Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 10

1.

Use of Sourdough in Low FODMAP Baking.

Loponen J, Gänzle MG.

Foods. 2018 Jun 22;7(7). pii: E96. doi: 10.3390/foods7070096. Review.

2.

Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill® study.

Pirkola L, Laatikainen R, Loponen J, Hongisto SM, Hillilä M, Nuora A, Yang B, Linderborg KM, Freese R.

World J Gastroenterol. 2018 Mar 21;24(11):1259-1268. doi: 10.3748/wjg.v24.i11.1259.

3.

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 4;9(11). pii: E1215. doi: 10.3390/nu9111215.

4.

Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice.

Freitag TL, Loponen J, Messing M, Zevallos V, Andersson LC, Sontag-Strohm T, Saavalainen P, Schuppan D, Salovaara H, Meri S.

Am J Physiol Gastrointest Liver Physiol. 2014 Mar;306(6):G526-34. doi: 10.1152/ajpgi.00136.2013. Epub 2014 Jan 23.

5.

Oxidative modification of a proline-rich gliadin peptide.

Huang X, Kanerva P, Salovaara H, Loponen J, Sontag-Strohm T.

Food Chem. 2013 Dec 1;141(3):2011-6. doi: 10.1016/j.foodchem.2013.05.066. Epub 2013 May 24.

PMID:
23870922
6.

LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs.

Hu Y, Stromeck A, Loponen J, Lopes-Lutz D, Schieber A, Gänzle MG.

J Agric Food Chem. 2011 Nov 23;59(22):11983-9. doi: 10.1021/jf2033329. Epub 2011 Oct 19.

PMID:
21985248
7.

Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs.

Erem F, Sontag-Strohm T, Certel M, Salovaara H, Loponen J.

J Agric Food Chem. 2010 Jan 27;58(2):1263-9. doi: 10.1021/jf903228x.

PMID:
20043636
8.

Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods.

Loponen J, Kanerva P, Zhang C, Sontag-Strohm T, Salovaara H, Gänzle MG.

J Agric Food Chem. 2009 Jan 28;57(2):746-53. doi: 10.1021/jf803243w.

PMID:
19154169
9.

Influence of thiol metabolism of lactobacilli on egg white proteins in wheat sourdoughs.

Loponen J, König K, Wu J, Gänzle MG.

J Agric Food Chem. 2008 May 14;56(9):3357-62. doi: 10.1021/jf703600t. Epub 2008 Apr 16.

PMID:
18412365
10.

Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities.

Loponen J, Sontag-Strohm T, Venäläinen J, Salovaara H.

J Agric Food Chem. 2007 Feb 7;55(3):978-84.

PMID:
17263502

Supplemental Content

Loading ...
Support Center