아질산 나트륨 (Korean Wikipedia)

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

refsWebsite

Global rank Korean rank

18doi.org

2^nd place

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8nih.gov

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7web.archive.org

1^st place

5worldcat.org

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2iarc.fr

4,025^th place

1,731^st place

2who.int

195^th place

98^th place

2oxfordjournals.org

1,389^th place

550^th place

1prosciuttodiparma.com

low place

1theguardian.com

12^th place

65^th place

1generalchemical.com

low place

1sciencedirect.com

149^th place

122^nd place

1unl.edu

1,708^th place

4,359^th place

1ctvnews.ca

768^th place

1,112^th place

1food.gov.uk

6,369^th place

3,973^rd place

1europa.eu

68^th place

145^th place

1fda.gov

447^th place

433^rd place

1comlaw.gov.au

low place

1meatscience.org

low place

8,770^th place

1handle.net

102^nd place

307^th place

1oregonstate.edu

2,041^st place

1,281^st place

1gpo.gov

1,360^th place

2,504^th place

1neu.edu

low place

8,777^th place

1nap.edu

2,128^th place

969^th place

1harvard.edu

18^th place

27^th place

1nist.gov

355^th place

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comlaw.gov.au

Australia New Zealand Food Standards Code“Standard 1.2.4 – Labelling of ingredients”. 2011년 10월 27일에 확인함.

ctvnews.ca

“Science Says: Are hot dogs healthier without added nitrites? | Lifestyle from CTV News”. 《www.ctvnews.ca》. 2019년 1월 28일에 확인함.

doi.org

dx.doi.org

Lerfall, Jørgen; Østerlie, Marianne (2011년 2월 1일). “Use of sodium nitrite in salt-curing of Atlantic salmon (Salmo salar L.) – Impact on product quality”. 《Food Chemistry》 124 (3): 759–766. doi:10.1016/j.foodchem.2010.06.092. ISSN 0308-8146.
Bailey, M. E.; Frame, R. W.; Naumann, H. D. (1964년 1월 1일). “Cured Meat Pigments, Studies of the Photooxidation of Nitrosomyoglobin”. 《Journal of Agricultural and Food Chemistry》 12 (1): 89–93. doi:10.1021/jf60131a026. ISSN 0021-8561.
Wolfgang Laue, Michael Thiemann, Erich Scheibler, Karl Wilhelm Wiegand "Nitrates and Nitrites" in Ullmann's Encyclopedia of Industrial Chemistry, 2002, Wiley-VCH, Weinheim.doi 10.1002/14356007.a17_265. Article Online Posting Date: 15 June 2000
Krakhmalev, S. I.; Vorotnikova, V. A.; Ten, N. V.; Taranova, N. V. (1984). “Determination of sodium nitrite in complex sodium oils”. 《Chemistry and Technology of Fuels and Oils》 20 (12): 612–613. doi:10.1007/BF00726438.
Sindelar, Jeffrey; Milkowski, Andrew (March 2012). “Human safety controversies surrounding nitrate and nitrite in the diet”. 《Nitric Oxide》 26 (4): 259–266. doi:10.1016/j.niox.2012.03.011. PMID 22487433.
Milkowski, Andrew; Garg, Harsha; Couglin, James; Bryan, Nathan (January 2010). “Nutritional epidemiology in the context of nitric oxide biology: Risk-Benefit evaluation for dietary nitrite and nitrate”. 《Nitric Oxide》 22 (2): 110–119. doi:10.1016/j.niox.2009.08.004. PMID 19748594.
Paquette, M. W.; Robach, M. C.; Allen, C. E.; Bhothipaksa, K.; Busta, F. F.; Sofos, J. N. (1980년 9월 1일). “EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON Clostridium botulinum TOXIN PRODUCTION IN COMMERCIALLY PREPARED BACON”. 《Journal of Food Science》 (영어) 45 (5): 1285–1292. doi:10.1111/j.1365-2621.1980.tb06539.x. ISSN 1750-3841.
Hao, Zhi-wei; Xu, Xin-hua; Wang, Da-hui (March 2005). “Reductive denitrification of nitrate by scrap iron filings”. 《Journal of Zhejiang University Science》 6B (3): 182–186. doi:10.1631/jzus.2005.B0182. PMC 1389719. PMID 15682502.
Dennis, M. J.; Wilson, L. A. (2003). 〈Nitrates and Nitrites〉. 《Encyclopedia of Food Sciences and Nutrition》. 4136쪽. doi:10.1016/B0-12-227055-X/00830-0. ISBN 978-0-12-227055-0.
Leszczyńska, Teresa; Filipiak-Florkiewicz, Agnieszka; Cieślik, Ewa; Sikora, ElżBieta; Pisulewski, Paweł M. (2009). “Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables”. 《Journal of Food Composition and Analysis》 22 (4): 315–321. doi:10.1016/j.jfca.2008.10.025.
Correia, Manuela; Barroso, Ângela; Barroso, M. Fátima; Soares, Débora; Oliveira, M. B. P. P.; Delerue-Matos, Cristina (2010). “Contribution of different vegetable types to exogenous nitrate and nitrite exposure”. 《Food Chemistry》 120 (4): 960–966. doi:10.1016/j.foodchem.2009.11.030. hdl:10400.22/3054.
Meulemans, A.; Delsenne, F. (1994). “Measurement of nitrite and nitrate levels in biological samples by capillary electrophoresis”. 《Journal of Chromatography B》 660 (2): 401–404. doi:10.1016/0378-4347(94)00310-6.
Southan, G; Srinivasan, A (1998). “Nitrogen Oxides and Hydroxyguanidines: Formation of Donors of Nitric and Nitrous Oxides and Possible Relevance to Nitrous Oxide Formation by Nitric Oxide Synthase”. 《Nitric Oxide》 2 (4): 270–86. doi:10.1006/niox.1998.0187. PMID 9851368.
Freeman, Harold P.; Oropeza, Ruben; Saborio, David V.; Paik, David C. (2000). “The epidemiological enigma of gastric cancer rates in the US: was grandmother's sausage the cause?”. 《International Journal of Epidemiology》 30 (1): 181–182. doi:10.1093/ije/30.1.181.
Mackerness, C. W.; Leach, S. A.; Thompson, M. H.; Hill, M. J. (1989). “The inhibition of bacterially mediated N-nitrosation by vitamin C: relevance to the inhibition of endogenous N-nitrosation in the achlorhydric stomach”. 《Carcinogenesis》 10 (2): 397–9. doi:10.1093/carcin/10.2.397. PMID 2492212.
Williams, D (2004). 〈Reagents effecting nitrosation〉. 《Nitrosation Reactions and the Chemistry of Nitric Oxide》. 1쪽. doi:10.1016/B978-044451721-0/50002-5. ISBN 978-0-444-51721-0.
National Research Council (1995). 《Prudent practices in the laboratory: handling and disposal of chemicals》. Washington, D.C.: National Academy Press. doi:10.17226/4911. ISBN 978-0-309-05229-0.
Stern, Kurt H. (1972). “High Temperature Properties and Decomposition of Inorganic Salts; Part 3. Nitrates and Nitrites” (PDF). 《J. Phys. Chem.》 1 (3): 750–751. Bibcode:1972JPCRD...1..747S. doi:10.1063/1.3253104. 2016년 12월 21일에 원본 문서 (PDF)에서 보존된 문서. 2014년 3월 15일에 확인함.

