The DOI matches its Crossref record; 103 of the 103 references it cites were found in a registry or an index.
Sensory characteristics of wholegrain and bran-rich cereal foods – A review
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Citations
Cites
Bitter taste, phytonutrients, and the consumer: a review
Drewnowski, A., & Gomez-Carneros, C. (2000) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/72.6.1424 · Cited by 1,353
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
Fardet, A. (2010) · Nutrition Research Reviews · doi:10.1017/s0954422410000041 · Cited by 1,030 · cited 1×
“Phenolic compounds often also act as antioxidants in cereal foods, and are thus considered beneficial for health (Fardet, 2010; Bondia-Pons et al., 2009).”
Barley for food: Characteristics, improvement, and renewed interest
Baik, B.-K., & Ullrich, S. E. (2008) · Journal of Cereal Science · doi:10.1016/j.jcs.2008.02.002 · Cited by 785
Arabinoxylans and Endoxylanases in Wheat Flour Bread-making
Courtin, C. M., & Delcour, J. A. (2002) · Journal of Cereal Science · doi:10.1006/jcrs.2001.0433 · Cited by 720
(2013) · The Journal of Nutrition · doi:10.3945/jn.111.155325 · Cited by 634
Sudha, M. L., Vetrimani, R., & Leelavathi, K. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.12.013 · Cited by 569
Mattila, P., Pihlava, J.-M., & Hellström, J. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf051437z · Cited by 567
Sourdough 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
Self-citationGeneration of aroma compounds during sourdough fermentation: Applied and fundamental aspects
Hansen, A., & Schieberle, P. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.03.007 · Cited by 390
Noort, M. W. J., van Haaster, D., Hemery, Y., Schols, H. A., & Hamer, R. J. (2010) · Journal of Cereal Science · doi:10.1016/j.jcs.2010.03.003 · Cited by 384
Self-citation
Cited by
Flavor challenges in extruded plant‐based meat alternatives: A review
Wang, Y., Tuccillo, F., Lampi, A., Knaapila, A., Pulkkinen, M., Kariluoto, S., Coda, R., Edelmann, M., Jouppila, K., Sandell, M., et al. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12964 · Cited by 281
Self-citationHydrocolloids in wheat breadmaking: A concise review
Ferrero, C. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.11.044 · Cited by 144
Kinney, G. A., Haddad, E. N., Garrow, L. S., Ng, P. K. W., & Comstock, S. S. (2021) · JMIR Research Protocols · doi:10.2196/29046 · Cited by 4
Metadata
- Authors
- Heiniö, R. L., Noort, M. W. J., Katina, K., Alam, S. A., Sozer, N., de Kock, H. L., Hersleth, M., & Poutanen, K.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2016-01
- Volume
- 47
- Pages
- 25-38
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2221270530
- Cited by
- 287
- References
- 103
- FWCI
- 11.75
- Type
- journal article
- Language
- en
- Open access
- green
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- CoChat. (2026). Citation check: Sensory characteristics of wholegrain and bran-rich cereal foods – A review. https://app.cochat.ai/papers/10.1016/j.tifs.2015.11.002
- The paper
- Heiniö, R. L., Noort, M. W. J., Katina, K., Alam, S. A., Sozer, N., de Kock, H. L., Hersleth, M., & Poutanen, K. (2016). Sensory characteristics of wholegrain and bran-rich cereal foods – A review. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2015.11.002
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.
