Whole grain Archives - Page 3 of 3 - The Sourdough School

The Sourdough School

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Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro

Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread Making Processes

Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model

The Role of the Gut Microbiota in the Metabolism of Polyphenols as Characterized by Gnotobiotic Mice

Ferulic Acid: A Hope for Alzheimer’s Disease Therapy from Plants

Potential beneficial effects of butyrate in intestinal and extraintestinal diseases

The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial

Impact of whole grains on the gut microbiota: the next frontier for oats?

Whole grain-rich diet reduces body weight and systemic low-grade inflammation without inducing major changes of the gut microbiome: a randomised cross-over trial