Funga (Dutch Wikipedia)

Analysis of information sources in references of the Wikipedia article "Funga" in Dutch language version.

refsWebsite
Global rank Dutch rank
5th place
28th place
2nd place
8th place
1st place
1st place
3,100th place
4,170th place
4th place
12th place

doi.org (Global: 2nd place; Dutch: 8th place)

  • Kuhar, Francisco (2018). Delimitation of Funga as a valid term for the diversity of fungal communities: the Fauna, Flora & Funga proposal (FF&F). IMA Fungus 9 (2): A71–A74 (Springer Science and Business Media LLC). ISSN: 2210-6359. DOI: 10.1007/bf03449441.
  • Decker, Marianne (2005). The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese. International Journal of Food Microbiology 104 (1): 51–60 (Elsevier BV). ISSN: 0168-1605. PMID 16083983. DOI: 10.1016/j.ijfoodmicro.2005.04.002.

iucn.org (Global: 3,100th place; Dutch: 4,170th place)

nih.gov (Global: 4th place; Dutch: 12th place)

ncbi.nlm.nih.gov

web.archive.org (Global: 1st place; Dutch: 1st place)

  • IUCN SSC acceptance of Fauna Flora Funga. Fungal Conservation Committee, IUCN SSC (2021). Gearchiveerd op 11 november 2021. Geraadpleegd op 17 april 2024. “The IUCN Species Survival Commission calls for the due recognition of fungi as major components of biodiversity in legislation and policy. It fully endorses the Fauna Flora Funga Initiative and asks that the phrases animals and plants and fauna and flora be replaced with animals, fungi, and plants and fauna, flora, and funga.”

worldcat.org (Global: 5th place; Dutch: 28th place)

  • Kuhar, Francisco (2018). Delimitation of Funga as a valid term for the diversity of fungal communities: the Fauna, Flora & Funga proposal (FF&F). IMA Fungus 9 (2): A71–A74 (Springer Science and Business Media LLC). ISSN: 2210-6359. DOI: 10.1007/bf03449441.
  • Decker, Marianne (2005). The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese. International Journal of Food Microbiology 104 (1): 51–60 (Elsevier BV). ISSN: 0168-1605. PMID 16083983. DOI: 10.1016/j.ijfoodmicro.2005.04.002.