Resistant starch formation in bread as influenced by choice of ingredients and baking conditions
Inulin and Oligofructose as Dietary Fibre: A review of the evidence
Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut
Whole grain wheat consumption reduces inflammation in a randomised controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviours: role of polyphenols bound to cereal dietary fibre
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened goods
Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods
Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread
Sourdough and cereal fermentation in a nutritional perspective
Enzymatic and bacterial conversions during sourdough fermentation
Stability of B-complex vitamins and dietary fiber during rye sourdough bread production
The role of the gut microbiota in nutrition and health
A Dietary Fiber-Deprived Gut Microbiota Degrades the Colonic Mucus Barrier and Enhances Pathogen Susceptibility
Beta Glucan: Health benefits in obesity and metabolic syndrome
Muesli with 4 g oat beta-glucans lowers glucose and insulin responses after a bread meal in healthy subjects
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