1093/chemse/27.9.847, PMID 12438213, 2007년 12월 30일에 확인함. .
“New Seasonings”.
Ikeda Kikunae (2002), 《New Seasonings》 (PDF) 27 (9), Chemical Senses, 847–849쪽, doi:10.1093/chemse/27.9.847, PMID 12438213, 2007년 12월 30일에 확인함

scientificamerican.com (Global: 896^th place; Korean: 752^nd place)

Why do two great tastes sometimes not taste great together? scientificamerican.com. Dr. Tim Jacob, Cardiff University. May 22, 2009.

umamiinfo.com (Global: low place; Korean: low place)

What Is Umami?: Umami culture around the world 보관됨 2009-07-30 - 웨이백 머신 Umami Information Center
What Is Umami?: The Discovery of Umami 보관됨 2009-06-16 - 웨이백 머신 Umami Information Center

washington.edu (Global: 1,067^th place; Korean: 1,209^th place)

faculty.washington.edu

Smell - The Nose Knows washington.edu, Eric H. Chudler.
That's Tasty 1996-2010, Eric H. Chudler. Neuroscience for Kids, washington.edu.

web.archive.org (Global: 1^st place; Korean: 1^st place)

*“You say savory, I say umami”. 2011년 9월 26일에 원본 문서에서 보존된 문서. 2013년 5월 20일에 확인함.
- Issie Lapowsky (2010년 2월 9일). “Umami, savory 'fifth taste,' now available in a tube in grocery stores”. NY Daily News. 2010년 2월 16일에 원본 문서에서 보존된 문서. 2011년 1월 1일에 확인함.
- What Is Umami?: Umami culture around the world 보관됨 2009-07-30 - 웨이백 머신 Umami Information Center
- What Is Umami?: The Discovery of Umami 보관됨 2009-06-16 - 웨이백 머신 Umami Information Center

맛 (Korean Wikipedia)

ayurbalance.com (Global: low place; Korean: low place)

books.google.com (Global: 3rd place; Korean: 9th place)

bris.ac.uk (Global: 4,848th place; Korean: 861st place)

chm.bris.ac.uk

doi.org (Global: 2nd place; Korean: 3rd place)

dx.doi.org

donga.com (Global: 812th place; Korean: 12th place)

news.donga.com

foodprocessing.com (Global: low place; Korean: low place)

hersheys.com (Global: low place; Korean: low place)

kidshealth.org (Global: low place; Korean: 3,512th place)

merriam-webster.com (Global: 209th place; Korean: 116th place)

mit.edu (Global: 415th place; Korean: 263rd place)

classics.mit.edu

nih.gov (Global: 4th place; Korean: 4th place)

ncbi.nlm.nih.gov

nydailynews.com (Global: 134th place; Korean: 935th place)

nytimes.com (Global: 7th place; Korean: 36th place)

oxfordjournals.org (Global: 1,389th place; Korean: 550th place)

chemse.oxfordjournals.org

scientificamerican.com (Global: 896th place; Korean: 752nd place)

umamiinfo.com (Global: low place; Korean: low place)

washington.edu (Global: 1,067th place; Korean: 1,209th place)

faculty.washington.edu

web.archive.org (Global: 1st place; Korean: 1st place)

books.google.com (Global: 3^rd place; Korean: 9^th place)

bris.ac.uk (Global: 4,848^th place; Korean: 861^st place)

doi.org (Global: 2^nd place; Korean: 3^rd place)

donga.com (Global: 812^th place; Korean: 12^th place)

kidshealth.org (Global: low place; Korean: 3,512^th place)

merriam-webster.com (Global: 209^th place; Korean: 116^th place)

mit.edu (Global: 415^th place; Korean: 263^rd place)

nih.gov (Global: 4^th place; Korean: 4^th place)

nydailynews.com (Global: 134^th place; Korean: 935^th place)

nytimes.com (Global: 7^th place; Korean: 36^th place)

oxfordjournals.org (Global: 1,389^th place; Korean: 550^th place)

scientificamerican.com (Global: 896^th place; Korean: 752^nd place)

washington.edu (Global: 1,067^th place; Korean: 1,209^th place)

web.archive.org (Global: 1^st place; Korean: 1^st place)