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Ecuadorian cuisine (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Ecuadorian cuisine" in English language version.

refsWebsite
Global rank English rank
2doi.org
2nd place
2nd place
2worldcat.org
5th place
5th place
1archive.today
14th place
14th place
1telegrafo.com.ec
low place
low place

archive.today

  • "Artesanos de 7 cantones expusieron en Salcedo" [Craftspeople of 7 cantons exhibited in Salcedo]. El Telégrafo (in Spanish). 9 September 2014. Archived from the original on 5 November 2015. Retrieved 14 October 2015. Otra elaboración tradicional que se degustó fue el pinol, realizado con máchica, panela, canela y clavo de olor, entre otros ingredientes de la zona. ["Another traditional product tasted was pinol, made with máchica, panela, cinnamon and cloves, among other local ingredients."]

doi.org

  • Duarte-Casar, Rodrigo; Robalino-Vallejo, Jessica; Buzetta-Ricaurte, María Fernanda; Rojas-Le-Fort, Marlene (2022-05-12). "Toward a characterization of Ecuadorian ceviche: much more than shrimp". Journal of Ethnic Foods. 9 (1): 16. doi:10.1186/s42779-022-00131-w. ISSN 2352-6181.
  • Rojas-Le-Fort, Marlene; Valdivieso-López, Isabel Patricia; Duarte-Casar, Rodrigo (2023-11-13). "Representations of Ecuadorian cuisine in the coast and the highlands regions through the free listing technique". Discover Food. 3 (1): 20. doi:10.1007/s44187-023-00061-9. ISSN 2731-4286.

telegrafo.com.ec

  • "Artesanos de 7 cantones expusieron en Salcedo" [Craftspeople of 7 cantons exhibited in Salcedo]. El Telégrafo (in Spanish). 9 September 2014. Archived from the original on 5 November 2015. Retrieved 14 October 2015. Otra elaboración tradicional que se degustó fue el pinol, realizado con máchica, panela, canela y clavo de olor, entre otros ingredientes de la zona. ["Another traditional product tasted was pinol, made with máchica, panela, cinnamon and cloves, among other local ingredients."]

worldcat.org

  • Duarte-Casar, Rodrigo; Robalino-Vallejo, Jessica; Buzetta-Ricaurte, María Fernanda; Rojas-Le-Fort, Marlene (2022-05-12). "Toward a characterization of Ecuadorian ceviche: much more than shrimp". Journal of Ethnic Foods. 9 (1): 16. doi:10.1186/s42779-022-00131-w. ISSN 2352-6181.
  • Rojas-Le-Fort, Marlene; Valdivieso-López, Isabel Patricia; Duarte-Casar, Rodrigo (2023-11-13). "Representations of Ecuadorian cuisine in the coast and the highlands regions through the free listing technique". Discover Food. 3 (1): 20. doi:10.1007/s44187-023-00061-9. ISSN 2731-4286.