Μαγειρικό λάδι (Greek Wikipedia)

«Smoke Points of Various Fats - Kitchen Notes - Cooking For Engineers». cookingforengineers.com. 2012. Αρχειοθετήθηκε από το πρωτότυπο στις 22 Σεπτεμβρίου 2017. Ανακτήθηκε στις 3 Ιουλίου 2012.

csic.es (Global: 2,323^rd place; Greek: 6,726^th place)

grasasyaceites.revistas.csic.es

Rossell, J.B. (1998). «Industrial frying process». Grasas y Aceites 49 (3–4): 282–295. doi:10.3989/gya.1998.v49.i3-4.729. http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/viewFile/729/742.

doi.org (Global: 2^nd place; Greek: 3^rd place)

dx.doi.org

«Effects of Dietary Fat Intake on HDL Metabolism». J Clin Med Res 7 (3): 145–9. 2015. doi:10.14740/jocmr2030w. PMID 25584098.
Clarke, R; Frost, C; Collins, R; Appleby, P; Peto, R (1997). «Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies». BMJ 314 (7074): 112–7. doi:10.1136/bmj.314.7074.112. PMID 9006469.
Mensink, RP; Zock, PL; Kester, AD; Katan, MB (2003). «Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials». Am J Clin Nutr 77 (5): 1146–55. doi:10.1093/ajcn/77.5.1146. PMID 12716665. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2003-05_77_5/page/n59.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G. και άλλοι. (2009). «Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies». American Journal of Clinical Nutrition 89 (5): 1425–32. doi:10.3945/ajcn.2008.27124. PMID 19211817. PMC 2676998. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2009-05_89_5/page/1425.
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). «Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials». PLOS Medicine 7 (3): e1000252. doi:10.1371/journal.pmed.1000252. PMID 20351774.
Kabagambe, EK; Baylin, A; Ascherio, A; Campos, H (November 2005). «The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica». Journal of Nutrition 135 (11): 2674–2679. doi:10.1093/jn/135.11.2674. PMID 16251629. http://jn.nutrition.org/cgi/content/abstract/135/11/2674.
Sands, David C.; Morris, Cindy E.; Dratz, Edward A.; Pilgeram, Alice (2009). «Elevating optimal human nutrition to a central goal of plant breeding and production of plant-based foods». Plant Sci. 117 (5): 377–389. doi:10.1016/j.plantsci.2009.07.011. PMID 20467463.
Mozaffarian, Dariush; Katan, Martijn B.; Ascherio, Alberto; Stampfer, Meir J.; Willett, Walter C. (2006). «Trans Fatty Acids and Cardiovascular Disease». New England Journal of Medicine 354 (15): 1601–113. doi:10.1056/NEJMra054035. PMID 16611951. https://archive.org/details/sim_new-england-journal-of-medicine_2006-04-13_354_15/page/1600.
Willett, WC; Stampfer, MJ; Manson, JE; Colditz, GA; Speizer, FE; Rosner, BA; Sampson, LA; Hennekens, CH (1993). «Intake of trans fatty acids and risk of coronary heart disease among women». Lancet 341 (8845): 581–5. doi:10.1016/0140-6736(93)90350-P. PMID 8094827. https://archive.org/details/sim_the-lancet_1993-03-06_341_8845/page/580.
Hu, Frank B.; Stampfer, Meir J.; Manson, Joann E.; Rimm, Eric; Colditz, Graham A.; Rosner, Bernard A.; Hennekens, Charles H.; Willett, Walter C. (1997). «Dietary Fat Intake and the Risk of Coronary Heart Disease in Women». New England Journal of Medicine 337 (21): 1491–9. doi:10.1056/NEJM199711203372102. PMID 9366580. https://archive.org/details/sim_new-england-journal-of-medicine_1997-11-20_337_21/page/1490.
Hayakawa, Kyoko; Linko, Yu-Yen; Linko, Pekka (2000). «The role of trans fatty acids in human nutrition». Starch - Stärke 52 (6–7): 229–35. doi:10.1002/1521-379X(200007)52:6/7<229::AID-STAR229>3.0.CO;2-G.
Doureradjou, P.; Koner, Bidhan Chandra (2008). «Effect of Different Cooking Vessels on Heat Induced Lipid Peroxidation of Different Edible Oils» (στα αγγλικά). Journal of Food Biochemistry 32 (6): 740–751. doi:10.1111/j.1745-4514.2008.00195.x. ISSN 1745-4514. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4514.2008.00195.x.
Bouchon, Pedro (2009). «Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying». Advances in Food and Nutrition Research 57: 209–34. doi:10.1016/S1043-4526(09)57005-2. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. https://www.researchgate.net/publication/26664126.
De Marco, Elena; Savarese, Maria; Parisini, Cristina; Battimo, Ilaria; Falco, Salvatore; Sacchi, Raffaele (2007). «Frying performance of a sunflower/palm oil blend in comparison with pure palm oil». European Journal of Lipid Science and Technology 109 (3): 237–246. doi:10.1002/ejlt.200600192. https://www.academia.edu/download/35415139/de_marco_et_al._frying.pdf. ^{[νεκρός σύνδεσμος]}
Che Man, YB; Liu, J.L.; Jamilah, B.; Rahman, R. Abdul (1999). «Quality changes of RBD palm olein, soybean oil and their blends during deep-fat frying». Journal of Food Lipids 6 (3): 181–193. doi:10.1111/j.1745-4522.1999.tb00142.x.
Matthäus, Bertrand (2007). «Use of palm oil for frying in comparison with other high-stability oils». European Journal of Lipid Science and Technology 109 (4): 400–409. doi:10.1002/ejlt.200600294.
Rossell, J.B. (1998). «Industrial frying process». Grasas y Aceites 49 (3–4): 282–295. doi:10.3989/gya.1998.v49.i3-4.729. http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/viewFile/729/742.
Kochhar, S. Parkash; Henry, C. Jeya K. (2009-01-01). «Oxidative stability and shelf-life evaluation of selected culinary oils». International Journal of Food Sciences and Nutrition 60 Suppl 7: 289–296. doi:10.1080/09637480903103774. ISSN 1465-3478. PMID 19634067.

