Ou centenari (Catalan Wikipedia)

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

refsWebsite

Global rank Catalan rank

25doi.org

2^nd place

6^th place

19worldcat.org

5^th place

4nih.gov

4^th place

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2unu.edu

7,903^rd place

4,467^th place

2elsevier.com

610^th place

253^rd place

1acs.org

1,248^th place

405^th place

1bbc.co.uk

8^th place

26^th place

1greatbritishchefs.com

low place

1wiley.com

222^nd place

128^th place

1tandfonline.com

507^th place

413^th place

1core.ac.uk

1,734^th place

577^th place

1koreascience.or.kr

low place

1com.np

low place

1frontiersin.org

4,679^th place

1,548^th place

1jfda-online.com

low place

acs.org

pubs.acs.org

Cai, Jing; Sweeney, Alison M. «The Proof Is in the Pidan : Generalizing Proteins as Patchy Particles» (en anglès). ACS Central Science, 4, 7, 25-07-2018, pàg. 840–853. DOI: 10.1021/acscentsci.8b00187. ISSN: 2374-7943. PMC: PMC6062823. PMID: 30062112.

bbc.co.uk

Moskvitch, Katia «Black eggs and ripe guava lead Taiwan's tech revolution». BBC News, 29-03-2013 [Consulta: 29 març 2013].

com.np

freshelementsrestaurant.com.np

Imran, Fatima. «Is Century Egg Healthy?» (en anglès americà), 28-06-2023. [Consulta: 31 octubre 2024].

core.ac.uk

Ganesan, Palanivel. Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients (tesi) (en anglès). Prince of Songkla University, p. 35.

