Емулзија (Serbian Wikipedia)

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

refsWebsite

Global rank Serbian rank

14doi.org

2^nd place

4^th place

5nih.gov

4^th place

8^th place

5worldcat.org

5^th place

12^th place

2books.google.com

3^rd place

2^nd place

2web.archive.org

1^st place

2semanticscholar.org

11^th place

23^rd place

2archive.org

6^th place

5^th place

2wikipedia.org

low place

2handle.net

102^nd place

266^th place

1etymonline.com

287^th place

198^th place

1uq.edu.au

3,558^th place

5,323^rd place

1harvard.edu

18^th place

28^th place

1ula.ve

7,312^th place

low place

1unimelb.edu.au

3,221^st place

4,759^th place

archive.org

Joseph Price Remington (1990). Alfonso R. Gennaro, ур. Remington's Pharmaceutical Sciences. Mack Publishing Company (Original from Northwestern University) (Digitized 2010). стр. 281. ISBN 9780912734040.
Dickinson, Eric (1993). „Emulsion Stability”. Ур.: Nishinari, Katsuyoshi; Doi, Etsushiro. Food Hydrocolloids. Food Hydrocolloids: Structures, Properties, and Functions (на језику: енглески). Springer US. стр. 387–398. ISBN 9781461524861. doi:10.1007/978-1-4615-2486-1_61.

books.google.com

Dahl 1997. Dahl, Per F. (1997). Flash of the Cathode Rays: A History of J J Thomson's Electron. CRC Press. ISBN 978-0-7503-0453-5.
McClements, David Julian (16. 12. 2004). Food Emulsions: Principles, Practices, and Techniques, Second Edition. Taylor & Francis. стр. 269—. ISBN 978-0-8493-2023-1.

doi.org

Khan, A. Y.; Talegaonkar, S; Iqbal, Z; Ahmed, F. J.; Khar, R. K. (2006). „Multiple emulsions: An overview”. Current Drug Delivery. 3 (4): 429—43. PMID 17076645. doi:10.2174/156720106778559056.
IUPAC (1997). „Emulsion”. Compendium of Chemical Terminology (The "Gold Book"). Oxford: Blackwell Scientific Publications. ISBN 978-0-9678550-9-7. doi:10.1351/goldbook.E02065. Архивирано из оригинала 2012-03-10. г.
Slomkowski, Stanislaw; Alemán, José V.; Gilbert, Robert G.; Hess, Michael; Horie, Kazuyuki; Jones, Richard G.; Kubisa, Przemyslaw; Meisel, Ingrid; Mormann, Werner; Penczek, Stanisław; Stepto, Robert F. T. (2011). „Terminology of polymers and polymerization processes in dispersed systems (IUPAC Recommendations 2011)” (PDF). Pure and Applied Chemistry. 83 (12): 2229—2259. S2CID 96812603. doi:10.1351/PAC-REC-10-06-03.
Loi, Chia Chun; Eyres, Graham T.; Birch, E. John (2018), „Protein-Stabilised Emulsions”, Reference Module in Food Science, Elsevier, ISBN 9780081005965, doi:10.1016/b978-0-08-100596-5.22490-6
Mason TG, Wilking JN, Meleson K, Chang CB, Graves SM (2006). „Nanoemulsions: Formation, structure, and physical properties” (PDF). Journal of Physics: Condensed Matter. 18 (41): R635—R666. Bibcode:2006JPCM...18R.635M. doi:10.1088/0953-8984/18/41/R01. Архивирано из оригинала (PDF) 2017-01-12. г. Приступљено 2016-10-26.
Leong TS, Wooster TJ, Kentish SE, Ashokkumar M (2009). „Minimising oil droplet size using ultrasonic emulsification” (PDF). Ultrasonics Sonochemistry. 16 (6): 721—7. PMID 19321375. doi:10.1016/j.ultsonch.2009.02.008 . hdl:11343/129835.
Kentish, S.; Wooster, T.J.; Ashokkumar, M.; Balachandran, S.; Mawson, R.; Simons, L. (2008). „The use of ultrasonics for nanoemulsion preparation”. Innovative Food Science & Emerging Technologies. 9 (2): 170—175. doi:10.1016/j.ifset.2007.07.005. hdl:11343/55431 .
Silvestre, M.P.C.; Decker, E.A.; McClements, D.J. (1999). „Influence of copper on the stability of whey protein stabilized emulsions”. Food Hydrocolloids. 13 (5): 419. doi:10.1016/S0268-005X(99)00027-2.
Fuhrmann, Philipp L.; Sala, Guido; Stieger, Markus; Scholten, Elke (2019-08-01). „Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength”. Food Research International. 122: 537—547. ISSN 0963-9969. PMID 31229109. doi:10.1016/j.foodres.2019.04.027 .
Loi, Chia Chun; Eyres, Graham T.; Birch, E. John (2019). „Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion”. Journal of Food Engineering. 240: 56—64. ISSN 0260-8774. doi:10.1016/j.jfoodeng.2018.07.016.
Mcclements, David Julian (2007-09-27). „Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability”. Critical Reviews in Food Science and Nutrition. 47 (7): 611—649. ISSN 1040-8398. PMID 17943495. S2CID 37152866. doi:10.1080/10408390701289292.
Dowding, Peter J.; Goodwin, James W.; Vincent, Brian (2001-11-30). „Factors governing emulsion droplet and solid particle size measurements performed using the focused beam reflectance technique”. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 192 (1): 5—13. ISSN 0927-7757. doi:10.1016/S0927-7757(01)00711-7.
Dickinson, Eric (1993). „Emulsion Stability”. Ур.: Nishinari, Katsuyoshi; Doi, Etsushiro. Food Hydrocolloids. Food Hydrocolloids: Structures, Properties, and Functions (на језику: енглески). Springer US. стр. 387–398. ISBN 9781461524861. doi:10.1007/978-1-4615-2486-1_61.
Masmoudi, H.; Dréau, Y. Le; Piccerelle, P.; Kister, J. (2005-01-31). „The evaluation of cosmetic and pharmaceutical emulsions aging process using classical techniques and a new method: FTIR”. International Journal of Pharmaceutics. 289 (1): 117—131. ISSN 0378-5173. PMID 15652205. doi:10.1016/j.ijpharm.2004.10.020.

