Oncom (Catalan Wikipedia)

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

Last modified: 09:05:34, 17 August 2026 (UTC)

Ref.Un. Ref.Website

Global rank Catalan rank

16036doi.org

2^nd place

4^th place

10323worldcat.org

4^th place

6^th place

253mdpi.com

1,887^th place

357^th place

182nature.com

207^th place

136^th place

176nih.gov

5^th place

7^th place

164sciencedirect.com

137^th place

79^th place

141aimspress.com

low place

9,695^th place

83google.cat

5,131^st place

27^th place

83wiley.com

150^th place

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73springer.com

182^nd place

171^st place

51proquest.com

121^st place

991^st place

21ugm.ac.id

low place

21pristinemarketinsights.com

low place

11termcat.cat

3,369^th place

17^th place

11elsevier.com

365^th place

143^rd place

11plos.org

2,101^st place

687^th place

11ujpronline.com

low place

aimspress.com (Global: low place; Catalan: 9,695^th place)

Setiawan, Budi; Rohimah, Azizah; Palupi, Eny; Sulaeman, Ahmad; Handharyani, Ekowati «Physical-sensory characteristics and nutritional contents of black oncom and peanut ingredients-based biscuits as an elderly supplementary food» (en anglès). AIMS Agriculture and Food, 5, 4, 2020, p. 868–881. DOI: 10.3934/agrfood.2020.4.868. ISSN: 2471-2086.

doi.org (Global: 2^nd place; Catalan: 4^th place)

