BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

196 related articles for article (PubMed ID: 32943064)

  • 1. How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept.
    Acín Albiac M; Di Cagno R; Filannino P; Cantatore V; Gobbetti M
    Microb Cell Fact; 2020 Sep; 19(1):182. PubMed ID: 32943064
    [TBL] [Abstract][Full Text] [Related]  

  • 2.
    Ispiryan L; Borowska M; Sahin AW; Zannini E; Coffey A; Arendt EK
    Food Funct; 2021 Nov; 12(22):11262-11277. PubMed ID: 34710210
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread.
    Laurent J; Timmermans E; Struyf N; Verstrepen KJ; Courtin CM
    Int J Food Microbiol; 2020 Aug; 326():108648. PubMed ID: 32387971
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs.
    Fraberger V; Call LM; Domig KJ; D'Amico S
    Nutrients; 2018 Sep; 10(9):. PubMed ID: 30200589
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread.
    Struyf N; Laurent J; Verspreet J; Verstrepen KJ; Courtin CM
    J Agric Food Chem; 2017 Oct; 65(39):8704-8713. PubMed ID: 28869377
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects.
    Menezes LAA; Minervini F; Filannino P; Sardaro MLS; Gatti M; Lindner JD
    Front Microbiol; 2018; 9():1972. PubMed ID: 30186276
    [No Abstract]   [Full Text] [Related]  

  • 7. Technological Methods for Reducing the Content of Fructan in Wheat Bread.
    Pejcz E; Spychaj R; Gil Z
    Foods; 2019 Dec; 8(12):. PubMed ID: 31835575
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures.
    Menezes LAA; De Marco I; Neves Oliveira Dos Santos N; Costa Nunes C; Leite Cartabiano CE; Molognoni L; Pereira GVM; Daguer H; De Dea Lindner J
    Int J Food Sci Nutr; 2021 Nov; 72(7):912-922. PubMed ID: 33653200
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Unique niche-specific adaptation of fructophilic lactic acid bacteria and proposal of three Apilactobacillus species as novel members of the group.
    Maeno S; Nishimura H; Tanizawa Y; Dicks L; Arita M; Endo A
    BMC Microbiol; 2021 Feb; 21(1):41. PubMed ID: 33563209
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome.
    Laatikainen R; Koskenpato J; Hongisto SM; Loponen J; Poussa T; Huang X; Sontag-Strohm T; Salmenkari H; Korpela R
    Nutrients; 2017 Nov; 9(11):. PubMed ID: 29113045
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads.
    Struyf N; Vandewiele H; Herrera-Malaver B; Verspreet J; Verstrepen KJ; Courtin CM
    Food Microbiol; 2018 Dec; 76():135-145. PubMed ID: 30166134
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evaluation of lactic acid bacteria strains isolated from fructose-rich environments for their mannitol-production and milk-gelation abilities.
    Behare PV; Mazhar S; Pennone V; McAuliffe O
    J Dairy Sci; 2020 Dec; 103(12):11138-11151. PubMed ID: 33010917
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the Extracellular Fructanase FruA in
    Li Q; Loponen J; Gänzle MG
    J Agric Food Chem; 2020 Aug; 68(32):8637-8647. PubMed ID: 32687341
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Use of Sourdough in Low FODMAP Baking.
    Loponen J; Gänzle MG
    Foods; 2018 Jun; 7(7):. PubMed ID: 29932101
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Viable fructophilic lactic acid bacteria present in honeybee-based food products.
    Takatani N; Endo A
    FEMS Microbiol Lett; 2021 Dec; 368(21-24):. PubMed ID: 34850868
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process.
    Ispiryan L; Kuktaite R; Zannini E; Arendt EK
    Food Chem; 2021 May; 343():128549. PubMed ID: 33189480
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
    Shewry PR; America AHP; Lovegrove A; Wood AJ; Plummer A; Evans J; van den Broeck HC; Gilissen L; Mumm R; Ward JL; Proos Z; Kuiper P; Longin CFH; Andersson AAM; Philip van Straaten J; Jonkers D; Brouns F
    Food Chem; 2022 Apr; 374():131710. PubMed ID: 34891089
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough.
    Pejcz E; Lachowicz-Wiśniewska S; Nowicka P; Wojciechowicz-Budzisz A; Spychaj R; Gil Z
    Molecules; 2021 Jul; 26(14):. PubMed ID: 34299468
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations.
    Struyf N; Laurent J; Lefevere B; Verspreet J; Verstrepen KJ; Courtin CM
    Food Chem; 2017 Mar; 218():89-98. PubMed ID: 27719961
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation.
    Bartkiene E; Bartkevics V; Krungleviciute V; Pugajeva I; Zadeike D; Juodeikiene G
    J Food Sci; 2017 Oct; 82(10):2371-2378. PubMed ID: 28877331
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.