Kumpis (Lithuanian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Kumpis" in Lithuanian language version.

refsWebsite

Global rank Lithuanian rank

9doi.org

2^nd place

10^th place

9nih.gov

4^th place

12^th place

2web.archive.org

1^st place

1vle.lt

2,383^rd place

2^nd place

1gelocal.it

1,491^st place

5,571^st place

1meatsandsausages.com

low place

1nytimes.com

7^th place

33^rd place

1sciencedirect.com

149^th place

143^rd place

1missouri.edu

3,342^nd place

7,968^th place

1dietandcancerreport.org

low place

1latimes.com

22^nd place

158^th place

1bbc.co.uk

8^th place

21^st place

bbc.co.uk

news.bbc.co.uk

„Be thin to cut cancer, study says“. BBC News. 2007-10-31. Nuoroda tikrinta 2009-09-18.

dietandcancerreport.org

„Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective“ (PDF). Pasaulio vėžio tyrimų fondo ir Amerikos vėžio tyrimų institutas. 2007-10-31. Suarchyvuotas originalas (PDF) 2009-03-25. Nuoroda tikrinta 2009-09-18.

doi.org

Callow, EH (1947 m. gruodžio mėn.). „The Action of Salts and other Substances Used in the Curing of Bacon and Ham“. British Journal of Nutrition. 1 (2–3): 269–274. doi:10.1079/bjn19470037. PMID 18907930.
Wierbicki, Eugen; Howker, John J (1976). „Effect of salt, phosphates and other curing ingredients on shrinkage of lean pork meat and quality of smoked processed ham“. Journal of Food Science. 41 (5): 1116–1121. doi:10.1111/j.1365-2621.1976.tb14399.x.
Jakszyn, P.; Gonzalez, C. A. (2006). „Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence“. World Journal of Gastroenterology. 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMC 4087738. PMID 16865769.{{cite journal}}: CS1 priežiūra: unflagged free DOI (link)
Toldrá, Fidel; Flores, Mónica (1998). „The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham“. Critical Reviews in Food Science and Nutrition. 38 (4): 351–352. doi:10.1080/10408699891274237. PMID 9626490.
Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). „Effect of curing salt and phosphate on the activity of porcine muscle proteases“. Meat Science. 24 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
Sárraga, Carmen; Gil, Marta; García-Regueiro, José Antonio (1993). „Comparison of calpain and cathepsin (B,L and D) activities during dry-cured ham processing from heavy and large white pigs“. Journal of the Science of Food and Agriculture. 62 (1): 71–75. doi:10.1002/jsfa.2740620110.
Toldrá, F.; Reig, M. (2016). „Cooked Ham“. Encyclopedia of Food and Health. Science Direct. pp. 303–306. doi:10.1016/B978-0-12-384947-2.00369-X. ISBN 9780123849533. Nuoroda tikrinta 2021-10-24.
Larsson, SC; Wolk, A (2012). „Red and processed meat consumption and risk of pancreatic cancer: meta-analysis of prospective studies“. British Journal of Cancer. 106 (3): 603–607. doi:10.1038/bjc.2011.585. PMC 3273353. PMID 22240790.
Rohrmann; et al. (2013-03-07). „Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition“. BMC Medicine. 11 (63): 63. doi:10.1186/1741-7015-11-63. PMC 3599112. PMID 23497300.{{cite journal}}: CS1 priežiūra: unflagged free DOI (link)

gelocal.it

ricerca.gelocal.it

Filippini, Maria Antonietta (26 September 2013). „Quegli Etruschi che vendevano prosciutti“ [Those Estruscan that sold hams]. Gazzetta di Mantova (italų). Suarchyvuotas originalas 2022-09-22. Nuoroda tikrinta 2022-09-19.

latimes.com

Tina Marie Macias (2007-10-31). „Body fat is linked to six types of cancers“. Los Angeles Times. Nuoroda tikrinta 2009-09-18.

meatsandsausages.com

„Curing Methods“. Meat and Sausages.com.

missouri.edu

extension.missouri.edu

Alexander, Maurice A.; Stringer, William C. (n.d.). „Country Curing Hams“. Misūrio universitetas. Nuoroda tikrinta 2021-10-24.

nih.gov

pubmed.ncbi.nlm.nih.gov

Callow, EH (1947 m. gruodžio mėn.). „The Action of Salts and other Substances Used in the Curing of Bacon and Ham“. British Journal of Nutrition. 1 (2–3): 269–274. doi:10.1079/bjn19470037. PMID 18907930.
Jakszyn, P.; Gonzalez, C. A. (2006). „Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence“. World Journal of Gastroenterology. 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMC 4087738. PMID 16865769.{{cite journal}}: CS1 priežiūra: unflagged free DOI (link)
Toldrá, Fidel; Flores, Mónica (1998). „The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham“. Critical Reviews in Food Science and Nutrition. 38 (4): 351–352. doi:10.1080/10408699891274237. PMID 9626490.
Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). „Effect of curing salt and phosphate on the activity of porcine muscle proteases“. Meat Science. 24 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
Larsson, SC; Wolk, A (2012). „Red and processed meat consumption and risk of pancreatic cancer: meta-analysis of prospective studies“. British Journal of Cancer. 106 (3): 603–607. doi:10.1038/bjc.2011.585. PMC 3273353. PMID 22240790.
Rohrmann; et al. (2013-03-07). „Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition“. BMC Medicine. 11 (63): 63. doi:10.1186/1741-7015-11-63. PMC 3599112. PMID 23497300.{{cite journal}}: CS1 priežiūra: unflagged free DOI (link)

ncbi.nlm.nih.gov

Jakszyn, P.; Gonzalez, C. A. (2006). „Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence“. World Journal of Gastroenterology. 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMC 4087738. PMID 16865769.{{cite journal}}: CS1 priežiūra: unflagged free DOI (link)
Larsson, SC; Wolk, A (2012). „Red and processed meat consumption and risk of pancreatic cancer: meta-analysis of prospective studies“. British Journal of Cancer. 106 (3): 603–607. doi:10.1038/bjc.2011.585. PMC 3273353. PMID 22240790.
Rohrmann; et al. (2013-03-07). „Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition“. BMC Medicine. 11 (63): 63. doi:10.1186/1741-7015-11-63. PMC 3599112. PMID 23497300.{{cite journal}}: CS1 priežiūra: unflagged free DOI (link)

nytimes.com

„'Taste My Prosciutto,' He Said With a Drawl (publikuota 2003 m.)“. New York Times. 2003-09-17.

sciencedirect.com

Toldrá, F.; Reig, M. (2016). „Cooked Ham“. Encyclopedia of Food and Health. Science Direct. pp. 303–306. doi:10.1016/B978-0-12-384947-2.00369-X. ISBN 9780123849533. Nuoroda tikrinta 2021-10-24.

vle.lt

Kumpis (VLE)

web.archive.org

Filippini, Maria Antonietta (26 September 2013). „Quegli Etruschi che vendevano prosciutti“ [Those Estruscan that sold hams]. Gazzetta di Mantova (italų). Suarchyvuotas originalas 2022-09-22. Nuoroda tikrinta 2022-09-19.
„Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective“ (PDF). Pasaulio vėžio tyrimų fondo ir Amerikos vėžio tyrimų institutas. 2007-10-31. Suarchyvuotas originalas (PDF) 2009-03-25. Nuoroda tikrinta 2009-09-18.