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Pepejal koko (Malay Wikipedia)

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

refsWebsite
Global rank Malay rank
4doi.org
2nd place
8th place
3nih.gov
4th place
14th place
1sciencedirect.com
149th place
354th place
1flexicon.com
low place
low place
1usda.gov
438th place
242nd place
1consumerlab.com
low place
low place
1thenibble.com
low place
9,956th place
1europa.eu
68th place
197th place
1hc-sc.gc.ca
low place
2,476th place
1ca.gov
421st place
1,699th place
1nutritionaction.com
low place
low place
1prevention.com
low place
low place

ca.gov

oehha.ca.gov

consumerlab.com

doi.org

  • Miller, Kenneth B.; Jeffery Hurst, William; Payne, Mark J.; Stuart, David A.; Apgar, Joan; Sweigart, Daniel S.; Ou, Boxin (2008). "Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders". Journal of Agricultural and Food Chemistry. 56 (18): 8527–8533. doi:10.1021/jf801670p. PMID 18710243.
  • Steinberg, F. M.; Bearden, M. N.; Keen, C. L. (2003). "Cocoa and chocolate flavonoids: Implications for cardiovascular health". Journal of the American Dietetic Association. 103 (2): 215–223. doi:10.1053/jada.2003.50028. PMID 12589329. Dicapai pada November 9, 2011.
  • Sanbongi, Chiaki; Osakabe, Naomi; Natsume, Midori; Takizawa, Toshio; Gomi, Shuichi; Osawa, Toshihiko (1998). "Antioxidative Polyphenols Isolated from Theobroma cacao". Journal of Agricultural and Food Chemistry. 46 (2): 454–457. doi:10.1021/jf970575o. PMID 10554262.
  • Arlorio, Marco; Locatelli, Monica; Travaglia, Fabiano; Coïsson, Jean-Daniel; Del Grosso, Erika; Minassi, Alberto (2008). "Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)". Food Chemistry. 106 (3): 967–975. doi:10.1016/j.foodchem.2007.07.009.

europa.eu

eur-lex.europa.eu

flexicon.com

hc-sc.gc.ca

nih.gov

pubmed.ncbi.nlm.nih.gov

  • Miller, Kenneth B.; Jeffery Hurst, William; Payne, Mark J.; Stuart, David A.; Apgar, Joan; Sweigart, Daniel S.; Ou, Boxin (2008). "Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders". Journal of Agricultural and Food Chemistry. 56 (18): 8527–8533. doi:10.1021/jf801670p. PMID 18710243.
  • Steinberg, F. M.; Bearden, M. N.; Keen, C. L. (2003). "Cocoa and chocolate flavonoids: Implications for cardiovascular health". Journal of the American Dietetic Association. 103 (2): 215–223. doi:10.1053/jada.2003.50028. PMID 12589329. Dicapai pada November 9, 2011.
  • Sanbongi, Chiaki; Osakabe, Naomi; Natsume, Midori; Takizawa, Toshio; Gomi, Shuichi; Osawa, Toshihiko (1998). "Antioxidative Polyphenols Isolated from Theobroma cacao". Journal of Agricultural and Food Chemistry. 46 (2): 454–457. doi:10.1021/jf970575o. PMID 10554262.

nutritionaction.com

prevention.com

sciencedirect.com

thenibble.com

usda.gov

ndb.nal.usda.gov