Masak (Malay Wikipedia)

Analysis of information sources in references of the Wikipedia article "Masak" in Malay language version.

refsWebsite

Global rank Malay rank

18nih.gov

4^th place

14^th place

13doi.org

2^nd place

8^th place

8web.archive.org

1^st place

5wikipedia.org

low place

3worldcat.org

5^th place

23^rd place

3usda.gov

438^th place

242^nd place

2pnas.org

1,293^rd place

596^th place

1scientificamerican.com

896^th place

753^rd place

1archive.is

87^th place

43^rd place

1sciencemag.org

857^th place

755^th place

1sciencedaily.com

993^rd place

583^rd place

1discovermagazine.com

3,042^nd place

3,772^nd place

1nationalgeographic.com

344^th place

265^th place

1ucla.edu

782^nd place

648^th place

1si.edu

340^th place

363^rd place

1jstor.org

26^th place

45^th place

1nordion.com

low place

1washingtonpost.com

34^th place

251^st place

1brighthub.com

low place

1bbc.co.uk

8^th place

33^rd place

1foodstandards.gov.au

low place

8,166^th place

1arizona.edu

1,592^nd place

1,131^st place

1reluctantgourmet.com

low place

6,612^th place

1potato2008.org

low place

1cancer.gov

1,684^th place

622^nd place

1europa.eu

68^th place

197^th place

1cancerresearchuk.org

8,489^th place

5,002^nd place

1aacrjournals.org

8,869^th place

low place

1oxfordjournals.org

1,389^th place

612^th place

1fda.gov

447^th place

467^th place

1msn.com

117^th place

106^th place

15amily.com

low place

1food-info.net

low place

9,580^th place

1sagepub.com

731^st place

1,004^th place

1psu.edu

207^th place

483^rd place

1nhri.org.tw

low place

1books.google.com

3^rd place

10^th place

5amily.com

Forever, Cooking. "The People of Food Science: Who Are They?". 5amily (dalam bahasa Inggeris). Dicapai pada 2018-10-20.

aacrjournals.org

cancerres.aacrjournals.org

Corpet DE, Stamp D, Medline A, Minkin S, Archer MC, Bruce WR (November 1990). "Promotion of colonic microadenoma growth in mice and rats fed cooked sugar or cooked casein and fat". Cancer Res. 50 (21): 6955–8. PMID 2208161.

archive.is

Pringle, Heather (2 April 2012), "Quest for Fire Began Earlier Than Thought", ScienceNOW, American Association for the Advancement of Science, diarkibkan daripada yang asal pada 15 April 2013, dicapai pada 2012-04-04 Unknown parameter |dead-url= ignored (bantuan)

arizona.edu

ag.arizona.edu

"Cutting Boards (Plastic Versus Wood)". Food Safety, Preparation and Storage Tips. Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona. 1998. Diarkibkan daripada yang asal pada 13 June 2006. Dicapai pada 21 June 2006.

bbc.co.uk

news.bbc.co.uk

"Cooking vegetables 'improves benefits'". BBC News. 2 June 1999. Dicapai pada 30 April 2010.

books.google.com

Jones, Michael Owen; Long, Lucy M. (2017-04-14). Comfort Food: Meaning and Memories (dalam bahasa Inggeris). Univ. Press of Mississippi. ISBN 9781496810861.

brighthub.com

Loss of nutrients when vegetables are cooked Diarkibkan 9 September 2009 di Wayback Machine

cancer.gov

"Heterocyclic Amines in Cooked Meats". National Cancer Institute.

cancerresearchuk.org

"Food Controversies—Acrylamide". Cancer Research UK. 2016. Dicapai pada 23 January 2017.

discovermagazine.com

"Archaeologists Find Earliest Evidence of Humans Cooking With Fire - DiscoverMagazine.com".

