코코넛기름 (Korean Wikipedia)

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

refsWebsite

Global rank Korean rank

20usda.gov

438^th place

242^nd place

4doi.org

2^nd place

3^rd place

3nih.gov

4^th place

1nationalacademies.org

7,189^th place

4,013^th place

1web.archive.org

1^st place

1fda.gov

447^th place

433^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

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.

doi.org

dx.doi.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.
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.

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.

jonbarron.org

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

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.

wikipedia.org

en.wikipedia.org

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