etymonline.com

Harper, Douglas. „Online Etymology Dictionary”. www..etymonline.com. Etymonline. Приступљено 2. 11. 2019.

handle.net

hdl.handle.net

Leong TS, Wooster TJ, Kentish SE, Ashokkumar M (2009). „Minimising oil droplet size using ultrasonic emulsification” (PDF). Ultrasonics Sonochemistry. 16 (6): 721—7. PMID 19321375. doi:10.1016/j.ultsonch.2009.02.008 . hdl:11343/129835.
Kentish, S.; Wooster, T.J.; Ashokkumar, M.; Balachandran, S.; Mawson, R.; Simons, L. (2008). „The use of ultrasonics for nanoemulsion preparation”. Innovative Food Science & Emerging Technologies. 9 (2): 170—175. doi:10.1016/j.ifset.2007.07.005. hdl:11343/55431 .

harvard.edu

adsabs.harvard.edu

Mason TG, Wilking JN, Meleson K, Chang CB, Graves SM (2006). „Nanoemulsions: Formation, structure, and physical properties” (PDF). Journal of Physics: Condensed Matter. 18 (41): R635—R666. Bibcode:2006JPCM...18R.635M. doi:10.1088/0953-8984/18/41/R01. Архивирано из оригинала (PDF) 2017-01-12. г. Приступљено 2016-10-26.

nih.gov

ncbi.nlm.nih.gov

Khan, A. Y.; Talegaonkar, S; Iqbal, Z; Ahmed, F. J.; Khar, R. K. (2006). „Multiple emulsions: An overview”. Current Drug Delivery. 3 (4): 429—43. PMID 17076645. doi:10.2174/156720106778559056.
Leong TS, Wooster TJ, Kentish SE, Ashokkumar M (2009). „Minimising oil droplet size using ultrasonic emulsification” (PDF). Ultrasonics Sonochemistry. 16 (6): 721—7. PMID 19321375. doi:10.1016/j.ultsonch.2009.02.008 . hdl:11343/129835.
Fuhrmann, Philipp L.; Sala, Guido; Stieger, Markus; Scholten, Elke (2019-08-01). „Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength”. Food Research International. 122: 537—547. ISSN 0963-9969. PMID 31229109. doi:10.1016/j.foodres.2019.04.027 .
Mcclements, David Julian (2007-09-27). „Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability”. Critical Reviews in Food Science and Nutrition. 47 (7): 611—649. ISSN 1040-8398. PMID 17943495. S2CID 37152866. doi:10.1080/10408390701289292.
Masmoudi, H.; Dréau, Y. Le; Piccerelle, P.; Kister, J. (2005-01-31). „The evaluation of cosmetic and pharmaceutical emulsions aging process using classical techniques and a new method: FTIR”. International Journal of Pharmaceutics. 289 (1): 117—131. ISSN 0378-5173. PMID 15652205. doi:10.1016/j.ijpharm.2004.10.020.

