The DOI matches its Crossref record; 100 of the 100 references it cites were found in a registry or an index.
Ecological parameters influencing microbial diversity and stability of traditional sourdough
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Citations
Cites
Yeast interactions and wine flavour
Fleet, G. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00245-9 · Cited by 1,020
Microbiology of Fermented Foods
(1997) · Springer eBooks · doi:10.1007/978-1-4613-0309-1 · Cited by 954
Communication in bacteria: an ecological and evolutionary perspective
Keller, L., & Surette, M. G. (2006) · Nature Reviews Microbiology · doi:10.1038/nrmicro1383 · Cited by 824
The sourdough microflora: biodiversity and metabolic interactions
De Vuyst, L., & Neysens, P. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.012 · Cited by 637
Impact of sourdough on the texture of bread
Arendt, E. K., Ryan, L. A. M., & Dal Bello, F. (2007) · Food Microbiology · doi:10.1016/j.fm.2006.07.011 · Cited by 637
Sourdough and cereal fermentation in a nutritional perspective
Poutanen, K., Flander, L., & Katina, K. (2009) · Food Microbiology · doi:10.1016/j.fm.2009.07.011 · Cited by 537
The sourdough microflora: Interactions of lactic acid bacteria and yeasts
Gobbetti, M. (1998) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(98)00053-3 · Cited by 497
Self-citationA superfamily of proteins that contain the cold-shock domain
Graumann, P. L., & Marahiel, M. A. (1998) · Trends in Biochemical Sciences · doi:10.1016/s0968-0004(98)01255-9 · Cited by 438
Environmental stress responses in Lactobacillus: A review
De Angelis, M., & Gobbetti, M. (2004) · PROTEOMICS · doi:10.1002/pmic.200300497 · Cited by 422
Self-citationHow the sourdough may affect the functional features of leavened baked goods
Gobbetti, M., Rizzello, C. G., Di Cagno, R., & De Angelis, M. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.04.012 · Cited by 397
Self-citation
Cited by
Fermented Foods as Experimentally Tractable Microbial Ecosystems
Wolfe, B. E., & Dutton, R. J. (2015) · Cell · doi:10.1016/j.cell.2015.02.034 · Cited by 386
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-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
Yeast diversity of sourdoughs and associated metabolic properties and functionalities
De Vuyst, L., Harth, H., Van Kerrebroeck, S., & Leroy, F. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.07.018 · Cited by 304
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
- Minervini, F., De Angelis, M., Di Cagno, R., & Gobbetti, M.
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2014-02
- Volume
- 171
- Pages
- 136-146
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2016206917
- Cited by
- 272
- References
- 100
- FWCI
- 12.75
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Ecological parameters influencing microbial diversity and stability of traditional sourdough. https://app.cochat.ai/papers/10.1016/j.ijfoodmicro.2013.11.021
- The paper
- Minervini, F., De Angelis, M., Di Cagno, R., & Gobbetti, M. (2014). Ecological parameters influencing microbial diversity and stability of traditional sourdough. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2013.11.021
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.
