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2026
Exploring biological research hotspots through a novel bibliometric approach
Computational Biology and Chemistry
2025
Handbook of Sourdough Microbiota and Fermentation
2025
Eudaimonia in Sourdough: Understanding Well-Being in the Sensory Experiences of Artisanal Activities
Applied Research in Quality of Life
2025
Fermentación Espontánea en masa madre una alianza ancestral entre microorganismos y panaderos.
Revista de Gastronomía y Cocina
2025
The impact of fermentation length and dough composition on the stability of liquid sourdough starters
International Journal of Food Microbiology
2025
The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations
Applied and Environmental Microbiology
2025
Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality
Foods
2025
Handbook of Sourdough Microbiota and Fermentation
2025
Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 form a candidate, stable, mixed-strain starter culture for sourdough production
International Journal of Food Microbiology
2025
Screening Sourdough Starter Cultures from Yeast and Lactic Acid Bacteria Isolated from Mexican Cocoa Mucilage and Coffee Pulp for Bread Quality Improvement
Fermentation
2025
Cooking-class style fermentation as a context for co-created science and engagement
Microbiology Spectrum
2025
Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies
Foods
2025
Handbook of Sourdough Microbiota and Fermentation
2025
Enhancement of grindability and physicochemical properties of Ganoderma lucidum through steam explosion and its impact on quality characteristics of wheat dough
LWT
2025
Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review
Foods
2025
Enhancing sourdough fermentation with AI and multi-omics: From natural diversity to synthetic microbial community
Trends in Food Science & Technology
2025
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile
European Food Research and Technology
2025
Examination of some technological properties of lactic acid bacteria of the genera Lactiplantibacillus and Levilactobacillus isolated from spontaneously fermented sourdough. Part 2: Antimicrobial activity against saprophytic microorganisms
BIO Web of Conferences
2024
Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia
Foods
2024
Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile
Fermentation
2024
Methods and Protocols in Food Science
2024
Sourdough Microbiota and Starter Cultures for Industry
2024
Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread
Microorganisms
2024
Trending Topics on Fermented Foods
2024
Wheat Sourdough Breadmaking: A Scoping Review
Annual Review of Food Science and Technology
2024
Sourdough Microbiota and Starter Cultures for Industry
2024
Sourdough Microbiota and Starter Cultures for Industry
2024
Methods and Protocols in Food Science
2024
Sourdough Microbiota and Starter Cultures for Industry
2024
Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes
mSystems
2024
Food Science and Nutrition
2024
Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity
Food Research International
2024
Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter
Foods
2024
Considering sourdough from a biochemical, organoleptic, and nutritional perspective
Journal of Food Composition and Analysis
2024
Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production
International Journal of Food Microbiology
2024
Sourdough Microbiota and Starter Cultures for Industry
2024
YEAST IN SOURDOUGH:FUNDAMENTAL INSIGHTS AND THEIR ROLE IN FUNCTIONAL PROCESSES
Biotechnologia Acta
2024
Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia
Food Microbiology
2024
Influence of Technological Parameters on Sourdough Starter Obtained from Different Flours
Applied Sciences
2024
Changes of gluten protein composition during sourdough fermentation in rye flour
Cereal Chemistry
2024
Exploring the Microbial Diversity of Botswana’s Traditional Sourdoughs
Fermentation
2024
An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour
International Journal of Gastronomy and Food Science
2023
How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota
Food Bioscience
2023
The rise of the sourdough: Genome-scale metabolic modeling-based approach to design sourdough starter communities with tailored-made properties
International Journal of Food Microbiology
2023
Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits
Fermentation
2023
Multiyear evaluation of the agronomical and technological properties of a panel of spelt varieties under different cropping environments
Journal of Cereal Science
2023
Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis
Journal of the American Society of Brewing Chemists
2023
Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice
Antioxidants
2023
Toward Sourdough Microbiome Data: A Review of Science and Patents
Foods
2023
Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
Foods
2023
16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs
Microorganisms
2023
Fermented food products for gastrointestinal health and related diseases
Journal of Dairy, Veterinary & Animal Research
2023
Traditional European Breads
2023
Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities
PeerJ
2023
ICC Handbook of 21st Century Cereal Science and Technology
2023
Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research
Molecular Ecology
2023
EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ
Gıda
2023
Handbook on Sourdough Biotechnology
2023
Assessment of the Fermentative Performance of Traditional Fresh Moroccan Sourdoughs and Their Freeze-Dried Forms Using Online Monitoring Device: Panigraph
Applied Sciences
2023
Study of factors affecting the pathogenic microbiota growth on the surface of thermophilic sourdough and development of methods for its inhibition
BIO Web of Conferences
2023
Designing Gluten Free Bakery and Pasta Products
2022
By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread
Foods
2022
Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil
Anais da Academia Brasileira de Ciências
2022
Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread
Grain & Oil Science and Technology
2022
Dynamics of Microbiota in Three Backslopped Liquid Sourdoughs That Were Triggered with the Same Starter Strains
Fermentation
2022
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation
Food Chemistry: X
2022
16S rRNA Based Profiling of Bacterial Communities Colonizing Bakery-Production Environments
Foodborne Pathogens and Disease
2022
Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production
Microorganisms
2022
Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality
Microorganisms
2022
Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices
Foods
2022
Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains
Fermentation
2022
Quality Traits of Sourdough Bread Obtained by Novel Digital Technologies and Machine Learning Modelling
Fermentation
2021
Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review
Processes
2021
Toward a Global Ecology of Fermented Foods
Current Anthropology
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