doi.org

Organ, Chris (22 August 2011). "Phylogenetic rate shifts in feeding time during the evolution of Homo". PNAS. 108: 14555–14559. doi:10.1073/pnas.1107806108. Dicapai pada 17 April 2012.
Nunn, Nathan; Qian, Nancy (2010). "The Columbian Exchange: A History of Disease, Food, and Ideas". Journal of Economic Perspectives. 24 (2): 163–188. doi:10.1257/jep.24.2.163. JSTOR 25703506.
Noah ND, Bender AE, Reaidi GB, Gilbert RJ (July 1980). "News, Notes, And Epidemiology". Br Med J. 281 (6234): 236–237. doi:10.1136/bmj.281.6234.235. PMC 1713670. PMID 7407532.
Jin, Y.; Wang, M.; Rosen, R. T.; Ho, C. T. (1999). "Thermal Degradation of Sulforaphane in Aqueous Solution". Journal of Agricultural and Food Chemistry. 47 (8): 3121–3123. doi:10.1021/jf990082e. PMID 10552618.
Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant foods for human nutrition. 69: 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375.
Doll, R.; Peto, R. (1981). "The causes of cancer: Quantitative estimates of avoidable risks of cancer in the United States today". Journal of the National Cancer Institute. 66 (6): 1191–1308. doi:10.1093/jnci/66.6.1192. PMID 7017215.
Willett WC (1995). "Diet, nutrition, and avoidable cancer". Environ Health Perspect. 103 (Suppl 8): 165–70. doi:10.1289/ehp.95103s8165. PMC 1518978. PMID 8741778.
Corpet DE, Yin Y, Zhang XM, dll. (1995). "Colonic protein fermentation and promotion of colon carcinogenesis by thermolyzed casein". Nutr Cancer. 23 (3): 271–81. doi:10.1080/01635589509514381. PMC 2518970. PMID 7603887.
Zhang XM, Stamp D, Minkin S, dll. (July 1992). "Promotion of aberrant crypt foci and cancer in rat colon by thermolyzed protein". J. Natl. Cancer Inst. 84 (13): 1026–30. doi:10.1093/jnci/84.13.1026. PMID 1608054.
Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Buenting C, Heitmann K, Vlassara H (1997). "Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy". Proc. Natl. Acad. Sci. U.S.A. 94 (12): 6474–9. doi:10.1073/pnas.94.12.6474. PMC 21074. PMID 9177242.
Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S.; Laska, Melissa N. (2014-08-01). "Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs". Journal of Nutrition Education and Behavior. 46 (4): 259–276. doi:10.1016/j.jneb.2014.02.001. ISSN 1878-2620. PMC 4063875. PMID 24703245.
Soliah, Lu Ann Laurice; Walter, Janelle Marshall; Jones, Sheila Ann (2012-03-01). "Benefits and Barriers to Healthful Eating What Are the Consequences of Decreased Food Preparation Ability?". American Journal of Lifestyle Medicine. 6 (2): 152–158. CiteSeerX 10.1.1.1026.8612. doi:10.1177/1559827611426394. ISSN 1559-8276.
Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L. (2012-07-01). "Cooking frequency may enhance survival in Taiwanese elderly" (PDF). Public Health Nutrition. 15 (7): 1142–1149. doi:10.1017/S136898001200136X. ISSN 1475-2727. PMID 22578892.

europa.eu

ec.europa.eu

Scientific Committee on Food (4 December 2002). "Polycyclic Aromatic Hydrocarbons – Occurrence in foods, dietary exposure and health effects" (PDF). European Commission. Diarkibkan daripada yang asal (PDF) pada 19 May 2011. Dicapai pada 21 August 2010. Unknown parameter |deadurl= ignored (bantuan)

fda.gov

"Got Milk?" by Linda Bren. FDA Consumer. Sept–Oct 2004.

food-info.net

"Food-Info.net : Maillard reactions". www.food-info.net. Dicapai pada 2017-03-29.

foodstandards.gov.au

Safe Food Australia – A Guide to the Food Safety Standards Diarkibkan 22 September 2010 di Wayback Machine

jstor.org

Nunn, Nathan; Qian, Nancy (2010). "The Columbian Exchange: A History of Disease, Food, and Ideas". Journal of Economic Perspectives. 24 (2): 163–188. doi:10.1257/jep.24.2.163. JSTOR 25703506.

msn.com

msnbc.msn.com

"McDonald's finally picks trans-fat-free oil". MSNBC. 30 January 2007. Dicapai pada 13 September 2007.

nationalgeographic.com

news.nationalgeographic.com

Smith, Roff (29 January 2014). "Oldest Known Hearth Found in Israel Cave". National Geographic. Dicapai pada 17 March 2014.

nhri.org.tw

ir.nhri.org.tw

Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L. (2012-07-01). "Cooking frequency may enhance survival in Taiwanese elderly" (PDF). Public Health Nutrition. 15 (7): 1142–1149. doi:10.1017/S136898001200136X. ISSN 1475-2727. PMID 22578892.

