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

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