Pao cai (English Wikipedia)

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

refsWebsite

Global rank English rank

13worldcat.org

5^th place

9doi.org

2^nd place

6nih.gov

4^th place

4web.archive.org

1^st place

3nytimes.com

7^th place

3sciencedirect.com

149^th place

178^th place

2books.google.com

3^rd place

2semanticscholar.org

11^th place

8^th place

2scmp.com

362^nd place

245^th place

1jst.go.jp

1,903^rd place

2,346^th place

1wiley.com

222^nd place

297^th place

1routeryun.com

low place

1harvard.edu

18^th place

17^th place

1airitilibrary.com

low place

1chyxx.com

low place

1latestly.com

2,997^th place

1,591^st place

1bbc.com

20^th place

30^th place

1seoul.co.kr

5,557^th place

9,050^th place

1cna.com.tw

527^th place

8,175^th place

1sina.com

2,322^nd place

4,741^st place

1yna.co.kr

981^st place

1,020^th place

1iteh.ai

low place

airitilibrary.com

Gong, Chen; Wen-Hua, Yu; Qi-sheng, Zhang; Ping, Song; Bei-Bei, Zhang; Zhu, Liu; and, You Jing-gang; Heng, Li (2014-01-10). "Research of Sichuan Paocai and Lactic Acid Bacteria". Advance Journal of Food Science and Technology. 6 (1): 1–5. doi:10.19026/ajfst.6.3021. ISSN 2042-4876.

bbc.com

Travel, B. B. C. "How kimchi rekindled a decades-long feud". www.bbc.com. Retrieved 2023-07-08.

books.google.com

Chen, Wei; Narbad, Arjan (2018). Lactic acid bacteria in foodborne hazards reduction : physiology to practice. Singapore: Springer Singapore. p. 165. ISBN 978-981-13-1559-6. OCLC 1076543348.
Y. H. Hui; E. Özgül Evranuz, eds. (May 17, 2012). "Fermented Vegetables: Pao Cai and Suan Cai". Handbook of Plant-Based Fermented Food and Beverage Technology (2nd ed.). Boca Raton, Florida: CRC Press. pp. 58–59. ISBN 978-1-4398-4904-0.

chyxx.com

"泡菜报告_2020-2026年中国干黄花菜行业市场现状调研及投资机会预测报告-产业信息网". www.chyxx.com. Retrieved 2021-12-07.

cna.com.tw

"韓國泡菜中港台正名辛奇". Central News Agency (in Chinese (Taiwan)). 17 November 2013. Archived from the original on 2013-11-21. Retrieved 2013-12-05.

doi.org

Liang, Huipeng; Zhang, An; Wu, Zhengyun; Cheng, Shupin; Yu, Wenping; Zhang, Wenxue (2016). "Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories". Food Science and Technology Research. 22 (5): 595–604. doi:10.3136/fstr.22.595.
Rao, Yu; Chang, Wei; Xiang, Wenliang; Li, Mingyuan; Che, Zhenming; Tang, Jie (2013). "Screening and Performance of Lactobacillus plantarum E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle". Journal of Food Safety. 33 (4): 445–452. doi:10.1111/jfs.12075. ISSN 1745-4565.
Cao, Jialu; Yang, Jixia; Hou, Qiangchuan; Xu, Haiyan; Zheng, Yi; Zhang, Heping; Zhang, Liebing (2017-08-01). "Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology". Food Control. 78: 14–23. doi:10.1016/j.foodcont.2017.02.006. ISSN 0956-7135.
Rao, Yu; Qian, Yang; Tao, Yufei; She, Xiao; Li, Yalin; Chen, Xing; Guo, Shuyu; Xiang, Wenliang; Liu, Lei; Du, Hengjun; Xiao, Hang (2020-07-01). "Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles". Food Control. 113: 107174. doi:10.1016/j.foodcont.2020.107174. ISSN 0956-7135. S2CID 214432082.
Xiong, Tao; Guan, Qianqian; Song, Suhua; Hao, Mingyu; Xie, Mingyong (2012-07-01). "Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation". Food Control. 26 (1): 178–181. doi:10.1016/j.foodcont.2012.01.027. ISSN 0956-7135.
Zhang, Jing; Chen, Benshou; Liu, Baosi; Zhou, Xianrong; Mu, Jianfei; Wang, Qiang; Zhao, Xin; Yang, Zhennai (2018-11-19). "Preventive Effect of Lactobacillus fermentum CQPC03 on Activated Carbon-Induced Constipation in ICR Mice". Medicina. 54 (5): 89. doi:10.3390/medicina54050089. ISSN 1648-9144. PMC 6262454. PMID 30463207.
Rao, Yu; Qian, Yang; Tao, Yufei; She, Xiao; Li, Yalin; Che, Zhenming; Li, Hehe; Liu, Lei (2019). "Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)". RSC Advances. 9 (66): 38520–38530. Bibcode:2019RSCAd...938520R. doi:10.1039/C9RA05994F. ISSN 2046-2069. PMC 9075915. PMID 35540217.
Gong, Chen; Wen-Hua, Yu; Qi-sheng, Zhang; Ping, Song; Bei-Bei, Zhang; Zhu, Liu; and, You Jing-gang; Heng, Li (2014-01-10). "Research of Sichuan Paocai and Lactic Acid Bacteria". Advance Journal of Food Science and Technology. 6 (1): 1–5. doi:10.19026/ajfst.6.3021. ISSN 2042-4876.
Zhang, Guojian; Lu, Miao; Liu, Rongmei; Tian, Yuanyuan; Vu, Viet Ha; Li, Yang; Liu, Bao; Kushmaro, Ariel; Li, Yuqing; Sun, Qun (2020). Batoni, Giovanna (ed.). "Inhibition of Streptococcus mutans Biofilm Formation and Virulence by Lactobacillus plantarum K41 Isolated From Traditional Sichuan Pickles". Frontiers in Microbiology. 11: 774. doi:10.3389/fmicb.2020.00774. ISSN 1664-302X. PMC 7203412. PMID 32425911.