nih.gov

pubmed.ncbi.nlm.nih.gov

Noah ND, Bender AE, Reaidi GB, Gilbert RJ (July 1980). "News, Notes, And Epidemiology". Br Med J. 281 (6234): 236–237. doi:10.1136/bmj.281.6234.235. PMC 1713670. PMID 7407532.
Jin, Y.; Wang, M.; Rosen, R. T.; Ho, C. T. (1999). "Thermal Degradation of Sulforaphane in Aqueous Solution". Journal of Agricultural and Food Chemistry. 47 (8): 3121–3123. doi:10.1021/jf990082e. PMID 10552618.
Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant foods for human nutrition. 69: 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375.
Doll, R.; Peto, R. (1981). "The causes of cancer: Quantitative estimates of avoidable risks of cancer in the United States today". Journal of the National Cancer Institute. 66 (6): 1191–1308. doi:10.1093/jnci/66.6.1192. PMID 7017215.
Willett WC (1995). "Diet, nutrition, and avoidable cancer". Environ Health Perspect. 103 (Suppl 8): 165–70. doi:10.1289/ehp.95103s8165. PMC 1518978. PMID 8741778.
Scanlan RA. (1983). "Formation and occurrence of nitrosamines in food". Cancer Res. 43 (5 Suppl): 2435s–2440s. PMID 6831466.
Corpet DE, Yin Y, Zhang XM, dll. (1995). "Colonic protein fermentation and promotion of colon carcinogenesis by thermolyzed casein". Nutr Cancer. 23 (3): 271–81. doi:10.1080/01635589509514381. PMC 2518970. PMID 7603887.
Corpet DE, Stamp D, Medline A, Minkin S, Archer MC, Bruce WR (November 1990). "Promotion of colonic microadenoma growth in mice and rats fed cooked sugar or cooked casein and fat". Cancer Res. 50 (21): 6955–8. PMID 2208161.
Zhang XM, Stamp D, Minkin S, dll. (July 1992). "Promotion of aberrant crypt foci and cancer in rat colon by thermolyzed protein". J. Natl. Cancer Inst. 84 (13): 1026–30. doi:10.1093/jnci/84.13.1026. PMID 1608054.
Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Buenting C, Heitmann K, Vlassara H (1997). "Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy". Proc. Natl. Acad. Sci. U.S.A. 94 (12): 6474–9. doi:10.1073/pnas.94.12.6474. PMC 21074. PMID 9177242.
Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S.; Laska, Melissa N. (2014-08-01). "Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs". Journal of Nutrition Education and Behavior. 46 (4): 259–276. doi:10.1016/j.jneb.2014.02.001. ISSN 1878-2620. PMC 4063875. PMID 24703245.
Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L. (2012-07-01). "Cooking frequency may enhance survival in Taiwanese elderly" (PDF). Public Health Nutrition. 15 (7): 1142–1149. doi:10.1017/S136898001200136X. ISSN 1475-2727. PMID 22578892.

ncbi.nlm.nih.gov

Noah ND, Bender AE, Reaidi GB, Gilbert RJ (July 1980). "News, Notes, And Epidemiology". Br Med J. 281 (6234): 236–237. doi:10.1136/bmj.281.6234.235. PMC 1713670. PMID 7407532.
Willett WC (1995). "Diet, nutrition, and avoidable cancer". Environ Health Perspect. 103 (Suppl 8): 165–70. doi:10.1289/ehp.95103s8165. PMC 1518978. PMID 8741778.
Corpet DE, Yin Y, Zhang XM, dll. (1995). "Colonic protein fermentation and promotion of colon carcinogenesis by thermolyzed casein". Nutr Cancer. 23 (3): 271–81. doi:10.1080/01635589509514381. PMC 2518970. PMID 7603887.
Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Buenting C, Heitmann K, Vlassara H (1997). "Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy". Proc. Natl. Acad. Sci. U.S.A. 94 (12): 6474–9. doi:10.1073/pnas.94.12.6474. PMC 21074. PMID 9177242.
Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S.; Laska, Melissa N. (2014-08-01). "Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs". Journal of Nutrition Education and Behavior. 46 (4): 259–276. doi:10.1016/j.jneb.2014.02.001. ISSN 1878-2620. PMC 4063875. PMID 24703245.

