Pepperoni (Catalan Wikipedia)

Kelleher, Dylan «Pepperoni | Meat, Italian Food, & American Food | Britannica» (en anglès). Encyclopedia Britannica. Britannica Editors, 15 setembre 2025 [Consulta: 26 novembre 2025].

cambridge.org (Global: 209^th place; Catalan: 218^th place)

Frank, Sarah M; Taillie, Lindsey Smith; Jaacks, Lindsay M «How Americans eat red and processed meat: an analysis of the contribution of thirteen different food groups» (en anglès). Public Health Nutrition, 25, 5, Maig 2022, p. 1406–1415. DOI: 10.1017/S1368980022000416. ISSN: 1368-9800.

core.ac.uk (Global: 1,383^rd place; Catalan: 590^th place)

files.core.ac.uk

Marcato, Carla; Raffaella Bombi; Vincenzo Orioles. «Italian in parole del cibo in Nord America». A: Nuovi valori dell'italianità nel mondo. Tra identità e imprenditorialità (en italià). Udine: Forum, 2011, p. 157-164. ISBN 978-99-8420-969-6.

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

«Chicken Pepperoni 100g» (en anglès). Craft Meat & Co. [Consulta: 25 novembre 2025].

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

B. More, Anuradha. «Dataintelo - Consulting & Market Research Company» (en anglès). Shruti Bhat, 2022. [Consulta: 26 novembre 2025].

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

dx.doi.org

Maggiolino, Aristide; De Palo, Pasquale. «Pepperoni». A: Production of Traditional Mediterranean Meat Products (en anglès). New York, NY: Springer US, 2022, p. 111–116. DOI 10.1007/978-1-0716-2103-5_13. ISBN 978-1-0716-2103-5.
Frank, Sarah M; Taillie, Lindsey Smith; Jaacks, Lindsay M «How Americans eat red and processed meat: an analysis of the contribution of thirteen different food groups» (en anglès). Public Health Nutrition, 25, 5, Maig 2022, p. 1406–1415. DOI: 10.1017/S1368980022000416. ISSN: 1368-9800.
Zeng, Luxian; Ruan, Mengyuan; Liu, Junxiu; Wilde, Parke; Naumova, Elena N. «Trends in Processed Meat, Unprocessed Red Meat, Poultry, and Fish Consumption in the United States, 1999-2016» (en anglès). Journal of the Academy of Nutrition and Dietetics, 119, 7, Juliol 2019, p. 1085–1098.e12. DOI: 10.1016/j.jand.2019.04.004. PMC: 6689198. PMID: 31234969.
Fernández-López, J.; Pérez-Alvarez, J.a.; Sayas-Barberá, E.; López-Santoveña, F. «Effect of Paprika (Capsicum annum) on Color of Spanish-type Sausages During the Resting Stage» (en anglès). Journal of Food Science, 67, 6, 2002, p. 2410–2414. DOI: 10.1111/j.1365-2621.2002.tb09562.x. ISSN: 1750-3841.
Meloni, Domenico «Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages» (en anglès). Foods, 4, 1, 03 desembre 2015, p. 34–50. DOI: 10.3390/foods4010034. ISSN: 2304-8158. PMC: 5302228. PMID: 28231188.
Berdagué, J.L.; Monteil, P.; Montel, M.C.; Talon, R. «Effects of starter cultures on the formation of flavour compounds in dry sausage» (en anglès). Meat Science, 35, 3, Gener 1993, p. 275–287. DOI: 10.1016/0309-1740(93)90033-E.
Ihnot, Anne M; Roering, Ann M; Wierzba, Rachel K; Faith, Nancy G; Luchansky, John B «Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni». International Journal of Food Microbiology, 40, 1, 03-03-1998, p. 117–121. DOI: 10.1016/S0168-1605(98)00018-X. ISSN: 0168-1605.
R. Riordan, Denise C.; Duffy, Geraldine; Sheridan, James J.; Whiting, Richard C.; Blair, Ian S. «Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni». Applied and Environmental Microbiology, 66, 4, Abril 2000, p. 1726–1729. DOI: 10.1128/AEM.66.4.1726-1729.2000. PMC: 92051. PMID: 10742270.
Iqbal, Romaina; Dehghan, Mahshid; Mente, Andrew; Rangarajan, Sumathy; Wielgosz, Andreas «Associations of unprocessed and processed meat intake with mortality and cardiovascular disease in 21 countries [Prospective Urban Rural Epidemiology (PURE) Study: a prospective cohort study]» (en anglès). The American Journal of Clinical Nutrition, 114, 3, Setembre 2021, p. 1049–1058. DOI: 10.1093/ajcn/nqaa448.
Xie, Yingfeng; Geng, Yaqian; Yao, Jinbo; Ji, Junfu; Chen, Fang «N-nitrosamines in processed meats: Exposure, formation and mitigation strategies». Journal of Agriculture and Food Research, 13, 01 setembre 2023, p. 100645. DOI: 10.1016/j.jafr.2023.100645. ISSN: 2666-1543.
De Mey, Eveline; De Klerck, Katrijn; De Maere, Hannelore; Dewulf, Lore; Derdelinckx, Guy «The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation». Meat Science, 96, 2, Part A, 01 febrer 2014, p. 821–828. DOI: 10.1016/j.meatsci.2013.09.010. ISSN: 0309-1740.
Johnston, Bradley C.; Zeraatkar, Dena; Han, Mi Ah; Vernooij, Robin W.M.; Valli, Claudia «Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium». Annals of Internal Medicine, 171, 10, 01 octubre 2019, p. 756–764. DOI: 10.7326/M19-1621. ISSN: 0003-4819.

