IBS

Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome

Health benefits of fermented foods: microbiota and beyond

Targeting the Microbiota, from Irritable Bowel Syndrome to Mood Disorders: Focus on Probiotics and Prebiotics

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

Diet-induced dysbiosis of the intestinal microbiota and the effects on immunity and disease

Diet as a trigger for Inflammation Bowel Disease

Microbiota metabolite short chain fatty acids, GPCR, and inflammatory bowel disease

Intestinal permeability- a new target for disease prevention and therapy

Mechanism and efficacy of dietary FODMAP restriction in IBS

Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

Dietary Triggers of Abdominal Symptoms in Patients With Irritable Bowel Syndrome: Randomized Placebo-Controlled Evidence

Fructans and Free Fructose content of Common Australian Vegetables and Fruit

Low-Digestible Carbohydrates in Practice

Global Prevalence of and Risk Factors for Irritable Bowel Syndrome: A Meta-analysis

The overlap between Irritable Bowel Syndrome and Non-Celiac Gluten Sensitivity: A Clinical Dilemma

Gastrointestinal Microbiota in Irritable Bowel Syndrome: Their Role in Its Pathogenesis and Treatment