Härskning (Swedish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Härskning" in Swedish language version.

refsWebsite

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9doi.org

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3nih.gov

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2worldcat.org

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2books.google.com

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37^th place

1naturalproductsinsider.com

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1wiley.com

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1icm.edu.pl

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1researchgate.net

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books.google.com

Allen, J.C.; Hamilton, R.J. (1994). Rancidity in Foods. Springer-Verlag GmbH. Sid. 47. ISBN 978-0-8342-1287-9. https://books.google.com/books?id=lcMgZHWIRUsC.
Miraliakbari, H. (2007). Tree nut oils: chemical characteristics, oxidation and antioxidants. Library and Archives Canada. Sid. 31. ISBN 978-0-494-19381-5. https://books.google.com/books?id=Elz09NWHTBcC. ^{[död länk]}

doi.org

dx.doi.org

Lück, Erich; von Rymon Lipinski, Gert-Wolfhard (2000). ”Foods, 3. Food Additives”. Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a11_561. ISBN 3527306730.
Thomas, Alfred (2000). ”Fats and Fatty Oils”. Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3527306730.
Klemchuk, Peter P. (2000). ”Antioxidants”. Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a03_091. ISBN 3527306730.
Freeman, I. P. (2000). ”Margarines and Shortenings”. Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a16_145. ISBN 978-3-527-30673-2.
Cameron-Smith, David; Albert, Benjamin B.; Cutfield, Wayne S. (23 November 2015). ”Fishing for answers: is oxidation of fish oil supplements a problem?”. Journal of Nutritional Science 4: sid. e36. doi:10.1017/jns.2015.26. ISSN 2048-6790. PMID 26688722.
EFSA Panel on Biological Hazards (2010). ”Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, including Rancidity”. EFSA Journal 8 (10): sid. 1874. doi:10.2903/j.efsa.2010.1874.
Albert, Benjamin B.; Cameron-Smith, David; Hofman, Paul L.; Cutfield, Wayne S. (2013). ”Oxidation of Marine Omega-3 Supplements and Human Health”. BioMed Research International 2013: sid. 464921. doi:10.1155/2013/464921. PMID 23738326.
Kanner, Joseph (2007). ”Dietary advanced lipid oxidation endproducts are risk factors to human health” (på engelska). Molecular Nutrition & Food Research 51 (9): sid. 1094–1101. doi:10.1002/mnfr.200600303. PMID 17854006. https://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.200600303.
Falade, A. O.; Oboh, G.; Okoh, A. I. (2017). ”Potential health lmplications of the consumption of thermally-oxidized cooking oils – a review” (på polska). Polish Journal of Food and Nutrition Sciences 67 (2): sid. 95–105. doi:10.1515/pjfns-2016-0028. http://agro.icm.edu.pl/agro/element/bwmeta1.element.agro-ffe02af5-41ba-4dbf-99da-3dee2de79222.

icm.edu.pl

agro.icm.edu.pl

Falade, A. O.; Oboh, G.; Okoh, A. I. (2017). ”Potential health lmplications of the consumption of thermally-oxidized cooking oils – a review” (på polska). Polish Journal of Food and Nutrition Sciences 67 (2): sid. 95–105. doi:10.1515/pjfns-2016-0028. http://agro.icm.edu.pl/agro/element/bwmeta1.element.agro-ffe02af5-41ba-4dbf-99da-3dee2de79222.

naturalproductsinsider.com

Robin Koon (4 augusti 2009). ”Understanding rancidity of nutritional lipids”. Natural Products Insider. https://www.naturalproductsinsider.com/regulatory/understanding-rancidity-nutritional-lipids. Läst 7 april 2019.

nih.gov

ncbi.nlm.nih.gov

Cameron-Smith, David; Albert, Benjamin B.; Cutfield, Wayne S. (23 November 2015). ”Fishing for answers: is oxidation of fish oil supplements a problem?”. Journal of Nutritional Science 4: sid. e36. doi:10.1017/jns.2015.26. ISSN 2048-6790. PMID 26688722.
Albert, Benjamin B.; Cameron-Smith, David; Hofman, Paul L.; Cutfield, Wayne S. (2013). ”Oxidation of Marine Omega-3 Supplements and Human Health”. BioMed Research International 2013: sid. 464921. doi:10.1155/2013/464921. PMID 23738326.
Kanner, Joseph (2007). ”Dietary advanced lipid oxidation endproducts are risk factors to human health” (på engelska). Molecular Nutrition & Food Research 51 (9): sid. 1094–1101. doi:10.1002/mnfr.200600303. PMID 17854006. https://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.200600303.

researchgate.net

”Kinetics of the oxidation of vitamin C”. Prosiding Seminar Kimia Bersama UKM-ITB VIII (9–11): sid. 535–546. 2009. https://www.researchgate.net/publication/228484005.

wiley.com

onlinelibrary.wiley.com

Kanner, Joseph (2007). ”Dietary advanced lipid oxidation endproducts are risk factors to human health” (på engelska). Molecular Nutrition & Food Research 51 (9): sid. 1094–1101. doi:10.1002/mnfr.200600303. PMID 17854006. https://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.200600303.

worldcat.org

Sergey, Bylikin (January 2014). Chemistry : course companion. Horner, Gary; Murphy, Brian; Tarcy, David (2014). Oxford. ISBN 978-0-19-839212-5. OCLC 862091138.
Cameron-Smith, David; Albert, Benjamin B.; Cutfield, Wayne S. (23 November 2015). ”Fishing for answers: is oxidation of fish oil supplements a problem?”. Journal of Nutritional Science 4: sid. e36. doi:10.1017/jns.2015.26. ISSN 2048-6790. PMID 26688722.