Akrilamid (Turkish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Akrilamid" in Turkish language version.

refsWebsite

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16web.archive.org

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10doi.org

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9nih.gov

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4cdc.gov

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3wikipedia.org

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2fda.gov

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1pipeline.com

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1sciencemag.org

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1archive.org

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1ec.gc.ca

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1epa.gov

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1food.gov.uk

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1wiley.com

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1rsc.org

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1foodqualitynews.com

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1ethz.ch

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1umd.edu

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archive.org

"Acrylamide Gel as a Supporting Medium for Zone Electrophoresis". Science. 130 (3377). 1959. s. 711. doi:10.1126/science.130.3377.711. PMID 14436634.

cdc.gov

NIOSH Pocket Guide to Chemical Hazards. "#0012". National Institute for Occupational Safety and Health (NIOSH).
Dotson, GS (Nisan 2011). "NIOSH skin notation (SK) profile: acrylamide [CAS No. 79-06-1]" (PDF). DHHS (NIOSH) Publication No. 2011-139. National Institute for Occupational Safety and Health (NIOSH). 29 Mayıs 2017 tarihinde kaynağından arşivlendi (PDF). Erişim tarihi: 29 Aralık 2017.
"Documentation for Immediately Dangerous To Life or Health Concentrations (IDLHs) - Acrylamide". Centers for Disease Control and Prevention. 1994. 19 Aralık 2017 tarihinde kaynağından arşivlendi. Erişim tarihi: 12 Nisan 2018.

atsdr.cdc.gov

ATSDR Toxic Substances Portal - Acrylamide 25 Haziran 2018 tarihinde Wayback Machine sitesinde arşivlendi.

doi.org

"Acrylamide Gel as a Supporting Medium for Zone Electrophoresis". Science. 130 (3377). 1959. s. 711. doi:10.1126/science.130.3377.711. PMID 14436634.
"Synthesis, characterization and analysis of the acrylamide-and glycidamide-glutathione conjugates". Chemico-biological interactions. Cilt 237. Temmuz 2015. ss. 38-46. doi:10.1016/j.cbi.2015.05.002.
Cui, B; Ran, R; Liu, Y; Chen, H; Kai, G; Shi, J (5 Nisan 2014). "Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects". Food and Chemical Toxicology. Cilt 69C. ss. 1-12. doi:10.1016/j.fct.2014.03.037. PMID 24713263.
"The Potential for Plant Derivatives against Acrylamide Neurotoxicity". Phytother Res. Cilt 29. 2015. ss. 978-85. doi:10.1002/ptr.5353. PMID 25886076.
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). ss. 4998-5006. doi:10.1021/jf020302f. PMID 12166997.
Ono, H.; Chuda, Y.; Ohnishi-Kameyama, M.; Yada, H.; Ishizaka, M.; Kobayashi, H.; Yoshida, M. (2003). "Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods". Food Additives and Contaminants. 20 (3). ss. 215-20. doi:10.1080/0265203021000060887. PMID 12623644.
Mottram DS; Wedzicha BL.; Dodson AT. (2002). "Acrylamide is formed in the Maillard reaction". Nature. 419 (6906). ss. 448-449. doi:10.1038/419448a. PMID 12368844.
Mucci, LA; Sandin, S; Bälter, K; Adami, HO; Magnusson, C; Weiderpass, E (2005). "Acrylamide intake and breast cancer risk in Swedish women". JAMA: The Journal of the American Medical Association. 293 (11). ss. 1326-7. doi:10.1001/jama.293.11.1326. PMID 15769965.
Vesper, H. W.; Bernert, J. T.; Ospina, M.; Meyers, T.; Ingham, L.; Smith, A.; Myers, G. L. (2007). "Assessment of the Relation between Biomarkers for Smoking and Biomarkers for Acrylamide Exposure in Humans". Cancer Epidemiology Biomarkers & Prevention. 16 (11). ss. 2471-2478. doi:10.1158/1055-9965.EPI-06-1058.
Olesen, PT; Olsen, A; Frandsen, H; Frederiksen, K; Overvad, K; Tjønneland, A (2008). "Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study". International Journal of Cancer. 122 (9). ss. 2094-100. doi:10.1002/ijc.23359. PMID 18183576.

ec.gc.ca

"Screening Assessment for the Challenge: 2-Propenamide (Acrylamide)". Environment Canada and Health Canada. Ağustos 2009. Erişim tarihi: 20 Haziran 2012. ^{[ölü/kırık bağlantı]}

epa.gov

Office of Pollution Prevention and Toxics (Eylül 1994). "II. Production, Use, and Trends". Chemical Summary for Acrylamide (plain text). United States Environmental Protection Agency. EPA 749-F-94-005a. 15 Şubat 2015 tarihinde kaynağından arşivlendi. Erişim tarihi: 30 Kasım 2013.