harvard.edu

ui.adsabs.harvard.edu

Rao, Yu; Qian, Yang; Tao, Yufei; She, Xiao; Li, Yalin; Che, Zhenming; Li, Hehe; Liu, Lei (2019). "Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)". RSC Advances. 9 (66): 38520–38530. Bibcode:2019RSCAd...938520R. doi:10.1039/C9RA05994F. ISSN 2046-2069. PMC 9075915. PMID 35540217.

iteh.ai

standards.iteh.ai

"ISO/DIS 24220". iTeh Standards Store. Retrieved 2021-12-07.

jst.go.jp

jstage.jst.go.jp

Liang, Huipeng; Zhang, An; Wu, Zhengyun; Cheng, Shupin; Yu, Wenping; Zhang, Wenxue (2016). "Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories". Food Science and Technology Research. 22 (5): 595–604. doi:10.3136/fstr.22.595.

latestly.com

"Translation Matters! Cultural War Between China and South Korea Over 'Kimichi' and 'Pao Cai' Turns Out to Be Misunderstanding | 🍔 LatestLY". LatestLY. 2020-12-08. Retrieved 2023-07-08.

nih.gov

ncbi.nlm.nih.gov

Zhang, Jing; Chen, Benshou; Liu, Baosi; Zhou, Xianrong; Mu, Jianfei; Wang, Qiang; Zhao, Xin; Yang, Zhennai (2018-11-19). "Preventive Effect of Lactobacillus fermentum CQPC03 on Activated Carbon-Induced Constipation in ICR Mice". Medicina. 54 (5): 89. doi:10.3390/medicina54050089. ISSN 1648-9144. PMC 6262454. PMID 30463207.
Rao, Yu; Qian, Yang; Tao, Yufei; She, Xiao; Li, Yalin; Che, Zhenming; Li, Hehe; Liu, Lei (2019). "Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)". RSC Advances. 9 (66): 38520–38530. Bibcode:2019RSCAd...938520R. doi:10.1039/C9RA05994F. ISSN 2046-2069. PMC 9075915. PMID 35540217.
Zhang, Guojian; Lu, Miao; Liu, Rongmei; Tian, Yuanyuan; Vu, Viet Ha; Li, Yang; Liu, Bao; Kushmaro, Ariel; Li, Yuqing; Sun, Qun (2020). Batoni, Giovanna (ed.). "Inhibition of Streptococcus mutans Biofilm Formation and Virulence by Lactobacillus plantarum K41 Isolated From Traditional Sichuan Pickles". Frontiers in Microbiology. 11: 774. doi:10.3389/fmicb.2020.00774. ISSN 1664-302X. PMC 7203412. PMID 32425911.

