Jestivo ulje (Serbian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Jestivo ulje" in Serbian language version.

refsWebsite

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16doi.org

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14nih.gov

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2archive.org

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2mayoclinic.com

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2web.archive.org

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2researchgate.net

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2worldcat.org

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2books.google.com

3^rd place

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1nutrition.org

7,878^th place

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1nap.edu

2,128^th place

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1harvard.edu

18^th place

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1fda.gov

447^th place

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1thefreelibrary.com

518^th place

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1nhri.org.tw

low place

1cookingforengineers.com

low place

1csic.es

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1loc.gov

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archive.org

Mensink, RP; Zock, PL; Kester, AD; Katan, MB (2003). „Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials”. Am J Clin Nutr. 77 (5): 1146—55. PMID 12716665. doi:10.1093/ajcn/77.5.1146.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G.; et al. (2009). „Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies”. American Journal of Clinical Nutrition. 89 (5): 1425—32. PMC 2676998 . PMID 19211817. doi:10.3945/ajcn.2008.27124.

books.google.com

Kuo, T.M.; Gardner, H. (2002). Lipid Biotechnology. Taylor & Francis. стр. 1. ISBN 9780824744182. LCCN 2001058440.
The Lipid Handbook (2007), стр. 4. The Lipid Handbook (2007). Frank D. Gunstone; John L. Harwood; Albert J. Dijkstra, ур. The Lipid Handbook with CD-ROM (Third изд.). CRC Press. ISBN 978-0-8493-9688-5.

cookingforengineers.com

„Smoke Points of Various Fats - Kitchen Notes - Cooking For Engineers”. cookingforengineers.com. 2012. Приступљено 3. 7. 2012.

csic.es

grasasyaceites.revistas.csic.es

Rossell, J.B. (1998). „Industrial frying process”. Grasas y Aceites. 49 (3–4): 282—295. doi:10.3989/gya.1998.v49.i3-4.729.

doi.org

Yanai H, Katsuyama H, Hamasaki H, Abe S, Tada N, Sako A (2015). „Effects of Dietary Fat Intake on HDL Metabolism”. J Clin Med Res. 7 (3): 145—9. PMC 4285059 . PMID 25584098. doi:10.14740/jocmr2030w.
Clarke, R; Frost, C; Collins, R; Appleby, P; Peto, R (1997). „Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies”. BMJ. 314 (7074): 112—7. PMC 2125600 . PMID 9006469. doi:10.1136/bmj.314.7074.112.
