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Tempeh (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Tempeh" in German language version.

refsWebsite
Global rank German rank
5doi.org
2nd place
3rd place
1nih.gov
4th place
7th place
1zdb-katalog.de
123rd place
6th place
1wiley.com
222nd place
272nd place

doi.org (Global: 2nd place; German: 3rd place)

  • Amadeus Driando Ahnan-Winarno, Lorraine Cordeiro, Florentinus Gregorius Winarno, John Gibbons, Hang Xiao (2020): Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. In: Comprehensive Reviews in Food Science and Food Safety 20, 2, S. 1717–1767. doi:10.1111/1541-4337.12710
  • Katarzyna Górska, Ewa Pejcz, Joanna Harasym (2025): Tempeh and Fermentation—Innovative Substrates in a Classical Microbial Process. In: Applied Sciences 15, 8888. doi:10.3390/app15168888
  • Amadeus Driando Ahnan-Winarno, Lorraine Cordeiro, Florentinus Gregorius Winarno, John Gibbons, Hang Xiao (2020): Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. In: Comprehensive Reviews in Food Science and Food Safety 2021, 20. S. 1717–1767. doi:10.1111/1541-4337.12710
  • S Kobayasi, N Okazaki, T Koseki: Purification and characterization of an antibiotic substance produced from Rhizopus oligosporus IFO 8631. In: Bioscience, Biotechnology, and Biochemistry. 56. Jahrgang, Nr. 2, Januar 1992, S. 94–98, doi:10.1271/bbb.56.94, PMID 1368137 (englisch).
  • Chen-Tien Chang, Cheng-Kuang Hsu, Su-Tze Chou, Ya-Chen Chen, Feng-Sheng Huang: Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus. In: International Journal of Food Science & Technology. Band 44, Nr. 4, 2009, ISSN 1365-2621, S. 799–806, doi:10.1111/j.1365-2621.2009.01907.x (wiley.com [abgerufen am 29. Januar 2019]).

nih.gov (Global: 4th place; German: 7th place)

ncbi.nlm.nih.gov

  • S Kobayasi, N Okazaki, T Koseki: Purification and characterization of an antibiotic substance produced from Rhizopus oligosporus IFO 8631. In: Bioscience, Biotechnology, and Biochemistry. 56. Jahrgang, Nr. 2, Januar 1992, S. 94–98, doi:10.1271/bbb.56.94, PMID 1368137 (englisch).

wiley.com (Global: 222nd place; German: 272nd place)

onlinelibrary.wiley.com

  • Chen-Tien Chang, Cheng-Kuang Hsu, Su-Tze Chou, Ya-Chen Chen, Feng-Sheng Huang: Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus. In: International Journal of Food Science & Technology. Band 44, Nr. 4, 2009, ISSN 1365-2621, S. 799–806, doi:10.1111/j.1365-2621.2009.01907.x (wiley.com [abgerufen am 29. Januar 2019]).

zdb-katalog.de (Global: 123rd place; German: 6th place)

  • Chen-Tien Chang, Cheng-Kuang Hsu, Su-Tze Chou, Ya-Chen Chen, Feng-Sheng Huang: Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus. In: International Journal of Food Science & Technology. Band 44, Nr. 4, 2009, ISSN 1365-2621, S. 799–806, doi:10.1111/j.1365-2621.2009.01907.x (wiley.com [abgerufen am 29. Januar 2019]).