doi.org

dx.doi.org

Cai, Jing; Sweeney, Alison M. «The Proof Is in the Pidan : Generalizing Proteins as Patchy Particles» (en anglès). ACS Central Science, 4, 7, 25-07-2018, pàg. 840–853. DOI: 10.1021/acscentsci.8b00187. ISSN: 2374-7943. PMC: PMC6062823. PMID: 30062112.
Hou, Xiangchuan «Hunger and technology: Egg preservation in China». Food and Nutrition Bulletin. The United Nations University Press, 3, 2, 1981, pàg. 1–4. DOI: 10.1177/156482658100300209.
Wang, Jing; Fung, Daniel Y. C. «Alkaline-Fermented Foods: A Review with Emphasis on Pidan Fermentation». Critical Reviews in Microbiology, 22, 2, 1-1996, pàg. 101–138. DOI: 10.3109/10408419609106457. ISSN: 1040-841X.
Guo, Weibo; Zhao, Yan; Yao, Yao; Wu, Na; Xu, Mingsheng «Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling» (en anglès). International Journal of Biological Macromolecules, 138, 10-2019, pàg. 116–124. DOI: 10.1016/j.ijbiomac.2019.07.057.
Zheng, Mengting; Chen, Shuping; Yao, Yao; Wu, Na; Xu, Mingsheng «A review on the development of pickled eggs: rapid pickling and quality optimization» (en anglès). Poultry Science, 102, 3, 3-2023, pàg. 102468. DOI: 10.1016/j.psj.2022.102468. PMC: PMC9876998. PMID: 36682130.
Lv, Xiaohui; Huang, Xi; Ma, Bin; Chen, Yue; Batool, Zahra «Modification methods and applications of egg protein gel properties: A review» (en anglès). Comprehensive Reviews in Food Science and Food Safety, 21, 3, 5-2022, pàg. 2233–2252. DOI: 10.1111/1541-4337.12907. ISSN: 1541-4337.
Blunt, Katharine; Wang, Chi Che «CHINESE PRESERVED EGGS—PIDAN». Journal of Biological Chemistry, 28, 1, 12-1916, pàg. 125–134. DOI: 10.1016/s0021-9258(18)86849-1. ISSN: 0021-9258.
Huang, J.F.; Lin, C.C.. Production, composition, and quality of duck eggs. Elsevier, 2011, p. 487–508. ISBN 978-1-84569-754-9.
Ganasen, Palanivel; Benjakul, Soottawat «Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations». LWT - Food Science and Technology, 43, 1, 1-2010, pàg. 77–85. DOI: 10.1016/j.lwt.2009.06.007. ISSN: 0023-6438.
Ganesan, Palanivel; Benjakul, Soottawat «Influence of Different Cations on Chemical Composition and Microstructure of Pidan White and Yolk During Pickling and Aging» (en anglès). International Journal of Food Properties, 13, 5, 12-08-2010, pàg. 1150–1160. DOI: 10.1080/10942910903013142. ISSN: 1094-2912.
Zhang, Xianwei; Jiang, Aimin; Chen, Mingtsao; Ockerman, Herbert W.; Chen, Jiaojiao «Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white». Journal of Food Science and Technology, 52, 4, 08-11-2013, pàg. 2264–2271. DOI: 10.1007/s13197-013-1201-x. ISSN: 0022-1155.
GANASEN, PALANIVEL; BENJAKUL, SOOTTAWAT «CHEMICAL COMPOSITION, PHYSICAL PROPERTIES AND MICROSTRUCTURE OF PIDAN WHITE AS AFFECTED BY DIFFERENT DIVALENT AND MONOVALENT CATIONS». Journal of Food Biochemistry, 35, 5, 10-2011, pàg. 1528–1537. DOI: 10.1111/j.1745-4514.2010.00475.x. ISSN: 0145-8884.
Li, Junhua; Zhang, Yufan; Fan, Qiao; Teng, Changhao; Xie, Weiying «Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins». Food Chemistry, 250, 6-2018, pàg. 1–6. DOI: 10.1016/j.foodchem.2018.01.031. ISSN: 0308-8146.
Ganesan, Palanivel; Benjakul, Soottawat; Baharin, Badlishah Sham «Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution». Korean Journal for Food Science of Animal Resources, 34, 4, 31-08-2014, pàg. 403–407. DOI: 10.5851/kosfa.2014.34.4.403. ISSN: 1225-8563.
Tan, Ji'en; Liu, Tiantian; Yao, Yao; Wu, Na; Du, Huaying «Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali». LWT, 143, 5-2021, pàg. 111151. DOI: 10.1016/j.lwt.2021.111151. ISSN: 0023-6438.
Ganesan, P.; Kaewmanee, T.; Benjakul, S.; Baharin, B.S. «Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg» (en anglès). Korean Journal for Food Science of Animal Resources, 34, 1, 28-02-2014, pàg. 1–6. DOI: 10.5851/kosfa.2014.34.1.1. ISSN: 1225-8563. PMC: PMC4597835. PMID: 26760738.
Hou, Xiangchuan «Hunger and technology: Egg preservation in China». Food and Nutrition Bulletin. The United Nations University Press, 3, 2, 1981, pàg. 1–4. DOI: 10.1177/156482658100300209.
Blunt, Katharine; Wang, Chi Che «CHINESE PRESERVED EGGS—PIDAN». Journal of Biological Chemistry, 28, 1, 12-1916, pàg. 125–134. DOI: 10.1016/s0021-9258(18)86849-1. ISSN: 0021-9258.
Tso, Ernest «The Effect of Chemical Preservation of Eggs upon the Stability of their Vitamin Contents». Biochemical Journal, 20, 1, 01-01-1926, pàg. 17–22. DOI: 10.1042/bj0200017. ISSN: 0306-3283.
TENG, Fei; BITO, Tomohiro; TAKENAKA, Shigeo; YABUTA, Yukinori; WATANABE, Fumio «Yolk of the Century Egg (Pidan) Contains a Readily Digestible Form of Free Vitamin B<sub>12</sub>». Journal of Nutritional Science and Vitaminology, 62, 5, 2016, pàg. 366–371. DOI: 10.3177/jnsv.62.366. ISSN: 0301-4800.
Paramithiotis, Spiros; Ray, Ramesh C. Recent Concerns About Fermented Food Safety. Cham: Springer Nature Switzerland, 2024, p. 387–413. ISBN 978-3-031-71999-8.
Tamang, Jyoti P.; Watanabe, Koichi; Holzapfel, Wilhelm H. «Review: Diversity of Microorganisms in Global Fermented Foods and Beverages». Frontiers in Microbiology, 7, 24-03-2016. DOI: 10.3389/fmicb.2016.00377. ISSN: 1664-302X. PMC: PMC4805592. PMID: 27047484.
«Current and Proposed Definitions of “Potentially Hazardous Foods”». Comprehensive Reviews in Food Science and Food Safety, 2, s2, 4-2003, pàg. 17–20. DOI: 10.1111/j.1541-4337.2003.tb00047.x. ISSN: 1541-4337.
Lin, Chia-Min; Hou, Chih-Yao; Shih, Ming-Kuei; Hsieh, Chang-Wei; Hung, Yu-Lin «Use of Incinerated Eggshells to Produce Pidan». Sustainability, 14, 11, 01-06-2022, pàg. 6797. DOI: 10.3390/su14116797. ISSN: 2071-1050.
Fu, Y.-M.; Su, T. «Survival of Salmonella enteritidis during the processing and storage of processed duck egg» (en anglès). Journal of Food and Drug Analysis, 5, 2, 14-07-2020. DOI: 10.38212/2224-6614.2945. ISSN: 2224-6614.

