Chleb żytni (Polish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Chleb żytni" in Polish language version.

refsWebsite

Global rank Polish rank

3doi.org

2^nd place

6^th place

3worldcat.org

5^th place

2^nd place

2google.pl

low place

557^th place

1harvard.edu

18^th place

140^th place

1web.archive.org

1^st place

1organicgardening.com

low place

1colonialsense.com

low place

1springer.com

274^th place

376^th place

1briess.com

low place

1archive.ph

756^th place

32^nd place

1kingarthurflour.com

low place

1despitethesnow.wordpress.com

low place

1atlasobscura.com

1,661^st place

5,793^rd place

1wasa.com

low place

1nytimes.com

7^th place

29^th place

1elsevier.com

610^th place

682^nd place

1biomedcentral.com

2,747^th place

1,537^th place

1nih.gov

4^th place

7^th place

archive.ph

Jeffrey Hamelman's Black Bread: King Arthur Flour [online], kingarthurflour.com [dostęp 2024-04-22] [zarchiwizowane z adresu 2012-09-04] .

atlasobscura.com

For Centuries, English Bakers' Biggest Customers Were Horses [online], Atlas Obscura, 22 lipca 2022 [dostęp 2023-05-30] (ang.).

biomedcentral.com

nutritionj.biomedcentral.com

Liza AHL.A. Rosén Liza AHL.A. i inni, Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile, „Nutrition Journal”, 8 (1), 2009, DOI: 10.1186/1475-2891-8-42, ISSN 1475-2891, PMID: 19781071, PMCID: PMC2761418 [dostęp 2023-05-30] (ang.).

briess.com

food.briess.com

Malting & Roasting [online], Briess Malt & Ingredients [dostęp 2023-05-30] (ang.).

colonialsense.com

Colonial Sense: Society-Lifestyle: Recipes: Breads-Cakes: Rye and Indian Bread [online], www.colonialsense.com [dostęp 2023-05-30] .

despitethesnow.wordpress.com

Historic food – A Manchet loaf [online], despite the snow, 22 września 2019 [dostęp 2023-05-30] (ang.).

doi.org

dx.doi.org

H. BoskovH.B. Hansen H. BoskovH.B. i inni, Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making, „European Food Research and Technology”, 214 (1), 2002, s. 33–42, DOI: 10.1007/s00217-001-0417-6, ISSN 1438-2377 [dostęp 2023-05-30] (ang.).
KarinK. Jonsson KarinK. i inni, Rye and health - Where do we stand and where do we go?, „Trends in Food Science & Technology”, 79, 2018, s. 78–87, DOI: 10.1016/j.tifs.2018.06.018 [dostęp 2023-05-30] (ang.).
Liza AHL.A. Rosén Liza AHL.A. i inni, Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile, „Nutrition Journal”, 8 (1), 2009, DOI: 10.1186/1475-2891-8-42, ISSN 1475-2891, PMID: 19781071, PMCID: PMC2761418 [dostęp 2023-05-30] (ang.).

elsevier.com

linkinghub.elsevier.com

KarinK. Jonsson KarinK. i inni, Rye and health - Where do we stand and where do we go?, „Trends in Food Science & Technology”, 79, 2018, s. 78–87, DOI: 10.1016/j.tifs.2018.06.018 [dostęp 2023-05-30] (ang.).

google.pl

books.google.pl

AlanA. Scott AlanA., DanielD. Wing DanielD., The Bread Builders: Hearth Loaves and Masonry Ovens, Chelsea Green Publishing, 1 lipca 1999, ISBN 978-1-60358-013-7 [dostęp 2023-05-30] (ang.).
Florence MarianF.M. McNeill Florence MarianF.M., The Silver Bough: A calendar of Scottish national festivals: Hallowe'en to yule, W. Maclellan, 1961 [dostęp 2023-05-30] (ang.).

harvard.edu

atlas.cid.harvard.edu

The Atlas of Economic Complexity by @HarvardGrwthLab [online], atlas.cid.harvard.edu [dostęp 2023-05-30] (ang.).

kingarthurflour.com

Jeffrey Hamelman's Black Bread: King Arthur Flour [online], kingarthurflour.com [dostęp 2024-04-22] [zarchiwizowane z adresu 2012-09-04] .

nih.gov

ncbi.nlm.nih.gov

Liza AHL.A. Rosén Liza AHL.A. i inni, Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile, „Nutrition Journal”, 8 (1), 2009, DOI: 10.1186/1475-2891-8-42, ISSN 1475-2891, PMID: 19781071, PMCID: PMC2761418 [dostęp 2023-05-30] (ang.).

nytimes.com

JuliaJ. Moskin JuliaJ., Rye, a Grain With Ancient Roots, Is Rising Again, „The New York Times”, 10 stycznia 2017, ISSN 0362-4331 [dostęp 2023-05-30] (ang.).

organicgardening.com

Growing Grains: Wheat, Spelt, Oats, Barley, Rye and More: Organic Gardening [online], web.archive.org, 13 lipca 2013 [dostęp 2023-05-30] [zarchiwizowane z adresu 2013-07-13] .

springer.com

link.springer.com

H. BoskovH.B. Hansen H. BoskovH.B. i inni, Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making, „European Food Research and Technology”, 214 (1), 2002, s. 33–42, DOI: 10.1007/s00217-001-0417-6, ISSN 1438-2377 [dostęp 2023-05-30] (ang.).

wasa.com

https://www.wasa.com/pl-pl/o-firmie/

web.archive.org

Growing Grains: Wheat, Spelt, Oats, Barley, Rye and More: Organic Gardening [online], web.archive.org, 13 lipca 2013 [dostęp 2023-05-30] [zarchiwizowane z adresu 2013-07-13] .

worldcat.org

H. BoskovH.B. Hansen H. BoskovH.B. i inni, Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making, „European Food Research and Technology”, 214 (1), 2002, s. 33–42, DOI: 10.1007/s00217-001-0417-6, ISSN 1438-2377 [dostęp 2023-05-30] (ang.).
JuliaJ. Moskin JuliaJ., Rye, a Grain With Ancient Roots, Is Rising Again, „The New York Times”, 10 stycznia 2017, ISSN 0362-4331 [dostęp 2023-05-30] (ang.).
Liza AHL.A. Rosén Liza AHL.A. i inni, Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile, „Nutrition Journal”, 8 (1), 2009, DOI: 10.1186/1475-2891-8-42, ISSN 1475-2891, PMID: 19781071, PMCID: PMC2761418 [dostęp 2023-05-30] (ang.).