Маслиново уље (Serbian Wikipedia)

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

refsWebsite

Global rank Serbian rank

14doi.org

2^nd place

4^th place

10nih.gov

4^th place

8^th place

6web.archive.org

1^st place

5semanticscholar.org

11^th place

23^rd place

2fda.gov

447^th place

925^th place

1colostate.edu

3,616^th place

2,963^rd place

1usda.gov

438^th place

507^th place

1australianolives.com.au

low place

1internationaloliveoil.org

low place

1unctad.org

6,871^st place

1,429^th place

1ucdavis.edu

1,873^rd place

1,460^th place

1researchgate.net

120^th place

187^th place

1ugr.es

4,970^th place

7,711^th place

1clinchem.org

low place

9,301^st place

1europa.eu

68^th place

107^th place

1bond.edu.au

low place

1worldcat.org

5^th place

12^th place

australianolives.com.au

„Australian Olives | Australian Olive Oil – An Overview 2019” (на језику: енглески). Приступљено 2021-05-04.

bond.edu.au

pure.bond.edu.au

George, Elena S.; Marshall, Skye; Mayr, Hannah L.; Trakman, Gina L.; Tatucu-Babet, Oana A.; Lassemillante, Annie-Claude M.; Bramley, Andrea; Reddy, Anjana J.; Forsyth, Adrienne (2018-04-30). „The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis” (PDF). Critical Reviews in Food Science and Nutrition. 59 (17): 2772—2795. ISSN 1549-7852. PMID 29708409. S2CID 13974810. doi:10.1080/10408398.2018.1470491.

clinchem.org

Owen, R. W.; Mier, W.; Giacosa, A.; Hull, W. E.; Spiegelhalder, B.; Bartsch, H. (2000). „Identification of lignans as major components in the phenolic fraction of olive oil” (PDF). Clinical Chemistry. 46 (7): 976—988. PMID 10894841. doi:10.1093/clinchem/46.7.976 . Архивирано (PDF) из оригинала 23. 9. 2015. г. Приступљено 10. 5. 2015.

colostate.edu

chhs.colostate.edu

De Alzaa, F.; Guillaume, C.; Ravetti, L. (јун 2018). „Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating”. Acta Scientific Nutritional Health. 2 (6): 2—11.