ethz.ch

ethlife.ethz.ch

Cosby, Renata (20 Eylül 2007). "Acrylamide in dried Fruits". ETH Life. Swiss Federal Institute of Technology Zurich. 10 Ağustos 2017 tarihinde kaynağından arşivlendi. Erişim tarihi: 29 Mayıs 2017.

fda.gov

"Acrylamide detected in prune juice and olives" 7 Ağustos 2011 tarihinde Wayback Machine sitesinde arşivlendi. Food Safety & Quality Control Newsletter 26 March 2004, William Reed Business Media SAS, citing "Survey Data on Acrylamide in Food: Total Diet Study Results" 5 Haziran 2009 tarihinde Wayback Machine sitesinde arşivlendi. Webarşiv şablonunda hata: |url= value. Boş. United States Food and Drug Administration February 2004; later updated in June 2005, July 2006, and October 2006
Survey Data on Acrylamide in Food: Individual Food Products 23 Nisan 2019 tarihinde Wayback Machine sitesinde arşivlendi.. Fda.gov. Retrieved on 2012-06-11.

food.gov.uk

Food Standards Agency, Acrylamide: your questions answered "Archived". 12 Şubat 2012 tarihinde kaynağından arşivlendi. Erişim tarihi: 6 Şubat 2016. Retrieved on 2008-01-01

foodqualitynews.com

"Acrylamide detected in prune juice and olives" 7 Ağustos 2011 tarihinde Wayback Machine sitesinde arşivlendi. Food Safety & Quality Control Newsletter 26 March 2004, William Reed Business Media SAS, citing "Survey Data on Acrylamide in Food: Total Diet Study Results" 5 Haziran 2009 tarihinde Wayback Machine sitesinde arşivlendi. Webarşiv şablonunda hata: |url= value. Boş. United States Food and Drug Administration February 2004; later updated in June 2005, July 2006, and October 2006

nih.gov

ncbi.nlm.nih.gov

"Acrylamide Gel as a Supporting Medium for Zone Electrophoresis". Science. 130 (3377). 1959. s. 711. doi:10.1126/science.130.3377.711. PMID 14436634.
Cui, B; Ran, R; Liu, Y; Chen, H; Kai, G; Shi, J (5 Nisan 2014). "Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects". Food and Chemical Toxicology. Cilt 69C. ss. 1-12. doi:10.1016/j.fct.2014.03.037. PMID 24713263.
"The Potential for Plant Derivatives against Acrylamide Neurotoxicity". Phytother Res. Cilt 29. 2015. ss. 978-85. doi:10.1002/ptr.5353. PMID 25886076.
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). ss. 4998-5006. doi:10.1021/jf020302f. PMID 12166997.
Ono, H.; Chuda, Y.; Ohnishi-Kameyama, M.; Yada, H.; Ishizaka, M.; Kobayashi, H.; Yoshida, M. (2003). "Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods". Food Additives and Contaminants. 20 (3). ss. 215-20. doi:10.1080/0265203021000060887. PMID 12623644.
Mottram DS; Wedzicha BL.; Dodson AT. (2002). "Acrylamide is formed in the Maillard reaction". Nature. 419 (6906). ss. 448-449. doi:10.1038/419448a. PMID 12368844.
Mucci, LA; Sandin, S; Bälter, K; Adami, HO; Magnusson, C; Weiderpass, E (2005). "Acrylamide intake and breast cancer risk in Swedish women". JAMA: The Journal of the American Medical Association. 293 (11). ss. 1326-7. doi:10.1001/jama.293.11.1326. PMID 15769965.
Olesen, PT; Olsen, A; Frandsen, H; Frederiksen, K; Overvad, K; Tjønneland, A (2008). "Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study". International Journal of Cancer. 122 (9). ss. 2094-100. doi:10.1002/ijc.23359. PMID 18183576.

toxnet.nlm.nih.gov

"Polyacrylamide". Consumption Patterns: United States National Library of Medicine. 14 Şubat 2003. CASRN: 9003-05-8. 16 Ekim 2015 tarihinde kaynağından arşivlendi. Erişim tarihi: 30 Kasım 2013.

pipeline.com

Davis and Ornstein 26 Eylül 2011 tarihinde Wayback Machine sitesinde arşivlendi. Webarşiv şablonunda hata: |url= value. Boş. . Pipeline.com. Retrieved on 2012-06-11.

rsc.org

Chemistry World, Acrylamide cancer link confirmed [2] 10 Haziran 2016 tarihinde Wayback Machine sitesinde arşivlendi. Retrieved on 2008-01-01

sciencemag.org

Raymond and Weintraub 28 Eylül 2009 tarihinde Wayback Machine sitesinde arşivlendi.. Sciencemag.org (1959-09-18). Retrieved on 2012-06-11.

umd.edu

jifsan.umd.edu

Top Eight Foods by Acrylamide Per Portion 2 Mart 2016 tarihinde Wayback Machine sitesinde arşivlendi.. p. 17. jifsan.umd.edu (2004). Retrieved on 2012-06-11.

