Fruits, fish and the introduction of pottery in the Eastern European plain: Lipid residue analysis of ceramic vessels from Zamostje 2-Reference-Cited by-同舟云学术

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Fruits, fish and the introduction of pottery in the Eastern European plain: Lipid residue analysis of ceramic vessels from Zamostje 2

Published:2020-03 Issue: Volume:541 Page:104-114
ISSN:1040-6182
Container-title:Quaternary International
language:en
Short-container-title:Quaternary International

Author:

Bondetti Manon,Scott Sofia,Lucquin Alexandre,Meadows John,Lozovskaya Olga,Dolbunova Ekaterina,Jordan Peter,Craig Oliver E.

Funder

European Union's EU Framework Programme for Research and Innovation Horizon 2020

ERC

Centre for Baltic and Scandinavian Archaeology

Publisher

Elsevier BV

Subject

Earth-Surface Processes

Reference115 articles.

1. Examination of isoprenoid fatty acids as distinguishing characteristics of specific marine oils with particular reference to whale oils;Ackman;Comp. Biochem. Physiol.,1968

2. Abrupt increase in Greenland snow accumulation at the end of the Younger Dryas event;Alley;Nature,1993

3. Molecular evidence for the mixing of meat, fish and vegetables in Anglo-saxon coarseware from Hamwic, UK;Baeten;Archaeometry,2013

4. The Emergence of Pottery: Technology and Innovation in Ancient Societies,1995

5. The early pottery in Northern Asia: relation with the European peninsula;Berg,1998

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1. Beyond rice: Preliminary investigation of encrusted organic residues in a pottery vessel reveals diverse food resources at the Neolithic Hemudu Settlement, China;Journal of Archaeological Science: Reports;2024-10

2. The potential of aptamers for the analysis of ceramic bound proteins found within pottery;Scientific Reports;2024-08-27

3. Pottery use across the Neolithic transition in northern Belgium: evidence from isotopic, molecular and microscopic analysis;Archaeological and Anthropological Sciences;2024-07-27

4. Investigating grandmothers’ cooking: A multidisciplinary approach to foodways on an archaeological dump in Lower Casamance, Senegal;PLOS ONE;2024-05-29

5. The impact of cooking and burial on proteins: a characterisation of experimental foodcrusts and ceramics;2024-04-03

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