dx.doi.org

Surya, R.; Romulo, A. «Antioxidant profile of red oncom, an Indonesian traditional fermented soyfood». Food Research, 7, 4, 22-08-2023, p. 204–210. DOI: 10.26656/fr.2017.7(4).650. ISSN: 2550-2166.
Firoh, Aji Mustaq; Naibaho, Joncer; Sugiyono; Wijaya, Christofora Hanny «Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps». Applied Food Research, 4, 2, 01-12-2024, p. 100571. DOI: 10.1016/j.afres.2024.100571. ISSN: 2772-5022.
Nuramalia, D.R.; Wijaya, C.H.; Hunaefi, D. «The effect of physicochemical and sensory characteristics of red and black oncom to the consumer acceptability». Food Research, 8, 6, 24-12-2024, p. 331–341. DOI: 10.26656/fr.2017.8(6).133. ISSN: 2550-2166.
Owolabi, Iyiola O.; Kolawole, Oluwatobi; Jantarabut, Phantakan; Elliott, Christopher T.; Petchkongkaew, Awanwee «The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods» (en anglès). npj Science of Food, 6, 1, 31-08-2022. DOI: 10.1038/s41538-022-00152-4. ISSN: 2396-8370. PMC: 9433409. PMID: 36045143.
Ho, C.C. «Identity and characteristics of Neurospora intermedia responsible for oncom fermentation in Indonesia» (en anglès). Food Microbiology, 3, 2, 4-1986, p. 115–132. DOI: 10.1016/S0740-0020(86)80035-1.
Starzyńska-Janiszewska, Anna; Stodolak, Bożena; Duliński, Robert; Mickowska, Barbara; Sabat, Renata «Fermentation of Colored Quinoa Seeds with Neurospora intermedia to Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics» (en anglès). Cereal Chemistry, 94, 3, 2017, p. 619–624. DOI: 10.1094/CCHEM-10-16-0264-R. ISSN: 1943-3638.
Luque, Eva M.; Gutiérrez, Gabriel; Navarro-Sampedro, Laura; Olmedo, María; Rodríguez-Romero, Julio «A Relationship between Carotenoid Accumulation and the Distribution of Species of the Fungus Neurospora in Spain» (en anglès). PLOS ONE, 7, 3, 20-03-2012. e33658. DOI: 10.1371/journal.pone.0033658. ISSN: 1932-6203. PMC: 3309001. PMID: 22448263.
Surono, Ingrid Suryanti. Ethnic Fermented Foods and Beverages of Indonesia (en anglès). New Delhi: Springer India, 2016, p. 341–382. DOI 10.1007/978-81-322-2800-4_14. ISBN 978-81-322-2798-4.
Kuriyama, Hiroshi; Sastraatmadja, Dudi; Igosaki, Yoko; Watanabe, Kaoru; Kanti, Atit «Identification and characterization of yeast isolated from Indonesian fermented food». Mycoscience, 38, 4, 12-1997, p. 441–445. DOI: 10.1007/bf02461686. ISSN: 1340-3540.
Kumbhare P H, Kumbhare P H «EVALUATION OF NUTRITIVE VALUE OF LABORATORY SCALE FERMENTED PEANUT PRESS CAKE BY N. INTERMEDIA MTCC 1230 and R. OLIGOSPORUS MTCC 556.». International Journal of Researches in Biosciences and Agriculture Technology, 2017. DOI: 10.29369/ijrbat.2017.02.i.0004.
Setiawan, Budi; Rohimah, Azizah; Palupi, Eny; Sulaeman, Ahmad; Handharyani, Ekowati «Physical-sensory characteristics and nutritional contents of black oncom and peanut ingredients-based biscuits as an elderly supplementary food» (en anglès). AIMS Agriculture and Food, 5, 4, 2020, p. 868–881. DOI: 10.3934/agrfood.2020.4.868. ISSN: 2471-2086.
Afifah, Diana Nur; Sulchan, Muhammad; Syah, Dahrul; Yanti; Suhartono, Maggy T. «The Use of Red Oncom Powder as Potential Production Media for Fibrinogenolytic Protease Derived from Bacillus Licheniformis RO3». Procedia Food Science, 3, 01-01-2015, p. 453–464. DOI: 10.1016/j.profoo.2015.01.050. ISSN: 2211-601X.
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, 10-2024, p. 2666–2683. DOI: 10.1038/s41564-024-01799-3. ISSN: 2058-5276.
Chain (CONTAM), EFSA Panel on Contaminants in the Food; Schrenk, Dieter; Bignami, Margherita; Bodin, Laurent; Chipman, James Kevin «Risk assessment of aflatoxins in food» (en anglès). EFSA Journal, 18, 3, 2020. e06040. DOI: 10.2903/j.efsa.2020.6040. ISSN: 1831-4732.
Nout, M.J.R. «Fermented foods and food safety». Food Research International, 27, 3, 1-1994, p. 291–298. DOI: 10.1016/0963-9969(94)90097-3. ISSN: 0963-9969.
Anwar, Mehruba; Kasper, Amelia; Steck, Alaina R.; Schier, Joshua G. «Bongkrekic Acid—a Review of a Lesser-Known Mitochondrial Toxin» (en anglès). Journal of Medical Toxicology, 13, 2, 6-2017, p. 173–179. DOI: 10.1007/s13181-016-0577-1. ISSN: 1556-9039. PMC: 5440313. PMID: 28105575.
Gupta, Raj Kishor; Gangoliya, Shivraj Singh; Singh, Nand Kumar «Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains» (en anglès). Journal of Food Science and Technology, 52, 2, 2-2015, p. 676–684. DOI: 10.1007/s13197-013-0978-y. ISSN: 0022-1155. PMC: 4325021. PMID: 25694676.
Mostafa EssamEissa «THE CONVERGENCE OF STATISTICAL PROCESS CONTROL AND QUANTITATIVE MICROBIAL RISK ASSESSMENT: ENHANCING PHARMACEUTICAL QUALITY AND PUBLIC HEALTH SAFETY». Universal Journal of Pharmaceutical Research, 15-11-2025. DOI: 10.22270/ujpr.v10i5.1428. ISSN: 2456-8058.
Ginting, Erliana; Elisabeth, Dian Adi Anggraeni; Khamidah, Aniswatul; Rinaldi, Jemmy; Ambarsari, Indrie «The nutritional and economic potential of tofu dreg (okara) and its utilization for high protein food products in Indonesia». Journal of Agriculture and Food Research, 16, 6-2024, p. 101175. DOI: 10.1016/j.jafr.2024.101175. ISSN: 2666-1543.
Vong, Weng Chan; Liu, Shao-Quan «Biovalorisation of okara (soybean residue) for food and nutrition». Trends in Food Science & Technology, 52, 01-06-2016, p. 139–147. DOI: 10.1016/j.tifs.2016.04.011. ISSN: 0924-2244.
Asghar, Aasma; Afzaal, Muhammad; Saeed, Farhan; Ahmed, Aftab; Ateeq, Huda «Valorization and food applications of okara (soybean residue): A concurrent review» (en anglès). Food Science & Nutrition, 11, 7, 2023, p. 3631–3640. DOI: 10.1002/fsn3.3363. ISSN: 2048-7177. PMC: 10345676. PMID: 37457185.
Quintana, Gabriel; Di Clemente, Natalia; Gómez-Zavaglia, Andrea; Gerbino, Esteban «Quantification of the environmental impact arising from the utilization of whole and defatted Okara in fermentative and dehydration processes». Food Research International, 174, 01-12-2023, p. 113645. DOI: 10.1016/j.foodres.2023.113645. ISSN: 0963-9969.
Zhao, Xiaoyan; Chen, Jun; Du, Fangling «Potential use of peanut by-products in food processing: a review» (en anglès). Journal of Food Science and Technology, 49, 5, 01-10-2012, p. 521–529. DOI: 10.1007/s13197-011-0449-2. ISSN: 0975-8402. PMC: 3550843. PMID: 24082262.
Ancuța, Petraru; Sonia, Amariei «Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review» (en anglès). Applied Sciences, 10, 21, 22-10-2020, p. 7432. DOI: 10.3390/app10217432. ISSN: 2076-3417.
Sadh, Pardeep Kumar; Duhan, Surekha; Duhan, Joginder Singh «Agro-industrial wastes and their utilization using solid state fermentation: a review». Bioresources and Bioprocessing, 5, 1, 02-01-2018, p. 1. DOI: 10.1186/s40643-017-0187-z. ISSN: 2197-4365.
Sogbossi Gbétokpanou, Christin; Jonard, Camille; Mehinto, Ornella Anaïs; Gofflot, Sébastien; Adjéniya, Mawougnon Jaurès Martial «Peanut and Peanut-Based Foods Contamination by Toxigenic Fungi and Mycotoxins: Potential Risks for Beninese Consumers» (en anglès). Toxins, 17, 11, 29-10-2025, p. 532. DOI: 10.3390/toxins17110532. ISSN: 2072-6651.

