Natto (Catalan Wikipedia)

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

Last modified: 21:00:53, 29 July 2026 (UTC)

Ref.Un. Ref.Website

Global rank Catalan rank

2513worldcat.org

4^th place

6^th place

149doi.org

2^nd place

4^th place

21patents.google.com

1,154^th place

1,618^th place

11who.int

213^th place

189^th place

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

dx.doi.org

Pradhananga, Mahalaxmi «[http://dx.doi.org/10.1002/fsn3.848 Effect of processing and soybean cultivar on natto quality using response surface methodology]». Food Science & Nutrition, 7, 1, 25-11-2018, p. 173–182. DOI: 10.1002/fsn3.848. ISSN: 2048-7177.
Hu, Yongjin; Ge, Changrong; Yuan, Wei; Zhu, Renjun; Zhang, Wujiu «Characterization of fermented black soybean natto inoculated withBacillus nattoduring fermentation». Journal of the Science of Food and Agriculture, 90, 7, 5-2010, p. 1194–1202. DOI: 10.1002/jsfa.3947. ISSN: 0022-5142.
SHIH, MING-CHIH; YANG, KAI-TS'UNG; SU, SHU-YA; TSAI, MIN-LAND «OPTIMIZATION PROCESS OF ROASTED BROKEN BLACK SOYBEAN NATTO USING RESPONSE SURFACE METHODOLOGY». Journal of Food Processing and Preservation, 37, 5, 12-03-2012, p. 474–482. DOI: 10.1111/j.1745-4549.2011.00669.x. ISSN: 0145-8892.
Pradhananga, Mahalaxmi «Effect of processing and soybean cultivar on natto quality using response surface methodology». Food Science & Nutrition, 7, 1, 25-11-2018, p. 173–182. DOI: 10.1002/fsn3.848. ISSN: 2048-7177.
Chen, Hongjie; McGowan, Eileen M; Ren, Nina; Lal, Sara; Nassif, Najah «Nattokinase: A Promising Alternative in Prevention and Treatment of Cardiovascular Diseases». Biomarker Insights, 13, 1-2018, p. 117727191878513. DOI: 10.1177/1177271918785130. ISSN: 1177-2719.
Weng, Yunqi; Yao, Jian; Sparks, Sawyer; Wang, Kevin «Nattokinase: An Oral Antithrombotic Agent for the Prevention of Cardiovascular Disease». International Journal of Molecular Sciences, 18, 3, 28-02-2017, p. 523. DOI: 10.3390/ijms18030523. ISSN: 1422-0067.
Chang, Yung-Yee; Liu, Jia-Shou; Lai, Shung-Lon; Wu, Hsiu-Shan; Lan, Min-Yu «Cerebellar Hemorrhage Provoked by Combined Use of Nattokinase and Aspirin in a Patient with Cerebral Microbleeds». Internal Medicine, 47, 5, 2008, p. 467–469. DOI: 10.2169/internalmedicine.47.0620. ISSN: 0918-2918.
Fadl, NN; Ahmed, HH; Booles, HF; Sayed, AH «Serrapeptase and nattokinase intervention for relieving Alzheimer's disease pathophysiology in rat model». Human & Experimental Toxicology, 32, 7, 7-2013, p. 721–735. DOI: 10.1177/0960327112467040. ISSN: 0960-3271.
Health Benefits of Fermented Foods and Beverages. CRC Press, 2015-04-07. ISBN 978-0-429-16834-5.

patents.google.com (Global: 1,154^th place; Catalan: 1,618^th place)

«Natto ice cream» (en anglès). 王景会李达刘新风姜媛媛牛春华李倬琳刘香英李玉秋曾宪鹏刘树文, 22-01-2014. [Consulta: 27 octubre 2019].^{[Enllaç no actiu]}

who.int (Global: 213^th place; Catalan: 189^th place)

^{[enllaç sense format]} https://www.who.int/health-topics/cardiovascular-diseases/#tab=tab_1

