Glutamato monossódico (Portuguese Wikipedia)

Analysis of information sources in references of the Wikipedia article "Glutamato monossódico" in Portuguese language version.

refsWebsite

Global rank Portuguese rank

18nih.gov

4^th place

8^th place

16doi.org

2^nd place

4^th place

5web.archive.org

1^st place

2ama-assn.org

3,257^th place

4,674^th place

2foodstandards.gov.au

low place

1nutrition.org

7,878^th place

7,211^th place

1curiouscook.com

low place

ama-assn.org

archneur.ama-assn.org

Nicholas bakalar (August 25, 2008). "Nutrition: MSG Use Is Linked to Obesity" Arquivado em 23 de março de 2012, no Wayback Machine.. The New York Times. nytimes.com Arquivado em 23 de março de 2012, no Wayback Machine.. Retrieved 2010-11-10. "Consumption of monosodium glutamate, or MSG, the widely used food additive, may increase the likelihood of being overweight, a new study says."
Nicholas J. Maragakis, MD; Jeffrey D. Rothstein, MD, PhD (2001;58:365-370.). "Glutamate Transporters in Neurologic Disease" Arquivado em 23 de março de 2012, no Wayback Machine.. Neurology. archneur.ama-assn.org Arquivado em 23 de março de 2012, no Wayback Machine.. Retrieved 2010-11-10. "Glutamate is the primary excitatory amino acid neurotransmitter in the human brain. It is important in synaptic plasticity, learning, and development. Its activity at the synaptic cleft is carefully balanced by receptor inactivation and glutamate reuptake. When this balance is upset, excess glutamate can itself become neurotoxic.... This overactivation leads to an enzymatic cascade of events ultimately resulting in cell death."

curiouscook.com

curiouscook.com McGee, Harold, On Food and Cooking, the Science and Lore of the Kitchen, 2004

doi.org

dx.doi.org

Ninomiya K (1998). «Natural occurrence». Food Reviews International. 14 (2 & 3): 177–211. doi:10.1080/87559129809541157
Ikeda K (2002). «New seasonings». Chem Senses. 27 (9): 847–849. PMID 10736352. doi:10.1093/chemse/27.9.847
Yamaguchi S (1991). «Basic properties of umami and effects on humans». Physiology & Behavior. 49 (5): 833–841. PMID 1679557. doi:10.1016/0031-9384(91)90192-Q
Ikeda K (2002). «New seasonings». Chem Senses. 27 (9): 847–849. PMID 12438213. doi:10.1093/chemse/27.9.847
Yamaguchi S, Ninomiya K (1998). «What is umami?». Food Reviews International. 14 (2 & 3): 123-138. doi:10.1080/87559129809541155
Kurihara K (2009). «Glutamate: from discovery as a food flavor to role as a basic taste (umami)?». The American Journal of Clinical Nutrition. 90 (3): 719S-722S. PMID 19640953. doi:10.3945/ajcn.2009.27462D
Chiaki Sano (2009). «History of glutamate production». The American Journal of Clinical Nutrition. 90 (3): 728S–732S. PMID 19640955. doi:10.3945/ajcn.2009.27462F
Rolls ET (2009). «Funtional neuroimaging of umami taste: what makes umami pleasant?». The American Journal of Clinical Nutrition. 90 (3): 804S-813S. PMID 19571217. doi:10.3945/ajcn.2009.27462R
Yamaguchi S, Takahashi C (1984). «Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup». Journal of Food Science. 49 (1): 82-85. doi:10.1111/j.1365-2621.1984.tb13675.x
Ball P, Woodward D, Beard T, Shoobridge A, Ferrier M (2002). «Calcium diglutamate improves taste characteristics of lower-salt soup». Eur J Clin Nutr. 56 (6): 519-523. PMID 12032651. doi:10.1038/sj.ejcn.1601343
Freeman, M (2006). «Reconsidering the effects of monosodium glutamate: A literature review». Journal of the American Academy of Nurse Practicioners. 18 (10): 482-486. PMID 16999713. doi:10.1111/j.1745-7599.2006.00160.x
Tarasoff L., Kelly M.F. (1993). «Monosodium L-glutamate: a double-blind study and review». Food Chem. Toxicol. 31 (12): 1019-1035. PMID 8282275. doi:10.1016/0278-6915(93)90012-N
Freeman M. (2006). «Reconsidering the effects of monosodium glutamate: a literature review». J Am Acad Nurse Pract. 18 (10): 482-6. PMID 16999713. doi:10.1111/j.1745-7599.2006.00160.x
Walker R (1999). «The significance of excursions above the ADI. Case study: monosodium glutamate». Regul. Toxicol. Pharmacol. 30 (2 Pt 2): S119-S121. PMID 10597625. doi:10.1006/rtph.1999.1337
Willams, A. N., and Woessner, K.M. (2009). «Monosodium glutamate 'allergy': menace or myth?». Clinical & Experimental Allergy. 39 (5): 640-646. doi:10.1111/j.1365-2222.2009.03221.x
Shi, Z; Luscombe-Marsh, ND; Wittert, GA; Yuan, B; Dai, Y; Pan, X; Taylor, AW (2010). «Monosodium glutamate is not associated with obesity or a greater prevalence of weight gain over 5 years: Findings from the Jiangsu Nutrition Study of Chinese adults». The British journal of nutrition. 104 (3): 457-63. PMID 20370941. doi:10.1017/S0007114510000760

