Umami (Malay Wikipedia)

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

Last modified: 08:05:12, 21 April 2025 (UTC)

Ref.Un. Ref.Website

Global rank Malay rank

66doi.org

2^nd place

55nih.gov

5^th place

3^rd place

21telegraph.co.uk

40^th place

80^th place

11dbp.gov.my

low place

33^rd place

11web.archive.org

1^st place

11umamiinfo.com

low place

11foodprocessing.com

low place

11cambridge.org

209^th place

230^th place

11merriam-webster.com

425^th place

137^th place

11theguardian.com

16^th place

42^nd place

11jsrae.or.jp

low place

11umamibook.net

low place

11sciencehistory.org

5,038^th place

4,618^th place

11ajcn.org

low place

4,498^th place

ajcn.org (Global: low place; Malay: 4,498^th place)

Edmund Rolls (September 2009). "Pengimejan neuro fungsian rasa umami: apakah yang menjadikan umami enak?". The American Journal of Clinical Nutrition 90(tambahan): 804S–813S. doi:10.3945/ajcn.2009.27462R..PMID 19571217.

cambridge.org (Global: 209^th place; Malay: 230^th place)

dictionary.cambridge.org

"Cambridge Advanced Learner's Dictionary". Cambridge University Press. Dicapai pada 1 January 2011.

dbp.gov.my (Global: low place; Malay: 33^rd place)

prpm.dbp.gov.my

"'gurih'". Kamus Dewan (ed. keempat). Kuala Lumpur: Dewan Bahasa dan Pustaka Malaysia Malaysia – melalui Pusat Rujukan Persuratan Melayu.

doi.org (Global: 2^nd place; Malay: 2^nd place)

Ikeda K (November 2002). "New seasonings". Chemical Senses. 27 (9): 847–49. doi:10.1093/chemse/27.9.847. PMID 12438213. (partial translation of Ikeda K (1909). "New Seasonings[japan.]". Journal of the Chemical Society of Tokyo. 30: 820–36.)
Nakamura E (July 2011). "One hundred years since the discovery of the "umami" taste from seaweed broth by Kikunae Ikeda, who transcended his time". Chemistry: An Asian Journal. 6 (7): 1659–63. doi:10.1002/asia.201000899. PMID 21472994.
Yamaguchi S (1998). "Basic properties of umami and its effects on food flavor". Food Reviews International. 14 (2&3): 139–76. doi:10.1080/87559129809541156.
Yamaguchi S (1998). "Basic properties of umami and its effects on food flavor". Food Reviews International. 14 (2&3): 139–76. doi:10.1080/87559129809541156.
Yamaguchi S, Takahashi; Takahashi, Chikahito (1984). "Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup". Journal of Food Science. 49: 82–85. doi:10.1111/j.1365-2621.1984.tb13675.x.
Yamamoto S, Tomoe M, Toyama K, Kawai M, Uneyama H (September 2009). "Can dietary supplementation of monosodium glutamate improve the health of the elderly?". The American Journal of Clinical Nutrition. 90 (3): 844S–49S. doi:10.3945/ajcn.2009.27462X. PMID 19571225.

foodprocessing.com (Global: low place; Malay: low place)

"You say savory, I say umami".

jsrae.or.jp (Global: low place; Malay: low place)

"うま味 (umami)". Japan Society of Refrigerating and Air Conditioning Engineers. Dicapai pada 5 June 2017.

merriam-webster.com (Global: 425^th place; Malay: 137^th place)

"Merriam-Webster English Dictionary". Merriam-Webster, Incorporated. Dicapai pada 1 January 2011.

nih.gov (Global: 5^th place; Malay: 3^rd place)

pubmed.ncbi.nlm.nih.gov

Ikeda K (November 2002). "New seasonings". Chemical Senses. 27 (9): 847–49. doi:10.1093/chemse/27.9.847. PMID 12438213. (partial translation of Ikeda K (1909). "New Seasonings[japan.]". Journal of the Chemical Society of Tokyo. 30: 820–36.)
Nakamura E (July 2011). "One hundred years since the discovery of the "umami" taste from seaweed broth by Kikunae Ikeda, who transcended his time". Chemistry: An Asian Journal. 6 (7): 1659–63. doi:10.1002/asia.201000899. PMID 21472994.
Yamamoto S, Tomoe M, Toyama K, Kawai M, Uneyama H (September 2009). "Can dietary supplementation of monosodium glutamate improve the health of the elderly?". The American Journal of Clinical Nutrition. 90 (3): 844S–49S. doi:10.3945/ajcn.2009.27462X. PMID 19571225.

