Rottländer R.C.A.: Chemie in unserer Zeit 1974, 3, 78. http://dx.doi.org/10.1002/ciuz.19740080304
[2] Urbański T., Glinka T., Wesołowska E.: Bulletin de l’Académie polonaise des sciences, Série des sciences chimiques 1976, 24 (8), 625.
[3] Gough L.J., Mills J.S.: Nature 1972, 239, 527. http://dx.doi.org/10.1038/239527a0
[4] Mills J.S., White R., Gough L.J.: Chemical Geology 1984/85, 47, 15. http://dx.doi.org/10.1016/0009-2541(84)90097-4
[5] Beck C.W.: Estudios Museo Ciencias Naturales De Alava 1999, 2, 33.
[6] Matuszewska A.: „Bursztyn (sukcynit), inne żywice kopalne, subfosylne i współczesne”, Oficyna Wydawnicza Wacław Walasek, Katowice 2010.
[7] Sachabiński M., Czechowski F., Chojcan J., Wołowiec S.: Acta Universitatis Wratislaviensis 1997, 55, 175.
[8] Vávra N.: Abhandlungen der Geologischen Bundesanstalt 1993, 49, 147.
[9] Helm O.: Schriften der Naturwissenschaftlichen Gesellschaft 1891, 7, 1.
[10] Armstrong D.W., Zhou E.Y., Żukowski J., Kosmowska-Ceranowicz B.: Chirality 1996, 8, 39. http://dx.doi.org/10.1002/(SICI)1520-636X(1996) 8:1<39::AID-CHIR9>3.0.CO;2-B
[11] a) Synoradzki L., Arct J., Safarzyński S. et al.: Przemysł Chemiczny 2012, 91, 89; b) PL Pat. Appl. P-399 888 (2012).
[12] Ruberto G., Baratta M.: Food Chemistry 2000, 69, 167. http://dx.doi.org/10.1016/S0308-8146(99)00247-2
[13] Lee S., Umano K., Shibamoto T., Lee K.: Food Chemistry 2005, 91, 131. http://dx.doi.org/10.1016/j.foodchem.2004.05.056
[14] Bougatsos Ch., Ngassapa O., Runyoro D.K.B., Chinou I.B.: Zeitschrift für Naturforschung 2004, 59, 368. http://dx.doi.org/10.1515/znc-2004-5-614
[15] Angioni A., Barra A., Coroneo V. et al.: Journal of Agricultural and Food Chemistry 2006, 54, 4364. http://dx.doi.org/10.1021/jf0603329
[16] Hakki Alma M., Nitz S., Kollmannsberger H. et al.: Journal of Agricultural and Food Chemistry 2004, 52, 3911.
[17] Hammer K.A., Carson C.F., Riley T.V.: Journal Applied Microbiology 2003, 95, 853. http://dx.doi.org/10.1046/j.1365-2672.2003.02059.x
[18] Dorman H.J.D., Deans S.G.: Journal Applied Microbiology 2000, 88, 308. http://dx.doi.org/10.1046/j.1365-2672.2000.00969.x
[19] Griffin S.G., Wyllie S.G., Markham J.L., Leach D.N.: Flavour and Fragrance Journal 1999, 14, 322. http://dx.doi.org/10.1002/(SICI)1099-1026(199909/10) 14:5<322::AID-FFJ837>3.0.CO;2-4
[20] Filipowicz N., Kamiński M., Kurlenda J. et al.: Phytoteraphy Research 2003, 17, 227. http://dx.doi.org/10.1002/ptr. 1110
[21] Kubo I., Muroi H., Kubo A.: Journal of Natural Products 1994, 57, 9. http://dx.doi.org/10.1021/np50103a002
[22] Popova M., Chinou I., Marekov I., Bankova V.: Phytochemistry 2009, 70, 1262. http://dx.doi.org/10.1016/j.phytochem.2009.07.025
[23] Smith E., Williamson E., Zloh M., Gibbons S.: Phytotheraphy Research 2005, 19, 538. http://dx.doi.org/10.1002/ptr.1711
[24] Carpenter C.D., O’Neill T., Picot N. et al.: Journal of Ethnopharmacology 2012, 143, 695. http://dx.doi.org/10.1016/j.jep.2012.07.035
