Te fermentat (Catalan Wikipedia)

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

refsWebsite

Global rank Catalan rank

9worldcat.org

5^th place

8doi.org

2^nd place

6^th place

6nih.gov

4^th place

7^th place

2sciencedirect.com

149^th place

111^th place

2web.archive.org

1^st place

2google.cat

1,849^th place

2^nd place

2fondazioneslowfood.com

low place

1cnki.com.cn

3,946^th place

low place

1plos.org

2,112^th place

1,030^th place

1teanet.com.cn

low place

1viconyteas.com

low place

1nla.gov.au

275^th place

838^th place

1ocha-festival.jp

low place

1sciencenews.org

3,410^th place

2,654^th place

1dkyobobook.co.kr

low place

1dbpia.co.kr

low place

1joins.com

314^th place

3,975^th place

1researchgate.net

120^th place

122^nd place

1chawangshop.com

low place

chawangshop.com

«Cha Wang - Home for TEA» (en anglès). Cha Wang. [Consulta: 13 novembre 2018].

cnki.com.cn

en.cnki.com.cn

«Changes of Chemical Components in Pu'er Tea Produced by Solid State Fermentation of Sundried Green Tea» (en en/zh). Journal of Tea Science, març 2005. Arxivat de l'original el 2018-11-14. [Consulta: 13 novembre 2018].

dbpia.co.kr

Jung; Seo-Kyeong «Historycity about Coastal inflow of tteok-tea to jeon-nam» (en coreà). JOURNAL OF NORTH-EAST ASIAN CULTURES, 42, 2015/3. ISSN: 1598-3692.

dkyobobook.co.kr

scholar.dkyobobook.co.kr

정경·조희선 «떡차(餠茶)의 음다풍속과 발효정도별 특성». 한국차학회지, 12, 2006/12. Arxivat de l'original el 2017-03-20 [Consulta: 13 novembre 2018].

doi.org

dx.doi.org

«Microbial fermented tea – a potential source of natural food preservatives» (en anglès). Trends in Food Science & Technology, 19, 3, 01-03-2008, pàg. 124–130. DOI: 10.1016/j.tifs.2007.10.001. ISSN: 0924-2244.
«Processing and chemical constituents of Pu-erh tea: A review» (en anglès). Food Research International, 53, 2, 01-10-2013, pàg. 608–618. DOI: 10.1016/j.foodres.2013.02.043. ISSN: 0963-9969.
Ling, Tie-Jun; Wan, Xiao-Chun; Ling, Wei-Wei; Zhang, Zheng-Zhu; Xia, Tao «New triterpenoids and other constituents from a special microbial-fermented tea-Fuzhuan brick tea». Journal of Agricultural and Food Chemistry, 58, 8, 28-04-2010, pàg. 4945–4950. DOI: 10.1021/jf9043524. ISSN: 1520-5118. PMID: 20307093.
Abe, Michiharu; Takaoka, Naohiro; Idemoto, Yoshito; Takagi, Chihiro; Imai, Takuji «Characteristic fungi observed in the fermentation process for Puer tea». International Journal of Food Microbiology, 124, 2, 31-05-2008, pàg. 199–203. DOI: 10.1016/j.ijfoodmicro.2008.03.008. ISSN: 0168-1605. PMID: 18455823.
Mogensen, J. M.; Varga, J.; Thrane, U.; Frisvad, J. C. «Aspergillus acidus from Puerh tea and black tea does not produce ochratoxin A and fumonisin B2». International Journal of Food Microbiology, 132, 2-3, 30-06-2009, pàg. 141–144. DOI: 10.1016/j.ijfoodmicro.2009.04.011. ISSN: 1879-3460. PMID: 19439385.
Varga, J.; Frisvad, J. C.; Kocsubé, S.; Brankovics, B.; Tóth, B. «New and revisited species in Aspergillus section Nigri». Studies in Mycology, 69, 1, 30-06-2011, pàg. 1–17. DOI: 10.3114/sim.2011.69.01. ISSN: 1872-9797. PMC: PMC3161757. PMID: 21892239.
Haas, Doris; Pfeifer, Bettina; Reiterich, Christoph; Partenheimer, Regina; Reck, Bernhard «Identification and quantification of fungi and mycotoxins from Pu-erh tea». International Journal of Food Microbiology, 166, 2, 02-09-2013, pàg. 316–322. DOI: 10.1016/j.ijfoodmicro.2013.07.024. ISSN: 1879-3460. PMID: 23973844.
Hong, Seung-Beom; Lee, Mina; Kim, Dae-Ho; Varga, Janos; Frisvad, Jens C. «ASPERGILLUS LUCHUENSIS, AN INDUSTRIALLY IMPORTANT BLACK ASPERGILLUS IN EAST ASIA» (en anglès). PLoS ONE, 8, 5, 28-05-2013, pàg. e63769. DOI: 10.1371/journal.pone.0063769. ISSN: 1932-6203. PMC: PMC3665839. PMID: 23723998.

