Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome-Reference-Cited by-同舟云学术

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

Published:2017-11-04 Issue:11 Volume:9 Page:1215
ISSN:2072-6643
Container-title:Nutrients
language:en
Short-container-title:Nutrients

Author:

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

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

Link

http://www.mdpi.com/2072-6643/9/11/1215/pdf

Reference31 articles.

1. The epidemiology of irritable bowel syndrome

2. Food-Related Gastrointestinal Symptoms in the Irritable Bowel Syndrome

3. Gluten sensitivity: from gut to brain

4. Nonceliac Gluten Sensitivity

5. The Overlap between Irritable Bowel Syndrome and Non-Celiac Gluten Sensitivity: A Clinical Dilemma

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1. Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter?;The American Journal of Clinical Nutrition;2024-04

2. Fermented foods, their microbiome and its potential in boosting human health;Microbial Biotechnology;2024-02

3. Exploration of the Microbial Diversity and Functional Characteristics of Traditional Sourdough in Inner Mongolia;2024

4. Impact of Sourdough Microbiota on FODMAPs and ATI Content in Bakery Products;Sourdough Microbiota and Starter Cultures for Industry;2024

5. Overview of Sourdough Microbiota;Sourdough Microbiota and Starter Cultures for Industry;2024

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