ฆี (Thai Wikipedia)

Analysis of information sources in references of the Wikipedia article "ฆี" in Thai language version.

Last modified: 21:41:38, 13 December 2025 (UTC)

Ref.Un. Ref.Website

Global rank Thai rank

66worldcat.org

4^th place

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44nih.gov

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33doi.org

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22web.archive.org

1^st place

22books.google.com

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22archive.org

6^th place

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11egranth.ac.in

low place

11whfoods.com

low place

11nytimes.com

7^th place

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11usda.gov

512^th place

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11researchgate.net

96^th place

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11hdl.handle.net

66^th place

196^th place

11semanticscholar.org

15^th place

27^th place

11time.com

84^th place

105^th place

11bonappetit.com

7,699^th place

5,361^st place

archive.org (Global: 6^th place; Thai: 5^th place)

Gottlieb, Adam (1993). Cooking with Cannabis: The Most Effective Methods of Preparing Food and Drink with Marijuana, Hashish, and Hash Oil. Ronin Publishing. น. 7. ISBN 978-0-914171-55-3.
Drake, Bill (2002). The Marijuana Food Handbook. Ronin Publishing. น. 18. ISBN 978-0-914171-99-7.

bonappetit.com (Global: 7,699^th place; Thai: 5,361^st place)

Abarbanel, Aliza (5 เมษายน 2018). "What Is Ghee, the Clarified Butter We Could Eat by the Spoon?". Bon Appétit. สืบค้นเมื่อ 10 เมษายน 2021.{{cite journal}}: CS1 maint: date auto-translated (ลิงก์)

books.google.com (Global: 3^rd place; Thai: 4^th place)

Fitzgerald, James L.; Adrianus, Johannes; Buitenen, Bernardus (2003-02-15). The Mahabharata, Volume 7: Book 11: The Book of the Women Book 12 ..., Part 1. น. 613. ISBN 9780226252506.
Petzold, Bruno (1995). The Classification of Buddhism. ISBN 9783447033732.

doi.org (Global: 2^nd place; Thai: 3^rd place)

Joshi, KS (2014). "Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method". J Ayurveda Integr Med. 5 (2): 85–88. doi:10.4103/0975-9476.131730. PMC 4061595. PMID 24948858.{{cite journal}}: CS1 maint: unflagged free DOI (ลิงก์)
Otaegui-Arrazola, A.; Menéndez-Carreño, M.; Ansorena, D.; Astiasarán, I. (ธันวาคม 2010). "Oxysterols: A world to explore". Food and Chemical Toxicology. 48 (12): 3289–3303. doi:10.1016/j.fct.2010.09.023. hdl:10171/22994. ISSN 1873-6351. PMID 20870006.{{cite journal}}: CS1 maint: date auto-translated (ลิงก์)
Jacobson, M. S. (1987-09-19). "Cholesterol oxides in Indian ghee: possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations". Lancet. 2 (8560): 656–658. doi:10.1016/s0140-6736(87)92443-3. ISSN 0140-6736. PMID 2887943. S2CID 19854410.

egranth.ac.in (Global: low place; Thai: low place)

krishikosh.egranth.ac.in

Rama Murthy, M.K. (1980). "Factors Affecting the Composition, Flavour and Textural Properties of Ghee" (PDF). Indian Dairyman. 32: 765–768.

hdl.handle.net (Global: 66^th place; Thai: 196^th place)

Otaegui-Arrazola, A.; Menéndez-Carreño, M.; Ansorena, D.; Astiasarán, I. (ธันวาคม 2010). "Oxysterols: A world to explore". Food and Chemical Toxicology. 48 (12): 3289–3303. doi:10.1016/j.fct.2010.09.023. hdl:10171/22994. ISSN 1873-6351. PMID 20870006.{{cite journal}}: CS1 maint: date auto-translated (ลิงก์)

nih.gov (Global: 5^th place; Thai: 6^th place)

pubmed.ncbi.nlm.nih.gov

Joshi, KS (2014). "Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method". J Ayurveda Integr Med. 5 (2): 85–88. doi:10.4103/0975-9476.131730. PMC 4061595. PMID 24948858.{{cite journal}}: CS1 maint: unflagged free DOI (ลิงก์)
Otaegui-Arrazola, A.; Menéndez-Carreño, M.; Ansorena, D.; Astiasarán, I. (ธันวาคม 2010). "Oxysterols: A world to explore". Food and Chemical Toxicology. 48 (12): 3289–3303. doi:10.1016/j.fct.2010.09.023. hdl:10171/22994. ISSN 1873-6351. PMID 20870006.{{cite journal}}: CS1 maint: date auto-translated (ลิงก์)
Jacobson, M. S. (1987-09-19). "Cholesterol oxides in Indian ghee: possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations". Lancet. 2 (8560): 656–658. doi:10.1016/s0140-6736(87)92443-3. ISSN 0140-6736. PMID 2887943. S2CID 19854410.

