ScienceOpen:
research and publishing network
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
My ScienceOpen
Sign in
Register
Dashboard
Blog
About
Search
Advanced search
My ScienceOpen
Sign in
Register
Dashboard
Search
Search
Advanced search
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
Blog
About
3
views
0
references
Top references
cited by
16
Cite as...
0 reviews
Review
0
comments
Comment
0
recommends
+1
Recommend
0
collections
Add to
0
shares
Share
Twitter
Sina Weibo
Facebook
Email
3,236
similar
All similar
Record
: found
Abstract
: not found
Article
: not found
Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor
Author(s):
Vinay B. Jayaram
,
Sven Cuyvers
,
Bert Lagrain
,
Kevin J. Verstrepen
,
Jan A. Delcour
,
Christophe M. Courtin
Publication date
Created:
January 2013
Publication date
(Print):
January 2013
Journal:
Food Chemistry
Publisher:
Elsevier BV
Read this article at
ScienceOpen
Publisher
Review
Review article
Invite someone to review
Bookmark
Cite as...
There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
Plant MYBs
Author and article information
Journal
Title:
Food Chemistry
Abbreviated Title:
Food Chemistry
Publisher:
Elsevier BV
ISSN (Print):
03088146
Publication date Created:
January 2013
Publication date (Print):
January 2013
Volume
: 136
Issue
: 2
Pages
: 301-308
Article
DOI:
10.1016/j.foodchem.2012.08.039
SO-VID:
94de26d4-13b5-4067-a303-6abb106e3998
Copyright ©
© 2013
License:
https://www.elsevier.com/tdm/userlicense/1.0/
History
Data availability:
Comments
Comment on this article
Sign in to comment
scite_
Similar content
3,236
Properties of bread made from frozen dough containing waxy wheat flour
Authors:
J. Yi
,
J.W Johnson
,
W.L. Kerr
Expansion profiles of wheat doughs fermented by seven commercial baker's yeasts
Authors:
Anja N. Birch
,
Frans W.J. van den Berg
,
Åse Hansen
Effects of Yeast Freezing in Frozen Dough
Authors:
Pablo Ribotta
,
Alberto E León
,
María Añón
See all similar
Cited by
16
REVIEW: Aroma of Wheat Bread Crumb
Authors:
Anja Niehues Birch
,
Mikael Petersen
,
Åse Hansen
Bread Dough and Baker's Yeast: An Uplifting Synergy
Authors:
Nore Struyf
,
Eva Van der Maelen
,
Sami Hemdane
…
The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process
Authors:
Yuming Wei
,
Tiehan Li
,
Shanshan Xu
…
See all cited by