퓨란 (Korean Wikipedia)

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

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13doi.org

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6nih.gov

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2archive.org

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1cdc.gov

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1zenodo.org

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1orgsyn.org

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1umich.edu

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1s3.amazonaws.com

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1stuba.sk

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1vu.nl

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1handle.net

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1sciencedaily.com

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1ellinikahoaxes.gr

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archive.org

Jakubke, Hans Dieter; Jeschkeit, Hans (1994). 《Concise Encyclopedia of Chemistry》. Walter de Gruyter. 1–1201쪽. ISBN 0-89925-457-8.
Bruice, Paula Y. (2007). 《Organic Chemistry》 5판. Upper Saddle River, NJ: Pearson Prentice Hall. ISBN 978-0-13-196316-0.

cdc.gov

DHHS (NIOSH) Publication No. 2016–171, p. 2, Accessed Nov 2019

doi.org

dx.doi.org

《Nomenclature of Organic Chemistry : IUPAC Recommendations and Preferred Names 2013 (Blue Book)》. Cambridge: The Royal Society of Chemistry. 2014. 392쪽. doi:10.1039/9781849733069-FP001. ISBN 978-0-85404-182-4.
Hoydonckx, H. E.; Van Rhijn, W. M.; Van Rhijn, W.; De Vos, D. E.; Jacobs, P. A., 〈Furfural and Derivatives〉, 《울만 공업화학 백과사전(Ullmann's Encyclopedia of Industrial Chemistry)》, Weinheim: Wiley-VCH, doi:10.1002/14356007.a12_119.pub2
Limpricht, H. (1870). “Ueber das Tetraphenol C₄H₄O”. 《Berichte der Deutschen Chemischen Gesellschaft》 3 (1): 90–91. doi:10.1002/cber.18700030129.
Hou, X. L.; Cheung, H. Y.; Hon, T. Y.; Kwan, P. L.; Lo, T. H.; Tong, S. Y.; Wong, H. N. (1998). “Regioselective syntheses of substituted furans”. 《Tetrahedron》 54 (10): 1955–2020. doi:10.1016/S0040-4020(97)10303-9.
Katritzky, Alan R. (2003). “Synthesis of 2,4-disubstituted furans and 4,6-diaryl-substituted 2,3-benzo-1,3a,6a-triazapentalenes” (PDF). 《Arkivoc》 2004 (2): 109. doi:10.3998/ark.5550190.0005.208.
Masesane, I.; Batsanov, A.; Howard, J.; Modal, R.; Steel, P. (2006). “The oxanorbornene approach to 3-hydroxy, 3,4-dihydroxy and 3,4,5-trihydroxy derivatives of 2-aminocyclohexanecarboxylic acid”. 《Beilstein Journal of Organic Chemistry》 2 (9): 9. doi:10.1186/1860-5397-2-9. PMC 1524792. PMID 16674802.
Filatov, M. A.; Baluschev, S.; Ilieva, I. Z.; Enkelmann, V.; Miteva, T.; Landfester, K.; Aleshchenkov, S. E.; Cheprakov, A. V. (2012). “Tetraaryltetraanthra[2,3]porphyrins: Synthesis, Structure, and Optical Properties” (PDF). 《J. Org. Chem.》 77 (24): 11119–11131. doi:10.1021/jo302135q. PMID 23205621. 2020년 2월 19일에 원본 문서 (PDF)에서 보존된 문서. 2020년 7월 24일에 확인함.
Harreus, Albrecht Ludwig, 〈Pyrrole〉, 《울만 공업화학 백과사전(Ullmann's Encyclopedia of Industrial Chemistry)》, Weinheim: Wiley-VCH, doi:10.1002/14356007.a22_453
Anese, M.; Manzocco, L.; Calligaris, S.; Nicoli, M. C. (2013). “Industrially Applicable Strategies for Mitigating Acrylamide, Furan and 5-Hydroxymethylfurfural in Food” (PDF). 《Journal of Agricultural and Food Chemistry》 61 (43): 10209–14. doi:10.1021/jf305085r. PMID 23627283. 2017년 8월 8일에 원본 문서 (PDF)에서 보존된 문서. 2020년 7월 24일에 확인함.
Moro, S.; Chipman, J. K.; Wegener, J. W.; Hamberger, C.; Dekant, W.; Mally, A. (2012). “Furan in heat-treated foods: Formation, exposure, toxicity, and aspects of risk assessment” (PDF). 《Molecular Nutrition & Food Research》 56 (8): 1197–1211. doi:10.1002/mnfr.201200093. hdl:1871/41889. PMID 22641279.
European Food Safety Authority (2011). “Update on furan levels in food from monitoring years 2004–2010 and exposure assessment”. 《EFSA Journal》 9 (9): 2347. doi:10.2903/j.efsa.2011.2347.
Waizenegger, J.; Winkler, G.; Kuballa, T.; Ruge, W.; Kersting, M.; Alexy, U.; Lachenmeier, D. W. (2012). “Analysis and risk assessment of furan in coffee products targeted to adolescents”. 《Food Additives & Contaminants: Part A》 29 (1): 19–28. doi:10.1080/19440049.2011.617012. PMID 22035212.
Bakhiya, N.; Appel, K. E. (2010). “Toxicity and carcinogenicity of furan in human diet” (PDF). 《Archives of Toxicology》 84 (7): 563–578. doi:10.1007/s00204-010-0531-y. PMID 20237914.