elsevier.com

linkinghub.elsevier.com

Guo, Weibo; Zhao, Yan; Yao, Yao; Wu, Na; Xu, Mingsheng «Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling» (en anglès). International Journal of Biological Macromolecules, 138, 10-2019, pàg. 116–124. DOI: 10.1016/j.ijbiomac.2019.07.057.
Zheng, Mengting; Chen, Shuping; Yao, Yao; Wu, Na; Xu, Mingsheng «A review on the development of pickled eggs: rapid pickling and quality optimization» (en anglès). Poultry Science, 102, 3, 3-2023, pàg. 102468. DOI: 10.1016/j.psj.2022.102468. PMC: PMC9876998. PMID: 36682130.

frontiersin.org

journal.frontiersin.org

Tamang, Jyoti P.; Watanabe, Koichi; Holzapfel, Wilhelm H. «Review: Diversity of Microorganisms in Global Fermented Foods and Beverages». Frontiers in Microbiology, 7, 24-03-2016. DOI: 10.3389/fmicb.2016.00377. ISSN: 1664-302X. PMC: PMC4805592. PMID: 27047484.

greatbritishchefs.com

«What Is A Century Egg And How Do I Eat Them? - Great British Chefs» (en anglès). [Consulta: 31 octubre 2024].

jfda-online.com

Fu, Y.-M.; Su, T. «Survival of Salmonella enteritidis during the processing and storage of processed duck egg» (en anglès). Journal of Food and Drug Analysis, 5, 2, 14-07-2020. DOI: 10.38212/2224-6614.2945. ISSN: 2224-6614.

koreascience.or.kr

Ganesan, P.; Kaewmanee, T.; Benjakul, S.; Baharin, B.S. «Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg» (en anglès). Korean Journal for Food Science of Animal Resources, 34, 1, 28-02-2014, pàg. 1–6. DOI: 10.5851/kosfa.2014.34.1.1. ISSN: 1225-8563. PMC: PMC4597835. PMID: 26760738.

nih.gov

ncbi.nlm.nih.gov

Cai, Jing; Sweeney, Alison M. «The Proof Is in the Pidan : Generalizing Proteins as Patchy Particles» (en anglès). ACS Central Science, 4, 7, 25-07-2018, pàg. 840–853. DOI: 10.1021/acscentsci.8b00187. ISSN: 2374-7943. PMC: PMC6062823. PMID: 30062112.
Zheng, Mengting; Chen, Shuping; Yao, Yao; Wu, Na; Xu, Mingsheng «A review on the development of pickled eggs: rapid pickling and quality optimization» (en anglès). Poultry Science, 102, 3, 3-2023, pàg. 102468. DOI: 10.1016/j.psj.2022.102468. PMC: PMC9876998. PMID: 36682130.
Ganesan, P.; Kaewmanee, T.; Benjakul, S.; Baharin, B.S. «Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg» (en anglès). Korean Journal for Food Science of Animal Resources, 34, 1, 28-02-2014, pàg. 1–6. DOI: 10.5851/kosfa.2014.34.1.1. ISSN: 1225-8563. PMC: PMC4597835. PMID: 26760738.
Tamang, Jyoti P.; Watanabe, Koichi; Holzapfel, Wilhelm H. «Review: Diversity of Microorganisms in Global Fermented Foods and Beverages». Frontiers in Microbiology, 7, 24-03-2016. DOI: 10.3389/fmicb.2016.00377. ISSN: 1664-302X. PMC: PMC4805592. PMID: 27047484.

