Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste

Simonetta Fois, Valentina Tolu, Vanna Sanna, Antonio Loddo, Manuela Sanna, Piero Pasqualino Piu, Daniela Piras, Tonina Roggio and Pasquale Catzeddu
Microorganisms 13 (8) 1745 (2025)
https://doi.org/10.3390/microorganisms13081745

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace

Dorota Gumul, Joanna Oracz, Dorota Litwinek, Dorota Żyżelewicz, Tomasz Zięba, Renata Sabat, Anna Wywrocka-Gurgul and Rafał Ziobro
Foods 13 (11) 1767 (2024)
https://doi.org/10.3390/foods13111767

Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread making

Alessandro Stringari, Andrea Polo, Carlo Giuseppe Rizzello, Kashika Arora, Federica Racinelli, Marco Ampollini, Marco Gobbetti and Raffaella Di Cagno
New Biotechnology 84 140 (2024)
https://doi.org/10.1016/j.nbt.2024.11.003

Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products?

Ines Ben Rejeb, Ichrak Charfi, Safa Baraketi, Hanine Hached and Mohamed Gargouri
Molecules 27 (23) 8410 (2022)
https://doi.org/10.3390/molecules27238410

Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread

Olesya Savkina, Lina Kuznetsova, Olga Parakhina, et al.
E3S Web of Conferences 247 01059 (2021)
https://doi.org/10.1051/e3sconf/202124701059