발효 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "발효" in Korean language version.

refsWebsite

Global rank Korean rank

9doi.org

2^nd place

3^rd place

7web.archive.org

1^st place

7nih.gov

4^th place

4archive.org

6^th place

18^th place

2books.google.com

3^rd place

9^th place

1mcgraw-hill.com

low place

9,927^th place

1colostate.edu

3,616^th place

986^th place

1drugs.com

399^th place

141^st place

1usda.gov

438^th place

242^nd place

1prenhall.com

9,577^th place

8,678^th place

1worldcat.org

5^th place

11^th place

1harvard.edu

18^th place

27^th place

1fao.org

318^th place

196^th place

1spauda.lt

low place

1soyinfocenter.com

9,428^th place

low place

1fjcollazo.com

low place

1howstuffworks.com

840^th place

977^th place

archive.org (Global: 6^th place; Korean: 18^th place)

Stryer, Lubert (1995). 《Biochemistry》 four판. New York - Basingstoke: W. H. Freeman and Company. ISBN 978-0716720096.
Stryer, Lubert (1975). 《Biochemistry》. W. H. Freeman and Company. ISBN 0-7167-0174-X.
“The Alcohol Content of Bread.”. 《Canadian Medical Association Journal》 16 (11): 1394–5. November 1926. PMC 1709087. PMID 20316063.
van Waarde, Aren; Thillart, G. Van den; Verhagen, Maria (1993). 〈Ethanol Formation and pH-Regulation in Fish〉. 《Surviving Hypoxia》. 157−170쪽. ISBN 0-8493-4226-0.

books.google.com (Global: 3^rd place; Korean: 9^th place)

New beer in an old bottle: Eduard Buchner and the Growth of Biochemical Knowledge. Cornish-Bowden, Athel. Universitat de Valencia. 1997. ISBN 978-84-370-3328-0. p. 25.
The enigma of ferment: from the philosopher's stone to the first biochemical Nobel prize. Lagerkvist, Ulf. World Scientific Publishers. 2005. ISBN 978-981-256-421-4. p. 7.

colostate.edu (Global: 3,616^th place; Korean: 986^th place)

vivo.colostate.edu

Bowen, Richard. “Microbial Fermentation”. 《Hypertexts for biological sciences》. Colorado State University. 2019년 12월 2일에 원본 문서에서 보존된 문서. 2018년 4월 29일에 확인함.

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

dx.doi.org

Martini, A. (1992). “Biodiversity and conservation of yeasts”. 《Biodiversity and Conservation》 1 (4): 324–333. doi:10.1007/BF00693768.
Bass, D.; Howe, A.; Brown, N.; Barton, H.; Demidova, M.; Michelle, H.; Li, L.; Sanders, H.; Watkinson, S. C; Willcock, S.; Richards, T. A (2007년 12월 22일). “Yeast forms dominate fungal diversity in the deep oceans”. 《Proceedings of the Royal Society B: Biological Sciences》 274 (1629): 3069–3077. doi:10.1098/rspb.2007.1067. PMC 2293941.
Ferry, J G (September 1992). “Methane from acetate.”. 《Journal of Bacteriology》 174 (17): 5489–5495. doi:10.1128/jb.174.17.5489-5495.1992. PMC 206491.
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): 181–3. doi:10.1093/jat/22.3.181. PMID 9602932.
Li, Teng; Chen, Xiang-bin; Chen, Jin-chun; Wu, Qiong; Chen, Guo-Qiang (December 2014). “Open and continuous fermentation: Products, conditions and bioprocess economy”. 《Biotechnology Journal》 9 (12): 1503–1511. doi:10.1002/biot.201400084.
McGovern, P. E.; Zhang, J.; Tang, J.; Zhang, Z.; Hall, G. R.; Moreau, R. A.; Nunez, A.; Butrym, E. D.; Richards, M. P.; Wang, C. -S.; Cheng, G.; Zhao, Z.; Wang, C. (2004). “Fermented beverages of pre- and proto-historic China”. 《Proceedings of the National Academy of Sciences》 101 (51): 17593–17598. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
Vouillamoz, J. F.; McGovern, P. E.; Ergul, A.; Söylemezoğlu, G. K.; Tevzadze, G.; Meredith, C. P.; Grando, M. S. (2006). “Genetic characterization and relationships of traditional grape cultivars from Transcaucasia and Anatolia”. 《Plant Genetic Resources: characterization and utilization》 4 (2): 144. doi:10.1079/PGR2006114.
Cavalieri, D; McGovern P.E.; Hartl D.L.; Mortimer R.; Polsinelli M. (2003). “Evidence for S. cerevisiae fermentation in ancient wine” (PDF). 《Journal of Molecular Evolution》. 57 Suppl 1: S226–32. doi:10.1007/s00239-003-0031-2. PMID 15008419. 15008419. 2006년 12월 9일에 원본 문서 (PDF)에서 보존된 문서. 2007년 1월 28일에 확인함.
Wang, H. L.; Swain, E. W.; Hesseltine, C. W. (1980). “Phytase of molds used in oriental food fermentation”. 《Journal of Food Science》 45 (5): 1262. doi:10.1111/j.1365-2621.1980.tb06534.x.