ellinikahoaxes.gr

media.ellinikahoaxes.gr

Bakhiya, N.; Appel, K. E. (2010). “Toxicity and carcinogenicity of furan in human diet” (PDF). 《Archives of Toxicology》 84 (7): 563–578. doi:10.1007/s00204-010-0531-y. PMID 20237914.

handle.net

hdl.handle.net

Moro, S.; Chipman, J. K.; Wegener, J. W.; Hamberger, C.; Dekant, W.; Mally, A. (2012). “Furan in heat-treated foods: Formation, exposure, toxicity, and aspects of risk assessment” (PDF). 《Molecular Nutrition & Food Research》 56 (8): 1197–1211. doi:10.1002/mnfr.201200093. hdl:1871/41889. PMID 22641279.

nih.gov

ncbi.nlm.nih.gov

Masesane, I.; Batsanov, A.; Howard, J.; Modal, R.; Steel, P. (2006). “The oxanorbornene approach to 3-hydroxy, 3,4-dihydroxy and 3,4,5-trihydroxy derivatives of 2-aminocyclohexanecarboxylic acid”. 《Beilstein Journal of Organic Chemistry》 2 (9): 9. doi:10.1186/1860-5397-2-9. PMC 1524792. PMID 16674802.
Filatov, M. A.; Baluschev, S.; Ilieva, I. Z.; Enkelmann, V.; Miteva, T.; Landfester, K.; Aleshchenkov, S. E.; Cheprakov, A. V. (2012). “Tetraaryltetraanthra[2,3]porphyrins: Synthesis, Structure, and Optical Properties” (PDF). 《J. Org. Chem.》 77 (24): 11119–11131. doi:10.1021/jo302135q. PMID 23205621. 2020년 2월 19일에 원본 문서 (PDF)에서 보존된 문서. 2020년 7월 24일에 확인함.
Anese, M.; Manzocco, L.; Calligaris, S.; Nicoli, M. C. (2013). “Industrially Applicable Strategies for Mitigating Acrylamide, Furan and 5-Hydroxymethylfurfural in Food” (PDF). 《Journal of Agricultural and Food Chemistry》 61 (43): 10209–14. doi:10.1021/jf305085r. PMID 23627283. 2017년 8월 8일에 원본 문서 (PDF)에서 보존된 문서. 2020년 7월 24일에 확인함.
Moro, S.; Chipman, J. K.; Wegener, J. W.; Hamberger, C.; Dekant, W.; Mally, A. (2012). “Furan in heat-treated foods: Formation, exposure, toxicity, and aspects of risk assessment” (PDF). 《Molecular Nutrition & Food Research》 56 (8): 1197–1211. doi:10.1002/mnfr.201200093. hdl:1871/41889. PMID 22641279.
Waizenegger, J.; Winkler, G.; Kuballa, T.; Ruge, W.; Kersting, M.; Alexy, U.; Lachenmeier, D. W. (2012). “Analysis and risk assessment of furan in coffee products targeted to adolescents”. 《Food Additives & Contaminants: Part A》 29 (1): 19–28. doi:10.1080/19440049.2011.617012. PMID 22035212.
Bakhiya, N.; Appel, K. E. (2010). “Toxicity and carcinogenicity of furan in human diet” (PDF). 《Archives of Toxicology》 84 (7): 563–578. doi:10.1007/s00204-010-0531-y. PMID 20237914.

