On the public citation graph

Gluten Hydrolysis and Depolymerization during Sourdough Fermentation

https://doi.org/10.1021/jf034470z
0 signed · 211 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1006/jcrs.1996.0001openalex-snapshot
Functional Properties of Wheat Glutenin
inferredcites →https://doi.org/10.1006/jcrs.1996.0010openalex-snapshot
Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters
inferredcites →https://doi.org/10.1006/jcrs.1996.0082openalex-snapshot
Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition
inferredcites →https://doi.org/10.1006/jcrs.1997.0123openalex-snapshot
On the Presence and Activities of Proteolytic Enzymes in Vital Wheat Gluten
inferredcites →https://doi.org/10.1006/jcrs.1997.0154openalex-snapshot
Distribution of Glutathione in Osborne Fractions as Affected by Additions of Ascorbic Acid, Reduced and Oxidised Glutathione
inferredcites →https://doi.org/10.1006/jcrs.1998.0190openalex-snapshot
Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives
inferredcites →https://doi.org/10.1006/jcrs.1998.0218openalex-snapshot
Redox Reactions in Wheat Dough as Affected by Ascorbic Acid
inferredcites →https://doi.org/10.1006/jcrs.2000.0300openalex-snapshot
A Second Aspartic Proteinase Associated with Wheat Gluten
inferredcites →https://doi.org/10.1006/jcrs.2000.0356openalex-snapshot
Size Characterisation of Glutenin Polymers by HPSEC-MALLS
inferredcites →https://doi.org/10.1006/jcrs.2000.0385openalex-snapshot
Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale
inferredcites →https://doi.org/10.1007/978-94-017-2027-4_27openalex-snapshot
Non-dairy lactic fermentations: the cereal world
inferredcites →https://doi.org/10.1007/bf00395933openalex-snapshot
The proteotytic systems of lactic acid bacteria
inferredcites →https://doi.org/10.1007/bf01192742openalex-snapshot
Utilization of electron acceptors by lactobacilli isolated from sourdough
inferredcites →https://doi.org/10.1007/bf01193208openalex-snapshot
Utilization of electron acceptors by lactobacilli isolated from sourdough
inferredcites →https://doi.org/10.1016/s0168-1605(02)00146-0openalex-snapshot
Contribution of reutericyclin production to the stable persistence of Lactobacillus reuteri in an industrial sourdough fermentation
inferredcites →https://doi.org/10.1016/s0924-2244(00)00004-2openalex-snapshot
The glutenin macropolymer of wheat flour doughs
inferredcites →https://doi.org/10.1021/jf0102517openalex-snapshot
Sucrose Metabolism and Exopolysaccharide Production in Wheat and Rye Sourdoughs byLactobacillus sanfranciscensis
inferredcites →https://doi.org/10.1021/jf020897eopenalex-snapshot
Fluorescence Labeling of Wheat Proteins for Determination of Gluten Hydrolysis and Depolymerization during Dough Processing and Sourdough Fermentation
inferredcites →https://doi.org/10.1021/jf990853eopenalex-snapshot
Combined Effect of Sourdough Lactic Acid Bacteria and Additives on Bread Firmness and Staling
inferredcites →https://doi.org/10.1023/a:1002048720611openalex-snapshot
Low-redundancy sequencing of the entire Lactococcus lactis IL1403 genome
inferredcites →https://doi.org/10.1023/a:1002089515177openalex-snapshot
Non-dairy lactic fermentations: the cereal world*
inferredcites →https://doi.org/10.1094/cchem.1997.74.5.605openalex-snapshot
Studies on the Glutathione‐Dehydroascorbate Oxidoreductase (EC 1.8.5.1) from Wheat Flour
inferredcites →https://doi.org/10.1094/cchem.1998.75.5.644openalex-snapshot
Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography
inferredcites →https://doi.org/10.1094/cchem.1998.75.6.882openalex-snapshot
Rheological Changes in Wheat Sourdough During Controlled and Spontaneous Fermentation
inferredcites →https://doi.org/10.1094/cchem.2002.79.1.45openalex-snapshot
Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor
inferredcites →https://doi.org/10.1094/cchem.2004.81.1.87openalex-snapshot
Degradation of HMW Glutenins During Wheat Sourdough Fermentations
inferredcites →https://doi.org/10.1094/cchem.2004.81.3.409openalex-snapshot
Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties
inferredcites →https://doi.org/10.1099/00207713-44-2-223openalex-snapshot
Identification of Lactobacilli from Sourdough and Description of Lactobacillus pontis sp. nov.
inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb05579.xopenalex-snapshot
Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough
inferredcites →https://doi.org/10.1111/j.1365-2621.1998.tb15739.xopenalex-snapshot
Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin
inferredcites →https://doi.org/10.1128/aem.62.9.3220-3226.1996openalex-snapshot
The proteolytic system of Lactobacillus sanfrancisco CB1: purification and characterization of a proteinase, a dipeptidase, and an aminopeptidase
inferredcites →https://doi.org/10.1128/aem.64.7.2616-2623.1998openalex-snapshot
Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation
inferredcites →https://doi.org/10.1128/aem.66.9.4084-4090.2000openalex-snapshot
Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
inferredcites →https://doi.org/10.1128/aem.68.2.623-633.2002openalex-snapshot
Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.5281/zenodo.1082884openalex-extracted
Effect Of Different Lactic Acid Bacteria On Phytic Acid Content And Quality Of Whole Wheat Toast Bread
inferred← citeshttps://doi.org/10.1002/9780470277515.ch8openalex-snapshot
Bread Fermentation
inferred← citeshttps://doi.org/10.1002/9781118655252.ch19openalex-snapshot
The genus Lactobacillus
inferred← citeshttps://doi.org/10.1002/9781118864463.ch16openalex-snapshot
New Biotechnological Approaches in Sourdough Bread Production Regarding Starter Culture Applications
inferred← citeshttps://doi.org/10.1002/cche.10837openalex-snapshot
Changes of gluten protein composition during sourdough fermentation in rye flour
inferred← citeshttps://doi.org/10.1002/jsfa.2862openalex-snapshot
Sourdough fermentation of wheat fractions rich in fibres before their use in processed food
inferred← citeshttps://doi.org/10.1007/978-1-4614-5425-0_8openalex-snapshot
Sourdough: A Tool to Improve Bread Structure
inferred← citeshttps://doi.org/10.1007/978-3-031-23084-4_8openalex-snapshot
Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality
inferred← citeshttps://doi.org/10.1007/978-3-031-23352-4_3openalex-snapshot
Traditional Breads in Bulgaria
inferred← citeshttps://doi.org/10.1007/978-3-031-48604-3_10openalex-snapshot
Sourdough-Based Starter Cultures for Fermentation in Agri-food Industry
inferred← citeshttps://doi.org/10.1007/978-3-031-48604-3_15openalex-snapshot
Impact of Sourdough Microbiota on FODMAPs and ATI Content in Bakery Products
inferred← citeshttps://doi.org/10.1007/978-981-13-1559-6_6openalex-snapshot
Lactic Acid Bacteria-Based Food Fermentations
inferred← citeshttps://doi.org/10.1007/978-981-16-6603-2_52-1openalex-snapshot
Biopolymer Waste Management
inferred← citeshttps://doi.org/10.1007/978-981-19-0710-4_52openalex-snapshot
Biopolymer Waste Management
inferred← citeshttps://doi.org/10.1007/s00216-017-0677-zopenalex-snapshot
A multiplex competitive ELISA for the detection and characterization of gluten in fermented-hydrolyzed foods
inferred← citeshttps://doi.org/10.1007/s00217-006-0387-9openalex-snapshot
Behaviour of oat globulins in lactic acid fermentation of oat bran
inferred← citeshttps://doi.org/10.1007/s00217-006-0487-6openalex-snapshot
The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties
inferred← citeshttps://doi.org/10.1007/s00217-007-0681-1openalex-snapshot
Effects of different Lactobacillus and Enterococcus strains and chemical acidification regarding degradation of gluten proteins during sourdough fermentation
inferred← citeshttps://doi.org/10.1007/s00217-010-1300-0openalex-snapshot
Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs
inferred← citeshttps://doi.org/10.1007/s00217-018-3071-yopenalex-snapshot
Application of sourdough in the production of fat- and salt-reduced puff pastry
inferred← citeshttps://doi.org/10.1007/s00217-019-03413-xopenalex-snapshot
Effect of exopolysaccharides produced by Lactobacillus sanfranciscensis on the processing properties of wheat doughs
inferred← citeshttps://doi.org/10.1007/s00217-026-05194-6openalex-snapshot