Mensink, RP; Zock, PL; Kester, AD; Katan, MB (2003). „Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials”. Am J Clin Nutr. 77 (5): 1146—55. PMID 12716665. doi:10.1093/ajcn/77.5.1146.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G.; et al. (2009). „Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies”. American Journal of Clinical Nutrition. 89 (5): 1425—32. PMC 2676998 . PMID 19211817. doi:10.3945/ajcn.2008.27124.
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). Katan, Martijn B., ур. „Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials”. PLoS Medicine. 7 (3): e1000252. PMC 2843598 . PMID 20351774. doi:10.1371/journal.pmed.1000252.
Kabagambe, EK; Baylin, A; Ascherio, A & Campos, H (novembar 2005). „The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica”. Journal of Nutrition (135 изд.). 135 (11): 2674—2679. PMID 16251629. doi:10.1093/jn/135.11.2674.
Mozaffarian, Dariush; Katan, Martijn B.; Ascherio, Alberto; Stampfer, Meir J.; Willett, Walter C. (2006). „Trans Fatty Acids and Cardiovascular Disease”. New England Journal of Medicine. 354 (15): 1601—113. PMID 16611951. doi:10.1056/NEJMra054035.
Willett, WC; Stampfer, MJ; Manson, JE; Colditz, GA; Speizer, FE; Rosner, BA; Sampson, LA; Hennekens, CH (1993). „Intake of trans fatty acids and risk of coronary heart disease among women”. Lancet. 341 (8845): 581—5. PMID 8094827. doi:10.1016/0140-6736(93)90350-P.
Hu, Frank B.; Stampfer, Meir J.; Manson, Joann E.; Rimm, Eric; Colditz, Graham A.; Rosner, Bernard A.; Hennekens, Charles H.; Willett, Walter C. (1997). „Dietary Fat Intake and the Risk of Coronary Heart Disease in Women”. New England Journal of Medicine. 337 (21): 1491—9. PMID 9366580. doi:10.1056/NEJM199711203372102.
Hayakawa, Kyoko; Linko, Yu-Yen; Linko, Pekka (2000). „The role of trans fatty acids in human nutrition”. Starch - Stärke. 52 (6–7): 229—35. doi:10.1002/1521-379X(200007)52:6/7<229::AID-STAR229>3.0.CO;2-G.
Bouchon, Pedro (2009). „Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying”. Advances in Food and Nutrition Research. 57: 219. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. doi:10.1016/S1043-4526(09)57005-2.
De Marco, Elena; Savarese, Maria; Parisini, Cristina; Battimo, Ilaria; Falco, Salvatore; Sacchi, Raffaele (2007). „Frying performance of a sunflower/palm oil blend in comparison with pure palm oil”. European Journal of Lipid Science and Technology. 109 (3): 237—246. doi:10.1002/ejlt.200600192.
Che Man, YB; Liu, J.L.; Jamilah, B.; Rahman, R. Abdul (1999). „Quality changes of RBD palm olein, soybean oil and their blends during deep-fat frying”. Journal of Food Lipids. 6 (3): 181—193. doi:10.1111/j.1745-4522.1999.tb00142.x.
Matthäus, Bertrand (2007). „Use of palm oil for frying in comparison with other high-stability oils”. European Journal of Lipid Science and Technology. 109 (4): 400—409. doi:10.1002/ejlt.200600294.
Rossell, J.B. (1998). „Industrial frying process”. Grasas y Aceites. 49 (3–4): 282—295. doi:10.3989/gya.1998.v49.i3-4.729.
Kochhar, S. Parkash; Henry, C. Jeya K. (1. 1. 2009). „Oxidative stability and shelf-life evaluation of selected culinary oils”. International Journal of Food Sciences and Nutrition. 60 Suppl 7: 289—296. ISSN 1465-3478. PMID 19634067. doi:10.1080/09637480903103774.