pubmed.ncbi.nlm.nih.gov

Zhang, Jing; Chen, Benshou; Liu, Baosi; Zhou, Xianrong; Mu, Jianfei; Wang, Qiang; Zhao, Xin; Yang, Zhennai (2018-11-19). "Preventive Effect of Lactobacillus fermentum CQPC03 on Activated Carbon-Induced Constipation in ICR Mice". Medicina. 54 (5): 89. doi:10.3390/medicina54050089. ISSN 1648-9144. PMC 6262454. PMID 30463207.
Rao, Yu; Qian, Yang; Tao, Yufei; She, Xiao; Li, Yalin; Che, Zhenming; Li, Hehe; Liu, Lei (2019). "Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)". RSC Advances. 9 (66): 38520–38530. Bibcode:2019RSCAd...938520R. doi:10.1039/C9RA05994F. ISSN 2046-2069. PMC 9075915. PMID 35540217.
Zhang, Guojian; Lu, Miao; Liu, Rongmei; Tian, Yuanyuan; Vu, Viet Ha; Li, Yang; Liu, Bao; Kushmaro, Ariel; Li, Yuqing; Sun, Qun (2020). Batoni, Giovanna (ed.). "Inhibition of Streptococcus mutans Biofilm Formation and Virulence by Lactobacillus plantarum K41 Isolated From Traditional Sichuan Pickles". Frontiers in Microbiology. 11: 774. doi:10.3389/fmicb.2020.00774. ISSN 1664-302X. PMC 7203412. PMID 32425911.

nytimes.com

Kurlansky, Mark (2002-02-24). "'Salt'". The New York Times. ISSN 0362-4331. Archived from the original on 2021-04-10.
Kim, Youmi; Ives, Mike (2020-12-02). "Is China Laying Claim to Kimchi, Too? Some South Koreans Think So". The New York Times. ISSN 0362-4331. Retrieved 2021-12-07.
Kurlansky, Mark (2002-02-24). "'Salt'". The New York Times. ISSN 0362-4331. Archived from the original on 2021-04-10.

routeryun.com

mobile.epaper.routeryun.com

李珊. "眉山泡菜：从民间坛瓮走向国际餐桌的"传奇"". mobile.epaper.routeryun.com. 四川经济日报. Archived from the original on 2021-07-06. Retrieved 2021-03-19.

sciencedirect.com

Cao, Jialu; Yang, Jixia; Hou, Qiangchuan; Xu, Haiyan; Zheng, Yi; Zhang, Heping; Zhang, Liebing (2017-08-01). "Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology". Food Control. 78: 14–23. doi:10.1016/j.foodcont.2017.02.006. ISSN 0956-7135.
Rao, Yu; Qian, Yang; Tao, Yufei; She, Xiao; Li, Yalin; Chen, Xing; Guo, Shuyu; Xiang, Wenliang; Liu, Lei; Du, Hengjun; Xiao, Hang (2020-07-01). "Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles". Food Control. 113: 107174. doi:10.1016/j.foodcont.2020.107174. ISSN 0956-7135. S2CID 214432082.
Xiong, Tao; Guan, Qianqian; Song, Suhua; Hao, Mingyu; Xie, Mingyong (2012-07-01). "Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation". Food Control. 26 (1): 178–181. doi:10.1016/j.foodcont.2012.01.027. ISSN 0956-7135.

scmp.com

"How China could have avoided the 'kimchi war' with South Korea". South China Morning Post. 2022-05-30. Retrieved 2023-07-08.
"'It's hanbok, not hanfu': South Korea and China clash over Olympics dress". South China Morning Post. 2022-02-09. Retrieved 2023-07-08.

semanticscholar.org

api.semanticscholar.org

Rao, Yu; Qian, Yang; Tao, Yufei; She, Xiao; Li, Yalin; Chen, Xing; Guo, Shuyu; Xiang, Wenliang; Liu, Lei; Du, Hengjun; Xiao, Hang (2020-07-01). "Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles". Food Control. 113: 107174. doi:10.1016/j.foodcont.2020.107174. ISSN 0956-7135. S2CID 214432082.
Wenhua, Yu (2010). "Discussion of Sichuan Pickles and pickle jars from the view of Chinese Pickles". China Brewing. S2CID 192868124.

seoul.co.kr

"김치의 중국이름 '辛奇'… 첫 해외 상품명 출원" (in Korean). 8 November 2013. Retrieved 2013-11-23.

sina.com

dailynews.sina.com

"韩国宣布将"辛奇"改回原译名"泡菜"". 新浪网. 14 May 2014.

web.archive.org

Kurlansky, Mark (2002-02-24). "'Salt'". The New York Times. ISSN 0362-4331. Archived from the original on 2021-04-10.
李珊. "眉山泡菜：从民间坛瓮走向国际餐桌的"传奇"". mobile.epaper.routeryun.com. 四川经济日报. Archived from the original on 2021-07-06. Retrieved 2021-03-19.
"韓國泡菜中港台正名辛奇". Central News Agency (in Chinese (Taiwan)). 17 November 2013. Archived from the original on 2013-11-21. Retrieved 2013-12-05.
Kurlansky, Mark (2002-02-24). "'Salt'". The New York Times. ISSN 0362-4331. Archived from the original on 2021-04-10.

