Differential fermentation of raw and processed high-amylose and waxy maize starches in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)-Reference-Cited by-同舟云学术

Differential fermentation of raw and processed high-amylose and waxy maize starches in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)

Published:2021-11 Issue: Volume:86 Page:104735
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Liu Yafei,Chandran Matheyambath Ajila,Ivusic Polic Ives,LaPointe Gisèle

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference77 articles.

1. A randomized trial to determine the impact of a digestion resistant starch composition on the gut microbiome in older and mid-age adults;Alfa;Clinical Nutrition,2018

2. Repeated cooking and freezing of whole wheat flour increases resistant starch with beneficial impacts on in vitro fecal fermentation properties;Arcila;Journal of Functional Foods,2015

3. Dynamics of human gut microbiota and short-chain fatty acids in response to dietary interventions with three fermentable fibers;Baxter;mBio,2019

4. Resistant starch: Promise for improving human health;Birt;Advances in Nutrition,2013

5. Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2;Bolyen;Nature Biotechnology,2019

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. Cellular and Microbial In Vitro Modelling of Gastrointestinal Cancer;Cancers;2024-09-09

2. Gut microbial features and dietary fiber intake predict gut microbiota response to resistant starch supplementation;Gut Microbes;2024-06-24

3. Colonic fermentation of enzymatically treated cocoa bean shells (CBSs) and short chain fatty acids (SCFAs) production.;LWT;2024-06

4. Sugar lowering in fermented apple-pear juice orchestrates a promising metabolic answer in the gut microbiome and intestinal integrity;Current Research in Food Science;2024

5. The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics;Food Chemistry;2023-08