ncbi.nlm.nih.gov

Edmund Rolls (September 2009). "Pengimejan neuro fungsian rasa umami: apakah yang menjadikan umami enak?". The American Journal of Clinical Nutrition 90(tambahan): 804S–813S. doi:10.3945/ajcn.2009.27462R..PMID 19571217.
Roininen K, Lahteenmaki K, Tuorila H (September 1996). "Kesan rasa umami terhadap keenakan sup dengan kandungan garam yang rendah sewaktu ujian yang berulangan". Physiology & Behavior 60(3): 953–958.PMID 8873274.

sciencehistory.org (Global: 5,038^th place; Malay: 4,618^th place)

Kean S (Fall 2015). "The science of satisfaction". Distillations Magazine. 1 (3): 5. Dicapai pada 22 March 2018.

telegraph.co.uk (Global: 40^th place; Malay: 80^th place)

Blake, Heidi (9 February 2010). "Umami in a tube: 'fifth taste' goes on sale in supermarkets". The Daily Telegraph. The Daily Telegraph. Dicapai pada 10 February 2011.

theguardian.com (Global: 16^th place; Malay: 42^nd place)

Fleming, Amy (9 April 2013). "Umami: why the fifth taste is so important". The Guardian, London, UK. Dicapai pada 18 February 2017.

umamibook.net (Global: low place; Malay: low place)

"What is umami?". Columbia University Press. Dicapai pada 5 June 2017.

umamiinfo.com (Global: low place; Malay: low place)

"What is umami?". The Umami Information Center. Diarkibkan daripada yang asal pada 2011-07-26. Dicapai pada 2012-03-09. Unknown parameter |dead-url= ignored (bantuan)

web.archive.org (Global: 1^st place; Malay: 1^st place)

"What is umami?". The Umami Information Center. Diarkibkan daripada yang asal pada 2011-07-26. Dicapai pada 2012-03-09. Unknown parameter |dead-url= ignored (bantuan)

Umami (Malay Wikipedia)

ajcn.org (Global: low place; Malay: 4,498th place)

cambridge.org (Global: 209th place; Malay: 230th place)

dictionary.cambridge.org

dbp.gov.my (Global: low place; Malay: 33rd place)

prpm.dbp.gov.my

doi.org (Global: 2nd place; Malay: 2nd place)

foodprocessing.com (Global: low place; Malay: low place)

jsrae.or.jp (Global: low place; Malay: low place)

merriam-webster.com (Global: 425th place; Malay: 137th place)

nih.gov (Global: 5th place; Malay: 3rd place)

pubmed.ncbi.nlm.nih.gov

ncbi.nlm.nih.gov

sciencehistory.org (Global: 5,038th place; Malay: 4,618th place)

telegraph.co.uk (Global: 40th place; Malay: 80th place)

theguardian.com (Global: 16th place; Malay: 42nd place)

umamibook.net (Global: low place; Malay: low place)

umamiinfo.com (Global: low place; Malay: low place)

web.archive.org (Global: 1st place; Malay: 1st place)

ajcn.org (Global: low place; Malay: 4,498^th place)

cambridge.org (Global: 209^th place; Malay: 230^th place)

dbp.gov.my (Global: low place; Malay: 33^rd place)

doi.org (Global: 2^nd place; Malay: 2^nd place)

merriam-webster.com (Global: 425^th place; Malay: 137^th place)

nih.gov (Global: 5^th place; Malay: 3^rd place)

sciencehistory.org (Global: 5,038^th place; Malay: 4,618^th place)

telegraph.co.uk (Global: 40^th place; Malay: 80^th place)

theguardian.com (Global: 16^th place; Malay: 42^nd place)

web.archive.org (Global: 1^st place; Malay: 1^st place)