ncbi.nlm.nih.gov

Joshi, KS (2014). "Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method". J Ayurveda Integr Med. 5 (2): 85–88. doi:10.4103/0975-9476.131730. PMC 4061595. PMID 24948858.{{cite journal}}: CS1 maint: unflagged free DOI (ลิงก์)

nytimes.com (Global: 7^th place; Thai: 23^rd place)

Landis, Denise (2003). All About Ghee New York Times - Food Chain

researchgate.net (Global: 96^th place; Thai: 230^th place)

Mahapatra, Deepti (18 ตุลาคม 2010). "Evaluation of trans fatty acids contents in commercial brands of ghee available at Indian markets". Scientific Research and Essays. 5 (20): 3193–3200.{{cite journal}}: CS1 maint: date auto-translated (ลิงก์)

semanticscholar.org (Global: 15^th place; Thai: 27^th place)

api.semanticscholar.org

Jacobson, M. S. (1987-09-19). "Cholesterol oxides in Indian ghee: possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations". Lancet. 2 (8560): 656–658. doi:10.1016/s0140-6736(87)92443-3. ISSN 0140-6736. PMID 2887943. S2CID 19854410.

time.com (Global: 84^th place; Thai: 105^th place)

Heid, Markham (22 เมษายน 2019). "Is Ghee Healthy? Here's What the Science Says". Time. สืบค้นเมื่อ 10 เมษายน 2021.{{cite magazine}}: CS1 maint: date auto-translated (ลิงก์)

usda.gov (Global: 512^th place; Thai: 363^rd place)

fdc.nal.usda.gov

"Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount". US Department of Agriculture, National Nutrient Database. พฤษภาคม 2016. ข้อมูลเก่าจากต้นฉบับ เมื่อ 2019-04-03. สืบค้นเมื่อ 12 มีนาคม 2018.{{cite web}}: CS1 maint: date auto-translated (ลิงก์)

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

"What are the advantages and disadvantages of butter and ghee when it comes to cooking?". whfoods.com. ข้อมูลเก่าจากต้นฉบับ เมื่อ 4 เมษายน 2015. สืบค้นเมื่อ 11 พฤษภาคม 2015.{{cite web}}: CS1 maint: date auto-translated (ลิงก์)
"Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount". US Department of Agriculture, National Nutrient Database. พฤษภาคม 2016. ข้อมูลเก่าจากต้นฉบับ เมื่อ 2019-04-03. สืบค้นเมื่อ 12 มีนาคม 2018.{{cite web}}: CS1 maint: date auto-translated (ลิงก์)

whfoods.com (Global: low place; Thai: low place)

"What are the advantages and disadvantages of butter and ghee when it comes to cooking?". whfoods.com. ข้อมูลเก่าจากต้นฉบับ เมื่อ 4 เมษายน 2015. สืบค้นเมื่อ 11 พฤษภาคม 2015.{{cite web}}: CS1 maint: date auto-translated (ลิงก์)

worldcat.org (Global: 4^th place; Thai: 8^th place)

search.worldcat.org

Fabricius, Johann Philipp (1972). J.P. Fabricius's Tamil and English dictionary. Tranquebar : Evangelical Lutheran Mission Pub. House. OCLC 744777832.
Kittel, F. (1968). Kittel's Kannaḍa-English dictionary. University of Madras. OCLC 132132.
Otaegui-Arrazola, A.; Menéndez-Carreño, M.; Ansorena, D.; Astiasarán, I. (ธันวาคม 2010). "Oxysterols: A world to explore". Food and Chemical Toxicology. 48 (12): 3289–3303. doi:10.1016/j.fct.2010.09.023. hdl:10171/22994. ISSN 1873-6351. PMID 20870006.{{cite journal}}: CS1 maint: date auto-translated (ลิงก์)
Jacobson, M. S. (1987-09-19). "Cholesterol oxides in Indian ghee: possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations". Lancet. 2 (8560): 656–658. doi:10.1016/s0140-6736(87)92443-3. ISSN 0140-6736. PMID 2887943. S2CID 19854410.

worldcat.org

Fabricius, Johann Philipp (1972). J.P. Fabricius's Tamil and English dictionary. Tranquebar : Evangelical Lutheran Mission Pub. House. OCLC 744777832.
Kittel, F. (1968). Kittel's Kannaḍa-English dictionary. University of Madras. OCLC 132132.

ฆี (Thai Wikipedia)

archive.org (Global: 6th place; Thai: 5th place)

bonappetit.com (Global: 7,699th place; Thai: 5,361st place)

books.google.com (Global: 3rd place; Thai: 4th place)

doi.org (Global: 2nd place; Thai: 3rd place)