fda.gov (Global: 447^th place; Greek: 368^th place)

«Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)». Food and Drug Administration. Ανακτήθηκε στις 29 Μαρτίου 2019.

harvard.edu (Global: 18^th place; Greek: 57^th place)

channing.harvard.edu

The Nurses' Health Study (NHS)

ift.org (Global: low place; Greek: low place)

Crosby (2018) Do Cooking Oils Present a Health Risk?

madehow.com (Global: low place; Greek: low place)

«How cooking oil is made». Ανακτήθηκε στις 18 Μαΐου 2012.

mayoclinic.com (Global: 3,634^th place; Greek: 866^th place)

«Dietary fats: Know which types to choose». Mayo Clinic Staff. 2015.
«Trans fat: Avoid this cholesterol double whammy». Mayo Foundation for Medical Education and Research (MFMER). Ανακτήθηκε στις 10 Δεκεμβρίου 2007.

mct.gov.br (Global: low place; Greek: low place)

«Production of biodiesel based on waste oils and/or waste fats from biogenic origin for use as fuel» (PDF). CDM - Executive Board. Αρχειοθετήθηκε από το πρωτότυπο (PDF) στις 27 Σεπτεμβρίου 2007. Ανακτήθηκε στις 5 Σεπτεμβρίου 2007.

natureba.com.br (Global: low place; Greek: low place)

«Tips to avoid water waste and to require the preservation of hydro-resources». Natureba - Educação Ambiental. Ανακτήθηκε στις 5 Σεπτεμβρίου 2007.

nhri.org.tw (Global: low place; Greek: low place)

apjcn.nhri.org.tw

Sundram, K; Sambanthamurthi, R; Tan, YA (2003). «Palm fruit chemistry and nutrition». Asia Pacific Journal of Clinical Nutrition 12 (3): 355–62. PMID 14506001. http://apjcn.nhri.org.tw/server/apjcn/12/3/355.pdf.

nih.gov (Global: 4^th place; Greek: 4^th place)

