Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Overview of attention for article published in Food Microbiology, July 2013

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In the top 25% of all research outputs scored by Altmetric
High Attention Score compared to outputs of the same age (92nd percentile)
Good Attention Score compared to outputs of the same age and source (79th percentile)

Mentioned by

twitter: 2 X users
patent: 7 patents

facebook: 1 Facebook page
reddit: 1 Redditor

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mendeley: 162 Mendeley

So far, Altmetric has seen 7 patents that reference this research output.

METHODS FOR PREPARING A DOUGH OR A BAKED OR PARTIALLY BAKED PRODUCT AND PRODUCTS OF THESE…

Application WO-2024231281-A1

World Intellectual Property Organisation (WIPO)

14 Nov 2024

METHODS FOR PREPARING A DOUGH OR A BAKED OR PARTIALLY BAKED PRODUCT AND PRODUCTS OF THESE…

Application EP-4458156-A1

European Patent Office

06 Nov 2024

Method and compositions for reducing immunorecognition of dietary protein

Grant US-11647762-B2

United States of America

16 May 2023

METHOD FOR THE BIOTECHNOLOGICAL TREATMENT OF CORN GERM FOR THE PRODUCTION OF SEMI-FINISHED…

N/A IT-202000015010-A1

Italy

23 Dec 2021

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