Sign In

Login

Password

Forgot Password ? Sign Up

Bubble gum (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Bubble gum" in English language version.

refsWebsite
Global rank English rank
3doi.org
2nd place
2nd place
2worldcat.org
5th place
5th place
2semanticscholar.org
11th place
8th place
1howstuffworks.com
840th place
635th place
1harvard.edu
18th place
17th place
1thoughtco.com
1,430th place
1,166th place
1madehow.com
low place
9,804th place
1mentalfloss.com
1,139th place
709th place
1basenotes.com
low place
low place
1candyflavor.com
low place
low place
1web.archive.org
1st place
1st place
1guinnessworldrecords.com
550th place
453rd place

basenotes.com

candyflavor.com

doi.org

  • Carmona, José A.; Lucas, Aurora; Ramírez, Pablo; Calero, Nuria; Muñoz, José (2015). "Nonlinear and linear viscoelastic properties of a novel type of xanthan gum with industrial applications". Rheologica Acta. 54 (11–12): 993–1001. doi:10.1007/s00397-015-0888-1. ISSN 0035-4511. S2CID 97743991.
  • Martinetti, Luca; Mannion, Alexander M.; Voje, William E.; Xie, Renxuan; Ewoldt, Randy H.; Morgret, Leslie D.; Bates, Frank S.; Macosko, Christopher W. (2014). "A critical gel fluid with high extensibility: The rheology of chewing gum". Journal of Rheology. 58 (4): 821–838. Bibcode:2014JRheo..58..821M. doi:10.1122/1.4874322. ISSN 0148-6055.
  • Palabiyik, Ibrahim; Güleri, Tuba; Gunes, Recep; Omer, Öner; Toker, Said; Konar, Nevzat (2020). "A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients". Food Structure. 26: 100155. doi:10.1016/j.foostr.2020.100155. S2CID 224873646.

guinnessworldrecords.com

harvard.edu

ui.adsabs.harvard.edu

  • Martinetti, Luca; Mannion, Alexander M.; Voje, William E.; Xie, Renxuan; Ewoldt, Randy H.; Morgret, Leslie D.; Bates, Frank S.; Macosko, Christopher W. (2014). "A critical gel fluid with high extensibility: The rheology of chewing gum". Journal of Rheology. 58 (4): 821–838. Bibcode:2014JRheo..58..821M. doi:10.1122/1.4874322. ISSN 0148-6055.

howstuffworks.com

recipes.howstuffworks.com

  • "TLC Cooking "What is chewing gum made of?"". Recipes.howstuffworks.com. 1 April 2000. Retrieved 15 November 2012.

madehow.com

mentalfloss.com

semanticscholar.org

api.semanticscholar.org

  • Carmona, José A.; Lucas, Aurora; Ramírez, Pablo; Calero, Nuria; Muñoz, José (2015). "Nonlinear and linear viscoelastic properties of a novel type of xanthan gum with industrial applications". Rheologica Acta. 54 (11–12): 993–1001. doi:10.1007/s00397-015-0888-1. ISSN 0035-4511. S2CID 97743991.
  • Palabiyik, Ibrahim; Güleri, Tuba; Gunes, Recep; Omer, Öner; Toker, Said; Konar, Nevzat (2020). "A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients". Food Structure. 26: 100155. doi:10.1016/j.foostr.2020.100155. S2CID 224873646.

thoughtco.com

web.archive.org

worldcat.org

search.worldcat.org

  • Carmona, José A.; Lucas, Aurora; Ramírez, Pablo; Calero, Nuria; Muñoz, José (2015). "Nonlinear and linear viscoelastic properties of a novel type of xanthan gum with industrial applications". Rheologica Acta. 54 (11–12): 993–1001. doi:10.1007/s00397-015-0888-1. ISSN 0035-4511. S2CID 97743991.
  • Martinetti, Luca; Mannion, Alexander M.; Voje, William E.; Xie, Renxuan; Ewoldt, Randy H.; Morgret, Leslie D.; Bates, Frank S.; Macosko, Christopher W. (2014). "A critical gel fluid with high extensibility: The rheology of chewing gum". Journal of Rheology. 58 (4): 821–838. Bibcode:2014JRheo..58..821M. doi:10.1122/1.4874322. ISSN 0148-6055.