web.archive.org

Davis and Ornstein 26 Eylül 2011 tarihinde Wayback Machine sitesinde arşivlendi. Webarşiv şablonunda hata: |url= value. Boş. . Pipeline.com. Retrieved on 2012-06-11.
Raymond and Weintraub 28 Eylül 2009 tarihinde Wayback Machine sitesinde arşivlendi.. Sciencemag.org (1959-09-18). Retrieved on 2012-06-11.
GenElute™-LPA from Sigma-Aldrich. biocompare.com
Office of Pollution Prevention and Toxics (Eylül 1994). "II. Production, Use, and Trends". Chemical Summary for Acrylamide (plain text). United States Environmental Protection Agency. EPA 749-F-94-005a. 15 Şubat 2015 tarihinde kaynağından arşivlendi. Erişim tarihi: 30 Kasım 2013.
"Polyacrylamide". Consumption Patterns: United States National Library of Medicine. 14 Şubat 2003. CASRN: 9003-05-8. 16 Ekim 2015 tarihinde kaynağından arşivlendi. Erişim tarihi: 30 Kasım 2013.
Dotson, GS (Nisan 2011). "NIOSH skin notation (SK) profile: acrylamide [CAS No. 79-06-1]" (PDF). DHHS (NIOSH) Publication No. 2011-139. National Institute for Occupational Safety and Health (NIOSH). 29 Mayıs 2017 tarihinde kaynağından arşivlendi (PDF). Erişim tarihi: 29 Aralık 2017.
"Documentation for Immediately Dangerous To Life or Health Concentrations (IDLHs) - Acrylamide". Centers for Disease Control and Prevention. 1994. 19 Aralık 2017 tarihinde kaynağından arşivlendi. Erişim tarihi: 12 Nisan 2018.
Food Standards Agency, Acrylamide: your questions answered "Archived". 12 Şubat 2012 tarihinde kaynağından arşivlendi. Erişim tarihi: 6 Şubat 2016. Retrieved on 2008-01-01
A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries [1] 17 Aralık 2016 tarihinde Wayback Machine sitesinde arşivlendi. Retrieved on 2012-07-13
Chemistry World, Acrylamide cancer link confirmed [2] 10 Haziran 2016 tarihinde Wayback Machine sitesinde arşivlendi. Retrieved on 2008-01-01
"Acrylamide detected in prune juice and olives" 7 Ağustos 2011 tarihinde Wayback Machine sitesinde arşivlendi. Food Safety & Quality Control Newsletter 26 March 2004, William Reed Business Media SAS, citing "Survey Data on Acrylamide in Food: Total Diet Study Results" 5 Haziran 2009 tarihinde Wayback Machine sitesinde arşivlendi. Webarşiv şablonunda hata: |url= value. Boş. United States Food and Drug Administration February 2004; later updated in June 2005, July 2006, and October 2006
Cosby, Renata (20 Eylül 2007). "Acrylamide in dried Fruits". ETH Life. Swiss Federal Institute of Technology Zurich. 10 Ağustos 2017 tarihinde kaynağından arşivlendi. Erişim tarihi: 29 Mayıs 2017.
Top Eight Foods by Acrylamide Per Portion 2 Mart 2016 tarihinde Wayback Machine sitesinde arşivlendi.. p. 17. jifsan.umd.edu (2004). Retrieved on 2012-06-11.
Survey Data on Acrylamide in Food: Individual Food Products 23 Nisan 2019 tarihinde Wayback Machine sitesinde arşivlendi.. Fda.gov. Retrieved on 2012-06-11.
FAO/WHO Consultation on the Health Implications of Acrylamide in Food; Geneva, 25–27 June 2002, Summary Report. (PDF) . Retrieved on 2014-11-09.
ATSDR Toxic Substances Portal - Acrylamide 25 Haziran 2018 tarihinde Wayback Machine sitesinde arşivlendi.

wikipedia.org

en.wikipedia.org

Chemistry World, Acrylamide cancer link confirmed [2] 10 Haziran 2016 tarihinde Wayback Machine sitesinde arşivlendi. Retrieved on 2008-01-01
"Acrylamide detected in prune juice and olives" 7 Ağustos 2011 tarihinde Wayback Machine sitesinde arşivlendi. Food Safety & Quality Control Newsletter 26 March 2004, William Reed Business Media SAS, citing "Survey Data on Acrylamide in Food: Total Diet Study Results" 5 Haziran 2009 tarihinde Wayback Machine sitesinde arşivlendi. Webarşiv şablonunda hata: |url= value. Boş. United States Food and Drug Administration February 2004; later updated in June 2005, July 2006, and October 2006
ATSDR Toxic Substances Portal - Acrylamide 25 Haziran 2018 tarihinde Wayback Machine sitesinde arşivlendi.

wiley.com

onlinelibrary.wiley.com

A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries [1] 17 Aralık 2016 tarihinde Wayback Machine sitesinde arşivlendi. Retrieved on 2012-07-13