doi.org

Surya, R.; Romulo, A. «Antioxidant profile of red oncom, an Indonesian traditional fermented soyfood». Food Research, 7, 4, 22-08-2023, p. 204–210. DOI: 10.26656/fr.2017.7(4).650. ISSN: 2550-2166.
Nuramalia, D.R.; Wijaya, C.H.; Hunaefi, D. «The effect of physicochemical and sensory characteristics of red and black oncom to the consumer acceptability». Food Research, 8, 6, 24-12-2024, p. 331–341. DOI: 10.26656/fr.2017.8(6).133. ISSN: 2550-2166.
Sintawardani, Neni; Ushijima, Ken; Hamidah, Umi; Deguchi, Yosuke; Triastuti, Jovita. Experiment of a Resource-Oriented Agro-Sanitation System for Urban Slum Area: Case of Indonesia. Tokyo: Springer Japan, 2018-07-06, p. 291–314. ISBN 978-4-431-56833-9.
Kuriyama, Hiroshi; Sastraatmadja, Dudi; Igosaki, Yoko; Watanabe, Kaoru; Kanti, Atit «Identification and characterization of yeast isolated from Indonesian fermented food». Mycoscience, 38, 4, 12-1997, p. 441–445. DOI: 10.1007/bf02461686. ISSN: 1340-3540.
Kumbhare P H, Kumbhare P H «EVALUATION OF NUTRITIVE VALUE OF LABORATORY SCALE FERMENTED PEANUT PRESS CAKE BY N. INTERMEDIA MTCC 1230 and R. OLIGOSPORUS MTCC 556.». International Journal of Researches in Biosciences and Agriculture Technology, 2017. DOI: 10.29369/ijrbat.2017.02.i.0004.
Nout, M.J.R. «Fermented foods and food safety». Food Research International, 27, 3, 1-1994, p. 291–298. DOI: 10.1016/0963-9969(94)90097-3. ISSN: 0963-9969.
Ginting, Erliana; Elisabeth, Dian Adi Anggraeni; Khamidah, Aniswatul; Rinaldi, Jemmy; Ambarsari, Indrie «The nutritional and economic potential of tofu dreg (okara) and its utilization for high protein food products in Indonesia». Journal of Agriculture and Food Research, 16, 6-2024, p. 101175. DOI: 10.1016/j.jafr.2024.101175. ISSN: 2666-1543.
Rekdal, Vayu Maini; Villalobos-Escobedo, José Manuel; Rodriguez-Valeron, Nabila. «Multi-omics analysis of a traditional fermented food reveals a byproduct-associated subpopulation ofNeurospora intermediafor waste-to-food upcycling», 24-07-2024. [Consulta: 20 novembre 2025].
Zhao, Xiaoyan; Chen, Jun; Du, Fangling «Potential use of peanut by-products in food processing: a review» (en anglès). Journal of Food Science and Technology, 49, 5, 01-10-2012, p. 521–529. DOI: 10.1007/s13197-011-0449-2. ISSN: 0975-8402. PMC: 3550843. PMID: 24082262.
Sadh, Pardeep Kumar; Duhan, Surekha; Duhan, Joginder Singh «Agro-industrial wastes and their utilization using solid state fermentation: a review». Bioresources and Bioprocessing, 5, 1, 02-01-2018, p. 1. DOI: 10.1186/s40643-017-0187-z. ISSN: 2197-4365.