niddk.nih.gov

"Foodborne Illnesses". National Institute of Diabetes and Digestive and Kidney Diseases.

nordion.com

"Archived copy" (PDF). Diarkibkan daripada yang asal (PDF) pada 16 November 2013. Dicapai pada 2012-03-27. Unknown parameter |deadurl= ignored (bantuan)CS1 maint: archived copy as title (link)

oxfordjournals.org

jnci.oxfordjournals.org

Zhang XM, Stamp D, Minkin S, dll. (July 1992). "Promotion of aberrant crypt foci and cancer in rat colon by thermolyzed protein". J. Natl. Cancer Inst. 84 (13): 1026–30. doi:10.1093/jnci/84.13.1026. PMID 1608054.

pnas.org

Organ, Chris (22 August 2011). "Phylogenetic rate shifts in feeding time during the evolution of Homo". PNAS. 108: 14555–14559. doi:10.1073/pnas.1107806108. Dicapai pada 17 April 2012.
Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Buenting C, Heitmann K, Vlassara H (1997). "Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy". Proc. Natl. Acad. Sci. U.S.A. 94 (12): 6474–9. doi:10.1073/pnas.94.12.6474. PMC 21074. PMID 9177242.

potato2008.org

"Potato, nutrition and diet - International Year of the Potato 2008".

psu.edu

citeseerx.ist.psu.edu

Soliah, Lu Ann Laurice; Walter, Janelle Marshall; Jones, Sheila Ann (2012-03-01). "Benefits and Barriers to Healthful Eating What Are the Consequences of Decreased Food Preparation Ability?". American Journal of Lifestyle Medicine. 6 (2): 152–158. CiteSeerX 10.1.1.1026.8612. doi:10.1177/1559827611426394. ISSN 1559-8276.

reluctantgourmet.com

"Cutting Boards – wood or plastic?". ReluctantGourmet.com. Diarkibkan daripada yang asal pada 2 Julai 2006. Dicapai pada 21 Jun 2006. Unknown parameter |deadurl= ignored (bantuan)

sagepub.com

ajl.sagepub.com

Soliah, Lu Ann Laurice; Walter, Janelle Marshall; Jones, Sheila Ann (2012-03-01). "Benefits and Barriers to Healthful Eating What Are the Consequences of Decreased Food Preparation Ability?". American Journal of Lifestyle Medicine. 6 (2): 152–158. CiteSeerX 10.1.1.1026.8612. doi:10.1177/1559827611426394. ISSN 1559-8276.

sciencedaily.com

Luke, Kim. "Evidence That Human Ancestors Used Fire One Million Years Ago". Dicapai pada 2013-10-27. An international team led by the University of Toronto and Hebrew University has identified the earliest known evidence of the use of fire by human ancestors. Microscopic traces of wood ash, alongside animal bones and stone tools, were found in a layer dated to one million years ago

sciencemag.org

news.sciencemag.org

Pringle, Heather (2 April 2012), "Quest for Fire Began Earlier Than Thought", ScienceNOW, American Association for the Advancement of Science, diarkibkan daripada yang asal pada 15 April 2013, dicapai pada 2012-04-04 Unknown parameter |dead-url= ignored (bantuan)

scientificamerican.com

W. Wayt Gibbs; Nathan Myhrvold. "A New Spin on Cooking".

si.edu

humanorigins.si.edu

Staff (August 12, 2016). "What Does It Mean To Be Human? - Hearths & Shelters". Smithsonian Institution. Dicapai pada August 12, 2016.

ucla.edu

cogweb.ucla.edu

"Pennisi: Did Cooked Tubers Spur the Evolution of Big Brains?". Cogweb.ucla.edu. Dicapai pada 7 November 2013.

usda.gov

fsis.usda.gov

"Basics for Handling Food Safely". United States Department of Agriculture. Diarkibkan daripada yang asal pada 28 September 2004. Dicapai pada 1 April 2012.

ars.usda.gov

"USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA. USDA. Dec 2007.

ers.usda.gov

Lin, Biing-Hwan; Guthrie, Joanne. "Nutritional Quality of Food Prepared at Home and Away From Home, 1977-2008". www.ers.usda.gov. U.S. Department of Agriculture. Diarkibkan daripada yang asal pada 22 November 2015. Dicapai pada 21 November 2015. Unknown parameter |deadurl= ignored (bantuan)

washingtonpost.com

"The history of the food pyramid". Washington Post. 31 January 2011. Dicapai pada 18 April 2013.