doi.org

Maggiolino, Aristide; De Palo, Pasquale. «Pepperoni». A: Production of Traditional Mediterranean Meat Products (en anglès). New York, NY: Springer US, 2022, p. 111–116. DOI 10.1007/978-1-0716-2103-5_13. ISBN 978-1-0716-2103-5.

elespanol.com (Global: 1,149^th place; Catalan: 133^rd place)

cronicaglobal.elespanol.com

«Esta es una de las mejores pizzerías de Europa que expande su sabor por Cataluña» (en castellà). Crónica Directo, 21-11-2023. [Consulta: 26 novembre 2025].

elperiodico.com (Global: 1,316^th place; Catalan: 59^th place)

«Se agota en los supermercados: el ingrediente para pizza que está arrasando» (en castellà). El Periódico, 06-11-2022. [Consulta: 26 novembre 2025].

elsevier.com (Global: 365^th place; Catalan: 143^rd place)

linkinghub.elsevier.com

Zeng, Luxian; Ruan, Mengyuan; Liu, Junxiu; Wilde, Parke; Naumova, Elena N. «Trends in Processed Meat, Unprocessed Red Meat, Poultry, and Fish Consumption in the United States, 1999-2016» (en anglès). Journal of the Academy of Nutrition and Dietetics, 119, 7, Juliol 2019, p. 1085–1098.e12. DOI: 10.1016/j.jand.2019.04.004. PMC: 6689198. PMID: 31234969.
Berdagué, J.L.; Monteil, P.; Montel, M.C.; Talon, R. «Effects of starter cultures on the formation of flavour compounds in dry sausage» (en anglès). Meat Science, 35, 3, Gener 1993, p. 275–287. DOI: 10.1016/0309-1740(93)90033-E.
Iqbal, Romaina; Dehghan, Mahshid; Mente, Andrew; Rangarajan, Sumathy; Wielgosz, Andreas «Associations of unprocessed and processed meat intake with mortality and cardiovascular disease in 21 countries [Prospective Urban Rural Epidemiology (PURE) Study: a prospective cohort study]» (en anglès). The American Journal of Clinical Nutrition, 114, 3, Setembre 2021, p. 1049–1058. DOI: 10.1093/ajcn/nqaa448.

euralex.org (Global: low place; Catalan: low place)

Furiassi, Cristiano. «False Italianisms in British and American English: A Meta-Lexicographic Analysis». A: Proceedings of the 15th EURALEX International Congress (en anglès), Agost 2012, p. 774. ISBN 978-82-303-2228-4.

health.gov (Global: low place; Catalan: low place)

odphp.health.gov

U.S. Department of Health and Human Services y U.S. Department of Agriculture. Dietary Guidelines for Americans 2005 (en anglès), 2005, p. 20-21. ISBN 0-16-072398-1.

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

Chatel, Amanda. «Is Turkey Pepperoni Healthier Than Regular Pepperoni? Yes, But Don't Get Too Excited» (en anglès). Health Digest, 2 març 2025. [Consulta: 25 novembre 2025].

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

«Turkey Pepperoni» (en anglès). Hormel. [Consulta: 25 novembre 2025].
«Pepperoni Stuffed Chicken» (en anglès). Hormel. [Consulta: 25 novembre 2025].

