The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase
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Citations
Cites
Gluten-free bread from sorghum: Quality differences among hybrids
Schober, T. J., Messerschmidt, M., Bean, S. R., Park, S., & Arendt, E. K. (2005) · Cereal Chemistry · doi:10.1094/cc-82-0394 · Cited by 278
Self-citation
Cited by
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.10.014 · Cited by 688
Self-citationHager, A.-S., Wolter, A., Czerny, M., Bez, J., Zannini, E., Arendt, E. K., & Czerny, M. (2012) · European Food Research and Technology · doi:10.1007/s00217-012-1763-2 · Cited by 269
Self-citationGluten-free baking: Combating the challenges - A review
Naqash, F., Gani, A., Gani, A., & Masoodi, F. A. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.06.004 · Cited by 216
Galle, 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
Sciarini, L. S., Ribotta, P. D., León, A. E., & Pérez, G. T. (2012) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2012.03.011 · Cited by 189
Metadata
- Authors
- Renzetti, S., Dal Bello, F., & Arendt, E. K.
- Venue
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Published
- 2008-07
- Volume
- 48
- Issue
- 1
- Pages
- 33-45
- ISSN
- 0733-5210 (ISSN-L)
- OpenAlex
- W2151536372
- Cited by
- 272
- References
- 1
- FWCI
- 8.88
- 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.
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- This page
- CoChat. (2026). Citation check: Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. https://app.cochat.ai/papers/10.1016/j.jcs.2007.07.011
- The paper
- Renzetti, S., Dal Bello, F., & Arendt, E. K. (2008). Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2007.07.011
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.
