Црни лук (Serbian Wikipedia)
Analysis of information sources in references of the Wikipedia article "Црни лук" in Serbian language version.
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archive.org
- Brewster, James L. (1994). Onions and other vegetable Alliums (1st изд.). Wallingford, UK: CAB International. стр. 16. ISBN 978-0-85198-753-8.
- Eady, Colin C.; Kamoi, Takahiro; Kato, Masahiro; Porter, Noel G.; Davis, Sheree; Shaw, Martin; Kamoi, Akiko; Imai, Shinsuke (2008-08-01). „Silencing Onion Lachrymatory Factor Synthase Causes a Significant Change in the Sulfur Secondary Metabolite Profile”. Plant Physiology (на језику: енглески). 147 (4): 2096—2106. ISSN 0032-0889. PMC 2492635
. PMID 18583530. doi:10.1104/pp.108.123273.
ars-grin.gov
npgsweb.ars-grin.gov
- „Allium cepa”. Germplasm Resources Information Network (GRIN). ARS, USDA. Приступљено 2010-08-20.
books.google.com
- Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9. Архивирано из оригинала 1. 8. 2020. г. Приступљено 30. 6. 2020.
doi.org
- Fritsch, Reinhard M.; Friesen, Nikolai (2002). „Chapter 1: Evolution, Domestication, and Taxonomy”. Ур.: Rabinowitch, Haim D.; Currah, Lesley. Allium Crop Science: Recent Advances. Wallingford, UK: CABI Publishing. ISBN 0-85199-510-1. OCLC 228168061. S2CID 189956991. doi:10.1079/9780851995106.0005.
- Slimestad, R; Fossen, T; Vågen, I. M. (2007). „Onions: A source of unique dietary flavonoids”. Journal of Agricultural and Food Chemistry. 55 (25): 10067—80. PMID 17997520. doi:10.1021/jf0712503.
- Olsson, M.E.; Gustavsson, K.E.; Vågen, I.M. (2010). „Quercetin and isorhamnetin in sweet and red cultivars of onion (Allium cepa L.) at harvest, after field curing, heat treatment, and storage”. Journal of Agricultural and Food Chemistry. 58 (4): 2323—2330. PMID 20099844. doi:10.1021/jf9027014.
- Cantisani, C; Visconti, B; Paolino, G; Frascani, F; Tofani, S; Fazia, G; Calvieri, S (2014). „Unusual food allergy: Alioidea allergic reactions overview”. Recent Patents on Inflammation & Allergy Drug Discovery. 8 (3): 178—84. PMID 25381903. doi:10.2174/1872213X08666141107170159.
- Kim, Ha-Yeon; Jackson, Daniel; Adhikari, Koushik; Riner, Cliff; Sanchez-Brambila, Gabriela (2017-10-01). „Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions”. Journal of Food Science (на језику: енглески). 82 (10): 2396—2402. ISSN 1750-3841. PMID 28898424. doi:10.1111/1750-3841.13915.
- Eady, Colin C.; Kamoi, Takahiro; Kato, Masahiro; Porter, Noel G.; Davis, Sheree; Shaw, Martin; Kamoi, Akiko; Imai, Shinsuke (2008-08-01). „Silencing Onion Lachrymatory Factor Synthase Causes a Significant Change in the Sulfur Secondary Metabolite Profile”. Plant Physiology (на језику: енглески). 147 (4): 2096—2106. ISSN 0032-0889. PMC 2492635 . PMID 18583530. doi:10.1104/pp.108.123273.
- Joyce, Nigel I.; Eady, Colin C.; Silcock, Patrick; Perry, Nigel B.; van Klink, John W. (јануар 2013). „Fast Phenotyping of LFS-Silenced (Tearless) Onions by Desorption Electrospray Ionization Mass Spectrometry (DESI-MS)”. Journal of Agricultural and Food Chemistry. 61 (7): 1449—1456. PMID 23350988. doi:10.1021/jf304444s.
