Chipsy (Polish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Chipsy" in Polish language version.

Last modified: 16:55:00, 2 September 2026 (UTC)

Ref.Un. Ref.Website

Global rank Polish rank

44doi.org

2^nd place

5^th place

44nih.gov

5^th place

7^th place

43dieta.pl

low place

33web.archive.org

1^st place

33archive.is

76^th place

4^th place

22carrefour.pl

low place

9,568^th place

22worldcat.org

4^th place

2^nd place

11potatopro.com

low place

11nature.com

207^th place

334^th place

11naukawpolsce.pl

low place

959^th place

11sciencedirect.com

137^th place

264^th place

11frisco.pl

low place

11mt.com.pl

low place

7,135^th place

11efakty24.pl

low place

archive.is (Global: 76^th place; Polish: 4^th place)

Chipsy bekonowe. [w:] Encyklopedia produktów [on-line]. Dobrzejem.pl za: Tabele wartości odżywczej produktów spożywczych i potraw. H. Kunachowicz., I. Nadolna, B. Przygoda, K. Iwanow – Instytut Żywności i Żywienia. Warszawa 2005. Wydanie III rozszerzone i uaktualnione.
Chipsy paprykowe. [w:] Encyklopedia produktów [on-line]. Dobrzejem.pl za: Tabele wartości odżywczej....
Chipsy solone. [w:] Encyklopedia produktów [on-line]. Dobrzejem.pl za: Tabele wartości odżywczej....

carrefour.pl (Global: low place; Polish: 9,568^th place)

https://www.carrefour.pl/artykuly-spozywcze/przekaski/chipsy-i-chrupki/lays-chipsy-ziemniaczane-o-smaku-papryki-215-g wzmacniacze smaku (glutaminian monosodowy, 5'-rybonukleotydy disodowe)
https://www.carrefour.pl/artykuly-spozywcze/przekaski/chipsy-i-chrupki/wiejskie-ziemniaczki-ciosane-chipsy-ziemniaczane-o-smaku-chrzanowym-110-g Wartości odżywcze Sól 2,5 g

dieta.pl (Global: low place; Polish: low place)

Dieta.pl | Chipsy bekonowe
Dieta.pl | Katalog. [dostęp 2011-05-25]. [zarchiwizowane z tego adresu (2011-10-05)].
Dieta.pl | Chipsy Peppies Snack Bacon – Lorenz

doi.org (Global: 2^nd place; Polish: 5^th place)

VJ.V. Burley VJ.V., DC.D. Greenwood DC.D., SJ.S. Hepworth SJ.S., LK.L. Fraser LK.L., TM. deT. Kok TM. deT., Dietary acrylamide intake and risk of breast cancer in the UK women's cohort, „British Journal of Cancer”, 103 (11), 2010, s. 1749–1754, DOI: 10.1038/sj.bjc.6605956, PMID: 20959829, PMCID: PMC2994225 .
M. Naruszewicz, D. Zapolska-Downar, A. Kośmider, G. Nowicka i inni. Chronic intake of potato chips in humans increases the production of reactive oxygen radicals by leukocytes and increases plasma C-reactive protein: a pilot study. „Am J Clin Nutr”. 89 (3), s. 773–777, 2009. DOI: 10.3945/ajcn.2008.26647. PMID: 19158207. Errata
Julio CésarJ.C. Rojas‐Castañeda Julio CésarJ.C., Rosa MaríaR.M. Vigueras‐Villaseñor Rosa MaríaR.M., MargaritaM. Chávez‐Saldaña MargaritaM., PatriciaP. Rojas PatriciaP., OscarO. Gutiérrez‐Pérez OscarO., Neonatal exposure to monosodium glutamate induces morphological alterations in suprachiasmatic nucleus of adult rat, „International Journal of Experimental Pathology”, 97 (1), 2016, s. 18–26, DOI: 10.1111/iep.12157, ISSN 0959-9673, PMID: 26799547, PMCID: PMC4840248 [dostęp 2021-06-28] .
FedericaF. Laudisi FedericaF., Davide DiD.D. Fusco Davide DiD.D., VincenzoV. Dinallo VincenzoV., CarmineC. Stolfi CarmineC., Antonio DiA.D. Grazia Antonio DiA.D., The Food Additive Maltodextrin Promotes Endoplasmic Reticulum Stress–Driven Mucus Depletion and Exacerbates Intestinal Inflammation, „Cellular and Molecular Gastroenterology and Hepatology”, 7 (2), 2018, s. 457–473, DOI: 10.1016/j.jcmgh.2018.09.002, ISSN 2352-345X, PMID: 30765332, PMCID: PMC6369223 [dostęp 2021-06-28] .

