Fermentació backslopping (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Fermentació backslopping" in Catalan language version.

refsWebsite

Global rank Catalan rank

29doi.org

2^nd place

6^th place

19worldcat.org

5^th place

6mdpi.com

2,912^th place

991^st place

4wiley.com

222^nd place

128^th place

4nih.gov

4^th place

7^th place

3springer.com

274^th place

287^th place

3frontiersin.org

4,679^th place

1,548^th place

3elsevier.com

610^th place

253^rd place

1termcat.cat

low place

15^th place

1thefoodtech.com

low place

1amablecocina.com

low place

1oup.com

485^th place

330^th place

1turris.es

low place

1nature.com

234^th place

127^th place

1proquest.com

206^th place

1,872^nd place

1sciencedirect.com

149^th place

111^th place

1web.archive.org

1^st place

1ntnu.no

7,215^th place

5,085^th place

1greatbritishchefs.com

low place

1cuina.cat

low place

956^th place

1elnacional.cat

6,597^th place

31^st place

amablecocina.com (Global: low place; Catalan: low place)

«Qué es “Backslopping” y sus Beneficios en la Fermentación - AmableCocina» (en castellà), 10-03-2023. [Consulta: 8 novembre 2024].

cuina.cat (Global: low place; Catalan: 956^th place)

«La fleca Origo regala massa mare als clients». [Consulta: 12 novembre 2024].

doi.org (Global: 2^nd place; Catalan: 6^th place)

