Effects of Commercial Apple Varieties on Human Gut Microbiota Composition and Metabolic Output Using an In Vitro Colonic Model
Balancing Herbal Medicine and Functional Food for Prevention and Treatment of Cardiometabolic Diseases through Modulating Gut Microbiota
Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome
Fermentation in the human large intestine and the available substrates
Dietary fiber and prebiotics and the gastrointestinal microbiota
Nutritional properties of einkorn wheat (Triticum monococcum L.)
Wheat bran: its composition and benefits to health, a European perspective
Effects of breakfast cereals containing various amounts of beta-glucan fibers on plasma glucose and insulin responses in NIDDM subjects
Fermented beverages with health-promoting potential: Past and future perspectives
Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread
Prebiotic effect of soluble fibres from modern and old durum-type wheat varieties on Lactobacillus and Bifidobacterium strains
Sourdough Bread
Whole grain phytochemicals and health
A dynamic partnership : Celebrating our gut flora
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