drugs.com (Global: 399^th place; Korean: 141^st place)

“Alcohol”. 《Drugs.com》. 2018년 4월 26일에 확인함.

fao.org (Global: 318^th place; Korean: 196^th place)

“Fermented fruits and vegetables. A global perspective”. 《FAO Agricultural Services Bulletins - 134》. January 19, 2007에 원본 문서에서 보존된 문서. 2007년 1월 28일에 확인함.

fjcollazo.com (Global: low place; Korean: low place)

Accomplishments of Louis Pasteur 보관됨 2010-11-30 - 웨이백 머신. Fjcollazo.com (2005-12-30). Retrieved on 2011-01-04.

harvard.edu (Global: 18^th place; Korean: 27^th place)

oeb.harvard.edu

Cavalieri, D; McGovern P.E.; Hartl D.L.; Mortimer R.; Polsinelli M. (2003). “Evidence for S. cerevisiae fermentation in ancient wine” (PDF). 《Journal of Molecular Evolution》. 57 Suppl 1: S226–32. doi:10.1007/s00239-003-0031-2. PMID 15008419. 15008419. 2006년 12월 9일에 원본 문서 (PDF)에서 보존된 문서. 2007년 1월 28일에 확인함.

howstuffworks.com (Global: 840^th place; Korean: 977^th place)

science.howstuffworks.com

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

mcgraw-hill.com (Global: low place; Korean: 9,927^th place)

highered.mcgraw-hill.com

Klein, Donald W.; Lansing M.; Harley, John (2006). 《Microbiology》 6판. New York: McGraw-Hill. ISBN 978-0-07-255678-0.

nih.gov (Global: 4^th place; Korean: 4^th place)

ncbi.nlm.nih.gov

Bass, D.; Howe, A.; Brown, N.; Barton, H.; Demidova, M.; Michelle, H.; Li, L.; Sanders, H.; Watkinson, S. C; Willcock, S.; Richards, T. A (2007년 12월 22일). “Yeast forms dominate fungal diversity in the deep oceans”. 《Proceedings of the Royal Society B: Biological Sciences》 274 (1629): 3069–3077. doi:10.1098/rspb.2007.1067. PMC 2293941.
Ferry, J G (September 1992). “Methane from acetate.”. 《Journal of Bacteriology》 174 (17): 5489–5495. doi:10.1128/jb.174.17.5489-5495.1992. PMC 206491.
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): 181–3. doi:10.1093/jat/22.3.181. PMID 9602932.
“The Alcohol Content of Bread.”. 《Canadian Medical Association Journal》 16 (11): 1394–5. November 1926. PMC 1709087. PMID 20316063.
Thauer, R.K.; Jungermann, K.; Decker, K. (1977). “Energy conservation in chemotrophic anaerobic bacteria”. 《Bacteriological Reviews》 41 (1): 100–80. ISSN 0005-3678. PMC 413997. PMID 860983.
McGovern, P. E.; Zhang, J.; Tang, J.; Zhang, Z.; Hall, G. R.; Moreau, R. A.; Nunez, A.; Butrym, E. D.; Richards, M. P.; Wang, C. -S.; Cheng, G.; Zhao, Z.; Wang, C. (2004). “Fermented beverages of pre- and proto-historic China”. 《Proceedings of the National Academy of Sciences》 101 (51): 17593–17598. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
Cavalieri, D; McGovern P.E.; Hartl D.L.; Mortimer R.; Polsinelli M. (2003). “Evidence for S. cerevisiae fermentation in ancient wine” (PDF). 《Journal of Molecular Evolution》. 57 Suppl 1: S226–32. doi:10.1007/s00239-003-0031-2. PMID 15008419. 15008419. 2006년 12월 9일에 원본 문서 (PDF)에서 보존된 문서. 2007년 1월 28일에 확인함.

prenhall.com (Global: 9,577^th place; Korean: 8,678^th place)

cwx.prenhall.com

Madigan, Michael T.; Martinko, John M.; Parker, Jack (1996). 《Brock biology of microorganisms》 8판. Prentice Hall. ISBN 978-0-13-520875-5. 2010년 8월 24일에 원본 문서에서 보존된 문서. 2010년 7월 12일에 확인함.

soyinfocenter.com (Global: 9,428^th place; Korean: low place)

Shurtleff, William; Aoyagi, Akiko. “A Brief History of Fermentation, East and West”. 《Soyinfo Center》. Soyfoods Center, Lafayette, California. 2018년 4월 30일에 확인함.

spauda.lt (Global: low place; Korean: low place)