dx.doi.org

Coda, Rossana; Cagno, Raffaella Di; Gobbetti, Marco; Rizzello, Carlo Giuseppe «Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation». Food Microbiology, 37, 2-2014, pàg. 51–58. DOI: 10.1016/j.fm.2013.06.018. ISSN: 0740-0020.
Vogelmann, Stephanie A.; Hertel, Christian «Impact of ecological factors on the stability of microbial associations in sourdough fermentation». Food Microbiology, 28, 3, 5-2011, pàg. 583–589. DOI: 10.1016/j.fm.2010.11.010. ISSN: 0740-0020.
Amylolytic Lactic Acid Bacteria: Microbiology and Technological Interventions in Food Fermentations. CRC Press, 2016-04-19, p. 143–160. ISBN 978-0-429-18376-8.
Giraffa, Giorgio «Studying the dynamics of microbial populations during food fermentation: Table 1». FEMS Microbiology Reviews, 28, 2, 5-2004, pàg. 251–260. DOI: 10.1016/j.femsre.2003.10.005. ISSN: 1574-6976.
Maini Rekdal, Vayu; Villalobos-Escobedo, José Manuel; Rodriguez-Valeron, Nabila; Olaizola Garcia, Mikel; Prado Vásquez, Diego «Neurospora intermedia from a traditional fermented food enables waste-to-food conversion» (en anglès). Nature Microbiology, 9, 10, 29-08-2024, pàg. 2666–2683. DOI: 10.1038/s41564-024-01799-3. ISSN: 2058-5276.
Pradal, Inés; González-Alonso, Víctor; Wardhana, Yohanes Raditya; Cnockaert, Margo; Wieme, Anneleen D. «Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production». International Journal of Food Microbiology, 411, 02-02-2024, pàg. 110522. DOI: 10.1016/j.ijfoodmicro.2023.110522. ISSN: 0168-1605.
Li, Hongbo; Wang, Yi; Zhang, Tianqi; Li, Jin; Zhou, You «Comparison of backslopping and two‐stage fermentation methods for koumiss powder production based on chemical composition and nutritional properties» (en anglès). Journal of the Science of Food and Agriculture, 100, 4, 15-03-2020, pàg. 1822–1826. DOI: 10.1002/jsfa.10220. ISSN: 0022-5142.
Whittington, Hunter D.; Dagher, Suzanne F.; Bruno-Bárcena, José M. Production and Conservation of Starter Cultures: From “Backslopping” to Controlled Fermentations (en anglès). Cham: Springer International Publishing, 2019, p. 125–138. DOI 10.1007/978-3-030-28737-5_5. ISBN 978-3-030-28736-8.
Liao, Ting; Li, Xiang-Ru; Fan, Li; Zhang, Bo; Zheng, Wei-Ming «Nature of back slopping kombucha fermentation process: insights from the microbial succession, metabolites composition changes and their correlations» (en anglès). Frontiers in Microbiology, 15, 21-08-2024. DOI: 10.3389/fmicb.2024.1433127. ISSN: 1664-302X. PMC: PMC11371673. PMID: 39234548.
Andreson, Maret; Kazantseva, Jekaterina; Malv, Esther; Kuldjärv, Rain; Priidik, Reimo «Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice» (en anglès). Foods, 12, 19, 24-09-2023, pàg. 3545. DOI: 10.3390/foods12193545. ISSN: 2304-8158. PMC: PMC10572523. PMID: 37835198.
Soares, Marcelo Gomes; de Lima, Marieli; Reolon Schmidt, Vivian Consuelo «Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review» (en anglès). Trends in Food Science & Technology, 110, 4-2021, pàg. 539–550. DOI: 10.1016/j.tifs.2021.02.017.
de Almeida, Klinger Vinícius; Sant’ Ana, Cíntia Tomaz; Wichello, Samarha Pacheco; Louzada, Gabriele Estofeles; Verruck, Silvani «Water Kefir: Review of Microbial Diversity, Potential Health Benefits, and Fermentation Process» (en anglès). Processes, 13, 3, 17-03-2025, pàg. 885. Arxivat de l'original el 2025-05-08. DOI: 10.3390/pr13030885. ISSN: 2227-9717.
Laureys, David; Leroy, Frédéric; Vandamme, Peter; De Vuyst, Luc «Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process» (en english). Frontiers in Microbiology, 13, 06-05-2022. DOI: 10.3389/fmicb.2022.871550. ISSN: 1664-302X.
Shrivastava, Neha; Ananthanarayan, Laxmi «Use of the backslopping method for accelerated and nutritionally enriched idli fermentation» (en anglès). Journal of the Science of Food and Agriculture, 95, 10, 15-08-2015, pàg. 2081–2087. DOI: 10.1002/jsfa.6923. ISSN: 0022-5142.
Marco, Maria L; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J; Cotter, Paul D «Health benefits of fermented foods: microbiota and beyond» (en anglès). Current Opinion in Biotechnology, 44, 4-2017, pàg. 94–102. DOI: 10.1016/j.copbio.2016.11.010.
Leroy, Frédéric; De Vuyst, Luc «Lactic acid bacteria as functional starter cultures for the food fermentation industry» (en anglès). Trends in Food Science & Technology, 15, 2, 2-2004, pàg. 67–78. DOI: 10.1016/j.tifs.2003.09.004.
Sobowale, Samuel Sunday; Animashaun, Oluwatoyin Habibat; Omosebi, Omolola Mary «Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential» (en anglès). Journal of Food Processing and Preservation, 45, 1, 1-2021. DOI: 10.1111/jfpp.15030. ISSN: 0145-8892.
Shrivastava, Neha; Ananthanarayan, Laxmi «Use of the backslopping method for accelerated and nutritionally enriched idli fermentation». Journal of the Science of Food and Agriculture, 95, 10, 16-10-2014, pàg. 2081–2087. DOI: 10.1002/jsfa.6923. ISSN: 0022-5142.
How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum (en anglès). Cham: Springer International Publishing, 2019. DOI 10.1007/978-3-030-28737-5. ISBN 978-3-030-28736-8.
Starter Cultures (en anglès). Wiley, 2006-05-23, p. 67–106. DOI 10.1002/9780470277515.ch3. ISBN 978-0-8138-0018-9.
How Fermented Foods Feed a Healthy Gut Microbiota (en anglès). DOI 10.1007/978-3-030-28737-5.
Wood, B. J. B.. Protein-rich foods based on fermented vegetables. Boston, MA: Springer US, 1998, p. 484–504. ISBN 978-1-4613-7990-4.
Amer, Bashar; Baidoo, Edward E. K. «Omics-Driven Biotechnology for Industrial Applications» (en anglès). Frontiers in Bioengineering and Biotechnology, 9, 23-02-2021. DOI: 10.3389/fbioe.2021.613307. ISSN: 2296-4185.
Barragán-Ocaña, Alejandro; Silva-Borjas, Paz; Olmos-Peña, Samuel; Polanco-Olguín, Mirtza «Biotechnology and Bioprocesses: Their Contribution to Sustainability» (en anglès). Processes, 8, 4, 4-2020, pàg. 436. DOI: 10.3390/pr8040436. ISSN: 2227-9717.
Venkatesh, Guru Prasad; Kuruvalli, Gouthami; Syed, Khajamohiddin; Reddy, Vaddi Damodara «An Updated Review on Probiotic Production and Applications» (en anglès). Gastroenterology Insights, 15, 1, 3-2024, pàg. 221–236. DOI: 10.3390/gastroent15010016. ISSN: 2036-7422.
Lacroix, Christophe; Yildirim, Selcuk «Fermentation technologies for the production of probiotics with high viability and functionality». Current Opinion in Biotechnology, 18, 2, 4-2007, pàg. 176–183. DOI: 10.1016/j.copbio.2007.02.002. ISSN: 0958-1669. PMID: 17336510.
Obileke, KeChrist; Makaka, Golden; Nwokolo, Nwabunwanne «Recent Advancements in Anaerobic Digestion and Gasification Technology» (en anglès). Applied Sciences, 13, 9, 1-2023, pàg. 5597. DOI: 10.3390/app13095597. ISSN: 2076-3417.
Gao, Qingwei; Li, Lili; Wang, Kun; Zhao, Qingliang «Mass Transfer Enhancement in High-Solids Anaerobic Digestion of Organic Fraction of Municipal Solid Wastes: A Review» (en anglès). Bioengineering, 10, 9, 9-2023, pàg. 1084. DOI: 10.3390/bioengineering10091084. ISSN: 2306-5354.

