Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms-Reference-Cited by-同舟云学术

Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms

Published:2017-04-09 Issue:8 Volume:68 Page:987-996
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Raninen Kaisa¹,Lappi Jenni¹,Kolehmainen Mikko²,Kolehmainen Marjukka¹,Mykkänen Hannu¹,Poutanen Kaisa³,Raatikainen Olavi¹

Affiliation:

1. Institute of Public Health and Clinical Nutrition, Ita-Suomen Yliopisto Kuopion Kampus, Kuopio, Finland;

2. Department of Environmental and Biological Sciences, University of Eastern Finland, Kuopio, Finland;

3. VTT Technical Research Centre of Finland, Espoo, Finland

Funder

Raisio Plc Research Foundation

The Finnish Graduate School on Applied Bioscience: Bioengineering, Food & Nutrition, Environment

Suomen Akatemia

Tekes

NordForsk

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2017.1312296

Reference63 articles.

1. Geographical variation in the exhaled volatile organic compounds

2. The human volatilome: volatile organic compounds (VOCs) in exhaled breath, skin emanations, urine, feces and saliva

3. Recent findings on certain bioactive components in whole grain wheat and rye

4. Profile of volatile organic compounds in exhaled breath changes as a result of gluten-free diet

5. The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Food and lifestyle impact on breath VOCs using portable mass spectrometer—pilot study across European countries;Journal of Breath Research;2023-07-31

2. FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future;Trends in Food Science & Technology;2023-06

3. Plant-based fermented foods and the satiety cascade: A systematic review of randomized controlled trials;Trends in Food Science & Technology;2023-03

4. Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: a qualitative study;Food & Nutrition Research;2022-10-21

5. Membrane inlet mass spectrometry method for food intake impact assessment on specific volatile organic compounds in exhaled breath;Analytical and Bioanalytical Chemistry;2022-06-21