포도씨유 (Korean Wikipedia)

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

refsWebsite

Global rank Korean rank

20usda.gov

438^th place

242^nd place

10doi.org

2^nd place

3^rd place

5nih.gov

4^th place

2researchgate.net

120^th place

222^nd place

1books.google.com

3^rd place

9^th place

1springerlink.com

2,569^th place

628^th place

1web.archive.org

1^st place

1self.com

3,723^rd place

2,600^th place

1bashaar.org.il

low place

1aocs.org

low 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.

books.google.com

Bewley, J. Derek; Black, Michael; Halmer, Peter (2006). 《The encyclopedia of seeds: science, technology and uses》. CABI. ISBN 0-85199-723-6.

doi.org

dx.doi.org

Nash, DT (2004). “Cardiovascular risk beyond LDL-C levels: Other lipids are performers in cholesterol story”. 《Postgraduate Medicine》 116 (3): 11–5. doi:10.3810/pgm.2004.09.1584. PMID 15460086.
Joshi, SS; Kuszynski C. A.; Bagchi D. (2001). “The cellular and molecular basis of health benefits of grape seed proanthocyanidin extract”. 《Curr Pharm Biotechnol.》 2 (2): 187–200. doi:10.2174/1389201013378725. PMID 11480422.
Nakamura, Y; Tsuji S; Tonogai Y (2003). “Analysis of proanthocyanidins in grape seed extracts, health foods and grape seed oils”. 《Journal of Health Science》 49 (1): 45–54. doi:10.1248/jhs.49.45.
Yilmaz, Y; Toledo, RT (February 2006). “Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols”. 《Journal of Food Composition and Analysis》 19 (1): 41–48. doi:10.1016/j.jfca.2004.10.009.
Moret, S.; Dudine, A. Conte, L.S. (2000). “Processing effects on the polyaromatic hydrocarbon content of grapeseed oil” (PDF). 《Journal of the American Oil Chemists' Society》 77 (12): 1289–1292. doi:10.1007/s11746-000-0203-5. 2012년 11월 16일에 확인함. ^{[깨진 링크(과거 내용 찾기)]}
Kamel, B. S.; Dawson H.; Kakuda Y. (1985). “Characteristics and composition of melon and grape seed oils and cakes”. 《Journal of the American Oil Chemists' Society》 62 (5): 881–883. doi:10.1007/BF02541750.
Oomah, B. D.; Liang J.; Godfrey D.; Mazza G. (1998). “Microwave Heating of Grapeseed: Effect on Oil Quality” (PDF). 《J. Agric. Food Chem.》 46 (10): 4017–4021. doi:10.1021/jf980412f.
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.

jonbarron.org

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

nih.gov

ncbi.nlm.nih.gov

Nash, DT (2004). “Cardiovascular risk beyond LDL-C levels: Other lipids are performers in cholesterol story”. 《Postgraduate Medicine》 116 (3): 11–5. doi:10.3810/pgm.2004.09.1584. PMID 15460086.
Joshi, SS; Kuszynski C. A.; Bagchi D. (2001). “The cellular and molecular basis of health benefits of grape seed proanthocyanidin extract”. 《Curr Pharm Biotechnol.》 2 (2): 187–200. doi:10.2174/1389201013378725. PMID 11480422.
Herting, D. C.; Drury, E. J. E. (1963). “Vitamin E Content of Vegetable Oils and Fats”. 《J. Nutr.》 81: 4017–4021. PMID 14100992.
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

Oomah, B. D.; Liang J.; Godfrey D.; Mazza G. (1998). “Microwave Heating of Grapeseed: Effect on Oil Quality” (PDF). 《J. Agric. Food Chem.》 46 (10): 4017–4021. doi:10.1021/jf980412f.
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.

springerlink.com

Moret, S.; Dudine, A. Conte, L.S. (2000). “Processing effects on the polyaromatic hydrocarbon content of grapeseed oil” (PDF). 《Journal of the American Oil Chemists' Society》 77 (12): 1289–1292. doi:10.1007/s11746-000-0203-5. 2012년 11월 16일에 확인함. ^{[깨진 링크(과거 내용 찾기)]}

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.