Microbial and physicochemical changes during kefir based sourdough fermentation
inferred← citeshttps://doi.org/10.1007/s00284-020-02250-6openalex-snapshot
Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough
inferred← citeshttps://doi.org/10.1007/s00726-023-03333-xopenalex-snapshot
Bromelain and ficin proteolytic effects on gliadin cytotoxicity and expression of genes involved in cell-tight junctions in Caco-2 cells
inferred← citeshttps://doi.org/10.1007/s10068-018-0530-yopenalex-snapshot
Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread
inferred← citeshttps://doi.org/10.1007/s10068-020-00801-yopenalex-snapshot
Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake
inferred← citeshttps://doi.org/10.1007/s11274-010-0407-6openalex-snapshot
Kinetic study of Lactococcus lactis strains (SLT6 and SLT10) growth on papain-hydrolysed whey
inferred← citeshttps://doi.org/10.1007/s11483-012-9257-0openalex-snapshot
Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties
inferred← citeshttps://doi.org/10.1007/s11483-012-9258-zopenalex-snapshot
Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: II. Modeling of Bread Texture and Staling Kinetics
inferred← citeshttps://doi.org/10.1007/s12539-016-0206-3openalex-snapshot
Change in Glutenin Macropolymer Secondary Structure in Wheat Sourdough Fermentation by FTIR
inferred← citeshttps://doi.org/10.1007/s13197-019-03874-8openalex-snapshot
Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour
inferred← citeshttps://doi.org/10.1007/s13205-012-0092-2openalex-snapshot
Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects
inferred← citeshttps://doi.org/10.1007/s42976-020-00114-0openalex-snapshot
Who is to blame for the increasing prevalence of dietary sensitivity to wheat?
inferred← citeshttps://doi.org/10.1016/b978-0-12-404699-3.00036-6openalex-snapshot
The Effects of Processing on Gluten from Wheat, Rye, and Barley, and its Detection in Foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-814887-7.00006-xopenalex-snapshot
Sourdough Bread
inferred← citeshttps://doi.org/10.1016/b978-0-12-821048-2.00005-2openalex-snapshot
Composition and activity of microbiota in sourdough and their effect on bread quality and safety
inferred← citeshttps://doi.org/10.1016/b978-0-443-18622-6.00009-8openalex-snapshot
The impact of fermentation on development of medical foods (for celiac, irritable bowel syndrome patients)
inferred← citeshttps://doi.org/10.1016/b978-0-443-18622-6.00014-1openalex-snapshot
Sourdough-based microbiota, fermentations and the development of anti-microbial and anti-oxidant metabolites
inferred← citeshttps://doi.org/10.1016/bs.aambs.2017.02.003openalex-snapshot
Microbial Ecology and Process Technology of Sourdough Fermentation
inferred← citeshttps://doi.org/10.1016/j.afres.2026.101980openalex-snapshot
The novel autochthonous probiotic strain Lactobacillus brevis BGZLS30-24 improves the functional characteristics of Khorasan wheat sourdough bread
inferred← citeshttps://doi.org/10.1016/j.crfs.2026.101349openalex-snapshot
Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate
inferred← citeshttps://doi.org/10.1016/j.fbio.2020.100704openalex-snapshot
Improving bread aroma using low-temperature sourdough fermentation
inferred← citeshttps://doi.org/10.1016/j.fbio.2021.101180openalex-snapshot
Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.103877openalex-snapshot
Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104026openalex-snapshot
Unraveling the impacts of fermentation methods on the protein structural, foaming and air-water interfacial properties of buckwheat steamed bread dough liquor
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106524openalex-snapshot
Improving the quality of frozen steamed stuffed buns after freeze-thaw cycles: Synergistic effects of cellulase, xylanase and sourdough
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106595openalex-snapshot