foodstandards.gov.au

"MSG In Food" Arquivado em 28 de março de 2010, no Wayback Machine.. Food Standards Code. Food Standards Australia New Zealand. foodstandards.gov.au Arquivado em 28 de março de 2010, no Wayback Machine.. Retrieved May 17, 2010.
"Standard 1.2.4 Labelling of Ingredients" Arquivado em 21 de agosto de 2010, no Wayback Machine.. Food Standards Code. Food Standards Australia New Zealand. foodstandards.gov.au Arquivado em 21 de agosto de 2010, no Wayback Machine. Retrieved May 15, 2010.

nih.gov

ncbi.nlm.nih.gov

Ikeda K (2002). «New seasonings». Chem Senses. 27 (9): 847–849. PMID 10736352. doi:10.1093/chemse/27.9.847
Loliger J (2000). «Function and importance of Glutamate for Savory Foods». Journal of Nutrition. 130 (4s Suppl): 915s–920s. PMID 12438213
Yamaguchi S (1991). «Basic properties of umami and effects on humans». Physiology & Behavior. 49 (5): 833–841. PMID 1679557. doi:10.1016/0031-9384(91)90192-Q
Lindemann B, Ogiwara Y, Ninomiya Y (November 2002). "The discovery of umami". Chem Senses 27 (9): 843–844. doi:10.1093/chemse/27.9.843.PMID 12438211.
Ikeda K (2002). «New seasonings». Chem Senses. 27 (9): 847–849. PMID 12438213. doi:10.1093/chemse/27.9.847
Kurihara K (2009). «Glutamate: from discovery as a food flavor to role as a basic taste (umami)?». The American Journal of Clinical Nutrition. 90 (3): 719S-722S. PMID 19640953. doi:10.3945/ajcn.2009.27462D
Chiaki Sano (2009). «History of glutamate production». The American Journal of Clinical Nutrition. 90 (3): 728S–732S. PMID 19640955. doi:10.3945/ajcn.2009.27462F
Rolls ET (2009). «Funtional neuroimaging of umami taste: what makes umami pleasant?». The American Journal of Clinical Nutrition. 90 (3): 804S-813S. PMID 19571217. doi:10.3945/ajcn.2009.27462R
Ball P, Woodward D, Beard T, Shoobridge A, Ferrier M (2002). «Calcium diglutamate improves taste characteristics of lower-salt soup». Eur J Clin Nutr. 56 (6): 519-523. PMID 12032651. doi:10.1038/sj.ejcn.1601343
Walker R, Lupien JR (2000). «The safety evaluation of monosodium glutamate». Journal of Nutrition. 130 (4S Suppl): 1049S-1052S. PMID 10736380
Freeman, M (2006). «Reconsidering the effects of monosodium glutamate: A literature review». Journal of the American Academy of Nurse Practicioners. 18 (10): 482-486. PMID 16999713. doi:10.1111/j.1745-7599.2006.00160.x
Raiten DJ, Talbot JM, Fisher KD (1996). «Executive Summary from the Report: Analysis of Adverse Reactions to Monosodium Glutamate (MSG)». Journal of Nutrition. 126 (6): 1743-1745. PMID 7472671
Geha RS; Beiser A; Ren C; et al. (2000). «Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study». J. Nutr. 130 (4S Suppl): 1058S-62S. PMID 10736382. Consultado em 1 de abril de 2013. Arquivado do original em 14 de janeiro de 2012
Tarasoff L., Kelly M.F. (1993). «Monosodium L-glutamate: a double-blind study and review». Food Chem. Toxicol. 31 (12): 1019-1035. PMID 8282275. doi:10.1016/0278-6915(93)90012-N
Freeman M. (2006). «Reconsidering the effects of monosodium glutamate: a literature review». J Am Acad Nurse Pract. 18 (10): 482-6. PMID 16999713. doi:10.1111/j.1745-7599.2006.00160.x
Walker R (1999). «The significance of excursions above the ADI. Case study: monosodium glutamate». Regul. Toxicol. Pharmacol. 30 (2 Pt 2): S119-S121. PMID 10597625. doi:10.1006/rtph.1999.1337
Shi, Z; Luscombe-Marsh, ND; Wittert, GA; Yuan, B; Dai, Y; Pan, X; Taylor, AW (2010). «Monosodium glutamate is not associated with obesity or a greater prevalence of weight gain over 5 years: Findings from the Jiangsu Nutrition Study of Chinese adults». The British journal of nutrition. 104 (3): 457-63. PMID 20370941. doi:10.1017/S0007114510000760
Stevenson, D. D. (2000). «Monosodium glutamate and asthma». J. Nutr. 130 (4S Suppl): 1067S-1073S. PMID 10736384