elsevier.com (Global: 365^th place; Catalan: 143^rd place)

linkinghub.elsevier.com

Ho, C.C. «Identity and characteristics of Neurospora intermedia responsible for oncom fermentation in Indonesia» (en anglès). Food Microbiology, 3, 2, 4-1986, p. 115–132. DOI: 10.1016/S0740-0020(86)80035-1.

google.cat (Global: 5,131^st place; Catalan: 27^th place)

Tamang, Jyoti Prakash; Kailasapathy, Kasipathy. Fermented Foods and Beverages of the World (en anglès). CRC Press, 2010-07-01. ISBN 978-1-040-06802-1.
Wikandari, Rachma. Bioteknologi Pangan (en indonesi). UGM PRESS, 2024-02-01, p. 10-11. ISBN 978-623-359-402-8.
Owens, J. David. Indigenous Fermented Foods of Southeast Asia (en anglès). CRC Press, 2014-12-10, p. 88. ISBN 978-1-4398-4480-9.

mdpi.com (Global: 1,887^th place; Catalan: 357^th place)

Hanny Wijaya, Christofora «Oncom: A Nutritive Functional Fermented Food Made from Food Process Solid Residue». Oncom: A Nutritive Functional Fermented Food Made from Food Process Solid Residue, 19 novembre 2024, p. 1-2.
Ancuța, Petraru; Sonia, Amariei «Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review» (en anglès). Applied Sciences, 10, 21, 22-10-2020, p. 7432. DOI: 10.3390/app10217432. ISSN: 2076-3417.
Sogbossi Gbétokpanou, Christin; Jonard, Camille; Mehinto, Ornella Anaïs; Gofflot, Sébastien; Adjéniya, Mawougnon Jaurès Martial «Peanut and Peanut-Based Foods Contamination by Toxigenic Fungi and Mycotoxins: Potential Risks for Beninese Consumers» (en anglès). Toxins, 17, 11, 29-10-2025, p. 532. DOI: 10.3390/toxins17110532. ISSN: 2072-6651.

nature.com (Global: 207^th place; Catalan: 136^th place)

Owolabi, Iyiola O.; Kolawole, Oluwatobi; Jantarabut, Phantakan; Elliott, Christopher T.; Petchkongkaew, Awanwee «The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods» (en anglès). npj Science of Food, 6, 1, 31-08-2022. DOI: 10.1038/s41538-022-00152-4. ISSN: 2396-8370. PMC: 9433409. PMID: 36045143.
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, 10-2024, p. 2666–2683. DOI: 10.1038/s41564-024-01799-3. ISSN: 2058-5276.

nih.gov (Global: 5^th place; Catalan: 7^th place)