efakty24.pl (Global: low place; Polish: low place)

Fakty24, Jak powstały pierwsze chipsy? [online], eFakty24.pl, 8 listopada 2021 [dostęp 2021-11-10] (pol.).

frisco.pl (Global: low place; Polish: low place)

https://www.frisco.pl/pid,127267/n,lays-oven-baked-chipsy-ziemniaczane-o-smaku-kurek-w-smietanie/stn,product wzmacniacze smaku (glutaminian monosodowy, guanylan disodowy, inozynian disodowy)

mt.com.pl (Global: low place; Polish: 7,135^th place)

wynalazki.mt.com.pl

wynalazki.mt.com.pl: Chipsy ziemniaczane. [dostęp 2009-10-09]. (pol.).

nature.com (Global: 207^th place; Polish: 334^th place)

VJ.V. Burley VJ.V., DC.D. Greenwood DC.D., SJ.S. Hepworth SJ.S., LK.L. Fraser LK.L., TM. deT. Kok TM. deT., Dietary acrylamide intake and risk of breast cancer in the UK women's cohort, „British Journal of Cancer”, 103 (11), 2010, s. 1749–1754, DOI: 10.1038/sj.bjc.6605956, PMID: 20959829, PMCID: PMC2994225 .

naukawpolsce.pl (Global: low place; Polish: 959^th place)

PAP-Nauka w Polsce: „Polscy naukowcy dowiedli, że chipsy szkodzą sercu” https://naukawpolsce.pl/aktualnosci/news,359122,polscy-naukowcy-dowiedli-ze-chipsy-szkodza-sercu.html

nih.gov (Global: 5^th place; Polish: 7^th place)

ncbi.nlm.nih.gov

VJ.V. Burley VJ.V., DC.D. Greenwood DC.D., SJ.S. Hepworth SJ.S., LK.L. Fraser LK.L., TM. deT. Kok TM. deT., Dietary acrylamide intake and risk of breast cancer in the UK women's cohort, „British Journal of Cancer”, 103 (11), 2010, s. 1749–1754, DOI: 10.1038/sj.bjc.6605956, PMID: 20959829, PMCID: PMC2994225 .
M. Naruszewicz, D. Zapolska-Downar, A. Kośmider, G. Nowicka i inni. Chronic intake of potato chips in humans increases the production of reactive oxygen radicals by leukocytes and increases plasma C-reactive protein: a pilot study. „Am J Clin Nutr”. 89 (3), s. 773–777, 2009. DOI: 10.3945/ajcn.2008.26647. PMID: 19158207. Errata
Julio CésarJ.C. Rojas‐Castañeda Julio CésarJ.C., Rosa MaríaR.M. Vigueras‐Villaseñor Rosa MaríaR.M., MargaritaM. Chávez‐Saldaña MargaritaM., PatriciaP. Rojas PatriciaP., OscarO. Gutiérrez‐Pérez OscarO., Neonatal exposure to monosodium glutamate induces morphological alterations in suprachiasmatic nucleus of adult rat, „International Journal of Experimental Pathology”, 97 (1), 2016, s. 18–26, DOI: 10.1111/iep.12157, ISSN 0959-9673, PMID: 26799547, PMCID: PMC4840248 [dostęp 2021-06-28] .
FedericaF. Laudisi FedericaF., Davide DiD.D. Fusco Davide DiD.D., VincenzoV. Dinallo VincenzoV., CarmineC. Stolfi CarmineC., Antonio DiA.D. Grazia Antonio DiA.D., The Food Additive Maltodextrin Promotes Endoplasmic Reticulum Stress–Driven Mucus Depletion and Exacerbates Intestinal Inflammation, „Cellular and Molecular Gastroenterology and Hepatology”, 7 (2), 2018, s. 457–473, DOI: 10.1016/j.jcmgh.2018.09.002, ISSN 2352-345X, PMID: 30765332, PMCID: PMC6369223 [dostęp 2021-06-28] .

