Matsopp (Norwegian Nynorsk Wikipedia)

Analysis of information sources in references of the Wikipedia article "Matsopp" in Norwegian Nynorsk language version.

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pubs.acs.org

Mattila, P., Konko, K., Eurola, M., Pihlava, J.M., Astola, J., Vahteristo, L., Hietaniemi, V., Kumpulainen, J., Valtonen, M., Piironen, V. (2001) Content of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. Journal of Agricultural and Food Chemistry 49: 2343-2348.

books.google.com

Chang, Shu-Ting; Phillip G. Miles (1989). Mushrooms: cultivation, nutritional value, medicinal effect, and Environmental Impact. CRC Press. s. 4–6. ISBN 978-0-8493-1043-0.
Ole G. Mouritsen; Klavs Styrbaek (2014). Umami: Unlocking the Secrets of the Fifth Taste. Columbia University Press. ISBN 978-0231168908.

cornell.edu

usda.mannlib.cornell.edu

John Fereira. «U.S. Mushroom Industry». Usda.mannlib.cornell.edu. Henta 30. mai 2010.

databasen.org

svampe.databasen.org

dn.dk

5 almindelige spisesvampe du skal kende. Danmarks Naturfredningsforening. Hentet 29. september 2021.

doi.org

dx.doi.org

«Functional properties of edible mushrooms». Nutrition 16 (7–8): 694–6. 2000. PMID 10906601. doi:10.1016/S0899-9007(00)00341-5.
«Photobiology of vitamin D in mushrooms and its bioavailability in humans». Dermato-Endocrinology 5 (1): 165–76. januar 2013. PMC 3897585. PMID 24494050. doi:10.4161/derm.23321.
Lindahl BD, Ihrmark K, Boberg J, Trumbore SE, Högberg P, Stenlid J, Finlay RD. (2007). «Spatial separation of litter decomposition and mycorrhizal nitrogen uptake in a boreal forest». New Phytologist 173 (3): 611–620. PMID 17244056. doi:10.1111/j.1469-8137.2006.01936.x.

huffingtonpost.com

«Every Type Of Mushroom You Need To Know About». Huffingtonpost.com. 19. marts 2014. Henta 23. oktober 2018.

mst.dk

Svampe. Miljøministeriet, Miljøstyrelsen. Hentet 29. september 2021.

naturstyrelsen.dk

Svampejagt. Miljøministeriet, Naturstyrelsen. Hentet 29. september 2021.

nih.gov

ncbi.nlm.nih.gov

«Functional properties of edible mushrooms». Nutrition 16 (7–8): 694–6. 2000. PMID 10906601. doi:10.1016/S0899-9007(00)00341-5.
«Photobiology of vitamin D in mushrooms and its bioavailability in humans». Dermato-Endocrinology 5 (1): 165–76. januar 2013. PMC 3897585. PMID 24494050. doi:10.4161/derm.23321.
Lindahl BD, Ihrmark K, Boberg J, Trumbore SE, Högberg P, Stenlid J, Finlay RD. (2007). «Spatial separation of litter decomposition and mycorrhizal nitrogen uptake in a boreal forest». New Phytologist 173 (3): 611–620. PMID 17244056. doi:10.1111/j.1469-8137.2006.01936.x.

popsci.com

Paul Adams (24. november 2015). «Put the science of umami to work for you». Popular Science, Bonnier Corporation. Henta 11. december 2015.

psu.edu

extension.psu.edu

«Cultivation of Oyster Mushrooms». Extension.psu.edu. Henta 23. oktober 2018.

realsimple.com

«Common Types of Mushrooms». Realsimple.com. Arkivert frå originalen 16. november 2018. Henta 23. oktober 2018.

samvirke.dk

Inger Abildgaard (26. juli 2012). «Svampe strutter af vitaminer».

sciencedirect.com

Kalač P (2009) Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food Chemistry 113: 9-16.
Manzi P, Aguzzi A, Pizzoferrato L (2001) Nutritional value of mushrooms widely consumed in Italy. Food Chemistry 73: 321-325.
Sande D, Oliveira GP, Moura MAFE, Martins BA, Lima MTNS, Takahashi JA (2019) Edible mushrooms as a ubiquitous source of essential fatty acids. Food Research International 125: 108524. doi.org/10.1016/j.foodres.2019.108524.
Dubost, N.J., Ou, B., Beelman, R.B. (2007) Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food Chemistry 105: 727-735. doi.org/10.1016/j.foodchem.2007.01.030
Zhang, Y., Venkitasamy, C., Pan, Z., Wang, W. (2013) Recent developments on umami ingredients of edible mushrooms – A review. Trends in Food Science & Technology 33: 78-92. doi.org/10.1016/j.tifs.2013.08.002.
Phat C, Moon B, Lee C (2016) Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system. Food Chemistry 192: 1068-77. doi.org/10.1016/j.foodchem.2015.07.113.
Dong M, Qin L, Xue J, Song-Yi L, Xu X-B, Zhu BW (2018) Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis. Food Chemistry 268: 57-65.
Manninen H, Rotola-Pukkila M, Aisala H, Hopia A, Laaksonen T (2018) Free amino acids and 5'-nucleotides in Finnish forest mushrooms. Food Chemistry 247: 23-28. doi.org/10.1016/j.foodchem.2017.12.014.

thekitchn.com

«What's the Difference Between Cremini and Portobello Mushrooms?». Thekitchen.com. Henta 23. oktober 2018.

web.archive.org

«Common Types of Mushrooms». Realsimple.com. Arkivert frå originalen 16. november 2018. Henta 23. oktober 2018.

wiley.com

onlinelibrary.wiley.com

Yamaguchi S, Yoshikawa T, Ikeda S, Ninomiya T (1971) Measurement of the relative taste intensity of some L-α-amino acids and 5′-nucleotides. Journal of Food Science 36: 846-849, 10.1111/j.1365-2621.1971.tb15541.x