Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis

(2021) Bernardo Romão et al.   Foods

Gluten-free diet and gut microbiome

(2020) Andrea Polo et al.   JOURNAL OF CEREAL SCIENCE

Processing Has Differential Effects on Microbiota-Accessible Carbohydrates in Whole Grains during In Vitro Fermentation

(2020) Caroline Smith et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Glutamate Decarboxylase from Lactic Acid Bacteria—A Key Enzyme in GABA Synthesis

(2020) Ida Bagus Agung Yogeswara et al.   Microorganisms

Thirty years of knowledge on sourdough fermentation: A systematic review

(2020) Kashika Arora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Wheat-based food form has a greater effect than amylose content on fermentation outcomes and microbial community shifts in an in vitro fermentation model

(2020) Alexander T. Bui et al.   FOOD HYDROCOLLOIDS

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Fecal Metaproteomic Analysis Reveals Unique Changes of the Gut Microbiome Functions After Consumption of Sourdough Carasau Bread

(2019) Marcello Abbondio et al.   Frontiers in Microbiology

Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

(2019) Eirini Dimidi et al.   Nutrients

Resistant starch: impact on the gut microbiome and health

(2019) Peter DeMartino et al.   CURRENT OPINION IN BIOTECHNOLOGY

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

(2019) Carlo Giuseppe Rizzello et al.   Nutrients

Establishing a mucosal gut microbial community in vitro using an artificial simulator

(2018) LinShu Liu et al.   PLoS One

Host-microbe interaction in the gastrointestinal tract

(2017) Aimée Parker et al.   ENVIRONMENTAL MICROBIOLOGY

In vitro colonisation of the distal colon by Akkermansia muciniphila is largely mucin and pH dependent

(2017) F. Van Herreweghen et al.   Beneficial Microbes

Gut microbiota, diet, and obesity-related disorders-The good, the bad, and the future challenges

(2016) Kevin J. Portune et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Intestinal Short Chain Fatty Acids and their Link with Diet and Human Health

(2016) David Ríos-Covián et al.   Frontiers in Microbiology

Personalized Nutrition by Prediction of Glycemic Responses

(2015) David Zeevi et al.   CELL

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

(2014) Adele Costabile et al.   PLoS One

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

Amino acid scoring patterns for protein quality assessment

(2012) D. Joe Millward   BRITISH JOURNAL OF NUTRITION

Suppression of Fungal and Bacterial Diseases of Cucumber Plants by Using the Spent Mushroom Substrate of Lyophyllum decastes and Pleurotus eryngii

(2012) Roxana Yanira Parada et al.   JOURNAL OF PHYTOPATHOLOGY

Functional interactions between the gut microbiota and host metabolism

(2012) Valentina Tremaroli et al.   NATURE

The SILVA ribosomal RNA gene database project: improved data processing and web-based tools

(2012) Christian Quast et al.   NUCLEIC ACIDS RESEARCH

The influence of diet on the gut microbiota

(2012) Karen P. Scott et al.   PHARMACOLOGICAL RESEARCH

Intestinal luminal nitrogen metabolism: Role of the gut microbiota and consequences for the host

(2012) Anne-Marie Davila et al.   PHARMACOLOGICAL RESEARCH

The microbiome-gut-brain axis: from bowel to behavior

(2011) J. F. Cryan et al.   NEUROGASTROENTEROLOGY AND MOTILITY

Metagenomic biomarker discovery and explanation

(2011) Nicola Segata et al.   GENOME BIOLOGY

Microbial Community Development in a Dynamic Gut Model Is Reproducible, Colon Region Specific, and Selective for Bacteroidetes and Clostridium Cluster IX

(2010) P. Van den Abbeele et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

(2010) Raffaella Di Cagno et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Comparison of two next-generation sequencing technologies for resolving highly complex microbiota composition using tandem variable 16S rRNA gene regions

(2010) Marcus J. Claesson et al.   NUCLEIC ACIDS RESEARCH

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

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

(2009) Carlo Giuseppe Rizzello et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

(2009) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria

(2008) C. G. Rizzello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY