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Tempeh (German Wikipedia)

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

Last modified:

Ref.Un. Ref.Website
Global rank German rank
176doi.org
2nd place
3rd place
21fao.org
428th place
402nd place
11researchgate.net
96th place
105th place
11ugm.ac.id
low place
low place
11nih.gov
5th place
7th place
11zdb-katalog.de
107th place
5th place
11wiley.com
150th place
246th 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 2021, 20. S. 1717–1767. doi:10.1111/1541-4337.12710
  • Gianluca Rizzo (2024): Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective. In: Frontiers in Bioscience-Elite 16(1), 3, S. 1–16. doi:10.31083/j.fbe1601003
  • Elizabeth Caplice, Gerald F. Fitzgerald (1999): Food fermentations: role of microorganisms in food production and preservation. In: International Journal of Food Microbiology 50, S. 131–149. doi:10.1016/S0168-1605(99)00082-3
  • 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
  • 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]).

fao.org (Global: 428th place; German: 402nd place)

  • Food and Agriculture Organization–World Health Organization (2017): Regional standard for tempe. CXS 313R-2013. Rome, Italy: FAO–WHO Codex Alimentarius for international food standards. (Online)

nih.gov (Global: 5th 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).

researchgate.net (Global: 96th place; German: 105th place)

  • Harshika Joshi, Gaurav Pant, Manu Pant, Gaurav Kumar (2023): Food fermentations: role of microorganisms in food production and preservation. Kapitel 4 in: Food Microbial Sustainability, Springer, S. 69–90, ISBN 978-981-99-4783-6. (Online).

ugm.ac.id (Global: low place; German: low place)

luk.staff.ugm.ac.id

  • William Shurtleff, Akiko Aoyagi (2007): History of Tempeh. A Chapter from the Unpublished Manuscript, History of Soybeans and Soyfoods: 1100 B.C. to the 1980s. Soyinfo Center, Lafayette, California (Online)

wiley.com (Global: 150th place; German: 246th 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: 107th place; German: 5th 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]).