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

«Pepperoni Market Trends, Size, Share, Report 2025-2033» (en anglès). [Consulta: 26 novembre 2025].

mdpi.com (Global: 1,887^th place; Catalan: 357^th place)

Meloni, Domenico «Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages» (en anglès). Foods, 4, 1, 03 desembre 2015, p. 34–50. DOI: 10.3390/foods4010034. ISSN: 2304-8158. PMC: 5302228. PMID: 28231188.

mercasa.es (Global: low place; Catalan: low place)

J. Martín Cerdeño, Victor «Evolución y tendencias en el consumo de carne y productos cárnicos en la Unión Europea». DISTRIBUCIÓN Y CONSUMO · 2023 - VOL. 4. Mercasa [Universidad Complutense de Madrid], 2023, p. 51.

newspapers.com (Global: 24^th place; Catalan: 274^th place)

«Fresh from the Smokehouse». Anchorage Times [Anchorage, Alaska], 28-10-1916, p. 7 [Consulta: 27 maig 2024].

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

ncbi.nlm.nih.gov

Zeng, Luxian; Ruan, Mengyuan; Liu, Junxiu; Wilde, Parke; Naumova, Elena N. «Trends in Processed Meat, Unprocessed Red Meat, Poultry, and Fish Consumption in the United States, 1999-2016» (en anglès). Journal of the Academy of Nutrition and Dietetics, 119, 7, Juliol 2019, p. 1085–1098.e12. DOI: 10.1016/j.jand.2019.04.004. PMC: 6689198. PMID: 31234969.
Meloni, Domenico «Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages» (en anglès). Foods, 4, 1, 03 desembre 2015, p. 34–50. DOI: 10.3390/foods4010034. ISSN: 2304-8158. PMC: 5302228. PMID: 28231188.
R. Riordan, Denise C.; Duffy, Geraldine; Sheridan, James J.; Whiting, Richard C.; Blair, Ian S. «Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni». Applied and Environmental Microbiology, 66, 4, Abril 2000, p. 1726–1729. DOI: 10.1128/AEM.66.4.1726-1729.2000. PMC: 92051. PMID: 10742270.

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

«Las 4 Mejores Marcas De Pepperoni Vegano» (en anglès). Oops Vegan. [Consulta: 25 novembre 2025].

openlibrary.org (Global: 185^th place; Catalan: 857^th place)

F. Smith, Andrew. The Oxford encyclopedia of food and drink in America. Volume 2, K-Z (en àngles). Oxford University Press, Inc., 2004, p. 254. ISBN 978-0-19-515437-5.

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

«Chicken Pepperoni Salami» (en anglès). Prasuma. [Consulta: 25 novembre 2025].

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

«Domino's Pizza abre una nueva tienda en Barcelona» (en castellà). Revista Hostelería, 6 setembre 2023. [Consulta: 26 novembre 2025].

scielo.org.co (Global: low place; Catalan: 2,334^th place)

Montes Álvarez, Julio; Restrepo Flórez, Claudia; Patiño Gómez, Jairo; Cano Salazar, Jaime Andrés «Efecto de la concentración de cultivos iniciadores y dextrosa sobre la calidad de la maduración y vida útil sensorial del pepperoni.» (en castellà). Revista Lasallista de Investigación, Gener 2013, p. 101-111. ISSN: 1794-4449 [Consulta: 24 novembre 2025].

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

Ihnot, Anne M; Roering, Ann M; Wierzba, Rachel K; Faith, Nancy G; Luchansky, John B «Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni». International Journal of Food Microbiology, 40, 1, 03-03-1998, p. 117–121. DOI: 10.1016/S0168-1605(98)00018-X. ISSN: 0168-1605.
Xie, Yingfeng; Geng, Yaqian; Yao, Jinbo; Ji, Junfu; Chen, Fang «N-nitrosamines in processed meats: Exposure, formation and mitigation strategies». Journal of Agriculture and Food Research, 13, 01 setembre 2023, p. 100645. DOI: 10.1016/j.jafr.2023.100645. ISSN: 2666-1543.
De Mey, Eveline; De Klerck, Katrijn; De Maere, Hannelore; Dewulf, Lore; Derdelinckx, Guy «The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation». Meat Science, 96, 2, Part A, 01 febrer 2014, p. 821–828. DOI: 10.1016/j.meatsci.2013.09.010. ISSN: 0309-1740.

treccani.it (Global: 157^th place; Catalan: 103^rd place)

«Peperone - Enciclopedia» (en italià). Istituto della Enciclopedia Italiana fondata da Giovanni Treccani. [Consulta: 25 novembre 2025].

uclahealth.org (Global: low place; Catalan: low place)

«The effects of processed meats on your heart health | UCLA Health» (en anglès). Uclahealth, 17 maig 2021. [Consulta: 24 novembre 2025].