europa.eu

ec.europa.eu

“Health and Food Safety” (PDF). 《European Commission - European Commission》. 2018년 4월 1일에 확인함.

fda.gov

US Food and Drug Administration: “Listing of Food Additives Status Part II”. 2011년 10월 27일에 확인함.

food.gov.uk

UK Food Standards Agency: “Current EU approved additives and their E Numbers”. 2011년 10월 27일에 확인함.

generalchemical.com

“Sodium Nitrite”. General Chemical. 2013년 5월 22일에 원본 문서에서 보존된 문서. 2012년 9월 28일에 확인함.

gpo.gov

permanent.access.gpo.gov

“Heading Off Migraine Pain”. 《FDA Consumer magazine》. 미국 식품의약국. 1998.

handle.net

hdl.handle.net

Correia, Manuela; Barroso, Ângela; Barroso, M. Fátima; Soares, Débora; Oliveira, M. B. P. P.; Delerue-Matos, Cristina (2010). “Contribution of different vegetable types to exogenous nitrate and nitrite exposure”. 《Food Chemistry》 120 (4): 960–966. doi:10.1016/j.foodchem.2009.11.030. hdl:10400.22/3054.

harvard.edu

adsabs.harvard.edu

Stern, Kurt H. (1972). “High Temperature Properties and Decomposition of Inorganic Salts; Part 3. Nitrates and Nitrites” (PDF). 《J. Phys. Chem.》 1 (3): 750–751. Bibcode:1972JPCRD...1..747S. doi:10.1063/1.3253104. 2016년 12월 21일에 원본 문서 (PDF)에서 보존된 문서. 2014년 3월 15일에 확인함.

iarc.fr

monographs.iarc.fr

“List of classifications, Volumes 1–116 - IARC Monographs on the Evaluation of Carcinogenic Risks to Humans”. 《International Agency for Research on Cancer (IARC) - World Health Organization (WHO)》. 2010. 2017년 6월 10일에 원본 문서에서 보존된 문서. 2016년 9월 25일에 확인함.
“VOLUME 94 - Ingested Nitrate and Nitrite, and Cyanobacterial Peptide Toxins - IARC Monographs on the Evaluation of Carcinogenic Risks to Humans”. 《International Agency for Research on Cancer (IARC) - World Health Organization (WHO)》. 2010. 2016년 9월 25일에 확인함.

