Чоколада (Serbian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Чоколада" in Serbian language version.

refsWebsite

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6fieldmuseum.org

9,095^th place

6,227^th place

4doi.org

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3archive.today

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2web.archive.org

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2nih.gov

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2archive.org

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2semanticscholar.org

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1sciencemag.org

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1newhealthadvisor.com

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1harvard.edu

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1bartleby.com

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1etymonline.com

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1antiquity.ac.uk

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1worldcat.org

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1telegraph.co.uk

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1findarticles.com

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1newyorker.com

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1exploratorium.edu

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1sfu.ca

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1smithsonianmag.com

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1handle.net

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1history.com

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1srbijadanas.com

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1books.google.com

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antiquity.ac.uk

Powis, Terry G.; W. Jeffrey Hurst; María del Carmen Rodríguez; Ponciano Ortíz C.; Blake, Michael; Cheetham, David; Coe, Michael D.; Hodgson, John G. (децембар 2007). „Oldest chocolate in the New World”. Antiquity. 81 (314). ISSN 0003-598X. Приступљено 15. 2. 2011.

archive.org

di Tomaso, Emmanuelle; Beltramo, Massimiliano; Piomelli, Daniele (22. 8. 1996). „Brain cannabinoids in chocolate”. Nature. 382 (6593): 677—678. Bibcode:1996Natur.382677D Проверите вредност параметра |bibcode= length (помоћ). PMID 8751435. S2CID 4325706. doi:10.1038/382677a0.
Burleigh, Robert (2002). Chocolate: Riches from the Rainforest. Harry N. Abrams, Ins., Publishers. ISBN 978-0-8109-5734-3.

archive.today

Kerr, Justin. „Chocolate: A Mesoamerican Luxury 1200–1521 – Obtaining Cacao”. Field Museum. Архивирано из оригинала 7. 7. 2012. г. Приступљено 23. 11. 2011.
„Chocolate: A Contemporary Confection 1750—1910 - Making Chocolate”. Field Museum. Архивирано из оригинала 26. 11. 2002. г. Приступљено 2. 6. 2008.
Peniche Rivero, Piedad (1990). „When cocoa was used as currency – pre-Columbian America – The Fortunes of Money”. UNESCO Courier. Архивирано из оригинала 27. 5. 2012. г. Приступљено 26. 6. 2008.

bartleby.com

„chocolate”. The American Heritage Dictionary. Архивирано из оригинала 17. 5. 2008. г. Приступљено 9. 5. 2009.

books.google.com

Aaron, Shara; Bearden, Monica (2008). Chocolate: a healthy passion. Prometheus Books, Publishers. ISBN 978-1-59102-653-2.

doi.org

Miller, K. B.; Hurst, W. J.; Payne, M. J.; Stuart, D. A.; Apgar, J.; Sweigart, D. S.; Ou, B. (2008). „Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders”. Journal of Agricultural and Food Chemistry. 56 (18): 8527—33; 8527. PMID 18710243. doi:10.1021/jf801670p.
di Tomaso, Emmanuelle; Beltramo, Massimiliano; Piomelli, Daniele (22. 8. 1996). „Brain cannabinoids in chocolate”. Nature. 382 (6593): 677—678. Bibcode:1996Natur.382677D Проверите вредност параметра |bibcode= length (помоћ). PMID 8751435. S2CID 4325706. doi:10.1038/382677a0.
Dakin, Karen; Wichmann, Søren (2000). „Cacao and Chocolate: A Uto-Aztecan perspective”. Ancient Mesoamerica. 11 (1): 55—75. S2CID 162616811. doi:10.1017/S0956536100111058.
Wilson, Philip K.; Hurst, W. Jeffrey, ур. (2015). Chocolate and Health. Royal Society of Chemistry. стр. 219. ISBN 978-1-84973-912-2. doi:10.1039/9781782622802.

etymonline.com

Harper, Douglas. „chocolate”. Online Etymology Dictionary.

exploratorium.edu

Spadaccini, Jim. „The Sweet Lure of Chocolate”. Exploratorium. Приступљено 3. 3. 2014.

fieldmuseum.org

archive.fieldmuseum.org

Kerr, Justin. „Chocolate: A Mesoamerican Luxury 1200–1521 – Obtaining Cacao”. Field Museum. Архивирано из оригинала 7. 7. 2012. г. Приступљено 23. 11. 2011.
„Chocolate: A Mesoamerican Luxury 250–900 °CE. (A.D.) Using Chocolate”. Field Museum. Приступљено 23. 11. 2011.
„Chocolate: A Mesoamerican Luxury 250–900 °CE. (A.D.) – Obtaining Cacao”. Field Museum. Приступљено 2. 6. 2008.
„Chocolate: A Mesoamerican Luxury 250–900 °CE. (A.D.) – Making Chocolate”. Field Museum. Приступљено 2. 6. 2008.
Kerr, Justin (2007). „History of Chocolate”. Field Museum. Приступљено 3. 3. 2014.