- Tewari, Gyanendra M.; Bandyopadhyay, Chiranjib. (1975-07-01). „Quantitative evaluation of lachrymatory factor in onion by thin-layer chromatography”. Journal of Agricultural and Food Chemistry. 23 (4): 645—647. ISSN 0021-8561. doi:10.1021/jf60200a044.
- Schmidt, Norman E.; Santiago, Leanne M.; Eason, H. Donald; Dafford, Kurtus A.; Grooms, Chris A.; Link, Tammy E.; Manning, Dana T.; Cooper, Sylina D.; Keith, R. Chad (1996-01-01). „Rapid Extraction Method of Quantitating the Lachrymatory Factor of Onion Using Gas Chromatography”. Journal of Agricultural and Food Chemistry. 44 (9): 2690—2693. ISSN 0021-8561. doi:10.1021/jf950686s.
- Higashihara, Hisayo; Yokoi, Norihiko; Aoyagi, Morihiro; Tsuge, Nobuaki; Imai, Shinsuke; Kinoshita, Shigeru (2010). „Using synthesized onion lachrymatory factor to measure age-related decreases in reflex-tear secretion and ocular-surface sensation”. Japanese Journal of Ophthalmology. 54 (3): 215—220. PMID 20577855. S2CID 23549173. doi:10.1007/s10384-009-0786-0.
latimes.com
- Van Hare, Holly (19. 12. 2017). „Onions that don't make you cry are finally here”. Los Angeles Times. Архивирано из оригинала 13. 4. 2018. г. Приступљено 15. 4. 2018.
nih.gov
ncbi.nlm.nih.gov
- Slimestad, R; Fossen, T; Vågen, I. M. (2007). „Onions: A source of unique dietary flavonoids”. Journal of Agricultural and Food Chemistry. 55 (25): 10067—80. PMID 17997520. doi:10.1021/jf0712503.
- Olsson, M.E.; Gustavsson, K.E.; Vågen, I.M. (2010). „Quercetin and isorhamnetin in sweet and red cultivars of onion (Allium cepa L.) at harvest, after field curing, heat treatment, and storage”. Journal of Agricultural and Food Chemistry. 58 (4): 2323—2330. PMID 20099844. doi:10.1021/jf9027014.
- Cantisani, C; Visconti, B; Paolino, G; Frascani, F; Tofani, S; Fazia, G; Calvieri, S (2014). „Unusual food allergy: Alioidea allergic reactions overview”. Recent Patents on Inflammation & Allergy Drug Discovery. 8 (3): 178—84. PMID 25381903. doi:10.2174/1872213X08666141107170159.
- Arochena, L.; Gámez, C.; del Pozo, V.; Fernández-Nieto, M. (2012). „Cutaneous allergy at the supermarket”. Journal of Investigational Allergology and Clinical Immunology. 22 (6): 441—442. PMID 23101191.
- Kim, Ha-Yeon; Jackson, Daniel; Adhikari, Koushik; Riner, Cliff; Sanchez-Brambila, Gabriela (2017-10-01). „Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions”. Journal of Food Science (на језику: енглески). 82 (10): 2396—2402. ISSN 1750-3841. PMID 28898424. doi:10.1111/1750-3841.13915.
- Eady, Colin C.; Kamoi, Takahiro; Kato, Masahiro; Porter, Noel G.; Davis, Sheree; Shaw, Martin; Kamoi, Akiko; Imai, Shinsuke (2008-08-01). „Silencing Onion Lachrymatory Factor Synthase Causes a Significant Change in the Sulfur Secondary Metabolite Profile”. Plant Physiology (на језику: енглески). 147 (4): 2096—2106. ISSN 0032-0889. PMC 2492635 . PMID 18583530. doi:10.1104/pp.108.123273.
- Joyce, Nigel I.; Eady, Colin C.; Silcock, Patrick; Perry, Nigel B.; van Klink, John W. (јануар 2013). „Fast Phenotyping of LFS-Silenced (Tearless) Onions by Desorption Electrospray Ionization Mass Spectrometry (DESI-MS)”. Journal of Agricultural and Food Chemistry. 61 (7): 1449—1456. PMID 23350988. doi:10.1021/jf304444s.