meatscience.org

Sindelar, Jeffrey; Milkowski, Andrew (November 2011). “Sodium Nitrite in Processed Meat and Poultry Meats: A Review of Curing and Examining the Risk/Benefit of Its Use” (PDF). 《American Meat Science Association》 3: 1–14.

nap.edu

books.nap.edu

National Research Council (1995). 《Prudent practices in the laboratory: handling and disposal of chemicals》. Washington, D.C.: National Academy Press. doi:10.17226/4911. ISBN 978-0-309-05229-0.

neu.edu

ehs.neu.edu

“Sodium Azide”. 《Hazardous Waste Management》. 노스이스턴 대학교. March 2003. 4 November 2007에 원본 문서에서 보존된 문서.

nih.gov

ncbi.nlm.nih.gov

Sindelar, Jeffrey; Milkowski, Andrew (March 2012). “Human safety controversies surrounding nitrate and nitrite in the diet”. 《Nitric Oxide》 26 (4): 259–266. doi:10.1016/j.niox.2012.03.011. PMID 22487433.
Milkowski, Andrew; Garg, Harsha; Couglin, James; Bryan, Nathan (January 2010). “Nutritional epidemiology in the context of nitric oxide biology: Risk-Benefit evaluation for dietary nitrite and nitrate”. 《Nitric Oxide》 22 (2): 110–119. doi:10.1016/j.niox.2009.08.004. PMID 19748594.
Seward, R A; Deibel, R H; Lindsay, R C (1982). “Effects of potassium sorbate and other antibotulinal agents on germination and outgrowth of Clostridium botulinum type E spores in microcultures”. 《Applied and Environmental Microbiology》 44 (5): 1212–1221. ISSN 0099-2240. PMC 242170. PMID 6758699.
Hao, Zhi-wei; Xu, Xin-hua; Wang, Da-hui (March 2005). “Reductive denitrification of nitrate by scrap iron filings”. 《Journal of Zhejiang University Science》 6B (3): 182–186. doi:10.1631/jzus.2005.B0182. PMC 1389719. PMID 15682502.
Southan, G; Srinivasan, A (1998). “Nitrogen Oxides and Hydroxyguanidines: Formation of Donors of Nitric and Nitrous Oxides and Possible Relevance to Nitrous Oxide Formation by Nitric Oxide Synthase”. 《Nitric Oxide》 2 (4): 270–86. doi:10.1006/niox.1998.0187. PMID 9851368.
Mackerness, C. W.; Leach, S. A.; Thompson, M. H.; Hill, M. J. (1989). “The inhibition of bacterially mediated N-nitrosation by vitamin C: relevance to the inhibition of endogenous N-nitrosation in the achlorhydric stomach”. 《Carcinogenesis》 10 (2): 397–9. doi:10.1093/carcin/10.2.397. PMID 2492212.
Scanlan, R. A. (May 1983). “Formation and occurrence of nitrosamines in food”. 《Cancer Res.》 43 (5 Suppl): 2435s–2440s. PMID 6831466.

toxnet.nlm.nih.gov

“SODIUM NITRITE”. Toxicology Data Network. 2019년 6월 21일에 확인함.

nist.gov

Stern, Kurt H. (1972). “High Temperature Properties and Decomposition of Inorganic Salts; Part 3. Nitrates and Nitrites” (PDF). 《J. Phys. Chem.》 1 (3): 750–751. Bibcode:1972JPCRD...1..747S. doi:10.1063/1.3253104. 2016년 12월 21일에 원본 문서 (PDF)에서 보존된 문서. 2014년 3월 15일에 확인함.

oregonstate.edu

lpi.oregonstate.edu

“Research Newsletter”. 《Linus Pauling Institute》. 2014년 7월 1일. 2018년 4월 1일에 확인함.

oxfordjournals.org

ije.oxfordjournals.org

Freeman, Harold P.; Oropeza, Ruben; Saborio, David V.; Paik, David C. (2000). “The epidemiological enigma of gastric cancer rates in the US: was grandmother's sausage the cause?”. 《International Journal of Epidemiology》 30 (1): 181–182. doi:10.1093/ije/30.1.181.

carcin.oxfordjournals.org

Mackerness, C. W.; Leach, S. A.; Thompson, M. H.; Hill, M. J. (1989). “The inhibition of bacterially mediated N-nitrosation by vitamin C: relevance to the inhibition of endogenous N-nitrosation in the achlorhydric stomach”. 《Carcinogenesis》 10 (2): 397–9. doi:10.1093/carcin/10.2.397. PMID 2492212.

