The DOI matches its Crossref record; 40 of the 40 references it cites were found in a registry or an index.
Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ
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Citations
Cites
Bradford, M. M. (1976) · Analytical Biochemistry · doi:10.1016/0003-2697(76)90527-3 · Cited by 255,302
Gapped BLAST and PSI-BLAST: a new generation of protein database search programs
Altschul, S. (1997) · Nucleic Acids Research · doi:10.1093/nar/25.17.3389 · Cited by 73,302
A Statistical Method for Evaluating Systematic Relationships
Sokal, R. R., & Michener, C. D. (1958) · Biodiversity Heritage Library (Smithsonian Institution) · doi:10.5281/zenodo.16435756 · Cited by 4,416
Total Phenol Analysis: Automation and Comparison with Manual Methods
Slinkard, K., & Singleton, V. L. (1977) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1974.28.1.49 · Cited by 4,350
Modeling of the Bacterial Growth Curve
Zwietering, M. H., Jongenburger, I., Rombouts, F. M., & van 't Riet, K. (1990) · Applied and Environmental Microbiology · doi:10.1128/aem.56.6.1875-1881.1990 · Cited by 4,233
Energy and protein requirements : report of a Joint FAO/WHO/UNU Expert Consultation
Fao, J., Energy, U. E. C. O., & Requirements, P. (1985) · Medical Entomology and Zoology · Cited by 1,857
Free Radical Scavenging Properties of Wheat Extracts
Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J., & Qian, M. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010964p · Cited by 1,001
A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY
HSU, H. W., VAVAK, D. L., SATTERLEE, L. D., & MILLER, G. A. (1977) · Journal of Food Science · doi:10.1111/j.1365-2621.1977.tb14476.x · Cited by 981
Antioxidant activity and nutrient composition of selected cereals for food use
RAGAEE, S., ABDELAAL, E., & NOAMAN, M. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.04.039 · Cited by 621
The proteins of the wheat kernel
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Cited by
Novel insights on the functional/nutritional features of the sourdough fermentation
Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G., & Rizzello, C. G. (2019) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.05.018 · Cited by 328
Self-citationRizzello, C. G., Tagliazucchi, D., Babini, E., Sefora Rutella, G., Taneyo Saa, D. L., & Gianotti, A. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.09.023 · Cited by 250
Self-citationCoda, R., Rizzello, C. G., Pinto, D., & Gobbetti, M. (2012) · Applied and Environmental Microbiology · doi:10.1128/aem.06837-11 · Cited by 238
Self-citationMicrobial ecology and process technology of sourdough fermentation
(2017) · Advances in applied microbiology · doi:10.1016/bs.aambs.2017.02.003 · Cited by 226
Introduction to cereal processing and by-products
Papageorgiou, M., & Skendi, A. (2018) · Sustainable Recovery and Reutilization of Cereal Processing By-Products · doi:10.1016/b978-0-08-102162-0.00001-0 · Cited by 95
Metadata
- Authors
- Rizzello, C. G., Nionelli, L., Coda, R., De Angelis, M., & Gobbetti, M.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2010-04-01
- Volume
- 119
- Issue
- 3
- Pages
- 1079-1089
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2035963867
- Cited by
- 261
- References
- 40
- FWCI
- 5.46
- Type
- journal article
- Language
- en
- Open access
- closed
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Cite CoChat for the checks on this page, and the paper for its own findings.
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- CoChat. (2026). Citation check: Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. https://app.cochat.ai/papers/10.1016/j.foodchem.2009.08.016
- The paper
- Rizzello, C. G., Nionelli, L., Coda, R., De Angelis, M., & Gobbetti, M. (2010). Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. Food Chemistry. https://doi.org/10.1016/j.foodchem.2009.08.016
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.
