The DOI matches its Crossref record; 10 of the 10 references it cites were found in a registry or an index.
How the sourdough may affect the functional features of leavened baked goods
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Citations
Cites
Glycemic index, glycemic load, and chronic disease risk—a meta-analysis of observational studies
Barclay, A. W., Petocz, P., McMillan-Price, J., Flood, V. M., Prvan, T., Mitchell, P., & Brand-Miller, J. C. (2008) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/87.3.627 · Cited by 1,061
Komatsuzaki, N., Shima, J., Kawamoto, S., Momose, H., & Kimura, T. (2005) · Food Microbiology · doi:10.1016/j.fm.2005.01.002 · Cited by 391
Liljeberg, H., & Björck, I. (1998) · European Journal of Clinical Nutrition · doi:10.1038/sj.ejcn.1600572 · Cited by 282
Raninen, K., Lappi, J., Mykkänen, H., & Poutanen, K. (2011) · Nutrition Reviews · doi:10.1111/j.1753-4887.2010.00358.x · Cited by 254
Coda, R., Rizzello, C. G., Pinto, D., & Gobbetti, M. (2012) · Applied and Environmental Microbiology · doi:10.1128/aem.06837-11 · Cited by 238
Self-citationGalle, S., Schwab, C., Dal Bello, F., Coffey, A., Gänzle, M. G., & Arendt, E. K. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.01.009 · Cited by 190
Rizzello, C. G., Cassone, A., Di Cagno, R., & Gobbetti, M. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf800512u · Cited by 179
Self-citationA soybean cDNA encoding a chromatin-binding peptide inhibits mitosis of mammalian cells.
Galvez, A. F., & de Lumen, B. O. (1999) · Nature Biotechnology · doi:10.1038/8676 · Cited by 174
Schwab, C., Mastrangelo, M., Corsetti, A., & Gänzle, M. (2008) · Cereal Chemistry · doi:10.1094/cchem-85-5-0679 · Cited by 135
Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study
Di Cagno, R., Barbato, M., Di Camillo, C., Rizzello, C. G., De Angelis, M., Giuliani, G., De Vincenzi, M., Gobbetti, M., & Cucchiara, S. (2010) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1097/mpg.0b013e3181f22ba4 · Cited by 97
Self-citation
Cited by
Enzymatic and bacterial conversions during sourdough fermentation
Gänzle, M. G. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.04.007 · Cited by 432
Microbial ecology and process technology of sourdough fermentation
(2017) · Advances in applied microbiology · doi:10.1016/bs.aambs.2017.02.003 · Cited by 226
Biopolymers from Lactic Acid Bacteria. Novel Applications in Foods and Beverages
Torino, M. I., Font de Valdez, G., & Mozzi, F. (2015) · Frontiers in Microbiology · doi:10.3389/fmicb.2015.00834 · Cited by 201
Prückler, M., Lorenz, C., Endo, A., Kraler, M., Dürrschmid, K., Hendriks, K., Soares da Silva, F., Auterith, E., Kneifel, W., & Michlmayr, H. (2015) · Food Microbiology · doi:10.1016/j.fm.2015.02.014 · Cited by 105
Ua-Arak, T., Jakob, F., & Vogel, R. F. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.04.009 · Cited by 43
Metadata
- Authors
- Gobbetti, M., Rizzello, C. G., Di Cagno, R., & De Angelis, M.
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2014-02
- Volume
- 37
- Pages
- 30-40
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W2085761937
- Cited by
- 397
- References
- 10
- FWCI
- 24.56
- 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
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- This page
- CoChat. (2026). Citation check: How the sourdough may affect the functional features of leavened baked goods. https://app.cochat.ai/papers/10.1016/j.fm.2013.04.012
- The paper
- Gobbetti, M., Rizzello, C. G., Di Cagno, R., & De Angelis, M. (2014). How the sourdough may affect the functional features of leavened baked goods. Food Microbiology. https://doi.org/10.1016/j.fm.2013.04.012
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.
