Kimtxi (Catalan Wikipedia)

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

Last modified: 05:15:16, 17 August 2026 (UTC)

Ref.Un. Ref.Website

Global rank Catalan rank

297doi.org

2^nd place

4^th place

215worldcat.org

4^th place

6^th place

101liebertpub.com

8,924^th place

2,968^th place

92wiley.com

150^th place

90^th place

81researchgate.net

96^th place

89^th place

71medium.com

651^st place

610^th place

61ecured.cu

5,090^th place

481^st place

51nih.gov

5^th place

7^th place

42unesco.org

104^th place

62^nd place

33sciencedirect.com

137^th place

79^th place

21termcat.cat

3,369^th place

17^th place

21seoulistic.com

low place

doi.org (Global: 2^nd place; Catalan: 4^th place)

dx.doi.org

Park, Kun-Young; Jeong, Ji-Kang; Lee, Young-Eun; Daily, James W. «Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food» (en anglès). Journal of Medicinal Food, 17, 1, 1-2014, p. 6–20. DOI: 10.1089/jmf.2013.3083. ISSN: 1096-620X.
Buckenhueskes, H. J.. 22 - Quality improvement and fermentation control in vegetables (en anglès). Woodhead Publishing, 2015, p. 515–539. DOI 10.1016/b978-1-78242-015-6.00022-0. ISBN 9781782420156.
Song, Won‐Jae; Chung, Ha‐Yull; Kang, Dong‐Hyun; Ha, Jae‐Won «Microbial quality of reduced‐sodium napa cabbage kimchi and its processing» (en anglès). Food Science & Nutrition, 7, 2, 2-2019, p. 628–635. DOI: 10.1002/fsn3.898. ISSN: 2048-7177. PMC: PMC6392845. PMID: 30847142.
Chang, J.-H.; Shim, Y. Y.; Cha, S.-K.; Chee, K. M. «Probiotic characteristics of lactic acid bacteria isolated from kimchi» (en anglès). Journal of Applied Microbiology, 109, 1, 2010, p. 220–230. DOI: 10.1111/j.1365-2672.2009.04648.x. ISSN: 1365-2672.
«Handbook of Food and Beverage Fermentation Technology» (en anglès). 2004, 19-03-2004. DOI: 10.1201/9780203913550.
Jeong, Sang Eun; Chun, Byung Hee; Kim, Kyung Hyun; Park, Dongbin; Roh, Seong Woon «Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation» (en anglès). Food Microbiology, 76, 01-12-2018, p. 1–10. DOI: 10.1016/j.fm.2018.04.003. ISSN: 0740-0020.
Jung, Ji Young; Lee, Se Hee; Jin, Hyun Mi; Hahn, Yoonsoo; Madsen, Eugene L. «Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation» (en anglès). International Journal of Food Microbiology, 163, 2, 15-05-2013, p. 171–179. DOI: 10.1016/j.ijfoodmicro.2013.02.022. ISSN: 0168-1605.

ecured.cu (Global: 5,090^th place; Catalan: 481^st place)

«Kimchi - EcuRed» (en castellà). [Consulta: 19 novembre 2019].

liebertpub.com (Global: 8,924^th place; Catalan: 2,968^th place)

Park, Kun-Young; Jeong, Ji-Kang; Lee, Young-Eun; Daily, James W. «Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food» (en anglès). Journal of Medicinal Food, 17, 1, 1-2014, p. 6–20. DOI: 10.1089/jmf.2013.3083. ISSN: 1096-620X.

medium.com (Global: 651^st place; Catalan: 610^th place)

Janmaat, Alex. «A short history of a traditional Korean food: Kimchi» (en anglès), 12-12-2017. [Consulta: 13 novembre 2019].

nih.gov (Global: 5^th place; Catalan: 7^th place)

ncbi.nlm.nih.gov

Song, Won‐Jae; Chung, Ha‐Yull; Kang, Dong‐Hyun; Ha, Jae‐Won «Microbial quality of reduced‐sodium napa cabbage kimchi and its processing» (en anglès). Food Science & Nutrition, 7, 2, 2-2019, p. 628–635. DOI: 10.1002/fsn3.898. ISSN: 2048-7177. PMC: PMC6392845. PMID: 30847142.

researchgate.net (Global: 96^th place; Catalan: 89^th place)

Park, K.-Y; Jeong, J.-K. Kimchi (Korean Fermented Vegetables) as a Probiotic Food (en anglès), 2015, p. 391–408.

sciencedirect.com (Global: 137^th place; Catalan: 79^th place)

