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Foods (Basel, Switzerland)|June 23, 2018
Use of Sourdough in Low FODMAP BakingJussi Loponen, Michael G GänzleJournal of Agricultural and Food Chemistry|July 21, 2020
Characterization of the Extracellular Fructanase FruA in Lactobacillus crispatus and Its Contribution to Fructan Hydrolysis in BreadmakingQing Li, Jussi Loponen, Michael G GänzleFoods (Basel, Switzerland)|October 7, 2020
Reply to Comment on Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943Xin Huang, Michael Gänzle, Jussi Loponen, et al.Journal of Agricultural and Food Chemistry|February 1, 2007
Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activitiesJussi Loponen, Tuula Sontag-Strohm, Jarkko Venäläinen, et al.Journal of Agricultural and Food Chemistry|April 17, 2008
Influence of thiol metabolism of lactobacilli on egg white proteins in wheat sourdoughsJussi Loponen, Katja König, Jianping Wu, et al.Scientific Reports|January 3, 2023
Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat breadLaura Pirkola, Johan Dicksved, Jussi Loponen, et al.Journal of Agricultural and Food Chemistry|January 2, 2010
Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughsFundagül Erem, Tuula Sontag-Strohm, Muharrem Certel, et al.Food Chemistry|July 23, 2013
Oxidative modification of a proline-rich gliadin peptideXin Huang, Päivi Kanerva, Hannu Salovaara, et al.Journal of Agricultural and Food Chemistry|January 22, 2009
Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methodsJussi Loponen, Päivi Kanerva, Chonggang Zhang, et al.Journal of Agricultural and Food Chemistry|October 12, 2011
LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughsYing Hu, Achim Stromeck, Jussi Loponen, et al.Pageof 2