semanticscholar.org

api.semanticscholar.org

Slomkowski, Stanislaw; Alemán, José V.; Gilbert, Robert G.; Hess, Michael; Horie, Kazuyuki; Jones, Richard G.; Kubisa, Przemyslaw; Meisel, Ingrid; Mormann, Werner; Penczek, Stanisław; Stepto, Robert F. T. (2011). „Terminology of polymers and polymerization processes in dispersed systems (IUPAC Recommendations 2011)” (PDF). Pure and Applied Chemistry. 83 (12): 2229—2259. S2CID 96812603. doi:10.1351/PAC-REC-10-06-03.
Mcclements, David Julian (2007-09-27). „Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability”. Critical Reviews in Food Science and Nutrition. 47 (7): 611—649. ISSN 1040-8398. PMID 17943495. S2CID 37152866. doi:10.1080/10408390701289292.

ula.ve

firp.ula.ve

Mason TG, Wilking JN, Meleson K, Chang CB, Graves SM (2006). „Nanoemulsions: Formation, structure, and physical properties” (PDF). Journal of Physics: Condensed Matter. 18 (41): R635—R666. Bibcode:2006JPCM...18R.635M. doi:10.1088/0953-8984/18/41/R01. Архивирано из оригинала (PDF) 2017-01-12. г. Приступљено 2016-10-26.

unimelb.edu.au

minerva-access.unimelb.edu.au

Leong TS, Wooster TJ, Kentish SE, Ashokkumar M (2009). „Minimising oil droplet size using ultrasonic emulsification” (PDF). Ultrasonics Sonochemistry. 16 (6): 721—7. PMID 19321375. doi:10.1016/j.ultsonch.2009.02.008 . hdl:11343/129835.

uq.edu.au

espace.library.uq.edu.au

Slomkowski, Stanislaw; Alemán, José V.; Gilbert, Robert G.; Hess, Michael; Horie, Kazuyuki; Jones, Richard G.; Kubisa, Przemyslaw; Meisel, Ingrid; Mormann, Werner; Penczek, Stanisław; Stepto, Robert F. T. (2011). „Terminology of polymers and polymerization processes in dispersed systems (IUPAC Recommendations 2011)” (PDF). Pure and Applied Chemistry. 83 (12): 2229—2259. S2CID 96812603. doi:10.1351/PAC-REC-10-06-03.

web.archive.org

IUPAC (1997). „Emulsion”. Compendium of Chemical Terminology (The "Gold Book"). Oxford: Blackwell Scientific Publications. ISBN 978-0-9678550-9-7. doi:10.1351/goldbook.E02065. Архивирано из оригинала 2012-03-10. г.
Mason TG, Wilking JN, Meleson K, Chang CB, Graves SM (2006). „Nanoemulsions: Formation, structure, and physical properties” (PDF). Journal of Physics: Condensed Matter. 18 (41): R635—R666. Bibcode:2006JPCM...18R.635M. doi:10.1088/0953-8984/18/41/R01. Архивирано из оригинала (PDF) 2017-01-12. г. Приступљено 2016-10-26.

wikipedia.org

en.wikipedia.org

Leong TS, Wooster TJ, Kentish SE, Ashokkumar M (2009). „Minimising oil droplet size using ultrasonic emulsification” (PDF). Ultrasonics Sonochemistry. 16 (6): 721—7. PMID 19321375. doi:10.1016/j.ultsonch.2009.02.008 . hdl:11343/129835.
Kentish, S.; Wooster, T.J.; Ashokkumar, M.; Balachandran, S.; Mawson, R.; Simons, L. (2008). „The use of ultrasonics for nanoemulsion preparation”. Innovative Food Science & Emerging Technologies. 9 (2): 170—175. doi:10.1016/j.ifset.2007.07.005. hdl:11343/55431 .

worldcat.org

Fuhrmann, Philipp L.; Sala, Guido; Stieger, Markus; Scholten, Elke (2019-08-01). „Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength”. Food Research International. 122: 537—547. ISSN 0963-9969. PMID 31229109. doi:10.1016/j.foodres.2019.04.027 .
Loi, Chia Chun; Eyres, Graham T.; Birch, E. John (2019). „Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion”. Journal of Food Engineering. 240: 56—64. ISSN 0260-8774. doi:10.1016/j.jfoodeng.2018.07.016.
Mcclements, David Julian (2007-09-27). „Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability”. Critical Reviews in Food Science and Nutrition. 47 (7): 611—649. ISSN 1040-8398. PMID 17943495. S2CID 37152866. doi:10.1080/10408390701289292.
Dowding, Peter J.; Goodwin, James W.; Vincent, Brian (2001-11-30). „Factors governing emulsion droplet and solid particle size measurements performed using the focused beam reflectance technique”. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 192 (1): 5—13. ISSN 0927-7757. doi:10.1016/S0927-7757(01)00711-7.
Masmoudi, H.; Dréau, Y. Le; Piccerelle, P.; Kister, J. (2005-01-31). „The evaluation of cosmetic and pharmaceutical emulsions aging process using classical techniques and a new method: FTIR”. International Journal of Pharmaceutics. 289 (1): 117—131. ISSN 0378-5173. PMID 15652205. doi:10.1016/j.ijpharm.2004.10.020.