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Franchthi (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Franchthi" in German language version.

refsWebsite
Global rank German rank
7doi.org
2nd place
3rd place
1indiana.edu
2,113th place
2,822nd place
1jstor.org
26th place
153rd place
1theguardian.com
12th place
25th place
1antiquity.ac.uk
low place
6,818th place

antiquity.ac.uk

doi.org

  • Catherine Perlès, Ornaments and other ambiguous Artifacts from Franchthi, Volume 1, The Palaeolithic and the Mesolithic. Indiana University Press. doi:10.2307/j.ctt2204qrp, https://www.jstor.org/stable/j.ctt2204qrp
  • Eleni Asouti, Maria Ntinou, Ceren Kabukcu 2018. The impact of environmental change on Palaeolithic and Mesolithic plant use and the transition to agriculture at Franchthi Cave, Greece. PLoS ONE 13/11, e0207805. https://doi.org/ 10.1371/journal.pone.0207805
  • Ceren Kabukcu et al.: Cooking in caves: Palaeolithic carbonised plant food remains from Franchthi and Shanidar. In: Antiquity. Online-Veröffentlichung vom 23. November 2022, doi:10.15184/aqy.2022.143.
    Oldest cooked leftovers ever found suggest Neanderthals were foodies. Auf: theguardian.com vom 23. November 2022.
  • Eleni Asouti, Maria Ntinou, Ceren Kabukcu 2018. The impact of environmental change on Palaeolithic and Mesolithic plant use and the transition to agriculture at Franchthi Cave, Greece. PLoS ONE 13/11, e0207805. https://doi.org/ 10.1371/journal.pone.0207805
  • Susan E. Allen 2018. Second Impressions: Expanding the Range of Cereals from Early Neolithic Franchthi Cave, Greece. Ethnobiology Letters 9/2, 189–196. DOI:10.14237/ebl.9.2.2018.1065
  • Susan E. Allen 2018. Second Impressions: Expanding the Range of Cereals from Early Neolithic Franchthi Cave, Greece. Ethnobiology Letters 9/2, 189–196. DOI:10.14237/ebl.9.2.2018.1065
  • Susan E. Allen 2018. Second Impressions: Expanding the Range of Cereals from Early Neolithic Franchthi Cave, Greece. Ethnobiology Letters 9/2, 189–196. DOI:10.14237/ebl.9.2.2018.1065

indiana.edu

classics.indiana.edu

jstor.org

theguardian.com