The DOI matches its Crossref record; 50 of the 50 references it cites were found in a registry or an index.
Effect of dietary fibre enrichment on selected properties of gluten-free bread
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1 retracted
Marzioni, M., Glaser, S., Francis, H., Marucci, L., Benedetti, A., Alvaro, D., Taffetani, S., Ueno, Y., Roskams, T., Phinizy, J. L., et al. (2005) · Gastroenterology · doi:10.1053/j.gastro.2004.10.002 · Cited by 177
RetractedGreen, P. H. R., & Jones, R. (2006) · Cited by 2,453
Morphological, thermal and rheological properties of starches from different botanical sources
Singh, N., Singh, J., Kaur, L., Singh Sodhi, N., & Singh Gill, B. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00416-8 · Cited by 1,929
Fasano, A., Berti, I., Gerarduzzi, T., Not, T., Colletti, R. B., Drago, S., Elitsur, Y., Green, P. H. R., Guandalini, S., Hill, I. D., et al. (2003) · Archives of Internal Medicine · doi:10.1001/archinte.163.3.286 · Cited by 1,698
Current approaches to diagnosis and treatment of celiac disease: An evolving spectrum
Fasano, A., & Catassi, C. (2001) · Gastroenterology · doi:10.1053/gast.2001.22123 · Cited by 1,281
Hill, I. D., Dirks, M. H., Liptak, G. S., Colletti, R. B., Fasano, A., Guandalini, S., Hoffenberg, E. J., Horvath, K., Murray, J. A., Pivor, M., et al. (2005) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1097/00005176-200501000-00001 · Cited by 1,115
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C. G. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2006.03.032 · Cited by 977
Effect of the addition of different fibres on wheat dough performance and bread quality
Wang, J., Rosell, C. M., & Benedito de Barber, C. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00135-8 · Cited by 692
Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
Tudoricǎ, C. M., Kuri, V., & Brennan, C. S. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0106953 · Cited by 520
Dietary fibres: Nutritional and technological interest
Thebaudin, J. Y., Lefebvre, A. C., Harrington, M., & Bourgeois, C. M. (1997) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(97)01007-8 · Cited by 482
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Ayala-Zavala, J. F., Vega-Vega, V., Rosas-Domínguez, C., Palafox-Carlos, H., Villa-Rodriguez, J. A., Siddiqui, M. W., Dávila-Aviña, J. E., & González-Aguilar, G. A. (2011) · Food Research International · doi:10.1016/j.foodres.2011.02.021 · Cited by 616
Gluten-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
Phytochemomics and Other Omics for Permitting Health Claims Made on Foods
del Castillo, M. D., Martinez-Saez, N., Amigo-Benavent, M., & Silvan, J. M. (2013) · Food Research International · doi:10.1016/j.foodres.2013.05.014 · Cited by 26
Selim, K. A., Ismaael, O. H., & Abdel Bary, M. S. (2019) · SDRP Journal of Food Science & Technology · doi:10.25177/jfst.4.7.ra.564 · Cited by 7
Metadata
- Authors
- Sabanis, D., Lebesi, D., & Tzia, C.
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2009-10
- Volume
- 42
- Issue
- 8
- Pages
- 1380-1389
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2088931104
- Cited by
- 279
- References
- 50
- FWCI
- 8.47
- Type
- journal article
- Language
- en
- Open access
- green
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- CoChat. (2026). Citation check: Effect of dietary fibre enrichment on selected properties of gluten-free bread. https://app.cochat.ai/papers/10.1016/j.lwt.2009.03.010
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- Sabanis, D., Lebesi, D., & Tzia, C. (2009). Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2009.03.010
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.