fondazioneslowfood.com

«Don Tea - Presìdi Slow Food - Slow Food Foundation» (en anglès). Slow Food Foundation.
«Borim Backmocha - Arca del Gusto - Slow Food Foundation» (en anglès). Slow Food Foundation.

google.cat

books.google.cat

Zhen, Yong-Su. Tea: Bioactivity and Therapeutic Potential (en anglès). CRC Press, 2003-09-02. ISBN 9780203301272.
Yamamoto, Takehiko; Juneja, Lekh Raj; Chu, sDjong-Chi; Kim, Mujo. Chemistry and Applications of Green Tea (en anglès). CRC Press, 1997-07-31. ISBN 9780849340062.

joins.com

koreajoongangdaily.joins.com

«Taste the slow life with these Korean food specialties» (en anglès). Korea JoonggAng Daily. [Consulta: 13 novembre 2018].

nih.gov

ncbi.nlm.nih.gov

Ling, Tie-Jun; Wan, Xiao-Chun; Ling, Wei-Wei; Zhang, Zheng-Zhu; Xia, Tao «New triterpenoids and other constituents from a special microbial-fermented tea-Fuzhuan brick tea». Journal of Agricultural and Food Chemistry, 58, 8, 28-04-2010, pàg. 4945–4950. DOI: 10.1021/jf9043524. ISSN: 1520-5118. PMID: 20307093.
Abe, Michiharu; Takaoka, Naohiro; Idemoto, Yoshito; Takagi, Chihiro; Imai, Takuji «Characteristic fungi observed in the fermentation process for Puer tea». International Journal of Food Microbiology, 124, 2, 31-05-2008, pàg. 199–203. DOI: 10.1016/j.ijfoodmicro.2008.03.008. ISSN: 0168-1605. PMID: 18455823.
Mogensen, J. M.; Varga, J.; Thrane, U.; Frisvad, J. C. «Aspergillus acidus from Puerh tea and black tea does not produce ochratoxin A and fumonisin B2». International Journal of Food Microbiology, 132, 2-3, 30-06-2009, pàg. 141–144. DOI: 10.1016/j.ijfoodmicro.2009.04.011. ISSN: 1879-3460. PMID: 19439385.
Varga, J.; Frisvad, J. C.; Kocsubé, S.; Brankovics, B.; Tóth, B. «New and revisited species in Aspergillus section Nigri». Studies in Mycology, 69, 1, 30-06-2011, pàg. 1–17. DOI: 10.3114/sim.2011.69.01. ISSN: 1872-9797. PMC: PMC3161757. PMID: 21892239.
Haas, Doris; Pfeifer, Bettina; Reiterich, Christoph; Partenheimer, Regina; Reck, Bernhard «Identification and quantification of fungi and mycotoxins from Pu-erh tea». International Journal of Food Microbiology, 166, 2, 02-09-2013, pàg. 316–322. DOI: 10.1016/j.ijfoodmicro.2013.07.024. ISSN: 1879-3460. PMID: 23973844.
Hong, Seung-Beom; Lee, Mina; Kim, Dae-Ho; Varga, Janos; Frisvad, Jens C. «ASPERGILLUS LUCHUENSIS, AN INDUSTRIALLY IMPORTANT BLACK ASPERGILLUS IN EAST ASIA» (en anglès). PLoS ONE, 8, 5, 28-05-2013, pàg. e63769. DOI: 10.1371/journal.pone.0063769. ISSN: 1932-6203. PMC: PMC3665839. PMID: 23723998.

nla.gov.au

catalogue.nla.gov.au

Proceedings of the International Symposium on Tea Science, Shizuoka, Japan, 26-29 agost 1991. Shizuoka, Japan: The Organizing Committee of ISTS, 1991.

ocha-festival.jp

Katok (et al.,), Miyuki «EFFECT OF THE FLAVOR COMPONENT THE PU..ER TEA IN AGING PERIOD». Ocha Festival (Conferences), 2014.

plos.org

journals.plos.org

Hong, Seung-Beom; Lee, Mina; Kim, Dae-Ho; Varga, Janos; Frisvad, Jens C. «ASPERGILLUS LUCHUENSIS, AN INDUSTRIALLY IMPORTANT BLACK ASPERGILLUS IN EAST ASIA» (en anglès). PLoS ONE, 8, 5, 28-05-2013, pàg. e63769. DOI: 10.1371/journal.pone.0063769. ISSN: 1932-6203. PMC: PMC3665839. PMID: 23723998.

researchgate.net

Jolvis Pou, K. R. «Fermentation: The Key Step in the Processing of Black Tea» (en anglès). [Consulta: 13 novembre 2018].