fieldmuseum.org

„Chocolate: A Contemporary Confection 1750—1910 - Making Chocolate”. Field Museum. Архивирано из оригинала 26. 11. 2002. г. Приступљено 2. 6. 2008.

findarticles.com

Peniche Rivero, Piedad (1990). „When cocoa was used as currency – pre-Columbian America – The Fortunes of Money”. UNESCO Courier. Архивирано из оригинала 27. 5. 2012. г. Приступљено 26. 6. 2008.

handle.net

hdl.handle.net

Diderot, Denis. "Chocolate." in The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Colleen Oberc, Samantha Schaeffer, and Courtney Wilder. Ann Arbor: University of Michigan Library, 2015. Trans. of "Chocolat," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, vol. 3. Paris 1753."

harvard.edu

adsabs.harvard.edu

di Tomaso, Emmanuelle; Beltramo, Massimiliano; Piomelli, Daniele (22. 8. 1996). „Brain cannabinoids in chocolate”. Nature. 382 (6593): 677—678. Bibcode:1996Natur.382677D Проверите вредност параметра |bibcode= length (помоћ). PMID 8751435. S2CID 4325706. doi:10.1038/382677a0.

history.com

Klein, Christopher (14. 2. 2014). „The Sweet History of Chocolate”. History. Приступљено 3. 3. 2014.

newhealthadvisor.com

„Does Cocoa Powder Have Caffeine”. New Health Advisor. Приступљено 23. 11. 2017.

newyorker.com

Buford, Bill (29. 10. 2007). „Notes of a Gastronome: Extreme Chocolate”. The New Yorker. Приступљено 17. 5. 2008.

nih.gov

ncbi.nlm.nih.gov

Miller, K. B.; Hurst, W. J.; Payne, M. J.; Stuart, D. A.; Apgar, J.; Sweigart, D. S.; Ou, B. (2008). „Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders”. Journal of Agricultural and Food Chemistry. 56 (18): 8527—33; 8527. PMID 18710243. doi:10.1021/jf801670p.
di Tomaso, Emmanuelle; Beltramo, Massimiliano; Piomelli, Daniele (22. 8. 1996). „Brain cannabinoids in chocolate”. Nature. 382 (6593): 677—678. Bibcode:1996Natur.382677D Проверите вредност параметра |bibcode= length (помоћ). PMID 8751435. S2CID 4325706. doi:10.1038/382677a0.

sciencemag.org

news.sciencemag.org

Watson, Traci (22. 1. 2013). „Earliest Evidence of Chocolate in North America”. Science. Архивирано из оригинала 06. 03. 2014. г. Приступљено 3. 3. 2014.

semanticscholar.org

api.semanticscholar.org

di Tomaso, Emmanuelle; Beltramo, Massimiliano; Piomelli, Daniele (22. 8. 1996). „Brain cannabinoids in chocolate”. Nature. 382 (6593): 677—678. Bibcode:1996Natur.382677D Проверите вредност параметра |bibcode= length (помоћ). PMID 8751435. S2CID 4325706. doi:10.1038/382677a0.
Dakin, Karen; Wichmann, Søren (2000). „Cacao and Chocolate: A Uto-Aztecan perspective”. Ancient Mesoamerica. 11 (1): 55—75. S2CID 162616811. doi:10.1017/S0956536100111058.

sfu.ca

"History of Chocolate". sfu.ca.

smithsonianmag.com

Bensen, Amanda (1. 3. 2008). „A Brief History of Chocolate”. Smithsonian Magazine. Приступљено 3. 3. 2014.

srbijadanas.com

„Данас је Светски дан чоколаде”. Србија данас. 7. 7. 2018. Приступљено 14. 12. 2018.

telegraph.co.uk

„Aztecs and Cacao: the bittersweet past of chocolate”. The Daily Telegraph. 15. 9. 2009. Приступљено 8. 3. 2014.

web.archive.org

Watson, Traci (22. 1. 2013). „Earliest Evidence of Chocolate in North America”. Science. Архивирано из оригинала 06. 03. 2014. г. Приступљено 3. 3. 2014.
„chocolate”. The American Heritage Dictionary. Архивирано из оригинала 17. 5. 2008. г. Приступљено 9. 5. 2009.

worldcat.org

Powis, Terry G.; W. Jeffrey Hurst; María del Carmen Rodríguez; Ponciano Ortíz C.; Blake, Michael; Cheetham, David; Coe, Michael D.; Hodgson, John G. (децембар 2007). „Oldest chocolate in the New World”. Antiquity. 81 (314). ISSN 0003-598X. Приступљено 15. 2. 2011.