Impact of fermentation duration in fermented glutinous rice wine dough procedure on the staling of Chinese steamed bread
inferred← citeshttps://doi.org/10.1016/j.fm.2006.07.006openalex-snapshot
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough
inferred← citeshttps://doi.org/10.1016/j.fm.2006.07.014openalex-snapshot
Sourdough lactobacilli and celiac disease
inferred← citeshttps://doi.org/10.1016/j.fm.2013.04.007openalex-snapshot
Enzymatic and bacterial conversions during sourdough fermentation
inferred← citeshttps://doi.org/10.1016/j.fochx.2022.100528openalex-snapshot
Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.103362openalex-snapshot
Quality and chemical safety of wheat bread enriched with untreated, milled, and Lactiplantibacillus plantarum fermented red lentils (Lens culinaris L.)
inferred← citeshttps://doi.org/10.1016/j.fochx.2026.104032openalex-snapshot
Unravelling the protective role of soluble soybean polysaccharide in preserving dough gluten structure under acidic conditions
inferred← citeshttps://doi.org/10.1016/j.foodchem.2006.09.043openalex-snapshot
Characterisation of different typical Italian breads by means of traditional, spectroscopic and image analyses
inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.10.008openalex-snapshot
Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.01.099openalex-snapshot
Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.03.092openalex-snapshot
Effects of grain species and cultivar, thermal processing, and enzymatic hydrolysis on gluten quantitation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.01.196openalex-snapshot
Roles of dextran, weak acidification and their combination in the quality of wheat bread
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.05.007openalex-snapshot
Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125620openalex-snapshot
Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.126029openalex-snapshot
Type I sourdough steamed bread made by retarded sponge-dough method
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130877openalex-snapshot
Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141915openalex-snapshot
Revealing the influence mechanism of pre-fermentation degree and storage temperature fluctuations on frozen steamed bread dough quality
inferred← citeshttps://doi.org/10.1016/j.foodcont.2018.08.013openalex-snapshot
Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread
inferred← citeshttps://doi.org/10.1016/j.foodcont.2023.109818openalex-snapshot
Extending shelf life of fresh noodles with nisin producer Lactococcus lactis subsp. lactis fermented sourdough and characteristic changes during storage
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.05.055openalex-snapshot
Non-linear rheological (LAOS) behavior of sourdough-based dough
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.107844openalex-snapshot
Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110884openalex-snapshot
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread
inferred← citeshttps://doi.org/10.1016/j.foodres.2006.11.001openalex-snapshot
Lactobacilli in sourdough fermentation
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113520openalex-snapshot
Organic acids in bread-making affecting gluten structure and digestibility
inferred← citeshttps://doi.org/10.1016/j.heliyon.2023.e13837openalex-snapshot
Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides
inferred← citeshttps://doi.org/10.1016/j.ifset.2023.103281openalex-snapshot
Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten
inferred← citeshttps://doi.org/10.1016/j.ifset.2024.103798openalex-snapshot
Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.139413openalex-snapshot
Effects of xanthan gum and hydroxypropyl methylcellulose on the structure and physicochemical properties of triticale gluten during fermentation
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2006.10.026openalex-snapshot
Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2016.07.019openalex-snapshot
A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2023.110193openalex-snapshot
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies
inferred← citeshttps://doi.org/10.1016/j.jafr.2026.103119openalex-snapshot
Farmer vs. industrial practices: impact of varieties and process on the protein solubility and digestibility of soft wheat products
inferred← citeshttps://doi.org/10.1016/j.jbiosc.2017.08.009openalex-snapshot
Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials
inferred← citeshttps://doi.org/10.1016/j.jbiosc.2020.11.007openalex-snapshot
Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system
inferred← citeshttps://doi.org/10.1016/j.jcs.2005.08.006openalex-snapshot
Influence of redox-reactions catalysed by homo- and hetero-fermentative lactobacilli on gluten in wheat sourdoughs
inferred← citeshttps://doi.org/10.1016/j.jcs.2005.12.008openalex-snapshot
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour
inferred← citeshttps://doi.org/10.1016/j.jcs.2010.06.020openalex-snapshot
Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients
inferred← citeshttps://doi.org/10.1016/j.jcs.2012.03.007openalex-snapshot
Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads
inferred← citeshttps://doi.org/10.1016/j.jcs.2012.07.001openalex-snapshot
Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread
inferred← citeshttps://doi.org/10.1016/j.jcs.2025.104195openalex-snapshot
Effect of Jiuniang pretreatment on the quality of Tartary buckwheat dough and steamed bread: a focus on the protein of dough and interface properties of dough liquor
inferred← citeshttps://doi.org/10.1016/j.jcs.2026.104512openalex-snapshot
Interplay between soluble soybean polysaccharides and mild acidity on gluten protein structure in fermented dough
inferred← citeshttps://doi.org/10.1016/j.jff.2018.04.030openalex-snapshot
Chemical and nutritional properties of white bread leavened by lactic acid bacteria
inferred← citeshttps://doi.org/10.1016/j.lwt.2013.05.015openalex-snapshot
Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread
inferred← citeshttps://doi.org/10.1016/j.lwt.2013.07.008openalex-snapshot
Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations
inferred← citeshttps://doi.org/10.1016/j.lwt.2013.12.005openalex-snapshot
Effect of sourdough at different concentrations on quality and shelf life of bread
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.04.039openalex-snapshot
Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111396openalex-snapshot
Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113079openalex-snapshot
Application of cereal-bran sourdoughs to enhance technological functionality of white wheat bread supplemented with pumpkin (Cucurbita pepo) puree
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.117794openalex-snapshot
Co-fermentation of okara with Kluyveromyces marxianus and Lactobacillus plantarum and its application in Chinese steamed bread
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.120045openalex-snapshot
Integrated impact of wheat classes, particle size, and fermentation time on the quality of whole wheat sourdough bread from stone milled flour
inferred← citeshttps://doi.org/10.1016/j.tifs.2008.04.002openalex-snapshot
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
inferred← citeshttps://doi.org/10.1017/s0954422410000041openalex-snapshot
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b05286openalex-snapshot
Quantitation of Specific Barley, Rye, and Oat Marker Peptides by Targeted Liquid Chromatography–Mass Spectrometry To Determine Gluten Concentrations
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b03298openalex-snapshot
Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b08104openalex-snapshot
Behavioral Changes in Glutenin Macropolymer Fermented by Lactobacillus plantarum LB-1 to Promote the Rheological and Gas Production Properties of Dough
