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Perisa (Malay Wikipedia)

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

refsWebsite
Global rank Malay rank
4doi.org
2nd place
8th place
3nih.gov
4th place
14th place
2web.archive.org
1st place
1st place
1foodstandards.gov.au
low place
8,166th place
1howstuffworks.com
840th place
537th place
1theguardian.com
12th place
84th place
1mayoclinic.org
1,610th place
959th place
1glutamate.org
low place
low place
1foodadditivesworld.com
low place
low place
1norden.org
7,292nd place
low place

doi.org

  • R.L. Smitha, S.M. Cohenb, J. Doullc, V.J. Ferond, J.I. Goodmane, L.J. Marnettf, P.S. Portogheseg, W.J. Waddellh, B.M.Wagneri, R.L. Hallj, N.A. Higleyk, C. Lucas-Gavinl and T.B. Adamsm (2005). "A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils". Food and Chemical Toxicology. 43 (3): 345–363. doi:10.1016/j.fct.2004.11.007. PMID 15680674.CS1 maint: uses authors parameter (link)
  • Masaoka, Yuri; Satoh, Hironori; Akai, Lena; Homma, Ikuo (2010). "Expiration: The moment we experience retronasal olfaction in flavor". Neuroscience Letters. 473 (2): 92–6. doi:10.1016/j.neulet.2010.02.024. PMID 20171264.
  • Shankar, Maya U.; Levitan, Carmel A.; Spence, Charles (2010). "Grape expectations: The role of cognitive influences in color–flavor interactions". Consciousness and Cognition. 19 (1): 380–90. doi:10.1016/j.concog.2009.08.008. PMID 19828330.
  • Johnson, J.; Clydesdale, F. M. (1982). "Perceived Sweetness and Redness in Colored Sucrose Solutions". Journal of Food Science. 47 (3): 747. doi:10.1111/j.1365-2621.1982.tb12706.x.

foodadditivesworld.com

foodstandards.gov.au

  • "From Australian Food Standards Guidelines" (PDF). Diarkibkan daripada yang asal (PDF) pada 2003-12-18. Dicapai pada 2017-09-25.

glutamate.org

howstuffworks.com

science.howstuffworks.com

mayoclinic.org

nih.gov

pubmed.ncbi.nlm.nih.gov

  • R.L. Smitha, S.M. Cohenb, J. Doullc, V.J. Ferond, J.I. Goodmane, L.J. Marnettf, P.S. Portogheseg, W.J. Waddellh, B.M.Wagneri, R.L. Hallj, N.A. Higleyk, C. Lucas-Gavinl and T.B. Adamsm (2005). "A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils". Food and Chemical Toxicology. 43 (3): 345–363. doi:10.1016/j.fct.2004.11.007. PMID 15680674.CS1 maint: uses authors parameter (link)
  • Masaoka, Yuri; Satoh, Hironori; Akai, Lena; Homma, Ikuo (2010). "Expiration: The moment we experience retronasal olfaction in flavor". Neuroscience Letters. 473 (2): 92–6. doi:10.1016/j.neulet.2010.02.024. PMID 20171264.
  • Shankar, Maya U.; Levitan, Carmel A.; Spence, Charles (2010). "Grape expectations: The role of cognitive influences in color–flavor interactions". Consciousness and Cognition. 19 (1): 380–90. doi:10.1016/j.concog.2009.08.008. PMID 19828330.

norden.org

  • Use of Ozone Depleting Substances in Laboratories. TemaNord 2003:516. norden.org Error in Webarchive template: Empty url.

theguardian.com

web.archive.org

  • "From Australian Food Standards Guidelines" (PDF). Diarkibkan daripada yang asal (PDF) pada 2003-12-18. Dicapai pada 2017-09-25.
  • "Monosodium Glutamate & Umami". International Glutamate Informatioin Service. Diarkibkan daripada yang asal pada 2017-06-25. Dicapai pada 3 June 2015.