prosciuttodiparma.com

“Consorzio del Prosciutto di Parma”. 《www.prosciuttodiparma.com》. 2019년 1월 29일에 원본 문서에서 보존된 문서. 2019년 1월 28일에 확인함.

sciencedirect.com

“Sodium Nitrite - an overview | ScienceDirect Topics”. 《www.sciencedirect.com》. 2019년 1월 28일에 확인함.

theguardian.com

Wilson, Bee (2018년 3월 1일). “Yes, bacon really is killing us”. 《The Guardian》 (영국 영어). ISSN 0261-3077. 2019년 1월 28일에 확인함.

unl.edu

math.unl.edu

“"Meat Pigment Chemistry", taken from IFT Mini-Experiments in Food Science Series” (PDF). 2019년 12월 3일에 원본 문서 (PDF)에서 보존된 문서.

web.archive.org

“List of classifications, Volumes 1–116 - IARC Monographs on the Evaluation of Carcinogenic Risks to Humans”. 《International Agency for Research on Cancer (IARC) - World Health Organization (WHO)》. 2010. 2017년 6월 10일에 원본 문서에서 보존된 문서. 2016년 9월 25일에 확인함.
“Consorzio del Prosciutto di Parma”. 《www.prosciuttodiparma.com》. 2019년 1월 29일에 원본 문서에서 보존된 문서. 2019년 1월 28일에 확인함.
“Sodium Nitrite”. General Chemical. 2013년 5월 22일에 원본 문서에서 보존된 문서. 2012년 9월 28일에 확인함.
《WHO Model Formulary 2008》 (PDF). World Health Organization. 2009. 65쪽. ISBN 9789241547659. 13 December 2016에 원본 문서 (PDF)에서 보존된 문서. 8 January 2017에 확인함.
“"Meat Pigment Chemistry", taken from IFT Mini-Experiments in Food Science Series” (PDF). 2019년 12월 3일에 원본 문서 (PDF)에서 보존된 문서.
“Sodium Azide”. 《Hazardous Waste Management》. 노스이스턴 대학교. March 2003. 4 November 2007에 원본 문서에서 보존된 문서.
Stern, Kurt H. (1972). “High Temperature Properties and Decomposition of Inorganic Salts; Part 3. Nitrates and Nitrites” (PDF). 《J. Phys. Chem.》 1 (3): 750–751. Bibcode:1972JPCRD...1..747S. doi:10.1063/1.3253104. 2016년 12월 21일에 원본 문서 (PDF)에서 보존된 문서. 2014년 3월 15일에 확인함.

who.int

“WHO Model List of EssentialMedicines” (PDF). 《World Health Organization》. April 2015. 2016년 9월 25일에 확인함.

apps.who.int

《WHO Model Formulary 2008》 (PDF). World Health Organization. 2009. 65쪽. ISBN 9789241547659. 13 December 2016에 원본 문서 (PDF)에서 보존된 문서. 8 January 2017에 확인함.

worldcat.org

Lerfall, Jørgen; Østerlie, Marianne (2011년 2월 1일). “Use of sodium nitrite in salt-curing of Atlantic salmon (Salmo salar L.) – Impact on product quality”. 《Food Chemistry》 124 (3): 759–766. doi:10.1016/j.foodchem.2010.06.092. ISSN 0308-8146.
Bailey, M. E.; Frame, R. W.; Naumann, H. D. (1964년 1월 1일). “Cured Meat Pigments, Studies of the Photooxidation of Nitrosomyoglobin”. 《Journal of Agricultural and Food Chemistry》 12 (1): 89–93. doi:10.1021/jf60131a026. ISSN 0021-8561.
Wilson, Bee (2018년 3월 1일). “Yes, bacon really is killing us”. 《The Guardian》 (영국 영어). ISSN 0261-3077. 2019년 1월 28일에 확인함.
Seward, R A; Deibel, R H; Lindsay, R C (1982). “Effects of potassium sorbate and other antibotulinal agents on germination and outgrowth of Clostridium botulinum type E spores in microcultures”. 《Applied and Environmental Microbiology》 44 (5): 1212–1221. ISSN 0099-2240. PMC 242170. PMID 6758699.
Paquette, M. W.; Robach, M. C.; Allen, C. E.; Bhothipaksa, K.; Busta, F. F.; Sofos, J. N. (1980년 9월 1일). “EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON Clostridium botulinum TOXIN PRODUCTION IN COMMERCIALLY PREPARED BACON”. 《Journal of Food Science》 (영어) 45 (5): 1285–1292. doi:10.1111/j.1365-2621.1980.tb06539.x. ISSN 1750-3841.