[25] Samoylenko V., Dunbar D.C., Gafur A. et al.: Phytotheraphy Research 2008, 22, 1570. http://dx.doi.org/10.1002/ptr.2460
[26] Turner R., Biedermann K., Morgan J. et al.: Antimicrobial Agents and Chemotherapy 2004, 48, 2595. http://dx.doi.org/10.1128/AAC.48.7.2595-2598.2004
[27] De Julian-Ortiz J., Galvez J., Munoz-Collado C. et al.: Journal of Medicinal Chemistry 1999, 42, 3308. http://dx.doi.org/10.1021/jm981132u
[28] Fernández M.A., Tornos M.P., Garcia M.D. et al.: Journal of Pharmacy and Pharmacology 2001, 53 (6), 867. http://dx.doi.org/10.1211/0022357011776027
[29] Akihisa T., Yasukawa K., Oinuma H. et al.: Phytochemistry 1996, 43, 1255. http://dx.doi.org/10.1016/S0031-9422(96)00343-3
[30] Saeed N.M., El-Demerdash E., Abdel-Rahman H.M. et al.: Toxicology and Applied Pharmacology 2012, 264 (1), 84. http://dx.doi.org/10.1016/j.taap.2012.07.020
[31] Wu S., Chen Y., Miao C.: Chemistry of Natural Compounds 2011, 47, 858. http://dx.doi.org/10.1007/s10600-011-0086-z
[32] Araújo E.C.C., Silveira E.R., Lima M.A.S. et al.: Journal of Agricultural and Food Chemistry 2003, 51, 3760. http://dx.doi.org/10.1021/jf021074s
[33] Liu Z.L., Zhao N., Liu C.M. et al.: Molecules 2012, 17, 12 049. http://dx.doi.org/10.3390/molecules171012049
[34] WO Pat. Appl. 2 013 011 299 (2011).
[35] Sakasegawa M., Hori K., Yatagai M.: Journal of Wood Science 2003, 49, 181. http://dx.doi.org/10.1007/s100860300029
[36] WO Pat. Appl. 2 013 010 099 (2011).
[37] Zou J., Cates R.G.: Journal of Chemical Ecology 1997, 23, 2313. http://dx.doi.org/10.1023/B:JOEC.0000006676.68124.91
[38] Omolo M.O., Okinyo D., Ndiege I.O. et al.: Phytochemistry 2004, 65, 2797. http://dx.doi.org/10.1016/j.phytochem.2004.08.035
[39] Hori M.: Journal of Chemical Ecology 1998, 24, 1425. http://dx.doi.org/10.1023/A:1020947414051
[40] Chen S., Xin Q., Kong W.X. et al.: Life Sciences 2003, 73, 3257. http://dx.doi.org/10.1016/j.lfs.2003.06.017
[41] Kim H., Jung H., Shin H., Jung K.: Pharmacology & Toxicology 1999, 84, 154. http://dx.doi.org/10.1111/j.1600-0773.1999.tb00892.x
[42] Sobiecka A.: „Technologia wytwarzania ekstraktów bursztynu bałtyckiego i możliwości ich wykorzystania w kosmetykach”, Master thesis, Faculty of Chemistry, Warsaw University of Technology 2010.
[43] Jurek-Iwińska A.: „Możliwości wykorzystania przetworzonych odpadów bursztynu bałtyckiego do wytwarzania surowców kosmetycznych”, Master thesis, Faculty of Chemistry, Warsaw University of Technology 2011.
[44] Kazanecka M.: „Kosmetyczne wykorzystanie produktów transestryfikacji bursztynu bałtyckiego”, Master thesis, Faculty of Chemistry, Warsaw University of Technology 2012.
[45] Tumiłowicz P.: „Produkty kosmetyczne zawierające otrzymane z bursztynu bałtyckiego estry oligomerów kwasów żywicznych”, Master thesis, Faculty of Chemistry, Warsaw University of Technology 2013.
[46] http://toxnet.nlm.nih.gov/cgi-bin/sis/htmlgen?HSDB (Hazardous Substances Data Bank) (access date 01.02.2013).
Google Scholar