uco.es (Global: low place; Catalan: 3,074^th place)

helvia.uco.es

Mata Anguiano, Carmen María. Empleo de fermentos lácticos en la fabricación de productos cárnicos (tesi) (en castellà). Universidad de Córdoba, Servicio de Publicaciones. Universidad de Córdoba, 02-12-1999.

uniss.it (Global: low place; Catalan: low place)

iris.uniss.it

Meloni, Domenico «Focusing on the main morphological and physiological characteristics of the food-borne pathogen Listeria monocytogenes». Journal of Veterinary Science and Research. Jacobs Publishers, 1, 30 juliol 2014.

univenfm.co.za (Global: low place; Catalan: low place)

«Pepperoni Nutrition Facts, Health Benefits, and Healthy Eating Tips – Univen FM 99.8 Mhz» (en anglès). University of Venda. [Consulta: 22 novembre 2025].

usda.gov (Global: 512^th place; Catalan: 370^th place)

ndb.nal.usda.gov

Base de dades USDA

fdc.nal.usda.gov

«Pepperoni, beef and pork, sliced» (en àngles). USDA, 1 abril 2019. [Consulta: 25 novembre 2025].

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

«Vgarden Vegan Pepperoni» (en anglès). Vgarden. [Consulta: 25 novembre 2025].

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

onlinelibrary.wiley.com

Fernández-López, J.; Pérez-Alvarez, J.a.; Sayas-Barberá, E.; López-Santoveña, F. «Effect of Paprika (Capsicum annum) on Color of Spanish-type Sausages During the Resting Stage» (en anglès). Journal of Food Science, 67, 6, 2002, p. 2410–2414. DOI: 10.1111/j.1365-2621.2002.tb09562.x. ISSN: 1750-3841.

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

Frank, Sarah M; Taillie, Lindsey Smith; Jaacks, Lindsay M «How Americans eat red and processed meat: an analysis of the contribution of thirteen different food groups» (en anglès). Public Health Nutrition, 25, 5, Maig 2022, p. 1406–1415. DOI: 10.1017/S1368980022000416. ISSN: 1368-9800.
Fernández-López, J.; Pérez-Alvarez, J.a.; Sayas-Barberá, E.; López-Santoveña, F. «Effect of Paprika (Capsicum annum) on Color of Spanish-type Sausages During the Resting Stage» (en anglès). Journal of Food Science, 67, 6, 2002, p. 2410–2414. DOI: 10.1111/j.1365-2621.2002.tb09562.x. ISSN: 1750-3841.
Meloni, Domenico «Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages» (en anglès). Foods, 4, 1, 03 desembre 2015, p. 34–50. DOI: 10.3390/foods4010034. ISSN: 2304-8158. PMC: 5302228. PMID: 28231188.
Montes Álvarez, Julio; Restrepo Flórez, Claudia; Patiño Gómez, Jairo; Cano Salazar, Jaime Andrés «Efecto de la concentración de cultivos iniciadores y dextrosa sobre la calidad de la maduración y vida útil sensorial del pepperoni.» (en castellà). Revista Lasallista de Investigación, Gener 2013, p. 101-111. ISSN: 1794-4449 [Consulta: 24 novembre 2025].
Ihnot, Anne M; Roering, Ann M; Wierzba, Rachel K; Faith, Nancy G; Luchansky, John B «Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni». International Journal of Food Microbiology, 40, 1, 03-03-1998, p. 117–121. DOI: 10.1016/S0168-1605(98)00018-X. ISSN: 0168-1605.
Xie, Yingfeng; Geng, Yaqian; Yao, Jinbo; Ji, Junfu; Chen, Fang «N-nitrosamines in processed meats: Exposure, formation and mitigation strategies». Journal of Agriculture and Food Research, 13, 01 setembre 2023, p. 100645. DOI: 10.1016/j.jafr.2023.100645. ISSN: 2666-1543.
De Mey, Eveline; De Klerck, Katrijn; De Maere, Hannelore; Dewulf, Lore; Derdelinckx, Guy «The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation». Meat Science, 96, 2, Part A, 01 febrer 2014, p. 821–828. DOI: 10.1016/j.meatsci.2013.09.010. ISSN: 0309-1740.
Johnston, Bradley C.; Zeraatkar, Dena; Han, Mi Ah; Vernooij, Robin W.M.; Valli, Claudia «Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium». Annals of Internal Medicine, 171, 10, 01 octubre 2019, p. 756–764. DOI: 10.7326/M19-1621. ISSN: 0003-4819.

Pepperoni (Catalan Wikipedia)

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

elespanol.com (Global: 1,149^th place; Catalan: 133^rd place)

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