The DOI matches its Crossref record; 38 of the 38 references it cites were found in a registry or an index.
Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Cereal seed storage proteins: structures, properties and role in grain utilization
Shewry, P. R., & Halford, N. G. (2002) · Journal of Experimental Botany · doi:10.1093/jexbot/53.370.947 · Cited by 1,488
Principles of Cereal Science and Technology
Delcour, J. A., & Hoseney, R. C. (2010) · AACC International eBooks · doi:10.1094/9781891127632 · Cited by 1,446
Shewry, P. R. (2009) · Journal of Experimental Botany · doi:10.1093/jxb/erp058 · Cited by 1,292
The prolamin storage proteins of cereal seeds: structure and evolution
Shewry, P. R., & Tatham, A. S. (1990) · Biochemical Journal · doi:10.1042/bj2670001 · Cited by 741
Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.032 · Cited by 736
Self-citationMaize: A Paramount Staple Crop in the Context of Global Nutrition
Nuss, E. T., & Tanumihardjo, S. A. (2010) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2010.00117.x · Cited by 672
Nutritional value of bread: Influence of processing, food interaction and consumer perception
Dewettinck, K., Van Bockstaele, F., Kühne, B., Van de Walle, D., Courtens, T. M., & Gellynck, X. (2008) · Journal of Cereal Science · doi:10.1016/j.jcs.2008.01.003 · Cited by 538
Srichuwong, S., Sunarti, T. C., Mishima, T., Isono, N., & Hisamatsu, M. (2005) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2005.03.004 · Cited by 421
Gluten-Free Cereal Products and Beverages
(2008) · Elsevier eBooks · doi:10.1016/b978-0-12-373739-7.x5001-1 · Cited by 406
The Gluten-Free Diet: Safety and Nutritional Quality
Saturni, L., Ferretti, G., & Bacchetti, T. (2010) · Nutrients · doi:10.3390/nu2010016 · Cited by 392
Cited by
Hager, 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-citationDrying methods affect physicochemical and functional properties of quinoa protein isolate
Shen, Y., Tang, X., & Li, Y. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2020.127823 · Cited by 269
Nutritional and Functional Properties of Gluten-Free Flours
Culetu, A., Susman, I. E., Duta, D. E., & Belc, N. (2021) · Applied Sciences · doi:10.3390/app11146283 · Cited by 146
Hidalgo, A., Brandolini, A., Čanadanović-Brunet, J., Ćetković, G., & Tumbas Šaponjac, V. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.06.062 · Cited by 83
Li, L., Lietz, G., & Seal, C. J. (2021) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14962 · Cited by 69
Metadata
- Authors
- Hager, A.-S., Wolter, A., Jacob, F., Zannini, E., & Arendt, E. K.
- Venue
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Published
- 2012-09
- Volume
- 56
- Issue
- 2
- Pages
- 239-247
- ISSN
- 0733-5210 (ISSN-L)
- OpenAlex
- W2079378079
- Cited by
- 300
- References
- 38
- FWCI
- 29.21
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
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.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. https://app.cochat.ai/papers/10.1016/j.jcs.2012.06.005
- The paper
- Hager, A.-S., Wolter, A., Jacob, F., Zannini, E., & Arendt, E. K. (2012). Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2012.06.005
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.