orgsyn.org

Wilson, W. C. (1941). “Furan”. 《Organic Syntheses》. ; 《Collective Volume》 1, 274쪽

s3.amazonaws.com

Filatov, M. A.; Baluschev, S.; Ilieva, I. Z.; Enkelmann, V.; Miteva, T.; Landfester, K.; Aleshchenkov, S. E.; Cheprakov, A. V. (2012). “Tetraaryltetraanthra[2,3]porphyrins: Synthesis, Structure, and Optical Properties” (PDF). 《J. Org. Chem.》 77 (24): 11119–11131. doi:10.1021/jo302135q. PMID 23205621. 2020년 2월 19일에 원본 문서 (PDF)에서 보존된 문서. 2020년 7월 24일에 확인함.

sciencedaily.com

“Espresso makers: Coffee in capsules contains more furan than the rest”. 《Science Daily》. 2011년 4월 14일.

stuba.sk

chtf.stuba.sk

Anese, M.; Manzocco, L.; Calligaris, S.; Nicoli, M. C. (2013). “Industrially Applicable Strategies for Mitigating Acrylamide, Furan and 5-Hydroxymethylfurfural in Food” (PDF). 《Journal of Agricultural and Food Chemistry》 61 (43): 10209–14. doi:10.1021/jf305085r. PMID 23627283. 2017년 8월 8일에 원본 문서 (PDF)에서 보존된 문서. 2020년 7월 24일에 확인함.

umich.edu

quod.lib.umich.edu

Katritzky, Alan R. (2003). “Synthesis of 2,4-disubstituted furans and 4,6-diaryl-substituted 2,3-benzo-1,3a,6a-triazapentalenes” (PDF). 《Arkivoc》 2004 (2): 109. doi:10.3998/ark.5550190.0005.208.

vu.nl

research.vu.nl

Moro, S.; Chipman, J. K.; Wegener, J. W.; Hamberger, C.; Dekant, W.; Mally, A. (2012). “Furan in heat-treated foods: Formation, exposure, toxicity, and aspects of risk assessment” (PDF). 《Molecular Nutrition & Food Research》 56 (8): 1197–1211. doi:10.1002/mnfr.201200093. hdl:1871/41889. PMID 22641279.

web.archive.org

Filatov, M. A.; Baluschev, S.; Ilieva, I. Z.; Enkelmann, V.; Miteva, T.; Landfester, K.; Aleshchenkov, S. E.; Cheprakov, A. V. (2012). “Tetraaryltetraanthra[2,3]porphyrins: Synthesis, Structure, and Optical Properties” (PDF). 《J. Org. Chem.》 77 (24): 11119–11131. doi:10.1021/jo302135q. PMID 23205621. 2020년 2월 19일에 원본 문서 (PDF)에서 보존된 문서. 2020년 7월 24일에 확인함.
Anese, M.; Manzocco, L.; Calligaris, S.; Nicoli, M. C. (2013). “Industrially Applicable Strategies for Mitigating Acrylamide, Furan and 5-Hydroxymethylfurfural in Food” (PDF). 《Journal of Agricultural and Food Chemistry》 61 (43): 10209–14. doi:10.1021/jf305085r. PMID 23627283. 2017년 8월 8일에 원본 문서 (PDF)에서 보존된 문서. 2020년 7월 24일에 확인함.

zenodo.org

Limpricht, H. (1870). “Ueber das Tetraphenol C₄H₄O”. 《Berichte der Deutschen Chemischen Gesellschaft》 3 (1): 90–91. doi:10.1002/cber.18700030129.