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.4c01007openalex-snapshot
Technological Aspects of the Bakery Industry Affecting Gluten Structure, Digestibility, and Immunogenicity
inferred← citeshttps://doi.org/10.1021/jf048341+openalex-snapshot
Pasta Made from Durum Wheat Semolina Fermented with Selected Lactobacilli as a Tool for a Potential Decrease of the Gluten Intolerance
inferred← citeshttps://doi.org/10.1021/jf052504sopenalex-snapshot
Proteolysis in Model Sourdough Fermentations
inferred← citeshttps://doi.org/10.1021/jf062755gopenalex-snapshot
Prolamin Hydrolysis in Wheat Sourdoughs with Differing Proteolytic Activities
inferred← citeshttps://doi.org/10.1021/jf070069ropenalex-snapshot
Isolation and Characterization of a Low Molecular Weight Peptide Contained in Sourdough
inferred← citeshttps://doi.org/10.1021/jf301173uopenalex-snapshot
Selection of Sourdough Lactobacilli with Antifungal Activity for Use as Biopreservatives in Bakery Products
inferred← citeshttps://doi.org/10.1021/jf703600topenalex-snapshot
Influence of Thiol Metabolism of Lactobacilli on Egg White Proteins in Wheat Sourdoughs
inferred← citeshttps://doi.org/10.1039/c6ra25805kopenalex-snapshot
Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling
inferred← citeshttps://doi.org/10.1080/09540105.2013.848184openalex-snapshot
Hypoallergenic wheat bread: response to an emerging issue
inferred← citeshttps://doi.org/10.1080/23311932.2015.1132983openalex-snapshot
Effect of short-term sourdough fermentation on wheat protein
inferred← citeshttps://doi.org/10.1094/cc-82-0677openalex-snapshot
Degradation of Secalins During Rye Sourdough Fermentation
inferred← citeshttps://doi.org/10.1094/cchem.2004.81.5.598openalex-snapshot
Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids, Volatile Compounds, and Amino Acids in Wheat Sourdoughs
inferred← citeshttps://doi.org/10.1111/1541-4337.12459openalex-snapshot
Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review
inferred← citeshttps://doi.org/10.1111/1541-4337.12830openalex-snapshot
Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?
inferred← citeshttps://doi.org/10.1111/1541-4337.13353openalex-snapshot
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten
inferred← citeshttps://doi.org/10.1111/1541-4337.70259openalex-snapshot
Synergistic Regulation Mechanism of Noodle Quality by Multi‐Stage Resting: Coupled Effects of Moisture Distribution, Stress Relaxation, Gas Elimination, and Enzymatic Activity Modulation
inferred← citeshttps://doi.org/10.1111/1750-3841.16524openalex-snapshot
Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice
inferred← citeshttps://doi.org/10.1111/1750-3841.16957openalex-snapshot
Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread
inferred← citeshttps://doi.org/10.1111/ijfs.12257openalex-snapshot
Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality
inferred← citeshttps://doi.org/10.1111/ijfs.14852openalex-snapshot
Growth inhibition of Fusarium graminearum and deoxynivalenol detoxification by lactic acid bacteria and their application in sourdough bread
inferred← citeshttps://doi.org/10.1111/ijfs.15327openalex-snapshot
Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation
inferred← citeshttps://doi.org/10.1111/ijfs.17550openalex-snapshot
How to reduce gluten in foods: a critical review of patents
inferred← citeshttps://doi.org/10.1111/j.1745-4549.2011.00640.xopenalex-snapshot
EFFECTS OF THE AMOUNT OF CHINESE STEAMED BUN STARTER DOUGH (CSB-SD) AND THE ACTIVATION TIME ON DOUGH AND BREAD PROPERTIES
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2011.02424.xopenalex-snapshot
Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas
inferred← citeshttps://doi.org/10.1111/jam.15346openalex-snapshot
LC-MS/MS quantitation of α-amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking
inferred← citeshttps://doi.org/10.1111/jfpp.15242openalex-snapshot
The use of yeast‐rich kefir grain as a starter culture in bread making