sciencedirect.com

«Microbial fermented tea – a potential source of natural food preservatives» (en anglès). Trends in Food Science & Technology, 19, 3, 01-03-2008, pàg. 124–130. DOI: 10.1016/j.tifs.2007.10.001. ISSN: 0924-2244.
«Processing and chemical constituents of Pu-erh tea: A review» (en anglès). Food Research International, 53, 2, 01-10-2013, pàg. 608–618. DOI: 10.1016/j.foodres.2013.02.043. ISSN: 0963-9969.

sciencenews.org

Raloff, Janet «Bacteria Brew a B Vitamin Boost» (en anglès). Science News, 28-10-2014.

teanet.com.cn

«Hei Cha ,Fu cha, golden tea,brick tea». [Consulta: 13 novembre 2018].

viconyteas.com

«Dark Tea Introduction,Hei Cha History,health benefits,weight loss» (en anglès). Vicony Tea. [Consulta: 13 novembre 2018].

web.archive.org

«Changes of Chemical Components in Pu'er Tea Produced by Solid State Fermentation of Sundried Green Tea» (en en/zh). Journal of Tea Science, març 2005. Arxivat de l'original el 2018-11-14. [Consulta: 13 novembre 2018].
정경·조희선 «떡차(餠茶)의 음다풍속과 발효정도별 특성». 한국차학회지, 12, 2006/12. Arxivat de l'original el 2017-03-20 [Consulta: 13 novembre 2018].

worldcat.org

«Microbial fermented tea – a potential source of natural food preservatives» (en anglès). Trends in Food Science & Technology, 19, 3, 01-03-2008, pàg. 124–130. DOI: 10.1016/j.tifs.2007.10.001. ISSN: 0924-2244.
«Processing and chemical constituents of Pu-erh tea: A review» (en anglès). Food Research International, 53, 2, 01-10-2013, pàg. 608–618. DOI: 10.1016/j.foodres.2013.02.043. ISSN: 0963-9969.
Ling, Tie-Jun; Wan, Xiao-Chun; Ling, Wei-Wei; Zhang, Zheng-Zhu; Xia, Tao «New triterpenoids and other constituents from a special microbial-fermented tea-Fuzhuan brick tea». Journal of Agricultural and Food Chemistry, 58, 8, 28-04-2010, pàg. 4945–4950. DOI: 10.1021/jf9043524. ISSN: 1520-5118. PMID: 20307093.
Abe, Michiharu; Takaoka, Naohiro; Idemoto, Yoshito; Takagi, Chihiro; Imai, Takuji «Characteristic fungi observed in the fermentation process for Puer tea». International Journal of Food Microbiology, 124, 2, 31-05-2008, pàg. 199–203. DOI: 10.1016/j.ijfoodmicro.2008.03.008. ISSN: 0168-1605. PMID: 18455823.
Mogensen, J. M.; Varga, J.; Thrane, U.; Frisvad, J. C. «Aspergillus acidus from Puerh tea and black tea does not produce ochratoxin A and fumonisin B2». International Journal of Food Microbiology, 132, 2-3, 30-06-2009, pàg. 141–144. DOI: 10.1016/j.ijfoodmicro.2009.04.011. ISSN: 1879-3460. PMID: 19439385.
Varga, J.; Frisvad, J. C.; Kocsubé, S.; Brankovics, B.; Tóth, B. «New and revisited species in Aspergillus section Nigri». Studies in Mycology, 69, 1, 30-06-2011, pàg. 1–17. DOI: 10.3114/sim.2011.69.01. ISSN: 1872-9797. PMC: PMC3161757. PMID: 21892239.
Haas, Doris; Pfeifer, Bettina; Reiterich, Christoph; Partenheimer, Regina; Reck, Bernhard «Identification and quantification of fungi and mycotoxins from Pu-erh tea». International Journal of Food Microbiology, 166, 2, 02-09-2013, pàg. 316–322. DOI: 10.1016/j.ijfoodmicro.2013.07.024. ISSN: 1879-3460. PMID: 23973844.
Hong, Seung-Beom; Lee, Mina; Kim, Dae-Ho; Varga, Janos; Frisvad, Jens C. «ASPERGILLUS LUCHUENSIS, AN INDUSTRIALLY IMPORTANT BLACK ASPERGILLUS IN EAST ASIA» (en anglès). PLoS ONE, 8, 5, 28-05-2013, pàg. e63769. DOI: 10.1371/journal.pone.0063769. ISSN: 1932-6203. PMC: PMC3665839. PMID: 23723998.
Jung; Seo-Kyeong «Historycity about Coastal inflow of tteok-tea to jeon-nam» (en coreà). JOURNAL OF NORTH-EAST ASIAN CULTURES, 42, 2015/3. ISSN: 1598-3692.