doi.org

Boskou, Dimitrios; Blekas, Georgios; Tsimidou, Maria (април 2006). „4 Olive Oil Composition”. Olive Oil. стр. 42. ISBN 978-1-893997-88-2. doi:10.1201/9781439832028.pt2. Приступљено 5. 3. 2022.
Beltran; et al. (2004). „Influence of Harvest Date and Crop Yield on the Fatty Acid Composition of Virgin Olive Oils from Cv. Picual” (PDF). Journal of Agricultural and Food Chemistry. 52 (11): 3434—3440. PMID 15161211. doi:10.1021/jf049894n. Архивирано (PDF) из оригинала 12. 6. 2018. г. Приступљено 19. 8. 2012.
Bendini, A.; Cerretani, L.; Carrasco-Pancorbo, A.; Gómez-Caravaca, A. M.; Segura-Carretero, A.; Fernández-Gutiérrez, A.; Lercker, G. (2007). „Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade”. Molecules. 12 (8): 1679—1719. PMC 6149152 . PMID 17960082. doi:10.3390/12081679 .
Tripoli, Elisa; Giammanco, Marco; Tabacchi, Garden; Di Majo, Danila; Giammanco, Santo; La Guardia, Maurizio (2005). „The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health”. Nutrition Research Reviews. 18 (1): 98—112. PMID 19079898. S2CID 221216561. doi:10.1079/NRR200495 .
Genovese, A.; Caporaso, N.; Villani, V.; Paduano, A.; Sacchi, R. (2015). „Olive oil phenolic compounds affect the release of aroma compounds”. Food Chem. 181: 284—294. PMID 25794752. doi:10.1016/j.foodchem.2015.02.097.
Lozano-Sánchez, J.; Castro-Puyana, M.; Mendiola, J. A.; Segura-Carretero, A.; Cifuentes, A.; Ibáñez, E. (2014). „Recovering bioactive compounds from olive oil filter cake by advanced extraction techniques”. Int J Mol Sci. 15 (9): 16270—16283. PMC 4200768 . PMID 25226536. doi:10.3390/ijms150916270 .
Wagner KH, Kamal-Eldin A, Elmadfa I (2004). „Gamma-tocopherol--an underestimated vitamin?”. Annals of Nutrition & Metabolism. 48 (3): 169—88. PMID 15256801. S2CID 24827255. doi:10.1159/000079555. „In North America, the intake of γ-tocopherol has been estimated to exceed that of α-tocopherol by a factor of 2–4 ... due to the fact that soybean oil is the predominant vegetable oil in the American diet (76.4%) followed by corn oil and canola oil (both 7%) ... The supply of dietary fats ... is much more diverse in Europe ... The oils mainly consumed in Europe, i.e. sunflower, olive and canola oil, provide less γ-tocopherol but more α-tocopherol ... [T]he ratio of α-:γ-tocopherol is at least 1:2. Therefore, the average γ-tocopherol intake can be estimated as 4–6 mg/day, which is about 25–35% of the USA intake. In accordance with the lower estimated European intake of γ-tocopherol, the serum levels of γ-tocopherol in European populations are 4–20 times lower than that of α-tocopherol”
Owen, R. W.; Giacosa, A.; Hull, W. E.; Haubner, R.; Spiegelhalder, B.; Bartsch, H. (2000). „The antioxidant/anticancer potential of phenolic compounds isolated from olive oil”. European Journal of Cancer. 36 (10): 1235—1247. PMID 10882862. doi:10.1016/S0959-8049(00)00103-9.
Owen, R. W.; Mier, W.; Giacosa, A.; Hull, W. E.; Spiegelhalder, B.; Bartsch, H. (2000). „Identification of lignans as major components in the phenolic fraction of olive oil” (PDF). Clinical Chemistry. 46 (7): 976—988. PMID 10894841. doi:10.1093/clinchem/46.7.976 . Архивирано (PDF) из оригинала 23. 9. 2015. г. Приступљено 10. 5. 2015.
European Food Safety Authority (2011). „Scientific Opinion on the substantiation of health claims related to polyphenols in olive”. EFSA Journal. 9 (4): 2033. doi:10.2903/j.efsa.2011.2033 .
European Food Safety Authority (2011). „Scientific Opinion on the substantiation of health claims related to oleic acid intended to replace saturated fatty acids (SFAs) in foods or diets”. EFSA Journal. 9 (4): 2043. doi:10.2903/j.efsa.2011.2043 .
Scientific Committee/Scientific Panel of the European Food Safety Authority (2011). „Scientific Opinion on the substantiation of health claims related to olive oil and maintenance of normal blood LDL-cholesterol concentrations (ID 1316, 1332), maintenance of normal (fasting) blood concentrations of triglycerides (ID 1316, 1332), maintenance of normal blood HDL cholesterol concentrations (ID 1316, 1332) and maintenance of normal blood glucose concentrations (ID 4244) pursuant to Article 13(1) of Regulation (EC) No 1924/2006”. EFSA Journal. 9 (4): 2044 [19 pp]. doi:10.2903/j.efsa.2011.2044 .
Schwingshackl, L; Hoffmann, G (2014). „Monounsaturated fatty acids, olive oil and health status: A systematic review and meta-analysis of cohort studies”. Lipids in Health and Disease. 13: 154. PMC 4198773 . PMID 25274026. doi:10.1186/1476-511X-13-154.
George, Elena S.; Marshall, Skye; Mayr, Hannah L.; Trakman, Gina L.; Tatucu-Babet, Oana A.; Lassemillante, Annie-Claude M.; Bramley, Andrea; Reddy, Anjana J.; Forsyth, Adrienne (2018-04-30). „The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis” (PDF). Critical Reviews in Food Science and Nutrition. 59 (17): 2772—2795. ISSN 1549-7852. PMID 29708409. S2CID 13974810. doi:10.1080/10408398.2018.1470491.

europa.eu

eur-lex.europa.eu

„Commission Regulation (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children's development and health. Text with EEA relevance”. Official Journal of the European Union. Приступљено 31. 8. 2016.

fda.gov

„FDA Allows Qualified Health Claim to Decrease Risk of Coronary Heart Disease”. US Food and Drug Administration. новембар 2004. Приступљено 5. 4. 2013.
Brackett, RE (новембар 2004). „Letter Responding to Health Claim Petition dated August 28, 2003: Monounsaturated Fatty Acids from Olive Oil and Coronary Heart Disease (Docket No 2003Q-0559)”. US Food and Drug Administration. Приступљено 5. 4. 2013.

internationaloliveoil.org

„International Olive Council”. Архивирано из оригинала 26. 10. 2018. г. Приступљено 5. 10. 2011.

