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Foods (Basel, Switzerland)|July 26, 2020
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory ActivityXin Huang, Detlef Schuppan, Luis E Rojas Tovar, et al.BMC Nutrition|March 11, 2020
Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variationReijo Laatikainen, Jonna Jalanka, Jussi Loponen, et al.Nutrients|November 9, 2017
Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel SyndromeReijo Laatikainen, Jari Koskenpato, Sanna-Maria Hongisto, et al.World Journal of Gastroenterology|March 24, 2018
Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill® studyLaura Pirkola, Reijo Laatikainen, Jussi Loponen, et al.American Journal of Physiology. Gastrointestinal and Liver Physiology|January 25, 2014
Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic miceTobias L Freitag, Jussi Loponen, Marcel Messing, et al.Pageof 2