ปฏิกิริยามายาร์ (Thai Wikipedia)

Analysis of information sources in references of the Wikipedia article "ปฏิกิริยามายาร์" in Thai language version.

refsWebsite

Global rank Thai rank

5doi.org

2^nd place

4^th place

5nih.gov

4^th place

7^th place

1hathitrust.org

441^st place

1,216^th place

1tastingtable.com

low place

1web.archive.org

1^st place

1homecookworld.com

low place

1worldcat.org

5^th place

17^th place

1acs.org

1,248^th place

1,350^th place

1washingtonpost.com

34^th place

131^st place

1fcgagric.com

low place

1science.org

1,160^th place

low place

acs.org

cen.acs.org

Everts, Sarah (October 1, 2012). "The Maillard Reaction Turns 100". Chemical & Engineering News. 90 (40): 58–60. doi:10.1021/cen-09040-scitech2.

doi.org

Tareke, E.; Rydberg, P.; Karlsson, Patrik; Eriksson, Sune; Törnqvist, Margareta (2002). "Analysis of acrylamide, a carcinogen formed in heated foodstuffs". J. Agric. Food Chem. 50 (17): 4998–5006. doi:10.1021/jf020302f. PMID 12166997.
Tamanna, N; Mahmood, N (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. ISSN 2314-5765. PMC 4745522. PMID 26904661.
Hodge, J. E. (1953). "Dehydrated Foods, Chemistry of Browning Reactions in Model Systems". Journal of Agricultural and Food Chemistry. 1 (15): 928–43. doi:10.1021/jf60015a004.
Everts, Sarah (October 1, 2012). "The Maillard Reaction Turns 100". Chemical & Engineering News. 90 (40): 58–60. doi:10.1021/cen-09040-scitech2.
Miranda, Gonzalo; Berna, Angel; Mulet, Antonio (4 February 2019). "Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes". Foods. 8 (2): 56. doi:10.3390/foods8020056. PMC 6406843. PMID 30720722.

fcgagric.com

Cooper, Phil (2 May 2017). "Grass Silage Stability and Maillard Silage". Farm Consultancy (ภาษาอังกฤษ). สืบค้นเมื่อ 2 August 2022.

hathitrust.org

babel.hathitrust.org

Maillard, L. C. (1912). "Action des acides amines sur les sucres; formation de melanoidines par voie méthodique" [Action of amino acids on sugars. Formation of melanoidins in a methodical way]. Comptes Rendus (ภาษาฝรั่งเศส). 154: 66–68.

homecookworld.com

"Here's How to Sear a Steak to Perfection". Home Cook World (ภาษาอังกฤษ). 2021-09-06. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 2022-01-27. สืบค้นเมื่อ 2022-01-27.

nih.gov

pubmed.ncbi.nlm.nih.gov

Tareke, E.; Rydberg, P.; Karlsson, Patrik; Eriksson, Sune; Törnqvist, Margareta (2002). "Analysis of acrylamide, a carcinogen formed in heated foodstuffs". J. Agric. Food Chem. 50 (17): 4998–5006. doi:10.1021/jf020302f. PMID 12166997.
Tamanna, N; Mahmood, N (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. ISSN 2314-5765. PMC 4745522. PMID 26904661.
Miranda, Gonzalo; Berna, Angel; Mulet, Antonio (4 February 2019). "Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes". Foods. 8 (2): 56. doi:10.3390/foods8020056. PMC 6406843. PMID 30720722.

ncbi.nlm.nih.gov

Tamanna, N; Mahmood, N (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. ISSN 2314-5765. PMC 4745522. PMID 26904661.
Miranda, Gonzalo; Berna, Angel; Mulet, Antonio (4 February 2019). "Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes". Foods. 8 (2): 56. doi:10.3390/foods8020056. PMC 6406843. PMID 30720722.

science.org

Dove, Alan (11 February 2016). "Hard-core sequencing". Science. American Association for the Advancement of Science. สืบค้นเมื่อ 16 June 2021. In a dry environment, the Maillard reaction—the same chemical process that browns a steak—causes feces to develop a protective outer shell.

tastingtable.com

Bui, Andrew (2017-09-29). "Why So Many Recipes Call for a 350-Degree Oven". Tasting Table. สืบค้นเมื่อ 6 November 2017.

washingtonpost.com

Krystal, Becky (2020-01-31). "The Maillard reaction: What it is and why it matters". The Washington Post (ภาษาอังกฤษแบบอเมริกัน). สืบค้นเมื่อ 2022-07-28.

web.archive.org

"Here's How to Sear a Steak to Perfection". Home Cook World (ภาษาอังกฤษ). 2021-09-06. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 2022-01-27. สืบค้นเมื่อ 2022-01-27.

worldcat.org

Tamanna, N; Mahmood, N (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. ISSN 2314-5765. PMC 4745522. PMID 26904661.