گندم (Persian Wikipedia)

Analysis of information sources in references of the Wikipedia article "گندم" in Persian language version.

refsWebsite

Global rank Persian rank

7nih.gov

4^th place

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5doi.org

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5fao.org

318^th place

198^th place

2web.archive.org

1^st place

2self.com

3,723^rd place

1,157^th place

2ourworldindata.org

2,263^rd place

1,322^nd place

2usda.gov

438^th place

633^rd place

1oxfordjournals.org

1,389^th place

783^rd place

1books.google.com

3^rd place

6^th place

1britannica.com

40^th place

28^th place

1keshavarzbashi.com

low place

books.google.com

James D. Mauseth (2014). Botany. Jones & Bartlett Publishers. p. 223. ISBN 978-1-4496-4884-8. Perhaps the simplest of fruits are those of grasses (all cereals such as corn and wheat)...These fruits are caryopses.

britannica.com

"wheat". Encyclopædia Britannica (به انگلیسی). Retrieved 22 April 2007.

doi.org

Shewry, Peter R (2009), "Wheat", Journal of Experimental Botany, 60 (6): 1537–53, doi:10.1093/jxb/erp058, PMID 19386614
Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.{{cite journal}}: نگهداری یادکرد:استفاده از پارامتر نویسندگان (link)
Day L, Augustin MA, Batey IL, Wrigley CW (2006). "Wheat-gluten uses and industry needs". Trends in Food Science & Technology (Review). 17 (2): 82–90. doi:10.1016/j.tifs.2005.10.003.
Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.{{cite journal}}: نگهداری یادکرد:استفاده از پارامتر نویسندگان (link)
Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.{{cite journal}}: نگهداری یادکرد:استفاده از پارامتر نویسندگان (link)

fao.org

Curtis; Rajaraman; MacPherson (2002). "Bread Wheat". Food and Agriculture Organization of the United Nations.
"World food situation: FAO cereal supply and demand brief". Rome, Italy: United Nations, Food and Agriculture Organization. 8 December 2016. Retrieved 14 December 2016.
"World food situation: FAO cereal supply and demand brief". Rome, Italy: United Nations, Food and Agriculture Organization. 8 December 2016. Retrieved 14 December 2016.

faostat.fao.org

"Crops/World Total/Wheat/Area Harvested/2014 (pick list)". United Nations, Food and Agriculture Organization, Statistics Division (FAOSTAT). 2014. Archived from the original on 6 September 2015. Retrieved 8 December 2016.
"Crops/World Total/Wheat/Production Quantity/2014 (pick list)". United Nations, Food and Agriculture Organization, Statistics Division (FAOSTAT). 2014. Archived from the original on 6 September 2015. Retrieved 8 December 2016.

keshavarzbashi.com

فرزانه حسینی (۲۵ دی ۱۴۰۰). «ورس یا خوابیدگی در غلات». Keshavarzbashi.com.

nih.gov

pubmed.ncbi.nlm.nih.gov

Shewry, Peter R (2009), "Wheat", Journal of Experimental Botany, 60 (6): 1537–53, doi:10.1093/jxb/erp058, PMID 19386614
Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.{{cite journal}}: نگهداری یادکرد:استفاده از پارامتر نویسندگان (link)
Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.{{cite journal}}: نگهداری یادکرد:استفاده از پارامتر نویسندگان (link)
Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.{{cite journal}}: نگهداری یادکرد:استفاده از پارامتر نویسندگان (link)

ncbi.nlm.nih.gov

Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.{{cite journal}}: نگهداری یادکرد:استفاده از پارامتر نویسندگان (link)
Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.{{cite journal}}: نگهداری یادکرد:استفاده از پارامتر نویسندگان (link)
Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.{{cite journal}}: نگهداری یادکرد:استفاده از پارامتر نویسندگان (link)

ourworldindata.org

«Wheat production». Our World in Data. دریافت‌شده در ۲۰۲۴-۰۷-۱۹.
«Wheat production». Our World in Data. دریافت‌شده در ۲۰۲۴-۰۷-۱۹.

oxfordjournals.org

jxb.oxfordjournals.org

Shewry, Peter R (2009), "Wheat", Journal of Experimental Botany, 60 (6): 1537–53, doi:10.1093/jxb/erp058, PMID 19386614

self.com

nutritiondata.self.com

usda.gov

ndb.nal.usda.gov

درصد ارزش روزانه به مفهوم DRI: Dietary Reference Intake. نکته : تمام ارزش‌های غذایی شامل پروتئین به صورت درصد ارزش غذایی در هر 100 گرم از غذای مورد نظر هستند http://ndb.nal.usda.gov/ndb/nutrients/index

ars.usda.gov

«USDA Table of Nutrient Retention Factors, Release 6» (PDF). وزارت کشاورزی ایالات متحده آمریکا (USDA). وزارت کشاورزی ایالات متحده آمریکا (USDA). دسامبر ۲۰۰۷.

web.archive.org

"Crops/World Total/Wheat/Area Harvested/2014 (pick list)". United Nations, Food and Agriculture Organization, Statistics Division (FAOSTAT). 2014. Archived from the original on 6 September 2015. Retrieved 8 December 2016.
"Crops/World Total/Wheat/Production Quantity/2014 (pick list)". United Nations, Food and Agriculture Organization, Statistics Division (FAOSTAT). 2014. Archived from the original on 6 September 2015. Retrieved 8 December 2016.