The DOI matches its Crossref record; 57 of the 57 references it cites were found in a registry or an index.
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
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Citations
Cites
Green, P. H. R., & Jones, R. (2006) · Cited by 2,453
Wieser, H. (2007) · Food Microbiology · doi:10.1016/j.fm.2006.07.004 · Cited by 1,730
Green, P. H. R., & Cellier, C. (2007) · New England Journal of Medicine · doi:10.1056/nejmra071600 · Cited by 1,625
Structural Basis for Gluten Intolerance in Celiac Sprue
Shan, L., Molberg, Ø., Parrot, I., Hausch, F., Filiz, F., Gray, G. M., Sollid, L. M., & Khosla, C. (2002) · Science · doi:10.1126/science.1074129 · Cited by 1,576
Microbiology of Fermented Foods
(1997) · Springer eBooks · doi:10.1007/978-1-4613-0309-1 · Cited by 954
The proteotytic systems of lactic acid bacteria
Kunji, E. R. S., Mierau, I., Hagting, A., Poolman, B., & Konings, W. N. (1996) · Antonie van Leeuwenhoek · doi:10.1007/bf00395933 · Cited by 714
Arentz-Hansen, H., Körner, R., Molberg, Ø., Quarsten, H., Vader, W., Kooy, Y. M. C., Lundin, K. E. A., Koning, F., Roepstorff, P., Sollid, L. M., et al. (2000) · The Journal of Experimental Medicine · doi:10.1084/jem.191.4.603 · Cited by 654
Peptidases and amino acid catabolism in lactic acid bacteria
Christensen, J. E., Dudley, E. G., Pederson, J. A., & Steele, J. L. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002001919720 · Cited by 630
Disulphide Bonds in Wheat Gluten Proteins
Shewry, P. R., & Tatham, A. S. (1997) · Journal of Cereal Science · doi:10.1006/jcrs.1996.0100 · Cited by 545
The classification and nomenclature of wheat gluten proteins: A reassessment
Shewry, P. R., Tatham, A. S., Forde, J., Kreis, M. E., & Miflin, B. J. (1986) · Journal of Cereal Science · doi:10.1016/s0733-5210(86)80012-1 · Cited by 441
Cited by
Zhao, C. J., Schieber, A., & Gänzle, M. G. (2016) · Food Research International · doi:10.1016/j.foodres.2016.08.042 · Cited by 790
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
Enzymatic and bacterial conversions during sourdough fermentation
Gänzle, M. G. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.04.007 · Cited by 432
Self-citationDaqu- A Traditional Chinese Liquor Fermentation Starter
Zheng, X.-W., Tabrizi, M. R., Nout, M. J. R., & Han, B.-Z. (2011) · Journal of the Institute of Brewing · doi:10.1002/j.2050-0416.2011.tb00447.x · Cited by 338
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-citation
Metadata
- Authors
- Gänzle, M. G., Loponen, J., & Gobbetti, M.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2008-10
- Volume
- 19
- Issue
- 10
- Pages
- 513-521
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2053283648
- Cited by
- 356
- References
- 57
- FWCI
- 10.18
- 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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- CoChat. (2026). Citation check: Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. https://app.cochat.ai/papers/10.1016/j.tifs.2008.04.002
- The paper
- Gänzle, M. G., Loponen, J., & Gobbetti, M. (2008). Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2008.04.002
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.
