Banana (Galician Wikipedia)

Analysis of information sources in references of the Wikipedia article "Banana" in Galician language version.

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academia.gal

anl.gov

newton.dep.anl.gov

apscience.org.au

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doi.org

dx.doi.org

  • Fahlbusch, Karl-Georg; Hammerschmidt, Franz-Josef; Panten, Johannes; Pickenhagen, Wilhelm; Schatkowski, Dietmar; Bauer, Kurt; Garbe, Dorothea; Surburg, Horst (2000). "Flavors and Fragrances". Ullmann's Encyclopedia of Industrial Chemistry 15. Wiley-VCH Verlag GmbH & Co. KGaA. p. 82. ISBN 978-3-527-30673-2. doi:10.1002/14356007.a11_141. 
  • Mui, Winnie W. Y.; Durance, Timothy D.; Scaman, Christine H. (2002). "Flavor and Texture of Banana Chips Dried by Combinations of Hot Air, Vacuum, and Microwave Processing". Journal of Agricultural and Food Chemistry 50 (7). pp. 1883–1889. PMID 11902928. doi:10.1021/jf011218n.  "O acetato de isoamilo (9,6%) imparte o aroma característico típico das bananas frescas (13, 17-20), mentres que o acetato de butilo (8,1%) e o acetato de isobutilo (1,4%) considéranse compostos de impacto característico do sabor a banana."
  • Salmon, B.; Martin, G. J.; Remaud, G.; Fourel, F. (novembro-decembro de 1996). "Compositional and Isotopic Studies of Fruit Flavours. Part I. The Banana Aroma". Flavour and Fragrance Journal 11 (6). pp. 353–359. doi:10.1002/(SICI)1099-1026(199611)11:6<353::AID-FFJ596>3.0.CO;2-9. 

fao.org

fao.org

faostat3.fao.org

  • "FAOSTAT". Arquivado dende o orixinal o 01 de abril de 2013. Consultado o 03 de agosto de 2017. 

globalnet.co.uk

users.globalnet.co.uk

google.es

books.google.es

lexico.com

merriam-webster.com

  • "Banana". Merriam-Webster Online Dictionary. Arquivado dende o orixinal o 9 de marzo de 2013. Consultado o 18 de outubro do 2023. 

newscientist.com

nih.gov

ncbi.nlm.nih.gov

  • Mui, Winnie W. Y.; Durance, Timothy D.; Scaman, Christine H. (2002). "Flavor and Texture of Banana Chips Dried by Combinations of Hot Air, Vacuum, and Microwave Processing". Journal of Agricultural and Food Chemistry 50 (7). pp. 1883–1889. PMID 11902928. doi:10.1021/jf011218n.  "O acetato de isoamilo (9,6%) imparte o aroma característico típico das bananas frescas (13, 17-20), mentres que o acetato de butilo (8,1%) e o acetato de isobutilo (1,4%) considéranse compostos de impacto característico do sabor a banana."

planetaeducacao.com.br

plantphys.info

portaldaspalabras.gal

promusa.org

saudeintegral.com

scielo.org

ve.scielo.org

thehindu.com

  • Pereira, Ignatius (2013-04-13). "The taste of Kerala". The Hindu (Chennai, India). Arquivado dende o orixinal o 2013-12-28. Consultado o 2014-01-03. 
  • Manmadhan, Prema (2011-02-28). "Pazham Pachadi". The Hindu (Chennai, India). Arquivado dende o orixinal o 2014-01-03. Consultado o 5 de marzo do 2024. 

umanitoba.ca

unimelb.edu.au

plantnames.unimelb.edu.au

  • Porcher, Michel (19 de xullo de 2002). "Sorting Musa names". Universidad de Melbourne (en inglés). Arquivado dende o orixinal o 2 de marzo de 2011. Consultado o 19 de outubrodo 2023. 

verygoodrecipes.com

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