The DOI matches its Crossref record; 50 of the 50 references it cites were found in a registry or an index.
Sourdough volatile compounds and their contribution to bread: A review
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
Applications of solid-phase microextraction in food analysis
Kataoka, H., Lord, H. L., & Pawliszyn, J. (2000) · Journal of Chromatography A · doi:10.1016/s0021-9673(00)00309-5 · Cited by 1,119
The sourdough microflora: biodiversity and metabolic interactions
De Vuyst, L., & Neysens, P. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.012 · Cited by 637
Review. Recent advances in lipid oxidation
Frankel, E. N. (1991) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740540402 · Cited by 539
Lactobacilli in sourdough fermentation
Corsetti, A., & Settanni, L. (2007) · Food Research International · doi:10.1016/j.foodres.2006.11.001 · Cited by 500
Microbial ecology of sourdough fermentations: Diverse or uniform?
De Vuyst, L., Van Kerrebroeck, S., Harth, H., Huys, G., Daniel, H.-M., & Weckx, S. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.06.002 · Cited by 424
Wheat bread aroma compounds in crumb and crust: A review
Pico, J., Bernal, J., & Gómez, M. (2015) · Food Research International · doi:10.1016/j.foodres.2015.05.051 · Cited by 394
Generation 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
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough
Gänzle, M. G., Vermeulen, N., & Vogel, R. F. (2007) · Food Microbiology · doi:10.1016/j.fm.2006.07.006 · Cited by 367
Thiele, C., Gänzle, M. G., & Vogel, R. F. (2002) · Cereal Chemistry · doi:10.1094/cchem.2002.79.1.45 · Cited by 359
The Maillard reaction : chemistry, biochemistry and implications
Nürsten, H. E. (2005) · CentAUR (University of Reading) · Cited by 348
Cited by
Hemp: A Sustainable Plant with High Industrial Value in Food Processing
Yano, H., & Fu, W. (2023) · Foods · doi:10.3390/foods12030651 · Cited by 106
Metadata
- Authors
- Pétel, C., Onno, B., & Prost, C.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2017-01
- Volume
- 59
- Pages
- 105-123
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2551998596
- Cited by
- 323
- References
- 50
- FWCI
- 19.20
- 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: Sourdough volatile compounds and their contribution to bread: A review. https://app.cochat.ai/papers/10.1016/j.tifs.2016.10.015
- The paper
- Pétel, C., Onno, B., & Prost, C. (2017). Sourdough volatile compounds and their contribution to bread: A review. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2016.10.015
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.