nih.gov

ncbi.nlm.nih.gov

Beltran; et al. (2004). „Influence of Harvest Date and Crop Yield on the Fatty Acid Composition of Virgin Olive Oils from Cv. Picual” (PDF). Journal of Agricultural and Food Chemistry. 52 (11): 3434—3440. PMID 15161211. doi:10.1021/jf049894n. Архивирано (PDF) из оригинала 12. 6. 2018. г. Приступљено 19. 8. 2012.
Bendini, A.; Cerretani, L.; Carrasco-Pancorbo, A.; Gómez-Caravaca, A. M.; Segura-Carretero, A.; Fernández-Gutiérrez, A.; Lercker, G. (2007). „Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade”. Molecules. 12 (8): 1679—1719. PMC 6149152 . PMID 17960082. doi:10.3390/12081679 .
Tripoli, Elisa; Giammanco, Marco; Tabacchi, Garden; Di Majo, Danila; Giammanco, Santo; La Guardia, Maurizio (2005). „The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health”. Nutrition Research Reviews. 18 (1): 98—112. PMID 19079898. S2CID 221216561. doi:10.1079/NRR200495 .
Genovese, A.; Caporaso, N.; Villani, V.; Paduano, A.; Sacchi, R. (2015). „Olive oil phenolic compounds affect the release of aroma compounds”. Food Chem. 181: 284—294. PMID 25794752. doi:10.1016/j.foodchem.2015.02.097.
Lozano-Sánchez, J.; Castro-Puyana, M.; Mendiola, J. A.; Segura-Carretero, A.; Cifuentes, A.; Ibáñez, E. (2014). „Recovering bioactive compounds from olive oil filter cake by advanced extraction techniques”. Int J Mol Sci. 15 (9): 16270—16283. PMC 4200768 . PMID 25226536. doi:10.3390/ijms150916270 .
Wagner KH, Kamal-Eldin A, Elmadfa I (2004). „Gamma-tocopherol--an underestimated vitamin?”. Annals of Nutrition & Metabolism. 48 (3): 169—88. PMID 15256801. S2CID 24827255. doi:10.1159/000079555. „In North America, the intake of γ-tocopherol has been estimated to exceed that of α-tocopherol by a factor of 2–4 ... due to the fact that soybean oil is the predominant vegetable oil in the American diet (76.4%) followed by corn oil and canola oil (both 7%) ... The supply of dietary fats ... is much more diverse in Europe ... The oils mainly consumed in Europe, i.e. sunflower, olive and canola oil, provide less γ-tocopherol but more α-tocopherol ... [T]he ratio of α-:γ-tocopherol is at least 1:2. Therefore, the average γ-tocopherol intake can be estimated as 4–6 mg/day, which is about 25–35% of the USA intake. In accordance with the lower estimated European intake of γ-tocopherol, the serum levels of γ-tocopherol in European populations are 4–20 times lower than that of α-tocopherol”
Owen, R. W.; Giacosa, A.; Hull, W. E.; Haubner, R.; Spiegelhalder, B.; Bartsch, H. (2000). „The antioxidant/anticancer potential of phenolic compounds isolated from olive oil”. European Journal of Cancer. 36 (10): 1235—1247. PMID 10882862. doi:10.1016/S0959-8049(00)00103-9.
Owen, R. W.; Mier, W.; Giacosa, A.; Hull, W. E.; Spiegelhalder, B.; Bartsch, H. (2000). „Identification of lignans as major components in the phenolic fraction of olive oil” (PDF). Clinical Chemistry. 46 (7): 976—988. PMID 10894841. doi:10.1093/clinchem/46.7.976 . Архивирано (PDF) из оригинала 23. 9. 2015. г. Приступљено 10. 5. 2015.
Schwingshackl, L; Hoffmann, G (2014). „Monounsaturated fatty acids, olive oil and health status: A systematic review and meta-analysis of cohort studies”. Lipids in Health and Disease. 13: 154. PMC 4198773 . PMID 25274026. doi:10.1186/1476-511X-13-154.
George, Elena S.; Marshall, Skye; Mayr, Hannah L.; Trakman, Gina L.; Tatucu-Babet, Oana A.; Lassemillante, Annie-Claude M.; Bramley, Andrea; Reddy, Anjana J.; Forsyth, Adrienne (2018-04-30). „The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis” (PDF). Critical Reviews in Food Science and Nutrition. 59 (17): 2772—2795. ISSN 1549-7852. PMID 29708409. S2CID 13974810. doi:10.1080/10408398.2018.1470491.

researchgate.net

Boskou, Dimitrios; Blekas, Georgios; Tsimidou, Maria (април 2006). „4 Olive Oil Composition”. Olive Oil. стр. 42. ISBN 978-1-893997-88-2. doi:10.1201/9781439832028.pt2. Приступљено 5. 3. 2022.

