Kebap (Turkish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Kebap" in Turkish language version.

Last modified: 13:43:00, 24 June 2026 (UTC)

Ref.Un. Ref.Website

Global rank Turkish rank

66web.archive.org

1^st place

54books.google.com

3^rd place

5^th place

44archive.org

6^th place

4^th place

22doi.org

2^nd place

22nih.gov

5^th place

8^th place

11tovima.gr

2,712^th place

2,933^rd place

11tufts.edu

192^nd place

147^th place

11archive.today

28^th place

14^th place

11economictimes.com

6,948^th place

low place

11nisanyansozluk.com

8,169^th place

149^th place

11google.com.tr

low place

232^nd place

11academia.edu

105^th place

42^nd place

11nevsehir.edu.tr

low place

1,832^nd place

academia.edu (Global: 105^th place; Turkish: 42^nd place)

"Mükemmel ve Mufassal Aş Ustası (Metin-Sözlük)" (PDF). PALET YAYINLARI. ^{[ölü/kırık bağlantı]}

archive.org (Global: 6^th place; Turkish: 4^th place)

Goren-Inbar, Naama; Alperson, Nira; Kislev, Mordechai E.; Simchoni, Orit; Melamed, Yoel; Ben-Nun, Adi; Werker, Ella (30 Nisan 2004). "Evidence of Hominin Control of Fire at Gesher Benot Ya'aqov, Israel". Science. 304 (5671). ss. 725-727. doi:10.1126/science.1095443. PMID 15118160.
Pennisi, Elizabeth (26 Mart 1999). "Did Cooked Tubers Spur the Evolution of Big Brains?". Science. 283 (5410). ss. 2004-2005. doi:10.1126/science.283.5410.2004. PMID 10206901.
Achaya, K. T. (1998). A Historical Dictionary of Indian Food. Delhi: Oxford University Press. ss. 115.
Vladimir Orel; Olga V. Stolbova (1995). Hamito-Semitic Etymological Dictionary: Materials for a Reconstruction. E. J. Brill. ss. 307. ISBN 978-9004100510.

archive.today (Global: 28^th place; Turkish: 14^th place)

"Kebabs: Different spice combinations can help create a relishing dish - The Economic Times on Mobile". 4 Nisan 2015 tarihinde kaynağından arşivlendi. Erişim tarihi: 27 Mart 2020.

books.google.com (Global: 3^rd place; Turkish: 5^th place)

Achaya, K. T. (1994). Indian food: a historical companion. Oxford University Press. ss. 54, 90. 1 Ocak 2020 tarihinde kaynağından arşivlendi. Erişim tarihi: 27 Mart 2020 – Google Books vasıtasıyla.
Nasrallah, Nawal (2007). Annals of the caliphs' kitchens: Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook. Brill. s. 40. ISBN 9789047423058.
Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 978-0-544-18631-6.
Davidson, Alan (2014). Jaine, Tom (Ed.). The Oxford Companion to Food. Oxford: Oxford University Press. s. 442. ISBN 9780191040726 – Google Books vasıtasıyla.

doi.org (Global: 2^nd place; Turkish: 2^nd place)

Goren-Inbar, Naama; Alperson, Nira; Kislev, Mordechai E.; Simchoni, Orit; Melamed, Yoel; Ben-Nun, Adi; Werker, Ella (30 Nisan 2004). "Evidence of Hominin Control of Fire at Gesher Benot Ya'aqov, Israel". Science. 304 (5671). ss. 725-727. doi:10.1126/science.1095443. PMID 15118160.
Pennisi, Elizabeth (26 Mart 1999). "Did Cooked Tubers Spur the Evolution of Big Brains?". Science. 283 (5410). ss. 2004-2005. doi:10.1126/science.283.5410.2004. PMID 10206901.

economictimes.com (Global: 6,948^th place; Turkish: low place)

m.economictimes.com

"Kebabs: Different spice combinations can help create a relishing dish - The Economic Times on Mobile". 4 Nisan 2015 tarihinde kaynağından arşivlendi. Erişim tarihi: 27 Mart 2020.

google.com.tr (Global: low place; Turkish: 232^nd place)

books.google.com.tr

Sarı, İbrahim (15 Eylül 2018). TÜRKLERDE YEMEK KÜLTÜRÜ. noktaekitap. 15 Temmuz 2021 tarihinde kaynağından arşivlendi. Erişim tarihi: 15 Temmuz 2021.

nevsehir.edu.tr (Global: low place; Turkish: 1,832^nd place)

acikerisim.nevsehir.edu.tr

Kapsal, Simge (1 Eylül 2022). XIX. yüzyıl Osmanlı İmparatorluğu'nda yemek kültürünün değişimi (masterThesis tez). Nevşehir Hacı Bektaş Veli Üniversitesi. 13 Ocak 2024 tarihinde kaynağından arşivlendi. Erişim tarihi: 13 Ocak 2024.

