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Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives
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Citations
Cited by
Different hydrocolloids as bread improvers and antistaling agents
Guarda, A., Rosell, C. M., Benedito, C., & Galotto, M. J. (2004) · Food Hydrocolloids · doi:10.1016/s0268-005x(03)00080-8 · Cited by 473
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products
Ryan, L. A. M., Zannini, E., Dal Bello, F., Pawlowska, A., Koehler, P., & Arendt, E. K. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.02.036 · Cited by 178
Hydrocolloids in wheat breadmaking: A concise review
Ferrero, C. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.11.044 · Cited by 144
Influence of different hydrocolloids on major wheat dough components (gluten and starch)
Bárcenas, M. E., O-Keller, J. D. L., & Rosell, C. M. (2009) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2009.03.012 · Cited by 137
Interactions of hydrocolloids and sonicated-gluten proteins
Ribotta, P. D., Ausar, S. F., Beltramo, D. M., & León, A. E. (2005) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2004.04.018 · Cited by 119
Metadata
- Authors
- Armero, E., & Collar, C.
- Venue
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Published
- 1998-09
- Volume
- 28
- Issue
- 2
- Pages
- 165-174
- ISSN
- 0733-5210 (ISSN-L)
- OpenAlex
- W2090510643
- Cited by
- 258
- References
- 0
- FWCI
- 2.76
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives. https://app.cochat.ai/papers/10.1006/jcrs.1998.0190
- The paper
- Armero, E., & Collar, C. (1998). Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives. Journal of Cereal Science. https://doi.org/10.1006/jcrs.1998.0190
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
