Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For: Plessas S, Bekatorou A, Gallanagh J, Nigam P, Koutinas A, Psarianos C. Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.09.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]

For:	Plessas S, Bekatorou A, Gallanagh J, Nigam P, Koutinas A, Psarianos C. Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.09.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]

Number	Cited by Other Article(s)
51	Elhariry HM, Mahmoud RM, Hassan AA, Aly MA. Development of Co-Culture Sourdough Systems for Improving Bread Quality and Delaying Staling. FOOD BIOTECHNOL 2011. [DOI: 10.1080/08905436.2011.590770] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
52	Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.086] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
53	Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.07.011] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
54	Contribution to interpretation of metal uptake dependence upon the growth phase of microorganisms. The case of uranium (VI) uptake by common yeasts, cultivated at different temperatures, with or without aeration. J Radioanal Nucl Chem 2010. [DOI: 10.1007/s10967-010-0811-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
55	Cho IH, Peterson DG. Chemistry of bread aroma: A review. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0081-3] [Citation(s) in RCA: 122] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
56	Komlenić DK, Ugarčić-Hardi Ž, Jukić M, Planinić M, Bucić-Kojić A, Strelec I. Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02282.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
57	Dimitrellou D, Kandylis P, Kourkoutas Y, Koutinas AA, Kanellaki M. Evaluation of thermally-dried Kluyveromyces marxianus as baker’s yeast. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.050] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
58	Current awareness on yeast. Yeast 2008. [DOI: 10.1002/yea.1458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse