Iogurt grec (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Iogurt grec" in Catalan language version.

refsWebsite

Global rank Catalan rank

14doi.org

2^nd place

6^th place

8worldcat.org

5^th place

4sciencedirect.com

149^th place

111^th place

3wiley.com

222^nd place

128^th place

2mdpi.com

2,912^th place

991^st place

2web.archive.org

1^st place

1cambridge.org

305^th place

311^th place

1harvard.edu

18^th place

40^th place

1bacillusbulgaricus.com

low place

1lavanguardia.com

377^th place

11^th place

1positivelyprobiotic.com

low place

1cookist.com

low place

1foodnavigator-usa.com

low place

1elsevier.com

610^th place

253^rd place

1nuft.edu.ua

low place

1bbcgoodfood.com

9,073^rd place

low place

1nih.gov

4^th place

7^th place

1nytimes.com

7^th place

14^th place

1greeknewsagenda.gr

low place

1qz.com

1,110^th place

1,084^th place

1theatlantic.com

228^th place

557^th place

1alfa-editores.com

low place

1panoramagriego.gr

low place

1deliciousmartha.com

low place

1fermentavida.com

low place

1visitmybulgaria.com

low place

1relish.com

low place

1academia.edu

121^st place

116^th place

1pinar.com.tr

low place

1ifood.tv

low place

1notismarias.gr

low place

academia.edu

Doğan, Esradeniz «PRODUCTION AND CONSUMPTION OF SOOTY (BURNT-SCENTED) STRAINED YOGURT, ONE OF THE TRADITIONAL FOODS SPECIFIC TO DENIZLI DENİZLİ'YE ÖZGÜ GELENEKSEL GIDALARDAN İSLİ (YANIK KOKULU) YOĞURDUN ÜRETİM VE TÜKETİMİ». Master's Thesis, 01-01-2021.

alfa-editores.com

«El Jocoque: Un Lácteo Fermentado Revalorizable», 15-02-2008. Arxivat de l'original el 2008-02-15. [Consulta: 15 novembre 2023].

bacillusbulgaricus.com

piskov. «Difference Between Bulgarian Yogurt, Greek Yogurt, Skyr, and Caspian Sea Yogurt» (en anglès americà), 30-06-2021. [Consulta: 27 novembre 2023].

bbcgoodfood.com

«Top 10 health benefits of Greek yogurt» (en anglès). BBC, 08-02-2023. [Consulta: 26 octubre 2023].

cambridge.org

Gyawali, Rabin; Feng, Xi; Chen, Yan Ping; Lorenzo, Jose M.; Ibrahim, Salam A. «A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt» (en anglès). Journal of Dairy Research, 89, 2, 2022-05, pàg. 213–219. DOI: 10.1017/S0022029922000346. ISSN: 0022-0299.

cookist.com

«Food History: Is Greek Yogurt Really From Greece?» (en anglès). [Consulta: 27 novembre 2023].

deliciousmartha.com

admin. «Un postre de los Paises Bajos: Hangop, dos ideas, dos sabores» (en espanyol europeu), 12-05-2014. [Consulta: 26 octubre 2023].

doi.org

dx.doi.org

Gyawali, Rabin; Feng, Xi; Chen, Yan Ping; Lorenzo, Jose M.; Ibrahim, Salam A. «A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt» (en anglès). Journal of Dairy Research, 89, 2, 2022-05, pàg. 213–219. DOI: 10.1017/S0022029922000346. ISSN: 0022-0299.
Tamime, Adnan Y; Hickey, Michael; Muir, David D «Strained fermented milks – A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries» (en anglès). International Journal of Dairy Technology, 67, 3, 2014-08, pàg. 305–333. DOI: 10.1111/1471-0307.12147. ISSN: 1364-727X.
Desai, N.T.; Shepard, L.; Drake, M.A. «Sensory properties and drivers of liking for Greek yogurts». Journal of Dairy Science, 96, 12, 2013-12, pàg. 7454–7466. DOI: 10.3168/jds.2013-6973. ISSN: 0022-0302.
Kilara, Arun; Chandan, Ramesh C. Greek‐style yogurt and related products (en anglès). 1. Wiley, 2013-03-11, p. 297–318. DOI 10.1002/9781118481301.ch13. ISBN 978-1-119-96708-8.
Shah, N. YOGURT | The Product and its Manufacture. Oxford: Academic Press, 2003, p. 6252–6259. DOI 10.1016/b0-12-227055-x/01305-5. ISBN 978-0-12-227055-0.
Chandan, Ramesh C.; Gandhi, Akanksha; Shah, Nagendra P. Yogurt. Elsevier, 2017, p. 3–29.
Dagher, S.; Ali, A. «Effect of Pasteurization, Centrifugation and Additives on Quality of Concentrated Yogurt (Labneh)» (en anglès). Journal of Food Protection, 48, 4, 1985-04, pàg. 300–302. DOI: 10.4315/0362-028X-48.4.300.
Uduwerella, Gangani; Chandrapala, Jayani; Vasiljevic, Todor «Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing» (en anglès). International Journal of Dairy Technology, 71, 1, 2018-02, pàg. 71–80. DOI: 10.1111/1471-0307.12393. ISSN: 1364-727X.
Lange, Ignace; Mleko, Stanisław; Tomczyńska-Mleko, Marta; Polischuk, Galyna; Janas, Piotr «Technology and factors influencing Greek-style yogurt – a Review». Ukrainian Food Journal, 9, 1, 2020-03, pàg. 7–35. DOI: 10.24263/2304-974X-2020-9-1-3.
«World dairy projections: Milk, butter and cheese», 08-07-2019. [Consulta: 29 novembre 2023].
Narvhus, Judith A.; Abrahamsen, Roger K. Yogurt: Types and Manufacture. Oxford: Academic Press, 2022, p. 502–510. DOI 10.1016/b978-0-12-818766-1.00234-8. ISBN 978-0-12-818767-8.
Adolfsson, Oskar; Meydani, Simin Nikbin; Russell, Robert M «Yogurt and gut function». The American Journal of Clinical Nutrition, 80, 2, 01-08-2004, pàg. 245–256. DOI: 10.1093/ajcn/80.2.245. ISSN: 0002-9165.
Jørgensen, Camilla Elise; Abrahamsen, Roger K.; Rukke, Elling-Olav; Hoffmann, Tom Kristian; Johansen, Anne-Grethe «Processing of high-protein yoghurt – A review». International Dairy Journal, 88, 01-01-2019, pàg. 42–59. DOI: 10.1016/j.idairyj.2018.08.002. ISSN: 0958-6946.
Sfakianakis, Panagiotis; Tzia, Constatnina «Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review» (en anglès). Foods, 3, 1, 11-03-2014, pàg. 176–193. DOI: 10.3390/foods3010176. ISSN: 2304-8158. PMC: PMC5302305. PMID: 28234312.

elsevier.com

linkinghub.elsevier.com

Dagher, S.; Ali, A. «Effect of Pasteurization, Centrifugation and Additives on Quality of Concentrated Yogurt (Labneh)» (en anglès). Journal of Food Protection, 48, 4, 1985-04, pàg. 300–302. DOI: 10.4315/0362-028X-48.4.300.

fermentavida.com

Fermentista, El. «Producto lácteo de Dinamarca - Descubre el delicioso Ymer» (en castellà), 28-06-2023. [Consulta: 26 octubre 2023].

foodnavigator-usa.com

foodnavigator-usa.com. «National Starch develops ingredient for no-strain Greek yogurt» (en anglès britànic), 22-06-2011. [Consulta: 22 octubre 2023].

greeknewsagenda.gr

mosaidi, nefeli. «Greek yogurt: tradition exported» (en anglès americà), 09-11-2020. [Consulta: 27 novembre 2023].

harvard.edu

hsph.harvard.edu

Avenue, 677 Huntington; Boston; Ma 02115. «Yogurt» (en anglès americà), 24-08-2017. [Consulta: 27 novembre 2023].

ifood.tv

«African Cheese - Culinary Encyclopedia», 04-06-2013. Arxivat de l'original el 2013-06-04. [Consulta: 25 novembre 2023].

lavanguardia.com

«Yogur griego o normal: ¿qué diferencias hay entre ellos?» (en castellà), 08-12-2021. [Consulta: 19 octubre 2023].

mdpi.com

Sfakianakis, Panagiotis; Tzia, Constatnina «Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review» (en anglès). Foods, 3, 1, 11-03-2014, pàg. 176–193. DOI: 10.3390/foods3010176. ISSN: 2304-8158. PMC: PMC5302305. PMID: 28234312.
^{[enllaç sense format]} https://www.mdpi.com/2311-5637/8/3/132#:~:text=Labneh%20is%20produced%20by%20draining,%E2%80%9325%25%20%5B1%5D.

nih.gov

ncbi.nlm.nih.gov

Sfakianakis, Panagiotis; Tzia, Constatnina «Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review» (en anglès). Foods, 3, 1, 11-03-2014, pàg. 176–193. DOI: 10.3390/foods3010176. ISSN: 2304-8158. PMC: PMC5302305. PMID: 28234312.

notismarias.gr

Manesi, Eleana. «Measures to protect the traditional character of Greek yogurt and the living standards of Greek stockbreeders» (en anglès britànic), 05-04-2016. [Consulta: 25 novembre 2023].

nuft.edu.ua

Lange, Ignace; Mleko, Stanisław; Tomczyńska-Mleko, Marta; Polischuk, Galyna; Janas, Piotr «Technology and factors influencing Greek-style yogurt – a Review». Ukrainian Food Journal, 9, 1, 2020-03, pàg. 7–35. DOI: 10.24263/2304-974X-2020-9-1-3.

nytimes.com

Neuman, William «Greek Yogurt a Boon for New York State» (en anglès). The New York Times, 12-01-2012. ISSN: 0362-4331.

panoramagriego.gr

nedafall. «Alimentos griegos: El yogur» (en castellà), 26-02-2013. [Consulta: 26 octubre 2023].

pinar.com.tr

eng.pinar.com.tr

«Pınar Labneh».

positivelyprobiotic.com

«Greek Yogurt: An Origin Story» (en anglès americà), 12-01-2020. [Consulta: 27 novembre 2023].

qz.com

«How Chobani swallowed 20% of the US yogurt market» (en anglès), 18-11-2021. [Consulta: 26 octubre 2023].

relish.com

^{[enllaç sense format]} https://www.relish.com/food-wiki/153745/greek-yogurt-important-facts-health-benefits-and-recipes

sciencedirect.com

Shah, N. YOGURT | The Product and its Manufacture. Oxford: Academic Press, 2003, p. 6252–6259. DOI 10.1016/b0-12-227055-x/01305-5. ISBN 978-0-12-227055-0.
Narvhus, Judith A.; Abrahamsen, Roger K. Yogurt: Types and Manufacture. Oxford: Academic Press, 2022, p. 502–510. DOI 10.1016/b978-0-12-818766-1.00234-8. ISBN 978-0-12-818767-8.
Adolfsson, Oskar; Meydani, Simin Nikbin; Russell, Robert M «Yogurt and gut function». The American Journal of Clinical Nutrition, 80, 2, 01-08-2004, pàg. 245–256. DOI: 10.1093/ajcn/80.2.245. ISSN: 0002-9165.
Jørgensen, Camilla Elise; Abrahamsen, Roger K.; Rukke, Elling-Olav; Hoffmann, Tom Kristian; Johansen, Anne-Grethe «Processing of high-protein yoghurt – A review». International Dairy Journal, 88, 01-01-2019, pàg. 42–59. DOI: 10.1016/j.idairyj.2018.08.002. ISSN: 0958-6946.