tandfonline.com

Ganesan, Palanivel; Benjakul, Soottawat «Influence of Different Cations on Chemical Composition and Microstructure of Pidan White and Yolk During Pickling and Aging» (en anglès). International Journal of Food Properties, 13, 5, 12-08-2010, pàg. 1150–1160. DOI: 10.1080/10942910903013142. ISSN: 1094-2912.

unu.edu

archive.unu.edu

Hou, Xiangchuan «Hunger and technology: Egg preservation in China». Food and Nutrition Bulletin. The United Nations University Press, 3, 2, 1981, pàg. 1–4. DOI: 10.1177/156482658100300209.
Hou, Xiangchuan «Hunger and technology: Egg preservation in China». Food and Nutrition Bulletin. The United Nations University Press, 3, 2, 1981, pàg. 1–4. DOI: 10.1177/156482658100300209.

wiley.com

ift.onlinelibrary.wiley.com

Lv, Xiaohui; Huang, Xi; Ma, Bin; Chen, Yue; Batool, Zahra «Modification methods and applications of egg protein gel properties: A review» (en anglès). Comprehensive Reviews in Food Science and Food Safety, 21, 3, 5-2022, pàg. 2233–2252. DOI: 10.1111/1541-4337.12907. ISSN: 1541-4337.