ncbi.nlm.nih.gov

Owolabi, Iyiola O.; Kolawole, Oluwatobi; Jantarabut, Phantakan; Elliott, Christopher T.; Petchkongkaew, Awanwee «The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods» (en anglès). npj Science of Food, 6, 1, 31-08-2022. DOI: 10.1038/s41538-022-00152-4. ISSN: 2396-8370. PMC: 9433409. PMID: 36045143.
Luque, Eva M.; Gutiérrez, Gabriel; Navarro-Sampedro, Laura; Olmedo, María; Rodríguez-Romero, Julio «A Relationship between Carotenoid Accumulation and the Distribution of Species of the Fungus Neurospora in Spain» (en anglès). PLOS ONE, 7, 3, 20-03-2012. e33658. DOI: 10.1371/journal.pone.0033658. ISSN: 1932-6203. PMC: 3309001. PMID: 22448263.
Anwar, Mehruba; Kasper, Amelia; Steck, Alaina R.; Schier, Joshua G. «Bongkrekic Acid—a Review of a Lesser-Known Mitochondrial Toxin» (en anglès). Journal of Medical Toxicology, 13, 2, 6-2017, p. 173–179. DOI: 10.1007/s13181-016-0577-1. ISSN: 1556-9039. PMC: 5440313. PMID: 28105575.
Gupta, Raj Kishor; Gangoliya, Shivraj Singh; Singh, Nand Kumar «Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains» (en anglès). Journal of Food Science and Technology, 52, 2, 2-2015, p. 676–684. DOI: 10.1007/s13197-013-0978-y. ISSN: 0022-1155. PMC: 4325021. PMID: 25694676.
Asghar, Aasma; Afzaal, Muhammad; Saeed, Farhan; Ahmed, Aftab; Ateeq, Huda «Valorization and food applications of okara (soybean residue): A concurrent review» (en anglès). Food Science & Nutrition, 11, 7, 2023, p. 3631–3640. DOI: 10.1002/fsn3.3363. ISSN: 2048-7177. PMC: 10345676. PMID: 37457185.
Zhao, Xiaoyan; Chen, Jun; Du, Fangling «Potential use of peanut by-products in food processing: a review» (en anglès). Journal of Food Science and Technology, 49, 5, 01-10-2012, p. 521–529. DOI: 10.1007/s13197-011-0449-2. ISSN: 0975-8402. PMC: 3550843. PMID: 24082262.

plos.org (Global: 2,101^st place; Catalan: 687^th place)

journals.plos.org

Luque, Eva M.; Gutiérrez, Gabriel; Navarro-Sampedro, Laura; Olmedo, María; Rodríguez-Romero, Julio «A Relationship between Carotenoid Accumulation and the Distribution of Species of the Fungus Neurospora in Spain» (en anglès). PLOS ONE, 7, 3, 20-03-2012. e33658. DOI: 10.1371/journal.pone.0033658. ISSN: 1932-6203. PMC: 3309001. PMID: 22448263.

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

«Tempeh Market Size, Trends, Outlook, Demand, Forecast 2025-35» (en english). [Consulta: 20 novembre 2025].

proquest.com (Global: 121^st place; Catalan: 991^st place)

ebookcentral.proquest.com

Sankaranarayanan, A.; Amaresan, N.; Dhanasekaran, Dharumadurai. Fermented Food Products (en anglès). Milton: Taylor & Francis Group, 2020, p. 216.

sciencedirect.com (Global: 137^th place; Catalan: 79^th place)

Firoh, Aji Mustaq; Naibaho, Joncer; Sugiyono; Wijaya, Christofora Hanny «Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps». Applied Food Research, 4, 2, 01-12-2024, p. 100571. DOI: 10.1016/j.afres.2024.100571. ISSN: 2772-5022.
Afifah, Diana Nur; Sulchan, Muhammad; Syah, Dahrul; Yanti; Suhartono, Maggy T. «The Use of Red Oncom Powder as Potential Production Media for Fibrinogenolytic Protease Derived from Bacillus Licheniformis RO3». Procedia Food Science, 3, 01-01-2015, p. 453–464. DOI: 10.1016/j.profoo.2015.01.050. ISSN: 2211-601X.
Vong, Weng Chan; Liu, Shao-Quan «Biovalorisation of okara (soybean residue) for food and nutrition». Trends in Food Science & Technology, 52, 01-06-2016, p. 139–147. DOI: 10.1016/j.tifs.2016.04.011. ISSN: 0924-2244.
Quintana, Gabriel; Di Clemente, Natalia; Gómez-Zavaglia, Andrea; Gerbino, Esteban «Quantification of the environmental impact arising from the utilization of whole and defatted Okara in fermentative and dehydration processes». Food Research International, 174, 01-12-2023, p. 113645. DOI: 10.1016/j.foodres.2023.113645. ISSN: 0963-9969.

springer.com (Global: 182^nd place; Catalan: 171^st place)

link.springer.com

Surono, Ingrid Suryanti. Ethnic Fermented Foods and Beverages of Indonesia (en anglès). New Delhi: Springer India, 2016, p. 341–382. DOI 10.1007/978-81-322-2800-4_14. ISBN 978-81-322-2798-4.
Anwar, Mehruba; Kasper, Amelia; Steck, Alaina R.; Schier, Joshua G. «Bongkrekic Acid—a Review of a Lesser-Known Mitochondrial Toxin» (en anglès). Journal of Medical Toxicology, 13, 2, 6-2017, p. 173–179. DOI: 10.1007/s13181-016-0577-1. ISSN: 1556-9039. PMC: 5440313. PMID: 28105575.
Gupta, Raj Kishor; Gangoliya, Shivraj Singh; Singh, Nand Kumar «Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains» (en anglès). Journal of Food Science and Technology, 52, 2, 2-2015, p. 676–684. DOI: 10.1007/s13197-013-0978-y. ISSN: 0022-1155. PMC: 4325021. PMID: 25694676.