- Higashihara, Hisayo; Yokoi, Norihiko; Aoyagi, Morihiro; Tsuge, Nobuaki; Imai, Shinsuke; Kinoshita, Shigeru (2010). „Using synthesized onion lachrymatory factor to measure age-related decreases in reflex-tear secretion and ocular-surface sensation”. Japanese Journal of Ophthalmology. 54 (3): 215—220. PMID 20577855. S2CID 23549173. doi:10.1007/s10384-009-0786-0.
npr.org
- Danovich, Tove (8. 2. 2018). „Stop Crying! Tear-Free Onions Are Here”. National Public Radio. Архивирано из оригинала 17. 4. 2018. г. Приступљено 13. 4. 2018.
nytimes.com
- Klein, Joanna (5. 9. 2017). „Why Onions Make You Cry”. The New York Times. Архивирано из оригинала 17. 4. 2018. г. Приступљено 16. 4. 2018.
onions-usa.org
- „History of onions”. US National Onion Association, Greeley, CO. 2011. Архивирано из оригинала 24. 6. 2017. г. Приступљено 23. 1. 2017.
- „FAQ”. National Onion Association. Архивирано из оригинала 18. 3. 2011. г. Приступљено 2013-03-28.
patents.google.com
- US patent 9482496B1, James Anthony Rocchi, Thomas John Stewart & Thomas John Stewart, "Wall-mounted nonlethal device for defending against intruders", published 2015-06-01, issued 2016-11-01, assigned to Fighting Chance Systems Inc Архивирано 18 март 2021 на сајту Wayback Machine
- US patent 9890561B2, Yves Perrenoud, Daniel Idzkowski & Daniel Idzkowski, "Pressurized chemical theft deterrent device", published 2017-03-03, issued 2018-02-13, assigned to Skunklock Inc Архивирано 13 јануар 2020 на сајту Wayback Machine
sciam.com
- Scott, Thomas. „What is the chemical process that causes my eyes to tear when I peel an onion?”. Ask the Experts: Chemistry. Scientific American. Архивирано из оригинала 22. 4. 2022. г. Приступљено 2007-04-28.
sciencedaily.com
- „Tearless Onion Created In Lab Using Gene Silencing”. ScienceDaily. 5. 2. 2008. Архивирано из оригинала 24. 11. 2016. г. Приступљено 23. 11. 2016.
semanticscholar.org
api.semanticscholar.org
- Fritsch, Reinhard M.; Friesen, Nikolai (2002). „Chapter 1: Evolution, Domestication, and Taxonomy”. Ур.: Rabinowitch, Haim D.; Currah, Lesley. Allium Crop Science: Recent Advances. Wallingford, UK: CABI Publishing. ISBN 0-85199-510-1. OCLC 228168061. S2CID 189956991. doi:10.1079/9780851995106.0005.
- Higashihara, Hisayo; Yokoi, Norihiko; Aoyagi, Morihiro; Tsuge, Nobuaki; Imai, Shinsuke; Kinoshita, Shigeru (2010). „Using synthesized onion lachrymatory factor to measure age-related decreases in reflex-tear secretion and ocular-surface sensation”. Japanese Journal of Ophthalmology. 54 (3): 215—220. PMID 20577855. S2CID 23549173. doi:10.1007/s10384-009-0786-0.
theplantlist.org
todayifoundout.com
- Hiskey, Daven (2010-11-05). „Why onions make your eyes water”. Today I Found Out. Архивирано из оригинала 30. 3. 2013. г. Приступљено 2013-03-28.
web.archive.org
- Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9. Архивирано из оригинала 1. 8. 2020. г. Приступљено 30. 6. 2020.
- „History of onions”. US National Onion Association, Greeley, CO. 2011. Архивирано из оригинала 24. 6. 2017. г. Приступљено 23. 1. 2017.
- Scott, Thomas. „What is the chemical process that causes my eyes to tear when I peel an onion?”. Ask the Experts: Chemistry. Scientific American. Архивирано из оригинала 22. 4. 2022. г. Приступљено 2007-04-28.
