Retraction
Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life
Paper Information
Record ID:
25422
Author(s):
Journal:
Publication Date:
May 07, 2019
Retraction Date:
February 03, 2021
(4.8 years years ago)
Subjects:
Institutions:
Article Type:
Publisher:
Elsevier
Open Access:
Yes
PubMed ID:
Not indexed in PubMed
Retraction PubMed ID:
Not indexed in PubMed
Retraction Details
Citations (14)
14
Total Citations7
Post-Retraction(50.0%)
7
Pre-Retraction0
Same DayPost-Retraction Citation Analysis
0
Within 30 days
1
Within 1 year
6
After 2+ years
1482
Days since retraction (latest)
Quality, bioactivity and cytotoxicity of thymol nanofiber-fortified bread: Insight into molecular interaction mechanism
Khubaib Ali, Bo Jiang, Waqas Ashraf et al. (5 authors)
Food Research International
Published: Feb 2025
1482 days after retraction
Physical-chemical characterization, acceptance test, and free-choice profiling of gluten-free bread developed with Brazilian buckwheat starch and flour
Layse do Prado Cordoba, Daiane de Souza Gomes, Nina Waszczynskyj
Ciência Rural
Open Access
Published: Jan 2024
1062 days after retraction
Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough
Dengyu Wang, Linlin Liu, Bing Wang et al. (7 authors)
Deleted Journal
Open Access
Published: Sep 2023
3 citations
3 citations
965 days after retraction
Impact of glucose oxidase on characteristics of corn dough with different frozen storage times
Xiaoqian Huang, Naijuan Wang, Mingfu Yu et al. (8 authors)
International Journal of Food Science & Technology
Published: May 2023
5 citations
5 citations
825 days after retraction
Effect of potato pulp on the staling and nutritional properties of wheat steamed bread
Yanfei Cao
Cereal Chemistry
Published: Mar 2023
1 citation
1 citation
768 days after retraction
Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice
Dengyu Wang, Hongchen Fan, Bing Wang et al. (6 authors)
Journal of Food Science
Published: Mar 2023
17 citations
17 citations
762 days after retraction
Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation
Guohua Zhang, Qianhui Qi, Faizan Ahmed Sadiq et al. (6 authors)
Microorganisms
Open Access
Published: Nov 2021
14 citations
14 citations
284 days after retraction
Influence of fermentation temperature on in situ heteropolysaccharide formation (<i>Lactobacillus plantarum</i> TMW 1.1478) and texture properties of raw sausages
Lina Velasco, Myriam Loeffler, Isabel Torres et al. (4 authors)
Food Science & Nutrition
Open Access
Published: Jan 2021
7 citations
7 citations
11 days before retraction
Fortification of bread with wheat processing by-products
Denisa Eglantina Duţă, Alina Culeţu, Nastasia Belc
Elsevier eBooks
Published: Jan 2021
1 citation
1 citation
33 days before retraction
Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum
Zahra Sheikholeslami, Maryam Mahfouzi, Mahdi Karimi et al. (6 authors)
Food Science and Technology International
Published: Oct 2020
7 citations
7 citations
121 days before retraction
Usage of <i>in situ</i> exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?
Myriam Loeffler, Jonas Hilbig, Lina Velasco et al. (4 authors)
Comprehensive Reviews in Food Science and Food Safety
Open Access
Published: Oct 2020
30 citations
30 citations
125 days before retraction
Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread
Waqas Ashraf, Aamir Shehzad, Hafiz Rizwan Sharif et al. (6 authors)
Journal of Food Processing and Preservation
Open Access
Published: Jul 2020
21 citations
21 citations
206 days before retraction
Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour
Bernadette-Emőke Teleky, Gheorghe Adrian Martău, Floricuța Ranga et al. (5 authors)
Biomolecules
Open Access
Published: May 2020
48 citations
48 citations
261 days before retraction
Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics
Abbas Abedfar, Marzieh Hosseininezhad, Ali Rafe
International Journal of Biological Macromolecules
Published: Mar 2020
31 citations
31 citations
323 days before retraction
Quick Stats
Total Citations:
14
Years Since Retraction:
4.8 years
Open Access:
Yes
Last Checked:
Jul 24, 2025