Fermentation (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Fermentation" in English language version.

refsWebsite

Global rank English rank

23nih.gov

4^th place

16doi.org

2^nd place

6harvard.edu

18^th place

17^th place

5web.archive.org

1^st place

4archive.org

6^th place

3semanticscholar.org

11^th place

8^th place

2worldcat.org

5^th place

2psu.edu

207^th place

136^th place

1drugs.com

399^th place

333^rd place

1usda.gov

438^th place

336^th place

1oup.com

485^th place

440^th place

1foodnavigator.com

low place

1wired.com

193^rd place

152^nd place

1fao.org

318^th place

411^th place

1spauda.lt

low place

1soyinfocenter.com

9,428^th place

6,910^th place

1fjcollazo.com

low place

1howstuffworks.com

840^th place

635^th place

1fordham.edu

1,648^th place

1,137^th place

1lww.com

2,769^th place

3,314^th place

archive.org

Purves WK, Sadava DE, Orians GH, Heller HC (2003). Life, the science of biology (7th ed.). Sunderland, Mass.: Sinauer Associates. pp. 139–40. ISBN 978-0-7167-9856-9.
Stryer L (1975). Biochemistry. W. H. Freeman and Company. ISBN 978-0-7167-0174-3.
Madigan MT, Martinko JM, Parker J (1996). Brock biology of microorganisms (8th ed.). Prentice Hall. ISBN 978-0-13-520875-5. Retrieved 2010-07-12.
Lagerkvist U (2005). The enigma of ferment: from the philosopher's stone to the first biochemical Nobel prize. Hackensack, NJ: World Scientific. p. 7. ISBN 978-981-256-421-4.

doi.org

Hackmann TJ (June 2024). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. PMC 11187502. PMID 38821505.
Hackmann TJ, Zhang B (September 2023). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. PMC 10530074. PMID 37756392.
Hackmann TJ, Zhang B (March 2021). "Using neural networks to mine text and predict metabolic traits for thousands of microbes". PLOS Computational Biology. 17 (3): e1008757. Bibcode:2021PLSCB..17E8757H. doi:10.1371/journal.pcbi.1008757. PMC 7954334. PMID 33651810.
Müller M, Mentel M, van Hellemond JJ, Henze K, Woehle C, Gould SB, et al. (June 2012). "Biochemistry and evolution of anaerobic energy metabolism in eukaryotes". Microbiology and Molecular Biology Reviews. 76 (2): 444–495. doi:10.1128/MMBR.05024-11. PMC 3372258. PMID 22688819.
Liu L, Wang J, Rosenberg D, Zhao H, Lengyel G, Nadel D (2018). "Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting". Journal of Archaeological Science: Reports. 21: 783–793. doi:10.1016/j.jasrep.2018.06.011.
Bergman EN (April 1990). "Energy contributions of volatile fatty acids from the gastrointestinal tract in various species". Physiological Reviews. 70 (2): 567–590. doi:10.1152/physrev.1990.70.2.567. PMID 2181501.
Yahalomi D, Atkinson SD, Neuhof M, Chang ES, Philippe H, Cartwright P, et al. (March 2020). "A cnidarian parasite of salmon (Myxozoa: Henneguya) lacks a mitochondrial genome". Proceedings of the National Academy of Sciences of the United States of America. 117 (10): 5358–5363. Bibcode:2020PNAS..117.5358Y. doi:10.1073/pnas.1909907117. PMC 7071853. PMID 32094163.
Logan BK, Distefano S (1997). "Ethanol content of various foods and soft drinks and their potential for interference with a breath-alcohol test". Journal of Analytical Toxicology. 22 (3): 181–183. doi:10.1093/jat/22.3.181. PMID 9602932.
Thauer RK, Jungermann K, Decker K (March 1977). "Energy conservation in chemotrophic anaerobic bacteria". Bacteriological Reviews. 41 (1): 100–180. doi:10.1128/MMBR.41.1.100-180.1977. PMC 413997. PMID 860983.
Valentine RC, Drucker H, Wolfe RS (1964). "GLYOXYLATE FERMENTATION BY STREPTOCOCCUS ALLANTOICUS". Journal of Bacteriology. 87 (2): 241–246. doi:10.1128/jb.87.2.241-246.1964. ISSN 0021-9193. PMC 276999. PMID 14151040.
Kirk O, Borchert TV, Fuglsang CC (August 2002). "Industrial enzyme applications". Current Opinion in Biotechnology. 13 (4): 345–351. doi:10.1016/S0958-1669(02)00328-2. PMID 12323357.
Li T, Chen XB, Chen JC, Wu Q, Chen GQ (December 2014). "Open and continuous fermentation: products, conditions and bioprocess economy". Biotechnology Journal. 9 (12): 1503–1511. doi:10.1002/biot.201400084. PMID 25476917. S2CID 21524147.
McGovern PE, Zhang J, Tang J, Zhang Z, Hall GR, Moreau RA, et al. (December 2004). "Fermented beverages of pre- and proto-historic China". Proceedings of the National Academy of Sciences of the United States of America. 101 (51): 17593–17598. Bibcode:2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
Vouillamoz JF, McGovern PE, Ergul A, Söylemezoğlu GK, Tevzadze G, Meredith CP, et al. (2006). "Genetic characterization and relationships of traditional grape cultivars from Transcaucasia and Anatolia". Plant Genetic Resources: Characterization and Utilization. 4 (2): 144–158. CiteSeerX 10.1.1.611.7102. doi:10.1079/PGR2006114. S2CID 85577497.
Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003). "Evidence for S. cerevisiae fermentation in ancient wine" (PDF). Journal of Molecular Evolution. 57 (Suppl 1): S226–S232. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.
Wang HL, Swain EW, Hesseltine CW (1980). "Phytase of molds used in oriental food fermentation". Journal of Food Science. 45 (5): 1262–1266. doi:10.1111/j.1365-2621.1980.tb06534.x.

drugs.com

"Alcohol". Drugs.com. Retrieved 26 April 2018.

fao.org

"Fermented fruits and vegetables. A global perspective". FAO Agricultural Services Bulletins - 134. Archived from the original on January 19, 2007. Retrieved 2007-01-28.

fjcollazo.com

Collazo FJ (2005-12-30). "Accomplishments of Louis Pasteur". Fjcollazo.com. Archived from the original on 2010-11-30. Retrieved 2011-01-04.

foodnavigator.com

Southey F (27 January 2022). "What's next in alternative protein? 7 trends on the up in 2022". Food-Navigator.com, William Reed Business Media. Retrieved 27 January 2022.

fordham.edu

origin-rh.web.fordham.edu

Pasteur L (1879). "Physiological Theory of Fermentation". Modern History Sourcebook Louis Pasteur (1822-1895). Translated by Faulkner F, Robb DC.

harvard.edu

ui.adsabs.harvard.edu

Hackmann TJ, Zhang B (September 2023). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. PMC 10530074. PMID 37756392.
Hackmann TJ, Zhang B (March 2021). "Using neural networks to mine text and predict metabolic traits for thousands of microbes". PLOS Computational Biology. 17 (3): e1008757. Bibcode:2021PLSCB..17E8757H. doi:10.1371/journal.pcbi.1008757. PMC 7954334. PMID 33651810.
Yahalomi D, Atkinson SD, Neuhof M, Chang ES, Philippe H, Cartwright P, et al. (March 2020). "A cnidarian parasite of salmon (Myxozoa: Henneguya) lacks a mitochondrial genome". Proceedings of the National Academy of Sciences of the United States of America. 117 (10): 5358–5363. Bibcode:2020PNAS..117.5358Y. doi:10.1073/pnas.1909907117. PMC 7071853. PMID 32094163.
McGovern PE, Zhang J, Tang J, Zhang Z, Hall GR, Moreau RA, et al. (December 2004). "Fermented beverages of pre- and proto-historic China". Proceedings of the National Academy of Sciences of the United States of America. 101 (51): 17593–17598. Bibcode:2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003). "Evidence for S. cerevisiae fermentation in ancient wine" (PDF). Journal of Molecular Evolution. 57 (Suppl 1): S226–S232. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.

oeb.harvard.edu

Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003). "Evidence for S. cerevisiae fermentation in ancient wine" (PDF). Journal of Molecular Evolution. 57 (Suppl 1): S226–S232. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.

howstuffworks.com

science.howstuffworks.com

HowStuffWorks "Louis Pasteur". Science.howstuffworks.com (2009-07-01). Retrieved on 2011-01-04.

lww.com

journals.lww.com

Runes DD (August 1962). "A Treasury of World Science". Journal of Medical Education. 37 (8): 803.

