Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs

Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads

(2018) Nore Struyf et al.   FOOD MICROBIOLOGY

Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-Reported Non-Celiac Gluten Sensitivity

(2018) Gry I. Skodje et al.   GASTROENTEROLOGY

Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations

(2017) Nore Struyf et al.   FOOD CHEMISTRY

Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread

(2017) Nore Struyf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2017) Reijo Laatikainen et al.   Nutrients

The Low FODMAP Diet: Many Question Marks for a Catchy Acronym

(2017) Giulia Catassi et al.   Nutrients

Low-FODMAP Diet Improves Irritable Bowel Syndrome Symptoms: A Meta-Analysis

(2017) Emma Altobelli et al.   Nutrients

The Overlapping Area of Non-Celiac Gluten Sensitivity (NCGS) and Wheat-Sensitive Irritable Bowel Syndrome (IBS): An Update

(2017) Carlo Catassi et al.   Nutrients

Rome Criteria and a Diagnostic Approach to Irritable Bowel Syndrome

(2017) Brian Lacy et al.   Journal of Clinical Medicine

Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome

(2016) R. Laatikainen et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

(2016) Luc De Vuyst et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Screening for new brewing yeasts in the non-Saccharomycessector withTorulaspora delbrueckiias model

(2016) Maximilian Michel et al.   YEAST

Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

(2016) Jochen U. Ziegler et al.   Journal of Functional Foods

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

(2015) Emilie Lhomme et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Purification of wheat grain fructans from wheat bran

(2015) Joran Verspreet et al.   JOURNAL OF CEREAL SCIENCE

Cereal grain fructans: Structure, variability and potential health effects

(2015) Joran Verspreet et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads

(2014) Marija Knez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

How the sourdough may affect the functional features of leavened baked goods

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

The low FODMAP diet improves gastrointestinal symptoms in patients with irritable bowel syndrome: a prospective study

(2013) R. H. de Roest et al.   INTERNATIONAL JOURNAL OF CLINICAL PRACTICE

Fructan Metabolism in Developing Wheat (Triticum aestivum L.) Kernels

(2013) Joran Verspreet et al.   PLANT AND CELL PHYSIOLOGY

Utilization capability of sucrose, raffinose and inulin and its less-sensitiveness to glucose repression in thermotolerant yeast Kluyveromyces marxianus DMKU 3-1042

(2011) Noppon Lertwattanasakul et al.   AMB Express

Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: Ranch dressing as a model food

(2009) Joy G. Waite et al.   FOOD MICROBIOLOGY

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

(2009) Roger Andersson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approach

(2009) Peter R Gibson et al.   JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY

High-Temperature Ethanol Fermentation and Transformation with Linear DNA in the Thermotolerant Yeast Kluyveromyces marxianus DMKU3-1042

(2008) S. Nonklang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Distribution and characterisation of fructan in wheat milling fractions

(2008) L. Haskå et al.   JOURNAL OF CEREAL SCIENCE