Quall (Catalan Wikipedia)

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

Last modified: 12:27:43, 24 August 2026 (UTC)

Ref.Un. Ref.Website

Global rank Catalan rank

2^nd place

4^th place

105sciencedirect.com

137^th place

79^th place

365^th place

143^rd place

4^th place

6^th place

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

dx.doi.org

Andrén, A. Cheese | Rennets and Coagulants (en anglès). Elsevier, 2011, p. 574–578. DOI 10.1016/b978-0-12-374407-4.00069-8. ISBN 978-0-12-374407-4.
Zimdahl, Robert L. Recombinant DNA (en anglès). Elsevier, 2015, p. 135–164. DOI 10.1016/b978-0-12-800561-3.00008-0. ISBN 978-0-12-800561-3.
Liu, Xiaofeng; Wu, Yuanfeng; Guan, Rongfa; Jia, Guochao; Ma, YuChen «Advances in research on calf rennet substitutes and their effects on cheese quality» (en anglès). Food Research International, 149, 01-11-2021, p. 110704. DOI: 10.1016/j.foodres.2021.110704. ISSN: 0963-9969.
Ordiales, Elena; Martín, Alberto; Benito, María José; Hernández, Alejandro; Ruiz-Moyano, Santiago «Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making» (en anglès). Food Chemistry, 133, 1, 01-07-2012, p. 227–235. DOI: 10.1016/j.foodchem.2012.01.012. ISSN: 0308-8146.

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

linkinghub.elsevier.com

Andrén, A. Cheese | Rennets and Coagulants (en anglès). Elsevier, 2011, p. 574–578. DOI 10.1016/b978-0-12-374407-4.00069-8. ISBN 978-0-12-374407-4.
Zimdahl, Robert L. Recombinant DNA (en anglès). Elsevier, 2015, p. 135–164. DOI 10.1016/b978-0-12-800561-3.00008-0. ISBN 978-0-12-800561-3.

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

Jaros, Doris; Rohm, Harald. Chapter 3 - Rennets: Applied Aspects (en anglès). San Diego: Academic Press, 2017, p. 53–67. ISBN 978-0-12-417012-4.
Liu, Xiaofeng; Wu, Yuanfeng; Guan, Rongfa; Jia, Guochao; Ma, YuChen «Advances in research on calf rennet substitutes and their effects on cheese quality» (en anglès). Food Research International, 149, 01-11-2021, p. 110704. DOI: 10.1016/j.foodres.2021.110704. ISSN: 0963-9969.
Uniacke-Lowe, Therese; Fox, Patrick F. Chapter 4 - Chymosin, Pepsins and Other Aspartyl Proteinases: Structures, Functions, Catalytic Mechanism and Milk-Clotting Properties (en anglès). San Diego: Academic Press, 2017, p. 69–113. ISBN 978-0-12-417012-4.
Ordiales, Elena; Martín, Alberto; Benito, María José; Hernández, Alejandro; Ruiz-Moyano, Santiago «Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making» (en anglès). Food Chemistry, 133, 1, 01-07-2012, p. 227–235. DOI: 10.1016/j.foodchem.2012.01.012. ISSN: 0308-8146.
Crabbe, M. J. C.. Rennets: General and Molecular Aspects (en anglès). 1. Academic Press, 2004, p. 19–45.

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

Liu, Xiaofeng; Wu, Yuanfeng; Guan, Rongfa; Jia, Guochao; Ma, YuChen «Advances in research on calf rennet substitutes and their effects on cheese quality» (en anglès). Food Research International, 149, 01-11-2021, p. 110704. DOI: 10.1016/j.foodres.2021.110704. ISSN: 0963-9969.
Ordiales, Elena; Martín, Alberto; Benito, María José; Hernández, Alejandro; Ruiz-Moyano, Santiago «Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making» (en anglès). Food Chemistry, 133, 1, 01-07-2012, p. 227–235. DOI: 10.1016/j.foodchem.2012.01.012. ISSN: 0308-8146.