potatopro.com (Global: low place; Polish: low place)

potatopro.com: PotatoPro/Datamonitor. [dostęp 2009-11-22]. [zarchiwizowane z tego adresu (15 lipca 2011)]. (ang.).

sciencedirect.com (Global: 137^th place; Polish: 264^th place)

M. Naruszewicz, D. Zapolska-Downar, A. Kośmider, G. Nowicka i inni. Chronic intake of potato chips in humans increases the production of reactive oxygen radicals by leukocytes and increases plasma C-reactive protein: a pilot study. „Am J Clin Nutr”. 89 (3), s. 773–777, 2009. DOI: 10.3945/ajcn.2008.26647. PMID: 19158207. Errata

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

potatopro.com: PotatoPro/Datamonitor. [dostęp 2009-11-22]. [zarchiwizowane z tego adresu (15 lipca 2011)]. (ang.).
Dieta.pl | Katalog. [dostęp 2011-05-25]. [zarchiwizowane z tego adresu (2011-10-05)].
M. Naruszewicz, D. Zapolska-Downar, A. Kośmider, G. Nowicka i inni. Chronic intake of potato chips in humans increases the production of reactive oxygen radicals by leukocytes and increases plasma C-reactive protein: a pilot study. „Am J Clin Nutr”. 89 (3), s. 773–777, 2009. DOI: 10.3945/ajcn.2008.26647. PMID: 19158207. Errata

worldcat.org (Global: 4^th place; Polish: 2^nd place)

Julio CésarJ.C. Rojas‐Castañeda Julio CésarJ.C., Rosa MaríaR.M. Vigueras‐Villaseñor Rosa MaríaR.M., MargaritaM. Chávez‐Saldaña MargaritaM., PatriciaP. Rojas PatriciaP., OscarO. Gutiérrez‐Pérez OscarO., Neonatal exposure to monosodium glutamate induces morphological alterations in suprachiasmatic nucleus of adult rat, „International Journal of Experimental Pathology”, 97 (1), 2016, s. 18–26, DOI: 10.1111/iep.12157, ISSN 0959-9673, PMID: 26799547, PMCID: PMC4840248 [dostęp 2021-06-28] .
FedericaF. Laudisi FedericaF., Davide DiD.D. Fusco Davide DiD.D., VincenzoV. Dinallo VincenzoV., CarmineC. Stolfi CarmineC., Antonio DiA.D. Grazia Antonio DiA.D., The Food Additive Maltodextrin Promotes Endoplasmic Reticulum Stress–Driven Mucus Depletion and Exacerbates Intestinal Inflammation, „Cellular and Molecular Gastroenterology and Hepatology”, 7 (2), 2018, s. 457–473, DOI: 10.1016/j.jcmgh.2018.09.002, ISSN 2352-345X, PMID: 30765332, PMCID: PMC6369223 [dostęp 2021-06-28] .

Chipsy (Polish Wikipedia)

archive.is (Global: 76th place; Polish: 4th place)

carrefour.pl (Global: low place; Polish: 9,568th place)

dieta.pl (Global: low place; Polish: low place)

doi.org (Global: 2nd place; Polish: 5th place)

efakty24.pl (Global: low place; Polish: low place)

frisco.pl (Global: low place; Polish: low place)

mt.com.pl (Global: low place; Polish: 7,135th place)

wynalazki.mt.com.pl

nature.com (Global: 207th place; Polish: 334th place)

naukawpolsce.pl (Global: low place; Polish: 959th place)

nih.gov (Global: 5th place; Polish: 7th place)

ncbi.nlm.nih.gov

potatopro.com (Global: low place; Polish: low place)

sciencedirect.com (Global: 137th place; Polish: 264th place)

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

worldcat.org (Global: 4th place; Polish: 2nd place)

archive.is (Global: 76^th place; Polish: 4^th place)

carrefour.pl (Global: low place; Polish: 9,568^th place)

doi.org (Global: 2^nd place; Polish: 5^th place)

mt.com.pl (Global: low place; Polish: 7,135^th place)

nature.com (Global: 207^th place; Polish: 334^th place)

naukawpolsce.pl (Global: low place; Polish: 959^th place)

nih.gov (Global: 5^th place; Polish: 7^th place)

sciencedirect.com (Global: 137^th place; Polish: 264^th place)

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

worldcat.org (Global: 4^th place; Polish: 2^nd place)