Un (Turkish Wikipedia)

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

Last modified: 08:37:00, 25 December 2025 (UTC)

Ref.Un. Ref.Website

Global rank Turkish rank

1814web.archive.org

1^st place

87doi.org

2^nd place

76nih.gov

5^th place

8^th place

61archive.org

6^th place

4^th place

44worldcat.org

4^th place

6^th place

33books.google.com

3^rd place

5^th place

31foodnetwork.com

5,254^th place

6,105^th place

21cdc.gov

251^st place

172^nd place

21fsai.ie

low place

11adsabs.harvard.edu

14^th place

32^nd place

11flour-art-museum.de

low place

11buzzle.com

low place

7,727^th place

11archive.today

28^th place

14^th place

11food.gov.uk

8,191^st place

9,709^th place

11bakingbites.com

low place

11nigella.com

low place

11msu.edu

1,979^th place

1,109^th place

11archive-it.org

1,292^nd place

673^rd place

11chetday.com

low place

11goldenpeanut.com

low place

11idahopacific.com

low place

11ed.ac.uk

1,867^th place

1,880^th place

11mnhs.org

5,040^th place

low place

11kidspot.com.au

low place

adsabs.harvard.edu (Global: 14^th place; Turkish: 32^nd place)

Arranz-Otaegui, Amaia (31 Temmuz 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences of the United States of America. 115 (31). ss. 7925-7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754 . PMID 30012614.

archive-it.org (Global: 1,292^nd place; Turkish: 673^rd place)

wayback.archive-it.org

The Grocer's Encyclopedia - Encyclopedia of Foods and Beverages 12 Şubat 2010 tarihinde at Archive-It sitesinde arşivlendi. By Artemas Ward. New York. 1911.

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

Reinhart, Peter (2001). The Bread Baker's Apprentice. Berkeley, California: Ten Speed Press. s. 29. ISBN 978-158008-268-6.

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

"Self-rising Flour Vs. All-purpose Flour: Know the Difference". Tastessence (İngilizce). 19 Ocak 2013 tarihinde kaynağından arşivlendi. Erişim tarihi: 15 Nisan 2011.

bakingbites.com (Global: low place; Turkish: low place)

Self-rising flour 16 Haziran 2011 tarihinde Wayback Machine sitesinde arşivlendi. -Retrieved 2011-04-15

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

Figoni, Paula I. (2010). How baking works. John Wiley & Sons. s. 86. ISBN 978-0-470-39267-6.
Jack Augustus Radley, Industrial Uses of Starch and Its Derivatives 11 Ekim 2023 tarihinde Wayback Machine sitesinde arşivlendi., lk 71, 1976, Applied Science Publishers Ltd, 0 85334 6917, Google'i raamat veebiversioon (vaadatud 30.11.2013) (inglise keeles)
Scientific American, "The Explosiveness of Flour" (İngilizce). Munn & Company. 10 Ağustos 1878. s. 87.

buzzle.com (Global: low place; Turkish: 7,727^th place)

"Self-rising Flour Vs. All-purpose Flour: Know the Difference". Tastessence (İngilizce). 19 Ocak 2013 tarihinde kaynağından arşivlendi. Erişim tarihi: 15 Nisan 2011.

cdc.gov (Global: 251^st place; Turkish: 172^nd place)

"Raw Dough Can Contain Germs That Make You Sick". CDC. 28 Temmuz 2021. 17 Aralık 2021 tarihinde kaynağından arşivlendi. Erişim tarihi: 21 Ekim 2021.

chetday.com (Global: low place; Turkish: low place)

"Mesquite, the Rediscovered Food Phenomenon". 8 Temmuz 2011 tarihinde kaynağından arşivlendi. Erişim tarihi: 23 Haziran 2010.