“Gintaras Beresneviius. M. Strijkovskio Kronikos" lietuvi diev sraas”. 《spauda.lt》. 2020년 6월 26일에 원본 문서에서 보존된 문서. 2018년 6월 26일에 확인함.

usda.gov (Global: 438^th place; Korean: 242^nd place)

rurdev.usda.gov

James Jacobs, Ag Economist. “Ethanol from Sugar”. United States Department of Agriculture. 2007년 9월 10일에 원본 문서에서 보존된 문서. 2007년 9월 4일에 확인함.

web.archive.org (Global: 1^st place; Korean: 1^st place)

Bowen, Richard. “Microbial Fermentation”. 《Hypertexts for biological sciences》. Colorado State University. 2019년 12월 2일에 원본 문서에서 보존된 문서. 2018년 4월 29일에 확인함.
James Jacobs, Ag Economist. “Ethanol from Sugar”. United States Department of Agriculture. 2007년 9월 10일에 원본 문서에서 보존된 문서. 2007년 9월 4일에 확인함.
Madigan, Michael T.; Martinko, John M.; Parker, Jack (1996). 《Brock biology of microorganisms》 8판. Prentice Hall. ISBN 978-0-13-520875-5. 2010년 8월 24일에 원본 문서에서 보존된 문서. 2010년 7월 12일에 확인함.
Cavalieri, D; McGovern P.E.; Hartl D.L.; Mortimer R.; Polsinelli M. (2003). “Evidence for S. cerevisiae fermentation in ancient wine” (PDF). 《Journal of Molecular Evolution》. 57 Suppl 1: S226–32. doi:10.1007/s00239-003-0031-2. PMID 15008419. 15008419. 2006년 12월 9일에 원본 문서 (PDF)에서 보존된 문서. 2007년 1월 28일에 확인함.
“Fermented fruits and vegetables. A global perspective”. 《FAO Agricultural Services Bulletins - 134》. January 19, 2007에 원본 문서에서 보존된 문서. 2007년 1월 28일에 확인함.
“Gintaras Beresneviius. M. Strijkovskio Kronikos" lietuvi diev sraas”. 《spauda.lt》. 2020년 6월 26일에 원본 문서에서 보존된 문서. 2018년 6월 26일에 확인함.
Accomplishments of Louis Pasteur 보관됨 2010-11-30 - 웨이백 머신. Fjcollazo.com (2005-12-30). Retrieved on 2011-01-04.

worldcat.org (Global: 5^th place; Korean: 11^th place)

Thauer, R.K.; Jungermann, K.; Decker, K. (1977). “Energy conservation in chemotrophic anaerobic bacteria”. 《Bacteriological Reviews》 41 (1): 100–80. ISSN 0005-3678. PMC 413997. PMID 860983.

발효 (Korean Wikipedia)

archive.org (Global: 6th place; Korean: 18th place)

books.google.com (Global: 3rd place; Korean: 9th place)

colostate.edu (Global: 3,616th place; Korean: 986th place)

vivo.colostate.edu

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

dx.doi.org

drugs.com (Global: 399th place; Korean: 141st place)

fao.org (Global: 318th place; Korean: 196th place)

fjcollazo.com (Global: low place; Korean: low place)

harvard.edu (Global: 18th place; Korean: 27th place)

oeb.harvard.edu

howstuffworks.com (Global: 840th place; Korean: 977th place)

science.howstuffworks.com

mcgraw-hill.com (Global: low place; Korean: 9,927th place)

highered.mcgraw-hill.com

nih.gov (Global: 4th place; Korean: 4th place)

ncbi.nlm.nih.gov

prenhall.com (Global: 9,577th place; Korean: 8,678th place)

cwx.prenhall.com

soyinfocenter.com (Global: 9,428th place; Korean: low place)

spauda.lt (Global: low place; Korean: low place)

usda.gov (Global: 438th place; Korean: 242nd place)

rurdev.usda.gov

web.archive.org (Global: 1st place; Korean: 1st place)

worldcat.org (Global: 5th place; Korean: 11th place)

archive.org (Global: 6^th place; Korean: 18^th place)

books.google.com (Global: 3^rd place; Korean: 9^th place)

colostate.edu (Global: 3,616^th place; Korean: 986^th place)

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

drugs.com (Global: 399^th place; Korean: 141^st place)

fao.org (Global: 318^th place; Korean: 196^th place)

harvard.edu (Global: 18^th place; Korean: 27^th place)

howstuffworks.com (Global: 840^th place; Korean: 977^th place)

mcgraw-hill.com (Global: low place; Korean: 9,927^th place)

nih.gov (Global: 4^th place; Korean: 4^th place)

prenhall.com (Global: 9,577^th place; Korean: 8,678^th place)

soyinfocenter.com (Global: 9,428^th place; Korean: low place)

usda.gov (Global: 438^th place; Korean: 242^nd place)

web.archive.org (Global: 1^st place; Korean: 1^st place)

worldcat.org (Global: 5^th place; Korean: 11^th place)