Koruzna omaka (Slovenian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Koruzna omaka" in Slovenian language version.

refsWebsite

Global rank Slovenian rank

7worldcat.org

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5doi.org

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5^th place

2acs.org

1,248^th place

703^rd place

1tandfonline.com

507^th place

185^th place

1washingtonpost.com

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1microbiologyresearch.org

low place

1elsevier.com

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acs.org

pubs.acs.org

Charve, Joséphine; Manganiello, Sonia; Glabasnia, Arne (28. februar 2018). »Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation«. Journal of Agricultural and Food Chemistry (v angleščini). Zv. 66, št. 8. str. 1863–1871. doi:10.1021/acs.jafc.7b05633. ISSN 0021-8561.
Dunkel, Andreas; Köster, Jessica; Hofmann, Thomas (Avgust 2007). »Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans ( Phaseolus vulgaris L.)«. Journal of Agricultural and Food Chemistry (v angleščini). Zv. 55, št. 16. str. 6712–6719. doi:10.1021/jf071276u. ISSN 0021-8561.

doi.org

Charve, Joséphine; Manganiello, Sonia; Glabasnia, Arne (28. februar 2018). »Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation«. Journal of Agricultural and Food Chemistry (v angleščini). Zv. 66, št. 8. str. 1863–1871. doi:10.1021/acs.jafc.7b05633. ISSN 0021-8561.
Dunkel, Andreas; Köster, Jessica; Hofmann, Thomas (Avgust 2007). »Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans ( Phaseolus vulgaris L.)«. Journal of Agricultural and Food Chemistry (v angleščini). Zv. 55, št. 16. str. 6712–6719. doi:10.1021/jf071276u. ISSN 0021-8561.
Yoshida, Yoshiko (Maj 1998). »Umami taste and traditional seasonings«. Food Reviews International (v angleščini). Zv. 14, št. 2–3. str. 213–246. doi:10.1080/87559129809541158. ISSN 8755-9129.
Shin, Na-Ri; Jung, Mi-Ja; Kim, Min-Soo; Roh, Seong Woon; Nam, Young-Do; Bae, Jin-Woo (1. oktober 2011). »Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter«. International Journal of Systematic and Evolutionary Microbiology (v angleščini). Zv. 61, št. 10. str. 2430–2434. doi:10.1099/ijs.0.027763-0. ISSN 1466-5026.
Tafazoli, Shahrzad; Vo, Trung D.; Petersen, Anne; Constable, Anne; Coulet, Myriam; Phothirath, Phoukham; Lang, Johanna; Baldwin, Nigel (Julij 2017). »Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients«. Regulatory Toxicology and Pharmacology (v angleščini). Zv. 87. str. 71–87. doi:10.1016/j.yrtph.2017.05.006.

elsevier.com

linkinghub.elsevier.com

Tafazoli, Shahrzad; Vo, Trung D.; Petersen, Anne; Constable, Anne; Coulet, Myriam; Phothirath, Phoukham; Lang, Johanna; Baldwin, Nigel (Julij 2017). »Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients«. Regulatory Toxicology and Pharmacology (v angleščini). Zv. 87. str. 71–87. doi:10.1016/j.yrtph.2017.05.006.

microbiologyresearch.org

Shin, Na-Ri; Jung, Mi-Ja; Kim, Min-Soo; Roh, Seong Woon; Nam, Young-Do; Bae, Jin-Woo (1. oktober 2011). »Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter«. International Journal of Systematic and Evolutionary Microbiology (v angleščini). Zv. 61, št. 10. str. 2430–2434. doi:10.1099/ijs.0.027763-0. ISSN 1466-5026.

tandfonline.com

Yoshida, Yoshiko (Maj 1998). »Umami taste and traditional seasonings«. Food Reviews International (v angleščini). Zv. 14, št. 2–3. str. 213–246. doi:10.1080/87559129809541158. ISSN 8755-9129.

washingtonpost.com

Krystal, Becky. »The Maillard reaction: What it is and why it matters«. Washington Post (v ameriški angleščini). ISSN 0190-8286. Pridobljeno 12. januarja 2021.

worldcat.org

Charve, Joséphine; Manganiello, Sonia; Glabasnia, Arne (28. februar 2018). »Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation«. Journal of Agricultural and Food Chemistry (v angleščini). Zv. 66, št. 8. str. 1863–1871. doi:10.1021/acs.jafc.7b05633. ISSN 0021-8561.
Dunkel, Andreas; Köster, Jessica; Hofmann, Thomas (Avgust 2007). »Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans ( Phaseolus vulgaris L.)«. Journal of Agricultural and Food Chemistry (v angleščini). Zv. 55, št. 16. str. 6712–6719. doi:10.1021/jf071276u. ISSN 0021-8561.
Yoshida, Yoshiko (Maj 1998). »Umami taste and traditional seasonings«. Food Reviews International (v angleščini). Zv. 14, št. 2–3. str. 213–246. doi:10.1080/87559129809541158. ISSN 8755-9129.
Stanbury, Peter F.; Hall, Stephen J. Principles of fermentation technology (2. izd.). Oxford, U.K. ISBN 0-08-036131-5. OCLC 881847463.
Krystal, Becky. »The Maillard reaction: What it is and why it matters«. Washington Post (v ameriški angleščini). ISSN 0190-8286. Pridobljeno 12. januarja 2021.
Haard, N. F. (1999). Fermented cereals : a global perspective. Rome: Food and Agriculture Organization of the United Nations. ISBN 92-5-104296-9. OCLC 42715297.
Shin, Na-Ri; Jung, Mi-Ja; Kim, Min-Soo; Roh, Seong Woon; Nam, Young-Do; Bae, Jin-Woo (1. oktober 2011). »Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter«. International Journal of Systematic and Evolutionary Microbiology (v angleščini). Zv. 61, št. 10. str. 2430–2434. doi:10.1099/ijs.0.027763-0. ISSN 1466-5026.