Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

Sourdough bread: A contemporary cereal fermented product

(2019) Hafiz Arbab Sakandar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Bifidobacterium longum and Lactobacillus rhamnosus on Gut Microbiota in Patients with Lactose Intolerance and Persisting Functional Gastrointestinal Symptoms: A Randomised, Double-Blind, Cross-Over Study

(2019) Paola Vitellio et al.   Nutrients

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

(2019) Marco Montemurro et al.   Foods

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Postprandial Gastrointestinal Function Differs after Acute Administration of Sourdough Compared with Brewer's Yeast Bakery Products in Healthy Adults

(2018) Barbara Polese et al.   JOURNAL OF NUTRITION

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

(2018) Marco Montemurro et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Investigation of mechanisms of protein induced satiety: meal structure and protein content effects on gastric emptying and gut hormone release

(2017) M. Groenen et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

(2017) Erica Pontonio et al.   Scientific Reports

Functional Dyspepsia and Gastroparesis

(2016) Michael Camilleri   DIGESTIVE DISEASES

Chronic alcoholics retain dyspeptic symptoms, pan-enteric dysmotility, and autonomic neuropathy before and after abstinence

(2016) Agostino Di Ciaula et al.   Journal of Digestive Diseases

Effect of degree of hydrolysis of whey protein on in vivo plasma amino acid appearance in humans

(2016) Jean Farup et al.   SpringerPlus

Effects of dietary education, followed by a tailored fructose-restricted diet in adults with fructose malabsorption

(2015) Leonilde Bonfrate et al.   EUROPEAN JOURNAL OF GASTROENTEROLOGY & HEPATOLOGY

Effect of Breadmaking Process on In Vitro Gut Microbiota Parameters in Irritable Bowel Syndrome

(2014) Adele Costabile et al.   PLoS One

Peptides and Food Intake

(2014) Carmen Sobrino Crespo et al.   Frontiers in Endocrinology

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

(2013) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

(2013) Carlo Giuseppe Rizzello et al.   FOOD MICROBIOLOGY

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas

(2012) Fabio Minervini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Amino acid scoring patterns for protein quality assessment

(2012) D. Joe Millward   BRITISH JOURNAL OF NUTRITION

Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

(2012) Carlo Giuseppe Rizzello et al.   FOOD RESEARCH INTERNATIONAL

Gallbladder and gastric motility in obese newborns, pre-adolescents and adults

(2012) Agostino Di Ciaula et al.   JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY

Scouting the application of sourdough to frozen dough bread technology

(2011) Fabio Minervini et al.   JOURNAL OF CEREAL SCIENCE

Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

(2011) Isabel Bondia-Pons et al.   Nutrition Journal

Beneficial effects of oral tilactase on patients with hypolactasia

(2010) P. Portincasa et al.   EUROPEAN JOURNAL OF CLINICAL INVESTIGATION

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria

(2010) Rossana Coda et al.   FOOD MICROBIOLOGY

Methodology and Indications of H2-Breath Testing in Gastrointestinal Diseases: the Rome Consensus Conference

(2009)   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

(2009) M. De Angelis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

(2009) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

DEVELOPMENT OF AN ALMOND LEXICON TO ASSESS THE SENSORY PROPERTIES OF ALMOND VARIETIES

(2009) G.V. CIVILLE et al.   JOURNAL OF SENSORY STUDIES

Gastrointestinal symptoms and motility disorders in patients with systemic scleroderma

(2008) Agostino Di Ciaula et al.   BMC GASTROENTEROLOGY

The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals

(2008) Anita Mofidi Najjar et al.   BRITISH JOURNAL OF NUTRITION