inferred← citeshttps://doi.org/10.1111/jfq.12172openalex-snapshot
An External Addition of Soy Protein Isolate Hydrolysate to Sourdough as a New Strategy to Improve the Quality of Chinese Steamed Bread
inferred← citeshttps://doi.org/10.1111/nbu.70038openalex-snapshot
Separating Myths From Facts About Bread and Health
inferred← citeshttps://doi.org/10.1128/aem.02322-06openalex-snapshot
Glutathione Reductase from Lactobacillus sanfranciscensis DSM20451 T : Contribution to Oxygen Tolerance and Thiol Exchange Reactions in Wheat Sourdoughs
inferred← citeshttps://doi.org/10.1155/jfpp/6012531openalex-snapshot
Leveraging Natural Fermentation: A Tailored Poolish Dough Technique for Enhancing the Quality, Texture, and Shelf‐Life of Arabic Flatbread
inferred← citeshttps://doi.org/10.11648/j.ajhr.20160402.13openalex-snapshot
Impact of Sorghum and Nabag (Ziziphusspina-Christi) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread
inferred← citeshttps://doi.org/10.11648/j.ijnfs.20150404.11openalex-snapshot
Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production
inferred← citeshttps://doi.org/10.1186/s12934-020-01388-zopenalex-snapshot
Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
inferred← citeshttps://doi.org/10.17221/68/2017-cjfsopenalex-snapshot
Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality
inferred← citeshttps://doi.org/10.22144/ctu.jvn.2020.083openalex-snapshot
Sử dụng bột thân thanh long (Hylocerus undatus) để lên men chua bằng vi khuẩn Bacillus spp.
inferred← citeshttps://doi.org/10.22144/ctu.jvn.2022.049openalex-snapshot
Nghiên cứu quy trình tạo sourdough từ nước khóm lên men và ứng dụng trong chế biến bánh mì
inferred← citeshttps://doi.org/10.22541/au.166871009.90030259/v1openalex-snapshot
Covid-19 Vaccine-Induced Autoimmune Disease: Case Study with Therapeutic and Dietary Regimen
inferred← citeshttps://doi.org/10.22541/au.167130267.70893482/v1openalex-snapshot
Covid-19 Vaccine-Induced Autoimmune Disease: Case Study with Therapeutic and Dietary Regimen
inferred← citeshttps://doi.org/10.22541/au.170052266.66956946/v1openalex-snapshot
Covid-19 Vaccine-Induced (IgG4) Autoimmune Disease: Case Study with Therapeutic and Dietary Regimen
inferred← citeshttps://doi.org/10.22616/foodbalt.2019.029openalex-snapshot
Fermentation with Lactobacillus strains for elimination of gluten in wheat (Triticum Aestivum) by-products
inferred← citeshttps://doi.org/10.2298/apt1445011dopenalex-snapshot
Effect of bread dough mixing method on rye bread quality
inferred← citeshttps://doi.org/10.26599/fshw.2024.9250149openalex-snapshot
Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread
inferred← citeshttps://doi.org/10.30598/jagritekno.2021.10.1.1openalex-snapshot
Kualitas Nutrisi dan Organoleptik Non-Flaky Crackers dengan Penambahan Berbagai Bahan Pangan Alami Kaya Serat Pangan
inferred← citeshttps://doi.org/10.31883/pjfns/132853openalex-snapshot
Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review
inferred← citeshttps://doi.org/10.31926/but.fwiafe.2024.17.66.1.9openalex-snapshot
The Gliadin Analysis by Reversed-Phase High-Performance Liquid Chromatography of Traditional Fermented “Hamoum” Wheat in West Algeria
inferred← citeshttps://doi.org/10.3389/fmicb.2022.989421openalex-snapshot
Mouse feeding study and microbiome analysis of sourdough bread for evaluation of its health effects
inferred← citeshttps://doi.org/10.3389/fnut.2022.982878openalex-snapshot
Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.3389/fnut.2026.1777596openalex-snapshot
Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health
inferred← citeshttps://doi.org/10.3390/agronomy10121962openalex-snapshot
Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update
inferred← citeshttps://doi.org/10.3390/allergies3010004openalex-snapshot
Impacts of Sourdough Technology on the Availability of Celiac Peptides from Wheat α- and γ-Gliadins: In Silico Approach