wiley.com

onlinelibrary.wiley.com

Rao, Yu; Chang, Wei; Xiang, Wenliang; Li, Mingyuan; Che, Zhenming; Tang, Jie (2013). "Screening and Performance of Lactobacillus plantarum E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle". Journal of Food Safety. 33 (4): 445–452. doi:10.1111/jfs.12075. ISSN 1745-4565.

worldcat.org

Chen, Wei; Narbad, Arjan (2018). Lactic acid bacteria in foodborne hazards reduction : physiology to practice. Singapore: Springer Singapore. p. 165. ISBN 978-981-13-1559-6. OCLC 1076543348.
Mao, Bingyong; Yan, Shuang (2019). "Lactic Acid Bacteria and Fermented Fruits and Vegetables". Lactic acid bacteria : bioengineering and industrial applications. Wei Chen. Singapore. p. 195. ISBN 978-981-13-7283-4. OCLC 1109800693.{{cite book}}: CS1 maint: location missing publisher (link)
Rao, Yu; Chang, Wei; Xiang, Wenliang; Li, Mingyuan; Che, Zhenming; Tang, Jie (2013). "Screening and Performance of Lactobacillus plantarum E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle". Journal of Food Safety. 33 (4): 445–452. doi:10.1111/jfs.12075. ISSN 1745-4565.
Kurlansky, Mark (2002-02-24). "'Salt'". The New York Times. ISSN 0362-4331. Archived from the original on 2021-04-10.
Cao, Jialu; Yang, Jixia; Hou, Qiangchuan; Xu, Haiyan; Zheng, Yi; Zhang, Heping; Zhang, Liebing (2017-08-01). "Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology". Food Control. 78: 14–23. doi:10.1016/j.foodcont.2017.02.006. ISSN 0956-7135.
Rao, Yu; Qian, Yang; Tao, Yufei; She, Xiao; Li, Yalin; Chen, Xing; Guo, Shuyu; Xiang, Wenliang; Liu, Lei; Du, Hengjun; Xiao, Hang (2020-07-01). "Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles". Food Control. 113: 107174. doi:10.1016/j.foodcont.2020.107174. ISSN 0956-7135. S2CID 214432082.
Xiong, Tao; Guan, Qianqian; Song, Suhua; Hao, Mingyu; Xie, Mingyong (2012-07-01). "Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation". Food Control. 26 (1): 178–181. doi:10.1016/j.foodcont.2012.01.027. ISSN 0956-7135.
Zhang, Jing; Chen, Benshou; Liu, Baosi; Zhou, Xianrong; Mu, Jianfei; Wang, Qiang; Zhao, Xin; Yang, Zhennai (2018-11-19). "Preventive Effect of Lactobacillus fermentum CQPC03 on Activated Carbon-Induced Constipation in ICR Mice". Medicina. 54 (5): 89. doi:10.3390/medicina54050089. ISSN 1648-9144. PMC 6262454. PMID 30463207.
Rao, Yu; Qian, Yang; Tao, Yufei; She, Xiao; Li, Yalin; Che, Zhenming; Li, Hehe; Liu, Lei (2019). "Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)". RSC Advances. 9 (66): 38520–38530. Bibcode:2019RSCAd...938520R. doi:10.1039/C9RA05994F. ISSN 2046-2069. PMC 9075915. PMID 35540217.
Gong, Chen; Wen-Hua, Yu; Qi-sheng, Zhang; Ping, Song; Bei-Bei, Zhang; Zhu, Liu; and, You Jing-gang; Heng, Li (2014-01-10). "Research of Sichuan Paocai and Lactic Acid Bacteria". Advance Journal of Food Science and Technology. 6 (1): 1–5. doi:10.19026/ajfst.6.3021. ISSN 2042-4876.
Zhang, Guojian; Lu, Miao; Liu, Rongmei; Tian, Yuanyuan; Vu, Viet Ha; Li, Yang; Liu, Bao; Kushmaro, Ariel; Li, Yuqing; Sun, Qun (2020). Batoni, Giovanna (ed.). "Inhibition of Streptococcus mutans Biofilm Formation and Virulence by Lactobacillus plantarum K41 Isolated From Traditional Sichuan Pickles". Frontiers in Microbiology. 11: 774. doi:10.3389/fmicb.2020.00774. ISSN 1664-302X. PMC 7203412. PMID 32425911.
Kim, Youmi; Ives, Mike (2020-12-02). "Is China Laying Claim to Kimchi, Too? Some South Koreans Think So". The New York Times. ISSN 0362-4331. Retrieved 2021-12-07.
Kurlansky, Mark (2002-02-24). "'Salt'". The New York Times. ISSN 0362-4331. Archived from the original on 2021-04-10.

yna.co.kr

cn.yna.co.kr

"韩国泡菜中文译名正式定为"辛奇"". Yonhap News Agency. 2021-07-22.