termcat.cat (Global: 3,369^th place; Catalan: 17^th place)

«Oncom». Cercaterm. TERMCAT, Centre de Terminologia. [Consulta: octubre 2025]. «La denominació proposada en català és el manlleu oncom: 'Aliment fermentat tradicional d'Indonèsia elaborat a partir de subproductes agroindustrials mitjançant l'acció d'un fong del gènere Neurospora'.»

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

Salma. «Adopting Smart Enterprise to Boost Domestic Soybean Production» (en anglès americà), 09-08-2021. [Consulta: 20 novembre 2025].

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

Mostafa EssamEissa «THE CONVERGENCE OF STATISTICAL PROCESS CONTROL AND QUANTITATIVE MICROBIAL RISK ASSESSMENT: ENHANCING PHARMACEUTICAL QUALITY AND PUBLIC HEALTH SAFETY». Universal Journal of Pharmaceutical Research, 15-11-2025. DOI: 10.22270/ujpr.v10i5.1428. ISSN: 2456-8058.

wiley.com (Global: 150^th place; Catalan: 90^th place)

onlinelibrary.wiley.com

Starzyńska-Janiszewska, Anna; Stodolak, Bożena; Duliński, Robert; Mickowska, Barbara; Sabat, Renata «Fermentation of Colored Quinoa Seeds with Neurospora intermedia to Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics» (en anglès). Cereal Chemistry, 94, 3, 2017, p. 619–624. DOI: 10.1094/CCHEM-10-16-0264-R. ISSN: 1943-3638.
Chain (CONTAM), EFSA Panel on Contaminants in the Food; Schrenk, Dieter; Bignami, Margherita; Bodin, Laurent; Chipman, James Kevin «Risk assessment of aflatoxins in food» (en anglès). EFSA Journal, 18, 3, 2020. e06040. DOI: 10.2903/j.efsa.2020.6040. ISSN: 1831-4732.
Asghar, Aasma; Afzaal, Muhammad; Saeed, Farhan; Ahmed, Aftab; Ateeq, Huda «Valorization and food applications of okara (soybean residue): A concurrent review» (en anglès). Food Science & Nutrition, 11, 7, 2023, p. 3631–3640. DOI: 10.1002/fsn3.3363. ISSN: 2048-7177. PMC: 10345676. PMID: 37457185.

worldcat.org (Global: 4^th place; Catalan: 6^th place)

Surya, R.; Romulo, A. «Antioxidant profile of red oncom, an Indonesian traditional fermented soyfood». Food Research, 7, 4, 22-08-2023, p. 204–210. DOI: 10.26656/fr.2017.7(4).650. ISSN: 2550-2166.
Firoh, Aji Mustaq; Naibaho, Joncer; Sugiyono; Wijaya, Christofora Hanny «Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps». Applied Food Research, 4, 2, 01-12-2024, p. 100571. DOI: 10.1016/j.afres.2024.100571. ISSN: 2772-5022.
Nuramalia, D.R.; Wijaya, C.H.; Hunaefi, D. «The effect of physicochemical and sensory characteristics of red and black oncom to the consumer acceptability». Food Research, 8, 6, 24-12-2024, p. 331–341. DOI: 10.26656/fr.2017.8(6).133. ISSN: 2550-2166.
Owolabi, Iyiola O.; Kolawole, Oluwatobi; Jantarabut, Phantakan; Elliott, Christopher T.; Petchkongkaew, Awanwee «The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods» (en anglès). npj Science of Food, 6, 1, 31-08-2022. DOI: 10.1038/s41538-022-00152-4. ISSN: 2396-8370. PMC: 9433409. PMID: 36045143.
Starzyńska-Janiszewska, Anna; Stodolak, Bożena; Duliński, Robert; Mickowska, Barbara; Sabat, Renata «Fermentation of Colored Quinoa Seeds with Neurospora intermedia to Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics» (en anglès). Cereal Chemistry, 94, 3, 2017, p. 619–624. DOI: 10.1094/CCHEM-10-16-0264-R. ISSN: 1943-3638.
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