Buckenhueskes, H. J.. 22 - Quality improvement and fermentation control in vegetables (en anglès). Woodhead Publishing, 2015, p. 515–539. DOI 10.1016/b978-1-78242-015-6.00022-0. ISBN 9781782420156.
Jeong, Sang Eun; Chun, Byung Hee; Kim, Kyung Hyun; Park, Dongbin; Roh, Seong Woon «Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation» (en anglès). Food Microbiology, 76, 01-12-2018, p. 1–10. DOI: 10.1016/j.fm.2018.04.003. ISSN: 0740-0020.
Jung, Ji Young; Lee, Se Hee; Jin, Hyun Mi; Hahn, Yoonsoo; Madsen, Eugene L. «Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation» (en anglès). International Journal of Food Microbiology, 163, 2, 15-05-2013, p. 171–179. DOI: 10.1016/j.ijfoodmicro.2013.02.022. ISSN: 0168-1605.

seoulistic.com (Global: low place; Catalan: low place)

«A Complete Guide To Kimchi – Seoulistic» (en anglès). [Consulta: 19 novembre 2019].

termcat.cat (Global: 3,369^th place; Catalan: 17^th place)

«Kimtxi». Cercaterm. TERMCAT, Centre de Terminologia. [Consulta: 16 novembre 2025].

unesco.org (Global: 104^th place; Catalan: 62^nd place)

ich.unesco.org

«UNESCO - Kimjang, making and sharing kimchi in the Republic of Korea» (en anglès). [Consulta: 5 novembre 2019].
«UNESCO - Tradition of kimchi-making in the Democratic People's Republic of Korea» (en anglès). [Consulta: 5 novembre 2019].

wiley.com (Global: 150^th place; Catalan: 90^th place)

onlinelibrary.wiley.com

Song, Won‐Jae; Chung, Ha‐Yull; Kang, Dong‐Hyun; Ha, Jae‐Won «Microbial quality of reduced‐sodium napa cabbage kimchi and its processing» (en anglès). Food Science & Nutrition, 7, 2, 2-2019, p. 628–635. DOI: 10.1002/fsn3.898. ISSN: 2048-7177. PMC: PMC6392845. PMID: 30847142.

sfamjournals.onlinelibrary.wiley.com

Chang, J.-H.; Shim, Y. Y.; Cha, S.-K.; Chee, K. M. «Probiotic characteristics of lactic acid bacteria isolated from kimchi» (en anglès). Journal of Applied Microbiology, 109, 1, 2010, p. 220–230. DOI: 10.1111/j.1365-2672.2009.04648.x. ISSN: 1365-2672.

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

Park, Kun-Young; Jeong, Ji-Kang; Lee, Young-Eun; Daily, James W. «Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food» (en anglès). Journal of Medicinal Food, 17, 1, 1-2014, p. 6–20. DOI: 10.1089/jmf.2013.3083. ISSN: 1096-620X.
Song, Won‐Jae; Chung, Ha‐Yull; Kang, Dong‐Hyun; Ha, Jae‐Won «Microbial quality of reduced‐sodium napa cabbage kimchi and its processing» (en anglès). Food Science & Nutrition, 7, 2, 2-2019, p. 628–635. DOI: 10.1002/fsn3.898. ISSN: 2048-7177. PMC: PMC6392845. PMID: 30847142.
Chang, J.-H.; Shim, Y. Y.; Cha, S.-K.; Chee, K. M. «Probiotic characteristics of lactic acid bacteria isolated from kimchi» (en anglès). Journal of Applied Microbiology, 109, 1, 2010, p. 220–230. DOI: 10.1111/j.1365-2672.2009.04648.x. ISSN: 1365-2672.
Jeong, Sang Eun; Chun, Byung Hee; Kim, Kyung Hyun; Park, Dongbin; Roh, Seong Woon «Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation» (en anglès). Food Microbiology, 76, 01-12-2018, p. 1–10. DOI: 10.1016/j.fm.2018.04.003. ISSN: 0740-0020.
Jung, Ji Young; Lee, Se Hee; Jin, Hyun Mi; Hahn, Yoonsoo; Madsen, Eugene L. «Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation» (en anglès). International Journal of Food Microbiology, 163, 2, 15-05-2013, p. 171–179. DOI: 10.1016/j.ijfoodmicro.2013.02.022. ISSN: 0168-1605.

Kimtxi (Catalan Wikipedia)

doi.org (Global: 2nd place; Catalan: 4th place)

dx.doi.org

ecured.cu (Global: 5,090th place; Catalan: 481st place)

liebertpub.com (Global: 8,924th place; Catalan: 2,968th place)

medium.com (Global: 651st place; Catalan: 610th place)

nih.gov (Global: 5th place; Catalan: 7th place)