nutrition.org

jn.nutrition.org

Geha RS; Beiser A; Ren C; et al. (2000). «Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study». J. Nutr. 130 (4S Suppl): 1058S-62S. PMID 10736382. Consultado em 1 de abril de 2013. Arquivado do original em 14 de janeiro de 2012

web.archive.org

Geha RS; Beiser A; Ren C; et al. (2000). «Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study». J. Nutr. 130 (4S Suppl): 1058S-62S. PMID 10736382. Consultado em 1 de abril de 2013. Arquivado do original em 14 de janeiro de 2012
Nicholas bakalar (August 25, 2008). "Nutrition: MSG Use Is Linked to Obesity" Arquivado em 23 de março de 2012, no Wayback Machine.. The New York Times. nytimes.com Arquivado em 23 de março de 2012, no Wayback Machine.. Retrieved 2010-11-10. "Consumption of monosodium glutamate, or MSG, the widely used food additive, may increase the likelihood of being overweight, a new study says."
Nicholas J. Maragakis, MD; Jeffrey D. Rothstein, MD, PhD (2001;58:365-370.). "Glutamate Transporters in Neurologic Disease" Arquivado em 23 de março de 2012, no Wayback Machine.. Neurology. archneur.ama-assn.org Arquivado em 23 de março de 2012, no Wayback Machine.. Retrieved 2010-11-10. "Glutamate is the primary excitatory amino acid neurotransmitter in the human brain. It is important in synaptic plasticity, learning, and development. Its activity at the synaptic cleft is carefully balanced by receptor inactivation and glutamate reuptake. When this balance is upset, excess glutamate can itself become neurotoxic.... This overactivation leads to an enzymatic cascade of events ultimately resulting in cell death."
"MSG In Food" Arquivado em 28 de março de 2010, no Wayback Machine.. Food Standards Code. Food Standards Australia New Zealand. foodstandards.gov.au Arquivado em 28 de março de 2010, no Wayback Machine.. Retrieved May 17, 2010.
"Standard 1.2.4 Labelling of Ingredients" Arquivado em 21 de agosto de 2010, no Wayback Machine.. Food Standards Code. Food Standards Australia New Zealand. foodstandards.gov.au Arquivado em 21 de agosto de 2010, no Wayback Machine. Retrieved May 15, 2010.