nih.gov

pubmed.ncbi.nlm.nih.gov

Hackmann TJ (June 2024). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. PMC 11187502. PMID 38821505.
Hackmann TJ, Zhang B (September 2023). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. PMC 10530074. PMID 37756392.
Hackmann TJ, Zhang B (March 2021). "Using neural networks to mine text and predict metabolic traits for thousands of microbes". PLOS Computational Biology. 17 (3): e1008757. Bibcode:2021PLSCB..17E8757H. doi:10.1371/journal.pcbi.1008757. PMC 7954334. PMID 33651810.
Müller M, Mentel M, van Hellemond JJ, Henze K, Woehle C, Gould SB, et al. (June 2012). "Biochemistry and evolution of anaerobic energy metabolism in eukaryotes". Microbiology and Molecular Biology Reviews. 76 (2): 444–495. doi:10.1128/MMBR.05024-11. PMC 3372258. PMID 22688819.
Bergman EN (April 1990). "Energy contributions of volatile fatty acids from the gastrointestinal tract in various species". Physiological Reviews. 70 (2): 567–590. doi:10.1152/physrev.1990.70.2.567. PMID 2181501.
Yahalomi D, Atkinson SD, Neuhof M, Chang ES, Philippe H, Cartwright P, et al. (March 2020). "A cnidarian parasite of salmon (Myxozoa: Henneguya) lacks a mitochondrial genome". Proceedings of the National Academy of Sciences of the United States of America. 117 (10): 5358–5363. Bibcode:2020PNAS..117.5358Y. doi:10.1073/pnas.1909907117. PMC 7071853. PMID 32094163.
Logan BK, Distefano S (1997). "Ethanol content of various foods and soft drinks and their potential for interference with a breath-alcohol test". Journal of Analytical Toxicology. 22 (3): 181–183. doi:10.1093/jat/22.3.181. PMID 9602932.
"The Alcohol Content of Bread". Canadian Medical Association Journal. 16 (11): 1394–1395. November 1926. PMC 1709087. PMID 20316063.
Thauer RK, Jungermann K, Decker K (March 1977). "Energy conservation in chemotrophic anaerobic bacteria". Bacteriological Reviews. 41 (1): 100–180. doi:10.1128/MMBR.41.1.100-180.1977. PMC 413997. PMID 860983.
Valentine RC, Drucker H, Wolfe RS (1964). "GLYOXYLATE FERMENTATION BY STREPTOCOCCUS ALLANTOICUS". Journal of Bacteriology. 87 (2): 241–246. doi:10.1128/jb.87.2.241-246.1964. ISSN 0021-9193. PMC 276999. PMID 14151040.
Kirk O, Borchert TV, Fuglsang CC (August 2002). "Industrial enzyme applications". Current Opinion in Biotechnology. 13 (4): 345–351. doi:10.1016/S0958-1669(02)00328-2. PMID 12323357.
Li T, Chen XB, Chen JC, Wu Q, Chen GQ (December 2014). "Open and continuous fermentation: products, conditions and bioprocess economy". Biotechnology Journal. 9 (12): 1503–1511. doi:10.1002/biot.201400084. PMID 25476917. S2CID 21524147.
McGovern PE, Zhang J, Tang J, Zhang Z, Hall GR, Moreau RA, et al. (December 2004). "Fermented beverages of pre- and proto-historic China". Proceedings of the National Academy of Sciences of the United States of America. 101 (51): 17593–17598. Bibcode:2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003). "Evidence for S. cerevisiae fermentation in ancient wine" (PDF). Journal of Molecular Evolution. 57 (Suppl 1): S226–S232. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.

ncbi.nlm.nih.gov

Hackmann TJ (June 2024). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. PMC 11187502. PMID 38821505.
Hackmann TJ, Zhang B (September 2023). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. PMC 10530074. PMID 37756392.
Hackmann TJ, Zhang B (March 2021). "Using neural networks to mine text and predict metabolic traits for thousands of microbes". PLOS Computational Biology. 17 (3): e1008757. Bibcode:2021PLSCB..17E8757H. doi:10.1371/journal.pcbi.1008757. PMC 7954334. PMID 33651810.
Müller M, Mentel M, van Hellemond JJ, Henze K, Woehle C, Gould SB, et al. (June 2012). "Biochemistry and evolution of anaerobic energy metabolism in eukaryotes". Microbiology and Molecular Biology Reviews. 76 (2): 444–495. doi:10.1128/MMBR.05024-11. PMC 3372258. PMID 22688819.
Yahalomi D, Atkinson SD, Neuhof M, Chang ES, Philippe H, Cartwright P, et al. (March 2020). "A cnidarian parasite of salmon (Myxozoa: Henneguya) lacks a mitochondrial genome". Proceedings of the National Academy of Sciences of the United States of America. 117 (10): 5358–5363. Bibcode:2020PNAS..117.5358Y. doi:10.1073/pnas.1909907117. PMC 7071853. PMID 32094163.
"The Alcohol Content of Bread". Canadian Medical Association Journal. 16 (11): 1394–1395. November 1926. PMC 1709087. PMID 20316063.
Thauer RK, Jungermann K, Decker K (March 1977). "Energy conservation in chemotrophic anaerobic bacteria". Bacteriological Reviews. 41 (1): 100–180. doi:10.1128/MMBR.41.1.100-180.1977. PMC 413997. PMID 860983.
Valentine RC, Drucker H, Wolfe RS (1964). "GLYOXYLATE FERMENTATION BY STREPTOCOCCUS ALLANTOICUS". Journal of Bacteriology. 87 (2): 241–246. doi:10.1128/jb.87.2.241-246.1964. ISSN 0021-9193. PMC 276999. PMID 14151040.
McGovern PE, Zhang J, Tang J, Zhang Z, Hall GR, Moreau RA, et al. (December 2004). "Fermented beverages of pre- and proto-historic China". Proceedings of the National Academy of Sciences of the United States of America. 101 (51): 17593–17598. Bibcode:2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.

