Use of Sourdough in Low FODMAP Baking

por Loponen, Jussi, Gänzle, Michael G.
Publicado 2018

Reply to Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. Foods 2020, 9, 943

por Huang, Xin, Gänzle, Michael, Loponen, Jussi, Schuppan, Detlef
Publicado 2020

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

por Pirkola, Laura, Dicksved, Johan, Loponen, Jussi, Marklinder, Ingela, Andersson, Roger
Publicado 2023

Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

por Huang, Xin, Schuppan, Detlef, Rojas Tovar, Luis E., Zevallos, Victor F., Loponen, Jussi, Gänzle, Michael
Publicado 2020

Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual sy...

por Laatikainen, Reijo, Jalanka, Jonna, Loponen, Jussi, Hongisto, Sanna-Maria, Hillilä, Markku, Koskenpato, Jari, Korpela, Riitta, Salonen, Anne
Publicado 2019

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

por Laatikainen, Reijo, Koskenpato, Jari, Hongisto, Sanna-Maria, Loponen, Jussi, Poussa, Tuija, Huang, Xin, Sontag-Strohm, Tuula, Salmenkari, Hanne, Korpela, Riitta
Publicado 2017

Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill(®) study

por Pirkola, Laura, Laatikainen, Reijo, Loponen, Jussi, Hongisto, Sanna-Maria, Hillilä, Markku, Nuora, Anu, Yang, Baoru, Linderborg, Kaisa M, Freese, Riitta
Publicado 2018