- „FAQ”. National Onion Association. Архивирано из оригинала 18. 3. 2011. г. Приступљено 2013-03-28.
- Hiskey, Daven (2010-11-05). „Why onions make your eyes water”. Today I Found Out. Архивирано из оригинала 30. 3. 2013. г. Приступљено 2013-03-28.
- „Tearless Onion Created In Lab Using Gene Silencing”. ScienceDaily. 5. 2. 2008. Архивирано из оригинала 24. 11. 2016. г. Приступљено 23. 11. 2016.
- Danovich, Tove (8. 2. 2018). „Stop Crying! Tear-Free Onions Are Here”. National Public Radio. Архивирано из оригинала 17. 4. 2018. г. Приступљено 13. 4. 2018.
- Van Hare, Holly (19. 12. 2017). „Onions that don't make you cry are finally here”. Los Angeles Times. Архивирано из оригинала 13. 4. 2018. г. Приступљено 15. 4. 2018.
- Klein, Joanna (5. 9. 2017). „Why Onions Make You Cry”. The New York Times. Архивирано из оригинала 17. 4. 2018. г. Приступљено 16. 4. 2018.
- US patent 9482496B1, James Anthony Rocchi, Thomas John Stewart & Thomas John Stewart, "Wall-mounted nonlethal device for defending against intruders", published 2015-06-01, issued 2016-11-01, assigned to Fighting Chance Systems Inc Архивирано 18 март 2021 на сајту Wayback Machine
- US patent 9890561B2, Yves Perrenoud, Daniel Idzkowski & Daniel Idzkowski, "Pressurized chemical theft deterrent device", published 2017-03-03, issued 2018-02-13, assigned to Skunklock Inc Архивирано 13 јануар 2020 на сајту Wayback Machine
worldcat.org
- Fritsch, Reinhard M.; Friesen, Nikolai (2002). „Chapter 1: Evolution, Domestication, and Taxonomy”. Ур.: Rabinowitch, Haim D.; Currah, Lesley. Allium Crop Science: Recent Advances. Wallingford, UK: CABI Publishing. ISBN 0-85199-510-1. OCLC 228168061. S2CID 189956991. doi:10.1079/9780851995106.0005.
- Kim, Ha-Yeon; Jackson, Daniel; Adhikari, Koushik; Riner, Cliff; Sanchez-Brambila, Gabriela (2017-10-01). „Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions”. Journal of Food Science (на језику: енглески). 82 (10): 2396—2402. ISSN 1750-3841. PMID 28898424. doi:10.1111/1750-3841.13915.
- Eady, Colin C.; Kamoi, Takahiro; Kato, Masahiro; Porter, Noel G.; Davis, Sheree; Shaw, Martin; Kamoi, Akiko; Imai, Shinsuke (2008-08-01). „Silencing Onion Lachrymatory Factor Synthase Causes a Significant Change in the Sulfur Secondary Metabolite Profile”. Plant Physiology (на језику: енглески). 147 (4): 2096—2106. ISSN 0032-0889. PMC 2492635 . PMID 18583530. doi:10.1104/pp.108.123273.
- Tewari, Gyanendra M.; Bandyopadhyay, Chiranjib. (1975-07-01). „Quantitative evaluation of lachrymatory factor in onion by thin-layer chromatography”. Journal of Agricultural and Food Chemistry. 23 (4): 645—647. ISSN 0021-8561. doi:10.1021/jf60200a044.
- Schmidt, Norman E.; Santiago, Leanne M.; Eason, H. Donald; Dafford, Kurtus A.; Grooms, Chris A.; Link, Tammy E.; Manning, Dana T.; Cooper, Sylina D.; Keith, R. Chad (1996-01-01). „Rapid Extraction Method of Quantitating the Lachrymatory Factor of Onion Using Gas Chromatography”. Journal of Agricultural and Food Chemistry. 44 (9): 2690—2693. ISSN 0021-8561. doi:10.1021/jf950686s.