doi.org

Wang, Boying; Rutherfurd-Markwick, Kay; Zhang, Xue-Xian; N. Mutukumira, Anthony «Kombucha: Production and Microbiological Research». Kombucha: Production and Microbiological Research, 31-10-2022.

elnacional.cat (Global: 6,597^th place; Catalan: 31^st place)

«Un obrador català pioner a Sants que fa les delícies dels veïns del barri», 14-09-2024. [Consulta: 12 novembre 2024].

elsevier.com (Global: 610^th place; Catalan: 253^rd place)

linkinghub.elsevier.com

Soares, Marcelo Gomes; de Lima, Marieli; Reolon Schmidt, Vivian Consuelo «Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review» (en anglès). Trends in Food Science & Technology, 110, 4-2021, pàg. 539–550. DOI: 10.1016/j.tifs.2021.02.017.
Marco, Maria L; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J; Cotter, Paul D «Health benefits of fermented foods: microbiota and beyond» (en anglès). Current Opinion in Biotechnology, 44, 4-2017, pàg. 94–102. DOI: 10.1016/j.copbio.2016.11.010.
Leroy, Frédéric; De Vuyst, Luc «Lactic acid bacteria as functional starter cultures for the food fermentation industry» (en anglès). Trends in Food Science & Technology, 15, 2, 2-2004, pàg. 67–78. DOI: 10.1016/j.tifs.2003.09.004.

frontiersin.org (Global: 4,679^th place; Catalan: 1,548^th place)

Liao, Ting; Li, Xiang-Ru; Fan, Li; Zhang, Bo; Zheng, Wei-Ming «Nature of back slopping kombucha fermentation process: insights from the microbial succession, metabolites composition changes and their correlations» (en anglès). Frontiers in Microbiology, 15, 21-08-2024. DOI: 10.3389/fmicb.2024.1433127. ISSN: 1664-302X. PMC: PMC11371673. PMID: 39234548.
Laureys, David; Leroy, Frédéric; Vandamme, Peter; De Vuyst, Luc «Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process» (en english). Frontiers in Microbiology, 13, 06-05-2022. DOI: 10.3389/fmicb.2022.871550. ISSN: 1664-302X.
Amer, Bashar; Baidoo, Edward E. K. «Omics-Driven Biotechnology for Industrial Applications» (en anglès). Frontiers in Bioengineering and Biotechnology, 9, 23-02-2021. DOI: 10.3389/fbioe.2021.613307. ISSN: 2296-4185.

greatbritishchefs.com (Global: low place; Catalan: low place)

«Starter cultures explained: a beginner's guide to kefir grains, ginger bugs and more - Great British Chefs» (en anglès). [Consulta: 24 novembre 2024].

mdpi.com (Global: 2,912^th place; Catalan: 991^st place)

Andreson, Maret; Kazantseva, Jekaterina; Malv, Esther; Kuldjärv, Rain; Priidik, Reimo «Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice» (en anglès). Foods, 12, 19, 24-09-2023, pàg. 3545. DOI: 10.3390/foods12193545. ISSN: 2304-8158. PMC: PMC10572523. PMID: 37835198.
de Almeida, Klinger Vinícius; Sant’ Ana, Cíntia Tomaz; Wichello, Samarha Pacheco; Louzada, Gabriele Estofeles; Verruck, Silvani «Water Kefir: Review of Microbial Diversity, Potential Health Benefits, and Fermentation Process» (en anglès). Processes, 13, 3, 17-03-2025, pàg. 885. Arxivat de l'original el 2025-05-08. DOI: 10.3390/pr13030885. ISSN: 2227-9717.
Barragán-Ocaña, Alejandro; Silva-Borjas, Paz; Olmos-Peña, Samuel; Polanco-Olguín, Mirtza «Biotechnology and Bioprocesses: Their Contribution to Sustainability» (en anglès). Processes, 8, 4, 4-2020, pàg. 436. DOI: 10.3390/pr8040436. ISSN: 2227-9717.
Venkatesh, Guru Prasad; Kuruvalli, Gouthami; Syed, Khajamohiddin; Reddy, Vaddi Damodara «An Updated Review on Probiotic Production and Applications» (en anglès). Gastroenterology Insights, 15, 1, 3-2024, pàg. 221–236. DOI: 10.3390/gastroent15010016. ISSN: 2036-7422.
Obileke, KeChrist; Makaka, Golden; Nwokolo, Nwabunwanne «Recent Advancements in Anaerobic Digestion and Gasification Technology» (en anglès). Applied Sciences, 13, 9, 1-2023, pàg. 5597. DOI: 10.3390/app13095597. ISSN: 2076-3417.
Gao, Qingwei; Li, Lili; Wang, Kun; Zhao, Qingliang «Mass Transfer Enhancement in High-Solids Anaerobic Digestion of Organic Fraction of Municipal Solid Wastes: A Review» (en anglès). Bioengineering, 10, 9, 9-2023, pàg. 1084. DOI: 10.3390/bioengineering10091084. ISSN: 2306-5354.

nature.com (Global: 234^th place; Catalan: 127^th place)

Maini Rekdal, Vayu; Villalobos-Escobedo, José Manuel; Rodriguez-Valeron, Nabila; Olaizola Garcia, Mikel; Prado Vásquez, Diego «Neurospora intermedia from a traditional fermented food enables waste-to-food conversion» (en anglès). Nature Microbiology, 9, 10, 29-08-2024, pàg. 2666–2683. DOI: 10.1038/s41564-024-01799-3. ISSN: 2058-5276.

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

ncbi.nlm.nih.gov

Liao, Ting; Li, Xiang-Ru; Fan, Li; Zhang, Bo; Zheng, Wei-Ming «Nature of back slopping kombucha fermentation process: insights from the microbial succession, metabolites composition changes and their correlations» (en anglès). Frontiers in Microbiology, 15, 21-08-2024. DOI: 10.3389/fmicb.2024.1433127. ISSN: 1664-302X. PMC: PMC11371673. PMID: 39234548.
Andreson, Maret; Kazantseva, Jekaterina; Malv, Esther; Kuldjärv, Rain; Priidik, Reimo «Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice» (en anglès). Foods, 12, 19, 24-09-2023, pàg. 3545. DOI: 10.3390/foods12193545. ISSN: 2304-8158. PMC: PMC10572523. PMID: 37835198.
Lacroix, Christophe; Yildirim, Selcuk «Fermentation technologies for the production of probiotics with high viability and functionality». Current Opinion in Biotechnology, 18, 2, 4-2007, pàg. 176–183. DOI: 10.1016/j.copbio.2007.02.002. ISSN: 0958-1669. PMID: 17336510.

pubmed.ncbi.nlm.nih.gov

Lacroix, Christophe; Yildirim, Selcuk «Fermentation technologies for the production of probiotics with high viability and functionality». Current Opinion in Biotechnology, 18, 2, 4-2007, pàg. 176–183. DOI: 10.1016/j.copbio.2007.02.002. ISSN: 0958-1669. PMID: 17336510.

ntnu.no (Global: 7,215^th place; Catalan: 5,085^th place)

ntnuopen.ntnu.no

Kaiander, Katrine. Sodium reduction in dry fermented sausages - Effects on the fermentation process, product quality and taste (Tesi). NTNU, 2018.

