Gusto acquisito (Italian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Gusto acquisito" in Italian language version.

refsWebsite

Global rank Italian rank

799^th place

22^nd place

2^nd place

7^th place

8^th place

23^rd place

bbc.co.uk

(EN) Lars Bevanger, Airlines ban 'foul'Swedish fish, BBC, 1º aprile 2006. URL consultato il 18 agosto 2022.

L. L. Birch, Development of food preferences, in Annual Review of Nutrition, vol. 19, n. 1, 1999, pp. 41–62, DOI:10.1146/annurev.nutr.19.1.41.
N. V. Ullrich, R. Touger-Decker e J. O’Sullivan-Maillet, PROP taster status and self-perceived food adventurousness influence food preferences, in Journal of the American Dietetic Association, vol. 104, n. 4, 2004, pp. 543–549, DOI:10.1016/j.jada.2004.01.011.
H. J. Smit e R. J. Blackburn, Reinforcing effects of caffeine and theobromine as found in chocolate, in Psychopharmacology, vol. 181, n. 1, 2005, pp. 101–106, DOI:10.1007/s00213-005-2209-3.
L. Bovens, Sour Grapes and Character Planning, in The Journal of Philosophy, vol. 89, n. 2, 1992, pp. 57–78, DOI:10.2307/2027152.
L. Bovens, The Intentional Acquisition of Mental States, in Philosophy and Phenomenological Research, vol. 55, n. 4, 1995, pp. 821–840, DOI:10.2307/2108334.

L. L. Birch, Development of food preferences, in Annual Review of Nutrition, vol. 19, n. 1, 1999, pp. 41–62, DOI:10.1146/annurev.nutr.19.1.41.
N. V. Ullrich, R. Touger-Decker e J. O’Sullivan-Maillet, PROP taster status and self-perceived food adventurousness influence food preferences, in Journal of the American Dietetic Association, vol. 104, n. 4, 2004, pp. 543–549, DOI:10.1016/j.jada.2004.01.011.
H. J. Smit e R. J. Blackburn, Reinforcing effects of caffeine and theobromine as found in chocolate, in Psychopharmacology, vol. 181, n. 1, 2005, pp. 101–106, DOI:10.1007/s00213-005-2209-3.
L. Bovens, Sour Grapes and Character Planning, in The Journal of Philosophy, vol. 89, n. 2, 1992, pp. 57–78, DOI:10.2307/2027152.
L. Bovens, The Intentional Acquisition of Mental States, in Philosophy and Phenomenological Research, vol. 55, n. 4, 1995, pp. 821–840, DOI:10.2307/2108334.