worldcat.org

Cai, Jing; Sweeney, Alison M. «The Proof Is in the Pidan : Generalizing Proteins as Patchy Particles» (en anglès). ACS Central Science, 4, 7, 25-07-2018, pàg. 840–853. DOI: 10.1021/acscentsci.8b00187. ISSN: 2374-7943. PMC: PMC6062823. PMID: 30062112.
Wang, Jing; Fung, Daniel Y. C. «Alkaline-Fermented Foods: A Review with Emphasis on Pidan Fermentation». Critical Reviews in Microbiology, 22, 2, 1-1996, pàg. 101–138. DOI: 10.3109/10408419609106457. ISSN: 1040-841X.
Lv, Xiaohui; Huang, Xi; Ma, Bin; Chen, Yue; Batool, Zahra «Modification methods and applications of egg protein gel properties: A review» (en anglès). Comprehensive Reviews in Food Science and Food Safety, 21, 3, 5-2022, pàg. 2233–2252. DOI: 10.1111/1541-4337.12907. ISSN: 1541-4337.
Blunt, Katharine; Wang, Chi Che «CHINESE PRESERVED EGGS—PIDAN». Journal of Biological Chemistry, 28, 1, 12-1916, pàg. 125–134. DOI: 10.1016/s0021-9258(18)86849-1. ISSN: 0021-9258.
Ganasen, Palanivel; Benjakul, Soottawat «Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations». LWT - Food Science and Technology, 43, 1, 1-2010, pàg. 77–85. DOI: 10.1016/j.lwt.2009.06.007. ISSN: 0023-6438.
Ganesan, Palanivel; Benjakul, Soottawat «Influence of Different Cations on Chemical Composition and Microstructure of Pidan White and Yolk During Pickling and Aging» (en anglès). International Journal of Food Properties, 13, 5, 12-08-2010, pàg. 1150–1160. DOI: 10.1080/10942910903013142. ISSN: 1094-2912.
Zhang, Xianwei; Jiang, Aimin; Chen, Mingtsao; Ockerman, Herbert W.; Chen, Jiaojiao «Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white». Journal of Food Science and Technology, 52, 4, 08-11-2013, pàg. 2264–2271. DOI: 10.1007/s13197-013-1201-x. ISSN: 0022-1155.
GANASEN, PALANIVEL; BENJAKUL, SOOTTAWAT «CHEMICAL COMPOSITION, PHYSICAL PROPERTIES AND MICROSTRUCTURE OF PIDAN WHITE AS AFFECTED BY DIFFERENT DIVALENT AND MONOVALENT CATIONS». Journal of Food Biochemistry, 35, 5, 10-2011, pàg. 1528–1537. DOI: 10.1111/j.1745-4514.2010.00475.x. ISSN: 0145-8884.
Li, Junhua; Zhang, Yufan; Fan, Qiao; Teng, Changhao; Xie, Weiying «Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins». Food Chemistry, 250, 6-2018, pàg. 1–6. DOI: 10.1016/j.foodchem.2018.01.031. ISSN: 0308-8146.
Ganesan, Palanivel; Benjakul, Soottawat; Baharin, Badlishah Sham «Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution». Korean Journal for Food Science of Animal Resources, 34, 4, 31-08-2014, pàg. 403–407. DOI: 10.5851/kosfa.2014.34.4.403. ISSN: 1225-8563.
Tan, Ji'en; Liu, Tiantian; Yao, Yao; Wu, Na; Du, Huaying «Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali». LWT, 143, 5-2021, pàg. 111151. DOI: 10.1016/j.lwt.2021.111151. ISSN: 0023-6438.
Ganesan, P.; Kaewmanee, T.; Benjakul, S.; Baharin, B.S. «Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg» (en anglès). Korean Journal for Food Science of Animal Resources, 34, 1, 28-02-2014, pàg. 1–6. DOI: 10.5851/kosfa.2014.34.1.1. ISSN: 1225-8563. PMC: PMC4597835. PMID: 26760738.
Blunt, Katharine; Wang, Chi Che «CHINESE PRESERVED EGGS—PIDAN». Journal of Biological Chemistry, 28, 1, 12-1916, pàg. 125–134. DOI: 10.1016/s0021-9258(18)86849-1. ISSN: 0021-9258.
Tso, Ernest «The Effect of Chemical Preservation of Eggs upon the Stability of their Vitamin Contents». Biochemical Journal, 20, 1, 01-01-1926, pàg. 17–22. DOI: 10.1042/bj0200017. ISSN: 0306-3283.
TENG, Fei; BITO, Tomohiro; TAKENAKA, Shigeo; YABUTA, Yukinori; WATANABE, Fumio «Yolk of the Century Egg (Pidan) Contains a Readily Digestible Form of Free Vitamin B<sub>12</sub>». Journal of Nutritional Science and Vitaminology, 62, 5, 2016, pàg. 366–371. DOI: 10.3177/jnsv.62.366. ISSN: 0301-4800.
Tamang, Jyoti P.; Watanabe, Koichi; Holzapfel, Wilhelm H. «Review: Diversity of Microorganisms in Global Fermented Foods and Beverages». Frontiers in Microbiology, 7, 24-03-2016. DOI: 10.3389/fmicb.2016.00377. ISSN: 1664-302X. PMC: PMC4805592. PMID: 27047484.
«Current and Proposed Definitions of “Potentially Hazardous Foods”». Comprehensive Reviews in Food Science and Food Safety, 2, s2, 4-2003, pàg. 17–20. DOI: 10.1111/j.1541-4337.2003.tb00047.x. ISSN: 1541-4337.
Lin, Chia-Min; Hou, Chih-Yao; Shih, Ming-Kuei; Hsieh, Chang-Wei; Hung, Yu-Lin «Use of Incinerated Eggshells to Produce Pidan». Sustainability, 14, 11, 01-06-2022, pàg. 6797. DOI: 10.3390/su14116797. ISSN: 2071-1050.
Fu, Y.-M.; Su, T. «Survival of Salmonella enteritidis during the processing and storage of processed duck egg» (en anglès). Journal of Food and Drug Analysis, 5, 2, 14-07-2020. DOI: 10.38212/2224-6614.2945. ISSN: 2224-6614.