theatlantic.com

Thompson, Derek. «How Did Greek Yogurt Get So Popular?» (en anglès), 23-08-2011. [Consulta: 26 octubre 2023].

visitmybulgaria.com

«Yogur búlgaro, originalmente procedente de Bulgaria | Bulgaria Guide» (en espanyol europeu). [Consulta: 26 octubre 2023].

web.archive.org

«El Jocoque: Un Lácteo Fermentado Revalorizable», 15-02-2008. Arxivat de l'original el 2008-02-15. [Consulta: 15 novembre 2023].
«African Cheese - Culinary Encyclopedia», 04-06-2013. Arxivat de l'original el 2013-06-04. [Consulta: 25 novembre 2023].

wiley.com

onlinelibrary.wiley.com

Tamime, Adnan Y; Hickey, Michael; Muir, David D «Strained fermented milks – A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries» (en anglès). International Journal of Dairy Technology, 67, 3, 2014-08, pàg. 305–333. DOI: 10.1111/1471-0307.12147. ISSN: 1364-727X.
Kilara, Arun; Chandan, Ramesh C. Greek‐style yogurt and related products (en anglès). 1. Wiley, 2013-03-11, p. 297–318. DOI 10.1002/9781118481301.ch13. ISBN 978-1-119-96708-8.
Uduwerella, Gangani; Chandrapala, Jayani; Vasiljevic, Todor «Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing» (en anglès). International Journal of Dairy Technology, 71, 1, 2018-02, pàg. 71–80. DOI: 10.1111/1471-0307.12393. ISSN: 1364-727X.

worldcat.org

Gyawali, Rabin; Feng, Xi; Chen, Yan Ping; Lorenzo, Jose M.; Ibrahim, Salam A. «A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt» (en anglès). Journal of Dairy Research, 89, 2, 2022-05, pàg. 213–219. DOI: 10.1017/S0022029922000346. ISSN: 0022-0299.
Tamime, Adnan Y; Hickey, Michael; Muir, David D «Strained fermented milks – A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries» (en anglès). International Journal of Dairy Technology, 67, 3, 2014-08, pàg. 305–333. DOI: 10.1111/1471-0307.12147. ISSN: 1364-727X.
Desai, N.T.; Shepard, L.; Drake, M.A. «Sensory properties and drivers of liking for Greek yogurts». Journal of Dairy Science, 96, 12, 2013-12, pàg. 7454–7466. DOI: 10.3168/jds.2013-6973. ISSN: 0022-0302.
Uduwerella, Gangani; Chandrapala, Jayani; Vasiljevic, Todor «Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing» (en anglès). International Journal of Dairy Technology, 71, 1, 2018-02, pàg. 71–80. DOI: 10.1111/1471-0307.12393. ISSN: 1364-727X.
Adolfsson, Oskar; Meydani, Simin Nikbin; Russell, Robert M «Yogurt and gut function». The American Journal of Clinical Nutrition, 80, 2, 01-08-2004, pàg. 245–256. DOI: 10.1093/ajcn/80.2.245. ISSN: 0002-9165.
Jørgensen, Camilla Elise; Abrahamsen, Roger K.; Rukke, Elling-Olav; Hoffmann, Tom Kristian; Johansen, Anne-Grethe «Processing of high-protein yoghurt – A review». International Dairy Journal, 88, 01-01-2019, pàg. 42–59. DOI: 10.1016/j.idairyj.2018.08.002. ISSN: 0958-6946.
Sfakianakis, Panagiotis; Tzia, Constatnina «Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review» (en anglès). Foods, 3, 1, 11-03-2014, pàg. 176–193. DOI: 10.3390/foods3010176. ISSN: 2304-8158. PMC: PMC5302305. PMID: 28234312.
Neuman, William «Greek Yogurt a Boon for New York State» (en anglès). The New York Times, 12-01-2012. ISSN: 0362-4331.