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

Shurtleff, William, 1941-. History of nattō and its relatives (1405-2012) : extensively annotated bibliography and sourcebook. Soyinfo Center, 2012. ISBN 978-1-928914-42-6.
Johnson, Lawrence Alan, 1947- White, Pamela J. Galloway, Richard.. Soybeans : chemistry, production, processing, and utilization. AOCS Press, 2008. ISBN 978-0-12-804352-3.
Pradhananga, Mahalaxmi «[http://dx.doi.org/10.1002/fsn3.848 Effect of processing and soybean cultivar on natto quality using response surface methodology]». Food Science & Nutrition, 7, 1, 25-11-2018, p. 173–182. DOI: 10.1002/fsn3.848. ISSN: 2048-7177.
Hu, Yongjin; Ge, Changrong; Yuan, Wei; Zhu, Renjun; Zhang, Wujiu «Characterization of fermented black soybean natto inoculated withBacillus nattoduring fermentation». Journal of the Science of Food and Agriculture, 90, 7, 5-2010, p. 1194–1202. DOI: 10.1002/jsfa.3947. ISSN: 0022-5142.
Liu, KeShun, 1958-. Soybeans : chemistry, technology, and utilization. Gaithersburg, Md.: Aspen, 1999, ©1997. ISBN 0-8342-1299-4.
Fermented grain legumes, seeds and nuts : a global perspective. Roma: Food and Agriculture Organization of the United Nations, 2000. ISBN 92-5-104444-9.
SHIH, MING-CHIH; YANG, KAI-TS'UNG; SU, SHU-YA; TSAI, MIN-LAND «OPTIMIZATION PROCESS OF ROASTED BROKEN BLACK SOYBEAN NATTO USING RESPONSE SURFACE METHODOLOGY». Journal of Food Processing and Preservation, 37, 5, 12-03-2012, p. 474–482. DOI: 10.1111/j.1745-4549.2011.00669.x. ISSN: 0145-8892.
Pradhananga, Mahalaxmi «Effect of processing and soybean cultivar on natto quality using response surface methodology». Food Science & Nutrition, 7, 1, 25-11-2018, p. 173–182. DOI: 10.1002/fsn3.848. ISSN: 2048-7177.
Chen, Hongjie; McGowan, Eileen M; Ren, Nina; Lal, Sara; Nassif, Najah «Nattokinase: A Promising Alternative in Prevention and Treatment of Cardiovascular Diseases». Biomarker Insights, 13, 1-2018, p. 117727191878513. DOI: 10.1177/1177271918785130. ISSN: 1177-2719.
Weng, Yunqi; Yao, Jian; Sparks, Sawyer; Wang, Kevin «Nattokinase: An Oral Antithrombotic Agent for the Prevention of Cardiovascular Disease». International Journal of Molecular Sciences, 18, 3, 28-02-2017, p. 523. DOI: 10.3390/ijms18030523. ISSN: 1422-0067.
Chang, Yung-Yee; Liu, Jia-Shou; Lai, Shung-Lon; Wu, Hsiu-Shan; Lan, Min-Yu «Cerebellar Hemorrhage Provoked by Combined Use of Nattokinase and Aspirin in a Patient with Cerebral Microbleeds». Internal Medicine, 47, 5, 2008, p. 467–469. DOI: 10.2169/internalmedicine.47.0620. ISSN: 0918-2918.
Fadl, NN; Ahmed, HH; Booles, HF; Sayed, AH «Serrapeptase and nattokinase intervention for relieving Alzheimer's disease pathophysiology in rat model». Human & Experimental Toxicology, 32, 7, 7-2013, p. 721–735. DOI: 10.1177/0960327112467040. ISSN: 0960-3271.
Lau, Kevin (Chiropractor), author.. La salud en sus manos : su plan para la prevención y tratamiento natural de la escoliosis. ISBN 978-1-4637-0714-9.

Natto (Catalan Wikipedia)

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

dx.doi.org

patents.google.com (Global: 1,154th place; Catalan: 1,618th place)

who.int (Global: 213th place; Catalan: 189th place)

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

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

patents.google.com (Global: 1,154^th place; Catalan: 1,618^th place)

who.int (Global: 213^th place; Catalan: 189^th place)

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