inferred← citeshttps://doi.org/10.3390/fermentation9020090openalex-snapshot
Probiotics in the Sourdough Bread Fermentation: Current Status
inferred← citeshttps://doi.org/10.3390/foods10020340openalex-snapshot
Degradation of Wheat Germ Agglutinin during Sourdough Fermentation
inferred← citeshttps://doi.org/10.3390/foods12020420openalex-snapshot
Toward Sourdough Microbiome Data: A Review of Science and Patents
inferred← citeshttps://doi.org/10.3390/foods12030555openalex-snapshot
The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers
inferred← citeshttps://doi.org/10.3390/foods12163112openalex-snapshot
Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism
inferred← citeshttps://doi.org/10.3390/foods13213363openalex-snapshot
Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation
inferred← citeshttps://doi.org/10.3390/foods14193403openalex-snapshot
Gluten Proteins: Beneficial Factors and Toxic Triggers in Human Health
inferred← citeshttps://doi.org/10.3390/foods9050656openalex-snapshot
The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread
inferred← citeshttps://doi.org/10.3390/foods9070943openalex-snapshot
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
inferred← citeshttps://doi.org/10.3390/microbiolres16070161openalex-snapshot
Sourdough Fermentation and Gluten Reduction: A Biotechnological Approach for Gluten-Related Disorders
inferred← citeshttps://doi.org/10.3390/microorganisms9071355openalex-snapshot
Sourdough Microbiome Comparison and Benefits
inferred← citeshttps://doi.org/10.3390/molecules25030726openalex-snapshot
Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification
inferred← citeshttps://doi.org/10.3390/nu13061906openalex-snapshot
A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis
inferred← citeshttps://doi.org/10.3390/plants11202762openalex-snapshot
Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour
inferred← citeshttps://doi.org/10.3390/pr10101948openalex-snapshot
The Efficacy of Plant Enzymes Bromelain and Papain as a Tool for Reducing Gluten Immunogenicity from Wheat Bran
inferred← citeshttps://doi.org/10.34302/crpjfst/2020.12.2.4openalex-snapshot
TRADITIONAL FERMENTED WHEAT: NUTRITIONAL QUALITY AND SENSORY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FERMENTED WHEAT FLOUR
inferred← citeshttps://doi.org/10.35516/jjas.v18i2.173openalex-snapshot
Sourdough use in Bread Production: Review
inferred← citeshttps://doi.org/10.4236/fns.2021.126042openalex-snapshot
Controlling the Risk of Bacillus in Food Using Berries
inferred← citeshttps://doi.org/10.4314/ajb.v7i18.59326openalex-snapshot
Evaluation of Lactobacillus sanfransicencis (ATCC 14917)and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life
inferred← citeshttps://doi.org/10.4315/0362-028x-70.1.135openalex-snapshot
Probiotic Preparation Has the Capacity To Hydrolyze Proteins Responsible for Wheat Allergy
inferred← citeshttps://doi.org/10.5433/1679-0359.2025v46n3p827openalex-snapshot
Isolamento e identificação de bactérias láticas com potencial proteolítico a partir de sourdough produzidas em Londrina, Paraná, Brasil
inferred← citeshttps://doi.org/10.55905/oelv22n3-088openalex-snapshot
Efeito da fermentação natural na vida de prateleira e na resposta sensorial de pães isentos de glúten
inferred← citeshttps://doi.org/10.5772/35829openalex-snapshot
Influence of Acidification on Dough Rheological Properties
inferred← citeshttps://doi.org/10.6000/1929-5634.2013.02.03.4openalex-snapshot
Gliadin Degradation Ability of Artisanal Lactic Acid Bacteria, The Potential Probiotics from Dairy Products
inferred← citeshttps://doi.org/10.6084/m9.figshare.12476930openalex-snapshot
Additional file 1 of Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
inferred← citeshttps://doi.org/10.83056/mmu.32434536openalex-snapshot
Sourdough bread enriched with soluble fibres: development, characterisation and nutritional aspects of a functional food product
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.