ncbi.nlm.nih.gov

«Effects of Dietary Fat Intake on HDL Metabolism». J Clin Med Res 7 (3): 145–9. 2015. doi:10.14740/jocmr2030w. PMID 25584098.
Clarke, R; Frost, C; Collins, R; Appleby, P; Peto, R (1997). «Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies». BMJ 314 (7074): 112–7. doi:10.1136/bmj.314.7074.112. PMID 9006469.
Mensink, RP; Zock, PL; Kester, AD; Katan, MB (2003). «Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials». Am J Clin Nutr 77 (5): 1146–55. doi:10.1093/ajcn/77.5.1146. PMID 12716665. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2003-05_77_5/page/n59.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G. και άλλοι. (2009). «Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies». American Journal of Clinical Nutrition 89 (5): 1425–32. doi:10.3945/ajcn.2008.27124. PMID 19211817. PMC 2676998. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2009-05_89_5/page/1425.
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). «Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials». PLOS Medicine 7 (3): e1000252. doi:10.1371/journal.pmed.1000252. PMID 20351774.
Kabagambe, EK; Baylin, A; Ascherio, A; Campos, H (November 2005). «The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica». Journal of Nutrition 135 (11): 2674–2679. doi:10.1093/jn/135.11.2674. PMID 16251629. http://jn.nutrition.org/cgi/content/abstract/135/11/2674.
Sands, David C.; Morris, Cindy E.; Dratz, Edward A.; Pilgeram, Alice (2009). «Elevating optimal human nutrition to a central goal of plant breeding and production of plant-based foods». Plant Sci. 117 (5): 377–389. doi:10.1016/j.plantsci.2009.07.011. PMID 20467463.
Mozaffarian, Dariush; Katan, Martijn B.; Ascherio, Alberto; Stampfer, Meir J.; Willett, Walter C. (2006). «Trans Fatty Acids and Cardiovascular Disease». New England Journal of Medicine 354 (15): 1601–113. doi:10.1056/NEJMra054035. PMID 16611951. https://archive.org/details/sim_new-england-journal-of-medicine_2006-04-13_354_15/page/1600.
Willett, WC; Stampfer, MJ; Manson, JE; Colditz, GA; Speizer, FE; Rosner, BA; Sampson, LA; Hennekens, CH (1993). «Intake of trans fatty acids and risk of coronary heart disease among women». Lancet 341 (8845): 581–5. doi:10.1016/0140-6736(93)90350-P. PMID 8094827. https://archive.org/details/sim_the-lancet_1993-03-06_341_8845/page/580.
Hu, Frank B.; Stampfer, Meir J.; Manson, Joann E.; Rimm, Eric; Colditz, Graham A.; Rosner, Bernard A.; Hennekens, Charles H.; Willett, Walter C. (1997). «Dietary Fat Intake and the Risk of Coronary Heart Disease in Women». New England Journal of Medicine 337 (21): 1491–9. doi:10.1056/NEJM199711203372102. PMID 9366580. https://archive.org/details/sim_new-england-journal-of-medicine_1997-11-20_337_21/page/1490.
Bouchon, Pedro (2009). «Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying». Advances in Food and Nutrition Research 57: 209–34. doi:10.1016/S1043-4526(09)57005-2. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. https://www.researchgate.net/publication/26664126.
Sundram, K; Sambanthamurthi, R; Tan, YA (2003). «Palm fruit chemistry and nutrition». Asia Pacific Journal of Clinical Nutrition 12 (3): 355–62. PMID 14506001. http://apjcn.nhri.org.tw/server/apjcn/12/3/355.pdf.
Kochhar, S. Parkash; Henry, C. Jeya K. (2009-01-01). «Oxidative stability and shelf-life evaluation of selected culinary oils». International Journal of Food Sciences and Nutrition 60 Suppl 7: 289–296. doi:10.1080/09637480903103774. ISSN 1465-3478. PMID 19634067.

pubmedcentral.nih.gov

«Effects of Dietary Fat Intake on HDL Metabolism». J Clin Med Res 7 (3): 145–9. 2015. doi:10.14740/jocmr2030w. PMID 25584098.
Clarke, R; Frost, C; Collins, R; Appleby, P; Peto, R (1997). «Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies». BMJ 314 (7074): 112–7. doi:10.1136/bmj.314.7074.112. PMID 9006469.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G. και άλλοι. (2009). «Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies». American Journal of Clinical Nutrition 89 (5): 1425–32. doi:10.3945/ajcn.2008.27124. PMID 19211817. PMC 2676998. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2009-05_89_5/page/1425.
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). «Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials». PLOS Medicine 7 (3): e1000252. doi:10.1371/journal.pmed.1000252. PMID 20351774.
Sands, David C.; Morris, Cindy E.; Dratz, Edward A.; Pilgeram, Alice (2009). «Elevating optimal human nutrition to a central goal of plant breeding and production of plant-based foods». Plant Sci. 117 (5): 377–389. doi:10.1016/j.plantsci.2009.07.011. PMID 20467463.