web.archive.org

"Archived copy" (PDF). Diarkibkan daripada yang asal (PDF) pada 16 November 2013. Dicapai pada 2012-03-27. Unknown parameter |deadurl= ignored (bantuan)CS1 maint: archived copy as title (link)
Loss of nutrients when vegetables are cooked Diarkibkan 9 September 2009 di Wayback Machine
Safe Food Australia – A Guide to the Food Safety Standards Diarkibkan 22 September 2010 di Wayback Machine
"Basics for Handling Food Safely". United States Department of Agriculture. Diarkibkan daripada yang asal pada 28 September 2004. Dicapai pada 1 April 2012.
"Cutting Boards (Plastic Versus Wood)". Food Safety, Preparation and Storage Tips. Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona. 1998. Diarkibkan daripada yang asal pada 13 June 2006. Dicapai pada 21 June 2006.
"Cutting Boards – wood or plastic?". ReluctantGourmet.com. Diarkibkan daripada yang asal pada 2 Julai 2006. Dicapai pada 21 Jun 2006. Unknown parameter |deadurl= ignored (bantuan)
Scientific Committee on Food (4 December 2002). "Polycyclic Aromatic Hydrocarbons – Occurrence in foods, dietary exposure and health effects" (PDF). European Commission. Diarkibkan daripada yang asal (PDF) pada 19 May 2011. Dicapai pada 21 August 2010. Unknown parameter |deadurl= ignored (bantuan)
Lin, Biing-Hwan; Guthrie, Joanne. "Nutritional Quality of Food Prepared at Home and Away From Home, 1977-2008". www.ers.usda.gov. U.S. Department of Agriculture. Diarkibkan daripada yang asal pada 22 November 2015. Dicapai pada 21 November 2015. Unknown parameter |deadurl= ignored (bantuan)

wikipedia.org

en.wikipedia.org

Pringle, Heather (2 April 2012), "Quest for Fire Began Earlier Than Thought", ScienceNOW, American Association for the Advancement of Science, diarkibkan daripada yang asal pada 15 April 2013, dicapai pada 2012-04-04 Unknown parameter |dead-url= ignored (bantuan)
"Archived copy" (PDF). Diarkibkan daripada yang asal (PDF) pada 16 November 2013. Dicapai pada 2012-03-27. Unknown parameter |deadurl= ignored (bantuan)CS1 maint: archived copy as title (link)
"Cutting Boards – wood or plastic?". ReluctantGourmet.com. Diarkibkan daripada yang asal pada 2 Julai 2006. Dicapai pada 21 Jun 2006. Unknown parameter |deadurl= ignored (bantuan)
Scientific Committee on Food (4 December 2002). "Polycyclic Aromatic Hydrocarbons – Occurrence in foods, dietary exposure and health effects" (PDF). European Commission. Diarkibkan daripada yang asal (PDF) pada 19 May 2011. Dicapai pada 21 August 2010. Unknown parameter |deadurl= ignored (bantuan)
Lin, Biing-Hwan; Guthrie, Joanne. "Nutritional Quality of Food Prepared at Home and Away From Home, 1977-2008". www.ers.usda.gov. U.S. Department of Agriculture. Diarkibkan daripada yang asal pada 22 November 2015. Dicapai pada 21 November 2015. Unknown parameter |deadurl= ignored (bantuan)

worldcat.org

Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S.; Laska, Melissa N. (2014-08-01). "Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs". Journal of Nutrition Education and Behavior. 46 (4): 259–276. doi:10.1016/j.jneb.2014.02.001. ISSN 1878-2620. PMC 4063875. PMID 24703245.
Soliah, Lu Ann Laurice; Walter, Janelle Marshall; Jones, Sheila Ann (2012-03-01). "Benefits and Barriers to Healthful Eating What Are the Consequences of Decreased Food Preparation Ability?". American Journal of Lifestyle Medicine. 6 (2): 152–158. CiteSeerX 10.1.1.1026.8612. doi:10.1177/1559827611426394. ISSN 1559-8276.
Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L. (2012-07-01). "Cooking frequency may enhance survival in Taiwanese elderly" (PDF). Public Health Nutrition. 15 (7): 1142–1149. doi:10.1017/S136898001200136X. ISSN 1475-2727. PMID 22578892.