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

Arranz-Otaegui, Amaia (31 Temmuz 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences of the United States of America. 115 (31). ss. 7925-7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754 . PMID 30012614.
Cooper R (29 Mart 2015). "Re-discovering ancient wheat varieties as functional foods". J Tradit Complement Med. 5 (3). ss. 138-43. doi:10.1016/j.jtcme.2015.02.004. PMC 4488568 . PMID 26151025.
Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (16 Mart 2015). "Clinical and diagnostic aspects of gluten related disorders". World J Clin Cases. 3 (3). ss. 275-84. doi:10.12998/wjcc.v3.i3.275. PMC 4360499 . PMID 25789300.
Akobeng AK, Thomas AG (Haziran 2008). "Systematic review: tolerable amount of gluten for people with coeliac disease". Aliment Pharmacol Ther. 27 (11). ss. 1044-52. doi:10.1111/j.1365-2036.2008.03669.x. PMID 18315587.
See JA, Kaukinen K, Makharia GK, Gibson PR, Murray JA (Ekim 2015). "Practical insights into gluten-free diets". Nat Rev Gastroenterol Hepatol. 12 (10). ss. 580-91. doi:10.1038/nrgastro.2015.156. PMID 26392070.
Comino I, Moreno Mde L, Real A, Rodríguez-Herrera A, Barro F, Sousa C (23 Ekim 2013). "The gluten-free diet: testing alternative cereals tolerated by celiac patients". Nutrients. 5 (10). ss. 4250-68. doi:10.3390/nu5104250. PMC 3820072 . PMID 24152755.
Hüttnera EK, Arednt EK (Haziran 2010). "Recent advances in gluten-free baking and the current status of oats". Trends in Food Science & Technology. 21 (6). ss. 303-12. doi:10.1016/j.tifs.2010.03.005.

ed.ac.uk (Global: 1,867^th place; Turkish: 1,880^th place)

chemeng.ed.ac.uk

Williamson, George (2002). "Introduction to Dust Explosions". 23 Aralık 2004 tarihinde kaynağından arşivlendi. Erişim tarihi: 29 Ekim 2006.

flour-art-museum.de (Global: low place; Turkish: low place)

"The history of flour – The FlourWorld Museum Wittenburg – Flour Sacks of the World". www.flour-art-museum.de (İngilizce). 4 Nisan 2011 tarihinde kaynağından arşivlendi. Erişim tarihi: 18 Ekim 2017.

food.gov.uk (Global: 8,191^st place; Turkish: 9,709^th place)

"The Bread and Flour Regulations 1998 – Guidance Notes" (PDF). Food Standards Agency. 1 Haziran 2008. 9 Aralık 2011 tarihinde kaynağından arşivlendi (PDF). Erişim tarihi: 29 Mart 2012.

foodnetwork.com (Global: 5,254^th place; Turkish: 6,105^th place)

"Different Flour Types". Food Network. 5 Ocak 2018 tarihinde kaynağından arşivlendi. Erişim tarihi: 4 Ocak 2018.

fsai.ie (Global: low place; Turkish: low place)

"Guidelines to Prevent Cross-Contamination of Gluten-free Foods" (PDF). Food Safety Authority of Ireland. 5 Mart 2016 tarihinde kaynağından (PDF) arşivlendi. Erişim tarihi: 20 Haziran 2015.

goldenpeanut.com (Global: low place; Turkish: low place)

"Bulk Walnuts | Wholesale Macadamia Products | Cashews | Seeds | Golden Peanut". 18 Aralık 2010 tarihinde kaynağından arşivlendi. Erişim tarihi: 27 Kasım 2010. -Peanut flour

idahopacific.com (Global: low place; Turkish: low place)

"Idaho Pacific Corporation, The best potatoes that Idaho has to offer". Idahopacific.com. 6 Eylül 2011 tarihinde kaynağından arşivlendi. Erişim tarihi: 31 Ekim 2011.

kidspot.com.au (Global: low place; Turkish: low place)

"Make Paper Mache Glue". Kidspot. 10 Temmuz 2017 tarihinde kaynağından arşivlendi. Erişim tarihi: 8 Temmuz 2017.

mnhs.org (Global: 5,040^th place; Turkish: low place)

"Washburn 'A' Mill Explosion". Minnesota Historical Society Library History Topics. 31 Temmuz 2013 tarihinde kaynağından arşivlendi. Erişim tarihi: 29 Ekim 2006.