fda.gov

„Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)”. Приступљено 29. 3. 2019.

harvard.edu

channing.harvard.edu

The Nurses' Health Study (NHS)

loc.gov

lccn.loc.gov

Kuo, T.M.; Gardner, H. (2002). Lipid Biotechnology. Taylor & Francis. стр. 1. ISBN 9780824744182. LCCN 2001058440.

mayoclinic.com

„Dietary fats: Know which types to choose”. Mayo Clinic Staff. 2015.
„Trans fat: Avoid this cholesterol double whammy”. Mayo Foundation for Medical Education and Research (MFMER). Приступљено 10. 12. 2007.

nap.edu

Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. стр. 423. ISBN 978-0-309-08537-3. Архивирано из оригинала 25. 06. 2007. г. Приступљено 02. 08. 2019.

nhri.org.tw

apjcn.nhri.org.tw

Sundram, K; Sambanthamurthi, R; Tan, YA (2003). „Palm fruit chemistry and nutrition” (PDF). Asia Pacific Journal of Clinical Nutrition. 12 (3): 355—62. PMID 14506001.

nih.gov

ncbi.nlm.nih.gov

Yanai H, Katsuyama H, Hamasaki H, Abe S, Tada N, Sako A (2015). „Effects of Dietary Fat Intake on HDL Metabolism”. J Clin Med Res. 7 (3): 145—9. PMC 4285059 . PMID 25584098. doi:10.14740/jocmr2030w.
Clarke, R; Frost, C; Collins, R; Appleby, P; Peto, R (1997). „Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies”. BMJ. 314 (7074): 112—7. PMC 2125600 . PMID 9006469. doi:10.1136/bmj.314.7074.112.
Mensink, RP; Zock, PL; Kester, AD; Katan, MB (2003). „Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials”. Am J Clin Nutr. 77 (5): 1146—55. PMID 12716665. doi:10.1093/ajcn/77.5.1146.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G.; et al. (2009). „Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies”. American Journal of Clinical Nutrition. 89 (5): 1425—32. PMC 2676998 . PMID 19211817. doi:10.3945/ajcn.2008.27124.
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). Katan, Martijn B., ур. „Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials”. PLoS Medicine. 7 (3): e1000252. PMC 2843598 . PMID 20351774. doi:10.1371/journal.pmed.1000252.
Kabagambe, EK; Baylin, A; Ascherio, A & Campos, H (novembar 2005). „The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica”. Journal of Nutrition (135 изд.). 135 (11): 2674—2679. PMID 16251629. doi:10.1093/jn/135.11.2674.
Mozaffarian, Dariush; Katan, Martijn B.; Ascherio, Alberto; Stampfer, Meir J.; Willett, Walter C. (2006). „Trans Fatty Acids and Cardiovascular Disease”. New England Journal of Medicine. 354 (15): 1601—113. PMID 16611951. doi:10.1056/NEJMra054035.
Willett, WC; Stampfer, MJ; Manson, JE; Colditz, GA; Speizer, FE; Rosner, BA; Sampson, LA; Hennekens, CH (1993). „Intake of trans fatty acids and risk of coronary heart disease among women”. Lancet. 341 (8845): 581—5. PMID 8094827. doi:10.1016/0140-6736(93)90350-P.
Hu, Frank B.; Stampfer, Meir J.; Manson, Joann E.; Rimm, Eric; Colditz, Graham A.; Rosner, Bernard A.; Hennekens, Charles H.; Willett, Walter C. (1997). „Dietary Fat Intake and the Risk of Coronary Heart Disease in Women”. New England Journal of Medicine. 337 (21): 1491—9. PMID 9366580. doi:10.1056/NEJM199711203372102.
Bouchon, Pedro (2009). „Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying”. Advances in Food and Nutrition Research. 57: 219. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. doi:10.1016/S1043-4526(09)57005-2.
Sundram, K; Sambanthamurthi, R; Tan, YA (2003). „Palm fruit chemistry and nutrition” (PDF). Asia Pacific Journal of Clinical Nutrition. 12 (3): 355—62. PMID 14506001.
Kochhar, S. Parkash; Henry, C. Jeya K. (1. 1. 2009). „Oxidative stability and shelf-life evaluation of selected culinary oils”. International Journal of Food Sciences and Nutrition. 60 Suppl 7: 289—296. ISSN 1465-3478. PMID 19634067. doi:10.1080/09637480903103774.

nlm.nih.gov

„Dietary fats explained”. Приступљено 5. 8. 2018.

nhlbi.nih.gov

„Choose foods low in saturated fat”. National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997. Архивирано из оригинала 13. 12. 2009. г. Приступљено 28. 9. 2009.

nutrition.org

jn.nutrition.org

Kabagambe, EK; Baylin, A; Ascherio, A & Campos, H (novembar 2005). „The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica”. Journal of Nutrition (135 изд.). 135 (11): 2674—2679. PMID 16251629. doi:10.1093/jn/135.11.2674.

researchgate.net

Bouchon, Pedro (2009). „Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying”. Advances in Food and Nutrition Research. 57: 219. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. doi:10.1016/S1043-4526(09)57005-2.
Boskou, Dimitrios (2010). „21 Frying Fats”. Chemical and functional properties of food lipids. стр. 429.

thefreelibrary.com

Orna Izakson. „Oil right: choose wisely for heart-healthy cooking - Eating Right”. E: The Environmental Magazine.

web.archive.org

„Choose foods low in saturated fat”. National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997. Архивирано из оригинала 13. 12. 2009. г. Приступљено 28. 9. 2009.
Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. стр. 423. ISBN 978-0-309-08537-3. Архивирано из оригинала 25. 06. 2007. г. Приступљено 02. 08. 2019.

worldcat.org

Bouchon, Pedro (2009). „Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying”. Advances in Food and Nutrition Research. 57: 219. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. doi:10.1016/S1043-4526(09)57005-2.
Kochhar, S. Parkash; Henry, C. Jeya K. (1. 1. 2009). „Oxidative stability and shelf-life evaluation of selected culinary oils”. International Journal of Food Sciences and Nutrition. 60 Suppl 7: 289—296. ISSN 1465-3478. PMID 19634067. doi:10.1080/09637480903103774.