nlm.nih.gov

«Dietary fats explained». Ανακτήθηκε στις 5 Αυγούστου 2018.

nhlbi.nih.gov

«Choose foods low in saturated fat». National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997. Αρχειοθετήθηκε από το πρωτότυπο στις 13 Δεκεμβρίου 2009. Ανακτήθηκε στις 28 Σεπτεμβρίου 2009.

nutrition.org (Global: 7,878^th place; Greek: low place)

jn.nutrition.org

Kabagambe, EK; Baylin, A; Ascherio, A; Campos, H (November 2005). «The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica». Journal of Nutrition 135 (11): 2674–2679. doi:10.1093/jn/135.11.2674. PMID 16251629. http://jn.nutrition.org/cgi/content/abstract/135/11/2674.

nyc.gov (Global: 1,074^th place; Greek: 870^th place)

«Grease Disposal Tips to Help the City's Environment». NYC Department of Environmental Protection. Ανακτήθηκε στις 5 Αυγούστου 2007.

researchgate.net (Global: 120^th place; Greek: 213^th place)

Bouchon, Pedro (2009). «Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying». Advances in Food and Nutrition Research 57: 209–34. doi:10.1016/S1043-4526(09)57005-2. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. https://www.researchgate.net/publication/26664126.

thefreelibrary.com (Global: 518^th place; Greek: 1,276^th place)

Orna Izakson. «Oil right: choose wisely for heart-healthy cooking - Eating Right». E: The Environmental Magazine. https://www.thefreelibrary.com/Oil+right%3a+choose+wisely+for+heart-healthy+cooking.+(Eating+Right).-a098469943.

theglobeandmail.com (Global: 293^rd place; Greek: 1,627^th place)

Beck, Leslie (28 Σεπτεμβρίου 2015). «'Smoke point' matters when cooking with oil». Toronto, Canada: The Globe and Mail. Ανακτήθηκε στις 11 Απριλίου 2017.

time.com (Global: 61^st place; Greek: 112^th place)

globalspin.blogs.time.com

Austin Ramzy (13 Σεπτεμβρίου 2011). «China Cracks Down on "Gutter Oil," a Substance Even Worse Than its Name». Time Inc. Ανακτήθηκε στις 13 Μαρτίου 2016.

web.archive.org (Global: 1^st place; Greek: 1^st place)

«Choose foods low in saturated fat». National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997. Αρχειοθετήθηκε από το πρωτότυπο στις 13 Δεκεμβρίου 2009. Ανακτήθηκε στις 28 Σεπτεμβρίου 2009.
«Smoke Points of Various Fats - Kitchen Notes - Cooking For Engineers». cookingforengineers.com. 2012. Αρχειοθετήθηκε από το πρωτότυπο στις 22 Σεπτεμβρίου 2017. Ανακτήθηκε στις 3 Ιουλίου 2012.
Mishra, Sundeep; Manchanda, S.C. (Feb 2012). «Cooking oils for heart health». J Prev Cardiol 1 (3): 123–131. Αρχειοθετήθηκε από το πρωτότυπο στις 2022-08-14. https://web.archive.org/web/20220814132901/https://ajeevan.in/Cooking-oils-for-heart-health.pdf. Ανακτήθηκε στις 2023-02-03.
«Production of biodiesel based on waste oils and/or waste fats from biogenic origin for use as fuel» (PDF). CDM - Executive Board. Αρχειοθετήθηκε από το πρωτότυπο (PDF) στις 27 Σεπτεμβρίου 2007. Ανακτήθηκε στις 5 Σεπτεμβρίου 2007.
Radich, Anthony Biodiesel Performance, Costs, and Use Αρχειοθετήθηκε 2022-06-26 στο Wayback Machine.

wiley.com (Global: 222^nd place; Greek: 225^th place)

onlinelibrary.wiley.com

Doureradjou, P.; Koner, Bidhan Chandra (2008). «Effect of Different Cooking Vessels on Heat Induced Lipid Peroxidation of Different Edible Oils» (στα αγγλικά). Journal of Food Biochemistry 32 (6): 740–751. doi:10.1111/j.1745-4514.2008.00195.x. ISSN 1745-4514. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4514.2008.00195.x.

worldcat.org (Global: 5^th place; Greek: 8^th place)