msu.edu (Global: 1,979^th place; Turkish: 1,109^th place)

digital.lib.msu.edu

The Grocer's Encyclopedia - Encyclopedia of Foods and Beverages 12 Şubat 2010 tarihinde at Archive-It sitesinde arşivlendi. By Artemas Ward. New York. 1911.

nigella.com (Global: low place; Turkish: low place)

Nigella Lawson 12 Nisan 2021 tarihinde Wayback Machine sitesinde arşivlendi. -Retrieved 2021-03-13

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

ncbi.nlm.nih.gov

Arranz-Otaegui, Amaia (31 Temmuz 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences of the United States of America. 115 (31). ss. 7925-7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754 . PMID 30012614.
Cooper R (29 Mart 2015). "Re-discovering ancient wheat varieties as functional foods". J Tradit Complement Med. 5 (3). ss. 138-43. doi:10.1016/j.jtcme.2015.02.004. PMC 4488568 . PMID 26151025.
Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (16 Mart 2015). "Clinical and diagnostic aspects of gluten related disorders". World J Clin Cases. 3 (3). ss. 275-84. doi:10.12998/wjcc.v3.i3.275. PMC 4360499 . PMID 25789300.
Akobeng AK, Thomas AG (Haziran 2008). "Systematic review: tolerable amount of gluten for people with coeliac disease". Aliment Pharmacol Ther. 27 (11). ss. 1044-52. doi:10.1111/j.1365-2036.2008.03669.x. PMID 18315587.
See JA, Kaukinen K, Makharia GK, Gibson PR, Murray JA (Ekim 2015). "Practical insights into gluten-free diets". Nat Rev Gastroenterol Hepatol. 12 (10). ss. 580-91. doi:10.1038/nrgastro.2015.156. PMID 26392070.
Comino I, Moreno Mde L, Real A, Rodríguez-Herrera A, Barro F, Sousa C (23 Ekim 2013). "The gluten-free diet: testing alternative cereals tolerated by celiac patients". Nutrients. 5 (10). ss. 4250-68. doi:10.3390/nu5104250. PMC 3820072 . PMID 24152755.

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

"Raw Dough Can Contain Germs That Make You Sick". CDC. 28 Temmuz 2021. 17 Aralık 2021 tarihinde kaynağından arşivlendi. Erişim tarihi: 21 Ekim 2021.
"The history of flour – The FlourWorld Museum Wittenburg – Flour Sacks of the World". www.flour-art-museum.de (İngilizce). 4 Nisan 2011 tarihinde kaynağından arşivlendi. Erişim tarihi: 18 Ekim 2017.
"The Bread and Flour Regulations 1998 – Guidance Notes" (PDF). Food Standards Agency. 1 Haziran 2008. 9 Aralık 2011 tarihinde kaynağından arşivlendi (PDF). Erişim tarihi: 29 Mart 2012.
"Different Flour Types". Food Network. 5 Ocak 2018 tarihinde kaynağından arşivlendi. Erişim tarihi: 4 Ocak 2018.
Self-rising flour 16 Haziran 2011 tarihinde Wayback Machine sitesinde arşivlendi. -Retrieved 2011-04-15
Nigella Lawson 12 Nisan 2021 tarihinde Wayback Machine sitesinde arşivlendi. -Retrieved 2021-03-13
"Guidelines to Prevent Cross-Contamination of Gluten-free Foods" (PDF). Food Safety Authority of Ireland. 5 Mart 2016 tarihinde kaynağından (PDF) arşivlendi. Erişim tarihi: 20 Haziran 2015.
"Mesquite, the Rediscovered Food Phenomenon". 8 Temmuz 2011 tarihinde kaynağından arşivlendi. Erişim tarihi: 23 Haziran 2010.
"Bulk Walnuts | Wholesale Macadamia Products | Cashews | Seeds | Golden Peanut". 18 Aralık 2010 tarihinde kaynağından arşivlendi. Erişim tarihi: 27 Kasım 2010. -Peanut flour
Jack Augustus Radley, Industrial Uses of Starch and Its Derivatives 11 Ekim 2023 tarihinde Wayback Machine sitesinde arşivlendi., lk 71, 1976, Applied Science Publishers Ltd, 0 85334 6917, Google'i raamat veebiversioon (vaadatud 30.11.2013) (inglise keeles)
"Idaho Pacific Corporation, The best potatoes that Idaho has to offer". Idahopacific.com. 6 Eylül 2011 tarihinde kaynağından arşivlendi. Erişim tarihi: 31 Ekim 2011.
Williamson, George (2002). "Introduction to Dust Explosions". 23 Aralık 2004 tarihinde kaynağından arşivlendi. Erişim tarihi: 29 Ekim 2006.
"Washburn 'A' Mill Explosion". Minnesota Historical Society Library History Topics. 31 Temmuz 2013 tarihinde kaynağından arşivlendi. Erişim tarihi: 29 Ekim 2006.
"Make Paper Mache Glue". Kidspot. 10 Temmuz 2017 tarihinde kaynağından arşivlendi. Erişim tarihi: 8 Temmuz 2017.