semanticscholar.org

api.semanticscholar.org

Gray, Sarah (2015). „Cooking with extra virgin olive oil”. ACNEM Journal. 34 (2): 8—12. S2CID 132454216.
Tripoli, Elisa; Giammanco, Marco; Tabacchi, Garden; Di Majo, Danila; Giammanco, Santo; La Guardia, Maurizio (2005). „The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health”. Nutrition Research Reviews. 18 (1): 98—112. PMID 19079898. S2CID 221216561. doi:10.1079/NRR200495 .
Wagner KH, Kamal-Eldin A, Elmadfa I (2004). „Gamma-tocopherol--an underestimated vitamin?”. Annals of Nutrition & Metabolism. 48 (3): 169—88. PMID 15256801. S2CID 24827255. doi:10.1159/000079555. „In North America, the intake of γ-tocopherol has been estimated to exceed that of α-tocopherol by a factor of 2–4 ... due to the fact that soybean oil is the predominant vegetable oil in the American diet (76.4%) followed by corn oil and canola oil (both 7%) ... The supply of dietary fats ... is much more diverse in Europe ... The oils mainly consumed in Europe, i.e. sunflower, olive and canola oil, provide less γ-tocopherol but more α-tocopherol ... [T]he ratio of α-:γ-tocopherol is at least 1:2. Therefore, the average γ-tocopherol intake can be estimated as 4–6 mg/day, which is about 25–35% of the USA intake. In accordance with the lower estimated European intake of γ-tocopherol, the serum levels of γ-tocopherol in European populations are 4–20 times lower than that of α-tocopherol”
George, Elena S.; Marshall, Skye; Mayr, Hannah L.; Trakman, Gina L.; Tatucu-Babet, Oana A.; Lassemillante, Annie-Claude M.; Bramley, Andrea; Reddy, Anjana J.; Forsyth, Adrienne (2018-04-30). „The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis” (PDF). Critical Reviews in Food Science and Nutrition. 59 (17): 2772—2795. ISSN 1549-7852. PMID 29708409. S2CID 13974810. doi:10.1080/10408398.2018.1470491.

semanticscholar.org

Gray, Sarah (2015). „Cooking with extra virgin olive oil”. ACNEM Journal. 34 (2): 8—12. S2CID 132454216.

ucdavis.edu

cesonoma.ucdavis.edu

"California and World Olive Oil Statistics"" PDF Архивирано на сајту Wayback Machine (27. март 2009).

ugr.es

hera.ugr.es

Beltran; et al. (2004). „Influence of Harvest Date and Crop Yield on the Fatty Acid Composition of Virgin Olive Oils from Cv. Picual” (PDF). Journal of Agricultural and Food Chemistry. 52 (11): 3434—3440. PMID 15161211. doi:10.1021/jf049894n. Архивирано (PDF) из оригинала 12. 6. 2018. г. Приступљено 19. 8. 2012.

unctad.org

r0.unctad.org

Статистика Архивирано на сајту Wayback Machine (31. мај 2009) на ООН

usda.gov

ams.usda.gov

„United States Department of Agriculture: "Grading Manual for Olive Oil and Olive-Pomace Oil"”. Архивирано из оригинала 31. 10. 2014. г. Приступљено 25. 6. 2013.

web.archive.org

„United States Department of Agriculture: "Grading Manual for Olive Oil and Olive-Pomace Oil"”. Архивирано из оригинала 31. 10. 2014. г. Приступљено 25. 6. 2013.
„International Olive Council”. Архивирано из оригинала 26. 10. 2018. г. Приступљено 5. 10. 2011.
Статистика Архивирано на сајту Wayback Machine (31. мај 2009) на ООН
"California and World Olive Oil Statistics"" PDF Архивирано на сајту Wayback Machine (27. март 2009).
Beltran; et al. (2004). „Influence of Harvest Date and Crop Yield on the Fatty Acid Composition of Virgin Olive Oils from Cv. Picual” (PDF). Journal of Agricultural and Food Chemistry. 52 (11): 3434—3440. PMID 15161211. doi:10.1021/jf049894n. Архивирано (PDF) из оригинала 12. 6. 2018. г. Приступљено 19. 8. 2012.
Owen, R. W.; Mier, W.; Giacosa, A.; Hull, W. E.; Spiegelhalder, B.; Bartsch, H. (2000). „Identification of lignans as major components in the phenolic fraction of olive oil” (PDF). Clinical Chemistry. 46 (7): 976—988. PMID 10894841. doi:10.1093/clinchem/46.7.976 . Архивирано (PDF) из оригинала 23. 9. 2015. г. Приступљено 10. 5. 2015.

worldcat.org

George, Elena S.; Marshall, Skye; Mayr, Hannah L.; Trakman, Gina L.; Tatucu-Babet, Oana A.; Lassemillante, Annie-Claude M.; Bramley, Andrea; Reddy, Anjana J.; Forsyth, Adrienne (2018-04-30). „The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis” (PDF). Critical Reviews in Food Science and Nutrition. 59 (17): 2772—2795. ISSN 1549-7852. PMID 29708409. S2CID 13974810. doi:10.1080/10408398.2018.1470491.