oup.com (Global: 485^th place; Catalan: 330^th place)

academic.oup.com

Giraffa, Giorgio «Studying the dynamics of microbial populations during food fermentation: Table 1». FEMS Microbiology Reviews, 28, 2, 5-2004, pàg. 251–260. DOI: 10.1016/j.femsre.2003.10.005. ISSN: 1574-6976.

proquest.com (Global: 206^th place; Catalan: 1,872^nd place)

ebookcentral.proquest.com

Handbook of Plant-Based Fermented Food and Beverage Technology. Taylor & Francis Group, 2012-05-17, p. 493-523.

sciencedirect.com (Global: 149^th place; Catalan: 111^th place)

Pradal, Inés; González-Alonso, Víctor; Wardhana, Yohanes Raditya; Cnockaert, Margo; Wieme, Anneleen D. «Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production». International Journal of Food Microbiology, 411, 02-02-2024, pàg. 110522. DOI: 10.1016/j.ijfoodmicro.2023.110522. ISSN: 0168-1605.

springer.com (Global: 274^th place; Catalan: 287^th place)

link.springer.com

Whittington, Hunter D.; Dagher, Suzanne F.; Bruno-Bárcena, José M. Production and Conservation of Starter Cultures: From “Backslopping” to Controlled Fermentations (en anglès). Cham: Springer International Publishing, 2019, p. 125–138. DOI 10.1007/978-3-030-28737-5_5. ISBN 978-3-030-28736-8.
How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum (en anglès). Cham: Springer International Publishing, 2019. DOI 10.1007/978-3-030-28737-5. ISBN 978-3-030-28736-8.
How Fermented Foods Feed a Healthy Gut Microbiota (en anglès). DOI 10.1007/978-3-030-28737-5.

termcat.cat (Global: low place; Catalan: 15^th place)

«Fermentació backslopping». Cercaterm. TERMCAT, Centre de Terminologia. [Consulta: octubre 2024]. «No hem pogut documentar en català denominacions alternatives al terme backslopping, anglicisme que designa la tècnica de fermentació que utilitza substrats fermentats d'un aliment per a preparar-ne un de nou. En prenem nota, doncs, i estudiarem aquest neologisme amb deteniment dins del procés de normalització terminològica. Tenint en compte que aquesta forma anglesa es documenta a bastament en altres llengües (castellà, francès, alemany...), de moment us proposem que la mantingueu també en català.»

thefoodtech.com (Global: low place; Catalan: low place)

TECH®, Redacción THE FOOD. «Aplicaciones de la fermentación en la industria alimentaria: un enfoque en la elaboración de productos» (en castellà), 08-03-2024. [Consulta: 8 novembre 2024].

turris.es (Global: low place; Catalan: low place)

«La fermentació, el secret d'un bon pa -», 24-01-2020. [Consulta: 12 novembre 2024].

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

de Almeida, Klinger Vinícius; Sant’ Ana, Cíntia Tomaz; Wichello, Samarha Pacheco; Louzada, Gabriele Estofeles; Verruck, Silvani «Water Kefir: Review of Microbial Diversity, Potential Health Benefits, and Fermentation Process» (en anglès). Processes, 13, 3, 17-03-2025, pàg. 885. Arxivat de l'original el 2025-05-08. DOI: 10.3390/pr13030885. ISSN: 2227-9717.

wiley.com (Global: 222^nd place; Catalan: 128^th place)

onlinelibrary.wiley.com

Li, Hongbo; Wang, Yi; Zhang, Tianqi; Li, Jin; Zhou, You «Comparison of backslopping and two‐stage fermentation methods for koumiss powder production based on chemical composition and nutritional properties» (en anglès). Journal of the Science of Food and Agriculture, 100, 4, 15-03-2020, pàg. 1822–1826. DOI: 10.1002/jsfa.10220. ISSN: 0022-5142.
Shrivastava, Neha; Ananthanarayan, Laxmi «Use of the backslopping method for accelerated and nutritionally enriched idli fermentation» (en anglès). Journal of the Science of Food and Agriculture, 95, 10, 15-08-2015, pàg. 2081–2087. DOI: 10.1002/jsfa.6923. ISSN: 0022-5142.
Sobowale, Samuel Sunday; Animashaun, Oluwatoyin Habibat; Omosebi, Omolola Mary «Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential» (en anglès). Journal of Food Processing and Preservation, 45, 1, 1-2021. DOI: 10.1111/jfpp.15030. ISSN: 0145-8892.
Starter Cultures (en anglès). Wiley, 2006-05-23, p. 67–106. DOI 10.1002/9780470277515.ch3. ISBN 978-0-8138-0018-9.

