The DOI matches its Crossref record; 128 of the 128 references it cites were found in a registry or an index.
Yeast diversity of sourdoughs and associated metabolic properties and functionalities
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Citations
Cites
Kurtzman, C. P., & Lodder, J. (1972) · Mycologia · doi:10.2307/3758036 · Cited by 3,081
Hazelwood, L. A., Daran, J.-M., van Maris, A. J. A., Pronk, J. T., & Dickinson, J. R. (2008) · Applied and Environmental Microbiology · doi:10.1128/aem.02625-07 · Cited by 1,547
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
Self-citationSourdough 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
Lactobacilli in sourdough fermentation
Corsetti, A., & Settanni, L. (2007) · Food Research International · doi:10.1016/j.foodres.2006.11.001 · Cited by 500
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
KURTZMAN, C. (2003) · FEMS Yeast Research · doi:10.1016/s1567-1356(03)00175-2 · Cited by 460
Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
Đorđević, T. M., Šiler-Marinković, S. S., & Dimitrijević-Branković, S. I. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.049 · Cited by 449
Microbial ecology of sourdough fermentations: Diverse or uniform?
De Vuyst, L., Van Kerrebroeck, S., Harth, H., Huys, G., Daniel, H.-M., & Weckx, S. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.06.002 · Cited by 424
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
Cited by
Saccharomyces cerevisiae and its industrial applications
Parapouli, M., 1 Molecular Biology laboratory, D. O. B. A. A. T., Vasileiadi, A., Afendra, A.-S., Hatziloukas, E., 2 Genetics laboratory, D. O. B. A. A. T., & equally, #. T. T. A. C. (2020) · AIMS Microbiology · doi:10.3934/microbiol.2020001 · Cited by 685
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
Microbial ecology and process technology of sourdough fermentation
(2017) · Advances in applied microbiology · doi:10.1016/bs.aambs.2017.02.003 · Cited by 226
Self-citationSieuwerts, S., Bron, P. A., & Smid, E. J. (2018) · LWT · doi:10.1016/j.lwt.2017.12.022 · Cited by 173
“However, evidence for mutualistic interactions in dough that are not based on carbon source and amino acid exchange in sourdough is largely unavailable (De Vuyst et al., 2016).”
Background
Metadata
- Authors
- De Vuyst, L., Harth, H., Van Kerrebroeck, S., & Leroy, F.
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2016-12
- Volume
- 239
- Pages
- 26-34
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2483522166
- Cited by
- 304
- References
- 128
- FWCI
- 25.86
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Yeast diversity of sourdoughs and associated metabolic properties and functionalities. https://app.cochat.ai/papers/10.1016/j.ijfoodmicro.2016.07.018
- The paper
- De Vuyst, L., Harth, H., Van Kerrebroeck, S., & Leroy, F. (2016). Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2016.07.018
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.