nih.gov (Global: 5^th place; Turkish: 8^th place)

ncbi.nlm.nih.gov

Goren-Inbar, Naama; Alperson, Nira; Kislev, Mordechai E.; Simchoni, Orit; Melamed, Yoel; Ben-Nun, Adi; Werker, Ella (30 Nisan 2004). "Evidence of Hominin Control of Fire at Gesher Benot Ya'aqov, Israel". Science. 304 (5671). ss. 725-727. doi:10.1126/science.1095443. PMID 15118160.
Pennisi, Elizabeth (26 Mart 1999). "Did Cooked Tubers Spur the Evolution of Big Brains?". Science. 283 (5410). ss. 2004-2005. doi:10.1126/science.283.5410.2004. PMID 10206901.

nisanyansozluk.com (Global: 8,169^th place; Turkish: 149^th place)

"Nişanyan Sevan, Sözlerin Soyağacı, Çağdaş Türkçenin Etimolojik Sözlüğü". 22 Eylül 2013 tarihinde kaynağından arşivlendi. Erişim tarihi: 10 Ocak 2020.

tovima.gr (Global: 2,712^th place; Turkish: 2,933^rd place)

Thermou, Maria (4 Şubat 2011). "Christos Doumas: To proïstorikó souvláki tis Santorínis" Χρίστος Ντούμας: Το προϊστορικό σουβλάκι της Σαντορίνης [Christos Doumas: The prehistoric souvlaki of Santorini]. Το Βημα (To Vima) (Yunanca). 10 Şubat 2011 tarihinde kaynağından arşivlendi. Erişim tarihi: 14 Şubat 2020. (picture 2 of 7)

tufts.edu (Global: 192^nd place; Turkish: 147^th place)

perseus.tufts.edu

Homer, "Iliad" 1.465 11 Ağustos 2020 tarihinde Wayback Machine sitesinde arşivlendi., on Perseus Digital Library

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

Thermou, Maria (4 Şubat 2011). "Christos Doumas: To proïstorikó souvláki tis Santorínis" Χρίστος Ντούμας: Το προϊστορικό σουβλάκι της Σαντορίνης [Christos Doumas: The prehistoric souvlaki of Santorini]. Το Βημα (To Vima) (Yunanca). 10 Şubat 2011 tarihinde kaynağından arşivlendi. Erişim tarihi: 14 Şubat 2020. (picture 2 of 7)
Homer, "Iliad" 1.465 11 Ağustos 2020 tarihinde Wayback Machine sitesinde arşivlendi., on Perseus Digital Library
Achaya, K. T. (1994). Indian food: a historical companion. Oxford University Press. ss. 54, 90. 1 Ocak 2020 tarihinde kaynağından arşivlendi. Erişim tarihi: 27 Mart 2020 – Google Books vasıtasıyla.
"Nişanyan Sevan, Sözlerin Soyağacı, Çağdaş Türkçenin Etimolojik Sözlüğü". 22 Eylül 2013 tarihinde kaynağından arşivlendi. Erişim tarihi: 10 Ocak 2020.
Sarı, İbrahim (15 Eylül 2018). TÜRKLERDE YEMEK KÜLTÜRÜ. noktaekitap. 15 Temmuz 2021 tarihinde kaynağından arşivlendi. Erişim tarihi: 15 Temmuz 2021.
Kapsal, Simge (1 Eylül 2022). XIX. yüzyıl Osmanlı İmparatorluğu'nda yemek kültürünün değişimi (masterThesis tez). Nevşehir Hacı Bektaş Veli Üniversitesi. 13 Ocak 2024 tarihinde kaynağından arşivlendi. Erişim tarihi: 13 Ocak 2024.

Kebap (Turkish Wikipedia)

academia.edu (Global: 105th place; Turkish: 42nd place)

archive.org (Global: 6th place; Turkish: 4th place)

archive.today (Global: 28th place; Turkish: 14th place)

books.google.com (Global: 3rd place; Turkish: 5th place)

doi.org (Global: 2nd place; Turkish: 2nd place)

economictimes.com (Global: 6,948th place; Turkish: low place)

m.economictimes.com

google.com.tr (Global: low place; Turkish: 232nd place)

books.google.com.tr

nevsehir.edu.tr (Global: low place; Turkish: 1,832nd place)

acikerisim.nevsehir.edu.tr

nih.gov (Global: 5th place; Turkish: 8th place)

ncbi.nlm.nih.gov

nisanyansozluk.com (Global: 8,169th place; Turkish: 149th place)

tovima.gr (Global: 2,712th place; Turkish: 2,933rd place)

tufts.edu (Global: 192nd place; Turkish: 147th place)

perseus.tufts.edu

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

academia.edu (Global: 105^th place; Turkish: 42^nd place)

archive.org (Global: 6^th place; Turkish: 4^th place)

archive.today (Global: 28^th place; Turkish: 14^th place)

books.google.com (Global: 3^rd place; Turkish: 5^th place)

doi.org (Global: 2^nd place; Turkish: 2^nd place)

economictimes.com (Global: 6,948^th place; Turkish: low place)

google.com.tr (Global: low place; Turkish: 232^nd place)

nevsehir.edu.tr (Global: low place; Turkish: 1,832^nd place)

nih.gov (Global: 5^th place; Turkish: 8^th place)

nisanyansozluk.com (Global: 8,169^th place; Turkish: 149^th place)

tovima.gr (Global: 2,712^th place; Turkish: 2,933^rd place)

tufts.edu (Global: 192^nd place; Turkish: 147^th place)

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