The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Impact of sourdough on the texture of bread
Overview
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Citations
Cites
Influence of hydrocolloids on dough rheology and bread quality
Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(00)00054-0 · Cited by 866
Dal Bello, F., Clarke, C. I., Ryan, L. A. M., Ulmer, H., Schober, T. J., Ström, K., Sjögren, J., van Sinderen, D., Schnürer, J., & Arendt, E. K. (2007) · Journal of Cereal Science · doi:10.1016/j.jcs.2006.09.004 · Cited by 351
Self-citationBello, F. D., Walter, J., Hertel, C., & Hammes, W. P. (2001) · Systematic and Applied Microbiology · doi:10.1078/0723-2020-00033 · Cited by 214
Cited by
Caggianiello, G., Kleerebezem, M., & Spano, G. (2016) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-016-7471-2 · Cited by 396
Zannini, E., Waters, D. M., Coffey, A., & Arendt, E. K. (2016) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-7172-2 · Cited by 371
Self-citationBread Affects Clinical Parameters and Induces Gut Microbiome-Associated Personal Glycemic Responses
Korem, T., Zeevi, D., Zmora, N., Weissbrod, O., Bar, N., Lotan-Pompan, M., Avnit-Sagi, T., Kosower, N., Malka, G., Rein, M., et al. (2017) · Cell Metabolism · doi:10.1016/j.cmet.2017.05.002 · Cited by 318
Lynch, K. M., Zannini, E., Coffey, A., & Arendt, E. K. (2018) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-030117-012537 · Cited by 289
Microbial ecology and process technology of sourdough fermentation
(2017) · Advances in applied microbiology · doi:10.1016/bs.aambs.2017.02.003 · Cited by 226
Metadata
- Authors
- Arendt, E. K., Ryan, L. A. M., & Dal Bello, F.
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2007-04
- Volume
- 24
- Issue
- 2
- Pages
- 165-174
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W2111926431
- Cited by
- 637
- References
- 3
- FWCI
- 9.97
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
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.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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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: Impact of sourdough on the texture of bread. https://app.cochat.ai/papers/10.1016/j.fm.2006.07.011
- The paper
- Arendt, E. K., Ryan, L. A. M., & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food Microbiology. https://doi.org/10.1016/j.fm.2006.07.011
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.