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

Coda, Rossana; Cagno, Raffaella Di; Gobbetti, Marco; Rizzello, Carlo Giuseppe «Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation». Food Microbiology, 37, 2-2014, pàg. 51–58. DOI: 10.1016/j.fm.2013.06.018. ISSN: 0740-0020.
Vogelmann, Stephanie A.; Hertel, Christian «Impact of ecological factors on the stability of microbial associations in sourdough fermentation». Food Microbiology, 28, 3, 5-2011, pàg. 583–589. DOI: 10.1016/j.fm.2010.11.010. ISSN: 0740-0020.
Giraffa, Giorgio «Studying the dynamics of microbial populations during food fermentation: Table 1». FEMS Microbiology Reviews, 28, 2, 5-2004, pàg. 251–260. DOI: 10.1016/j.femsre.2003.10.005. ISSN: 1574-6976.
Maini Rekdal, Vayu; Villalobos-Escobedo, José Manuel; Rodriguez-Valeron, Nabila; Olaizola Garcia, Mikel; Prado Vásquez, Diego «Neurospora intermedia from a traditional fermented food enables waste-to-food conversion» (en anglès). Nature Microbiology, 9, 10, 29-08-2024, pàg. 2666–2683. DOI: 10.1038/s41564-024-01799-3. ISSN: 2058-5276.
Pradal, Inés; González-Alonso, Víctor; Wardhana, Yohanes Raditya; Cnockaert, Margo; Wieme, Anneleen D. «Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production». International Journal of Food Microbiology, 411, 02-02-2024, pàg. 110522. DOI: 10.1016/j.ijfoodmicro.2023.110522. ISSN: 0168-1605.
Li, Hongbo; Wang, Yi; Zhang, Tianqi; Li, Jin; Zhou, You «Comparison of backslopping and two‐stage fermentation methods for koumiss powder production based on chemical composition and nutritional properties» (en anglès). Journal of the Science of Food and Agriculture, 100, 4, 15-03-2020, pàg. 1822–1826. DOI: 10.1002/jsfa.10220. ISSN: 0022-5142.
Liao, Ting; Li, Xiang-Ru; Fan, Li; Zhang, Bo; Zheng, Wei-Ming «Nature of back slopping kombucha fermentation process: insights from the microbial succession, metabolites composition changes and their correlations» (en anglès). Frontiers in Microbiology, 15, 21-08-2024. DOI: 10.3389/fmicb.2024.1433127. ISSN: 1664-302X. PMC: PMC11371673. PMID: 39234548.
Andreson, Maret; Kazantseva, Jekaterina; Malv, Esther; Kuldjärv, Rain; Priidik, Reimo «Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice» (en anglès). Foods, 12, 19, 24-09-2023, pàg. 3545. DOI: 10.3390/foods12193545. ISSN: 2304-8158. PMC: PMC10572523. PMID: 37835198.
de Almeida, Klinger Vinícius; Sant’ Ana, Cíntia Tomaz; Wichello, Samarha Pacheco; Louzada, Gabriele Estofeles; Verruck, Silvani «Water Kefir: Review of Microbial Diversity, Potential Health Benefits, and Fermentation Process» (en anglès). Processes, 13, 3, 17-03-2025, pàg. 885. Arxivat de l'original el 2025-05-08. DOI: 10.3390/pr13030885. ISSN: 2227-9717.
Laureys, David; Leroy, Frédéric; Vandamme, Peter; De Vuyst, Luc «Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process» (en english). Frontiers in Microbiology, 13, 06-05-2022. DOI: 10.3389/fmicb.2022.871550. ISSN: 1664-302X.
Shrivastava, Neha; Ananthanarayan, Laxmi «Use of the backslopping method for accelerated and nutritionally enriched idli fermentation» (en anglès). Journal of the Science of Food and Agriculture, 95, 10, 15-08-2015, pàg. 2081–2087. DOI: 10.1002/jsfa.6923. ISSN: 0022-5142.
Sobowale, Samuel Sunday; Animashaun, Oluwatoyin Habibat; Omosebi, Omolola Mary «Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential» (en anglès). Journal of Food Processing and Preservation, 45, 1, 1-2021. DOI: 10.1111/jfpp.15030. ISSN: 0145-8892.
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