oup.com

academic.oup.com

"Biosynthesis of glyoxylate from glycine in Saccharomyces cerevisiae". academic.oup.com. Retrieved 2024-09-27.

psu.edu

citeseerx.ist.psu.edu

Vouillamoz JF, McGovern PE, Ergul A, Söylemezoğlu GK, Tevzadze G, Meredith CP, et al. (2006). "Genetic characterization and relationships of traditional grape cultivars from Transcaucasia and Anatolia". Plant Genetic Resources: Characterization and Utilization. 4 (2): 144–158. CiteSeerX 10.1.1.611.7102. doi:10.1079/PGR2006114. S2CID 85577497.
Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003). "Evidence for S. cerevisiae fermentation in ancient wine" (PDF). Journal of Molecular Evolution. 57 (Suppl 1): S226–S232. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.

semanticscholar.org

api.semanticscholar.org

Li T, Chen XB, Chen JC, Wu Q, Chen GQ (December 2014). "Open and continuous fermentation: products, conditions and bioprocess economy". Biotechnology Journal. 9 (12): 1503–1511. doi:10.1002/biot.201400084. PMID 25476917. S2CID 21524147.
Vouillamoz JF, McGovern PE, Ergul A, Söylemezoğlu GK, Tevzadze G, Meredith CP, et al. (2006). "Genetic characterization and relationships of traditional grape cultivars from Transcaucasia and Anatolia". Plant Genetic Resources: Characterization and Utilization. 4 (2): 144–158. CiteSeerX 10.1.1.611.7102. doi:10.1079/PGR2006114. S2CID 85577497.
Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003). "Evidence for S. cerevisiae fermentation in ancient wine" (PDF). Journal of Molecular Evolution. 57 (Suppl 1): S226–S232. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.

soyinfocenter.com

Shurtleff W, Aoyagi A. "A Brief History of Fermentation, East and West". Soyinfo Center. Soyfoods Center, Lafayette, California. Retrieved 30 April 2018.

spauda.lt

Beresneviius G. "M. Strijkovskio "Kronikos" lietuvių dievų sąrašas" [List of Lithuanian gods in "Kronikas" by M. Strijkovskis]. spauda.lt. Archived from the original on 2020-06-26. Retrieved 2013-10-27.

usda.gov

rurdev.usda.gov

Jacobs J. "Ethanol from Sugar". United States Department of Agriculture. Archived from the original on 2007-09-10. Retrieved 2007-09-04.

web.archive.org

Jacobs J. "Ethanol from Sugar". United States Department of Agriculture. Archived from the original on 2007-09-10. Retrieved 2007-09-04.
Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003). "Evidence for S. cerevisiae fermentation in ancient wine" (PDF). Journal of Molecular Evolution. 57 (Suppl 1): S226–S232. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.
"Fermented fruits and vegetables. A global perspective". FAO Agricultural Services Bulletins - 134. Archived from the original on January 19, 2007. Retrieved 2007-01-28.
Beresneviius G. "M. Strijkovskio "Kronikos" lietuvių dievų sąrašas" [List of Lithuanian gods in "Kronikas" by M. Strijkovskis]. spauda.lt. Archived from the original on 2020-06-26. Retrieved 2013-10-27.
Collazo FJ (2005-12-30). "Accomplishments of Louis Pasteur". Fjcollazo.com. Archived from the original on 2010-11-30. Retrieved 2011-01-04.

wired.com

Simon M (2017-09-20). "Inside the Strange Science of the Fake Meat That 'Bleeds'". Wired. ISSN 1059-1028. Retrieved 2020-10-28.

worldcat.org

search.worldcat.org

Valentine RC, Drucker H, Wolfe RS (1964). "GLYOXYLATE FERMENTATION BY STREPTOCOCCUS ALLANTOICUS". Journal of Bacteriology. 87 (2): 241–246. doi:10.1128/jb.87.2.241-246.1964. ISSN 0021-9193. PMC 276999. PMID 14151040.
Simon M (2017-09-20). "Inside the Strange Science of the Fake Meat That 'Bleeds'". Wired. ISSN 1059-1028. Retrieved 2020-10-28.