Doureradjou, P.; Koner, Bidhan Chandra (2008). «Effect of Different Cooking Vessels on Heat Induced Lipid Peroxidation of Different Edible Oils» (στα αγγλικά). Journal of Food Biochemistry 32 (6): 740–751. doi:10.1111/j.1745-4514.2008.00195.x. ISSN 1745-4514. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4514.2008.00195.x.
Bouchon, Pedro (2009). «Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying». Advances in Food and Nutrition Research 57: 209–34. doi:10.1016/S1043-4526(09)57005-2. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. https://www.researchgate.net/publication/26664126.
Kochhar, S. Parkash; Henry, C. Jeya K. (2009-01-01). «Oxidative stability and shelf-life evaluation of selected culinary oils». International Journal of Food Sciences and Nutrition 60 Suppl 7: 289–296. doi:10.1080/09637480903103774. ISSN 1465-3478. PMID 19634067.

wsile.com (Global: low place; Greek: low place)

Radich, Anthony Biodiesel Performance, Costs, and Use Αρχειοθετήθηκε 2022-06-26 στο Wayback Machine.

Μαγειρικό λάδι (Greek Wikipedia)

academia.edu (Global: 121st place; Greek: 59th place)

ajeevan.in (Global: low place; Greek: low place)

aljazeera.com (Global: 268th place; Greek: 334th place)

archive.org (Global: 6th place; Greek: 5th place)

books.google.com (Global: 3rd place; Greek: 6th place)

cookingforengineers.com (Global: low place; Greek: low place)

csic.es (Global: 2,323rd place; Greek: 6,726th place)

grasasyaceites.revistas.csic.es

doi.org (Global: 2nd place; Greek: 3rd place)

dx.doi.org

fda.gov (Global: 447th place; Greek: 368th place)

harvard.edu (Global: 18th place; Greek: 57th place)

channing.harvard.edu

ift.org (Global: low place; Greek: low place)

madehow.com (Global: low place; Greek: low place)

mayoclinic.com (Global: 3,634th place; Greek: 866th place)

mct.gov.br (Global: low place; Greek: low place)

natureba.com.br (Global: low place; Greek: low place)

nhri.org.tw (Global: low place; Greek: low place)

apjcn.nhri.org.tw

nih.gov (Global: 4th place; Greek: 4th place)

ncbi.nlm.nih.gov

pubmedcentral.nih.gov

nlm.nih.gov

nhlbi.nih.gov

nutrition.org (Global: 7,878th place; Greek: low place)

jn.nutrition.org

nyc.gov (Global: 1,074th place; Greek: 870th place)

researchgate.net (Global: 120th place; Greek: 213th place)

thefreelibrary.com (Global: 518th place; Greek: 1,276th place)

theglobeandmail.com (Global: 293rd place; Greek: 1,627th place)

time.com (Global: 61st place; Greek: 112th place)

globalspin.blogs.time.com

web.archive.org (Global: 1st place; Greek: 1st place)

wiley.com (Global: 222nd place; Greek: 225th place)

onlinelibrary.wiley.com

worldcat.org (Global: 5th place; Greek: 8th place)

wsile.com (Global: low place; Greek: low place)

academia.edu (Global: 121^st place; Greek: 59^th place)

aljazeera.com (Global: 268^th place; Greek: 334^th place)

archive.org (Global: 6^th place; Greek: 5^th place)

books.google.com (Global: 3^rd place; Greek: 6^th place)

csic.es (Global: 2,323^rd place; Greek: 6,726^th place)

doi.org (Global: 2^nd place; Greek: 3^rd place)

fda.gov (Global: 447^th place; Greek: 368^th place)

harvard.edu (Global: 18^th place; Greek: 57^th place)

mayoclinic.com (Global: 3,634^th place; Greek: 866^th place)

nih.gov (Global: 4^th place; Greek: 4^th place)

nutrition.org (Global: 7,878^th place; Greek: low place)

nyc.gov (Global: 1,074^th place; Greek: 870^th place)

researchgate.net (Global: 120^th place; Greek: 213^th place)

thefreelibrary.com (Global: 518^th place; Greek: 1,276^th place)

theglobeandmail.com (Global: 293^rd place; Greek: 1,627^th place)

time.com (Global: 61^st place; Greek: 112^th place)

web.archive.org (Global: 1^st place; Greek: 1^st place)

wiley.com (Global: 222^nd place; Greek: 225^th place)

worldcat.org (Global: 5^th place; Greek: 8^th place)