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

Saleh, Y. (1979). Questions & Responsa 'Pe'ulath Ṣadīq' (İbranice). 1 (2. bas.). Kudüs. s. 109. OCLC 122773689. (
OCLC 122773689
), responsum no. 171
Qafih, Y. (1982). Halichot Teman (Jewish Life in Sanà) (İbranice). Kudüs: Ben-Zvi Institute. s. 15. ISBN 965-17-0137-4. OCLC 863513860.
Qafih, Y., (Ed.) (2011), "Hil. Ḥametz u'matzah", Sefer Mishneh Torah (İbranice), 4 (Zemanim) (4 bas.), Kiryat Ono: Mekhon mishnat ha-Rambam, s. 342 (not 14), OCLC 187478401 , s.v. Ḥametz u'matzah 5:8
Gaimani, Aharon (2018), "Scholars of Yemen Answer Questions of Rabbi A.I. Kook", Rachel Yedid; Danny Bar-Maoz (Ed.), Ascending the Palm Tree: An Anthology of the Yemenite Jewish Heritage, Rehovot: E'ele BeTamar, s. 115, ISBN 978-965-7121-33-7, OCLC 1041776317

Un (Turkish Wikipedia)

adsabs.harvard.edu (Global: 14th place; Turkish: 32nd place)

archive-it.org (Global: 1,292nd place; Turkish: 673rd place)

wayback.archive-it.org

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

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

bakingbites.com (Global: low place; Turkish: low place)

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

buzzle.com (Global: low place; Turkish: 7,727th place)

cdc.gov (Global: 251st place; Turkish: 172nd place)

chetday.com (Global: low place; Turkish: low place)

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

ed.ac.uk (Global: 1,867th place; Turkish: 1,880th place)

chemeng.ed.ac.uk

flour-art-museum.de (Global: low place; Turkish: low place)

food.gov.uk (Global: 8,191st place; Turkish: 9,709th place)

foodnetwork.com (Global: 5,254th place; Turkish: 6,105th place)

fsai.ie (Global: low place; Turkish: low place)

goldenpeanut.com (Global: low place; Turkish: low place)

idahopacific.com (Global: low place; Turkish: low place)

kidspot.com.au (Global: low place; Turkish: low place)

mnhs.org (Global: 5,040th place; Turkish: low place)

msu.edu (Global: 1,979th place; Turkish: 1,109th place)

digital.lib.msu.edu

nigella.com (Global: low place; Turkish: low place)

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

ncbi.nlm.nih.gov

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

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

adsabs.harvard.edu (Global: 14^th place; Turkish: 32^nd place)

archive-it.org (Global: 1,292^nd place; Turkish: 673^rd 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)

buzzle.com (Global: low place; Turkish: 7,727^th place)

cdc.gov (Global: 251^st place; Turkish: 172^nd place)

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

ed.ac.uk (Global: 1,867^th place; Turkish: 1,880^th place)

food.gov.uk (Global: 8,191^st place; Turkish: 9,709^th place)

foodnetwork.com (Global: 5,254^th place; Turkish: 6,105^th place)

mnhs.org (Global: 5,040^th place; Turkish: low place)

msu.edu (Global: 1,979^th place; Turkish: 1,109^th place)

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

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

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