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Mar 21, 2018 (publication date) through Jun 1, 2024
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Publication Name
World Journal of Gastroenterology
ISSN
1007-9327
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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA
| For: | Pirkola L, Laatikainen R, Loponen J, Hongisto SM, Hillilä M, Nuora A, Yang B, Linderborg KM, Freese R. Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill® study. World J Gastroenterol 2018; 24(11): 1259-1268 [PMID: 29568206 DOI: 10.3748/wjg.v24.i11.1259] |
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| URL: | https://www.wjgnet.com/1007-9327/full/v24/i11/1259.htm |
| Number | Citing Articles |
| 1 |
Tony Stankus. Reviews of Science for Science Librarians: Low-FODMAP Diets for Irritable Bowel Syndrome and Related Disorders. Science & Technology Libraries 2019; 38(3): 243 doi: 10.1080/0194262X.2019.1617226
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| 2 |
Salla Hakkola, Lotta Nylund, Natalia Rosa-Sibakov, Baoru Yang, Emilia Nordlund, Tapio Pahikkala, Marko Kalliomäki, Anna-Marja Aura, Kaisa M. Linderborg. Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract – A human cross over trial. Food Chemistry 2021; 342: 128219 doi: 10.1016/j.foodchem.2020.128219
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| 3 |
Lilit Ispiryan, Emanuele Zannini, Elke K. Arendt. FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective. Comprehensive Reviews in Food Science and Food Safety 2022; 21(2): 1491 doi: 10.1111/1541-4337.12903
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| 4 |
Clarissa Schwab, Maria Florencia Bambace. Sourdough Microbiota and Starter Cultures for Industry. 2024; : 93 doi: 10.1007/978-3-031-48604-3_4
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| 5 |
Vera D’Amico, Michael Gänzle, Lisa Call, Benjamin Zwirzitz, Heinrich Grausgruber, Stefano D’Amico, Fred Brouns. Does sourdough bread provide clinically relevant health benefits?. Frontiers in Nutrition 2023; 10 doi: 10.3389/fnut.2023.1230043
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| 6 |
Richa Arora, Anuj K. Chandel. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome. Food Research International 2023; 173: 113425 doi: 10.1016/j.foodres.2023.113425
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| 7 |
Alexandre Tronel, Anne-Sophie Silvent, Elena Buelow, Joris Giai, Corentin Leroy, Marion Proust, Donald Martin, Audrey Le Gouellec, Thomas Soranzo, Nicolas Mathieu. Pilot Study: Safety and Performance Validation of an Ingestible Medical Device for Collecting Small Intestinal Liquid in Healthy Volunteers. Methods and Protocols 2024; 7(1): 15 doi: 10.3390/mps7010015
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| 8 |
Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Joanna Harasym. Enhancing antioxidant activity and modulating FODMAPs levels in inoculated sourdough rye bread. LWT 2024; 197: 115905 doi: 10.1016/j.lwt.2024.115905
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| 9 |
Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Joanna Harasym. Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread. Foods 2023; 12(19): 3552 doi: 10.3390/foods12193552
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| 10 |
Sabrina Geisslitz, Katharina Anne Scherf. Sourdough Microbiota and Starter Cultures for Industry. 2024; : 425 doi: 10.1007/978-3-031-48604-3_15
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| 11 |
S. Lockyer, A. Spiro. The role of bread in the UK diet: An update. Nutrition Bulletin 2020; 45(2): 133 doi: 10.1111/nbu.12435
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| 12 |
Leidiane A. A. Menezes, Fabio Minervini, Pasquale Filannino, Maria L. S. Sardaro, Monica Gatti, Juliano De Dea Lindner. Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects. Frontiers in Microbiology 2018; 9 doi: 10.3389/fmicb.2018.01972
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| 13 |
Karin Jonsson, Roger Andersson, Knud Erik Bach Knudsen, Göran Hallmans, Kati Hanhineva, Kati Katina, Marjukka Kolehmainen, Cecilie Kyrø, Maud Langton, Emilia Nordlund, Helle Nygaard Lærke, Anja Olsen, Kajsa Poutanen, Anne Tjønneland, Rikard Landberg. Rye and health - Where do we stand and where do we go?. Trends in Food Science & Technology 2018; 79: 78 doi: 10.1016/j.tifs.2018.06.018
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| 14 |
Stefan Senekowitsch, Philipp Schick, Bertil Abrahamsson, Patrick Augustijns, Thomas Gießmann, Hans Lennernäs, Christophe Matthys, Luca Marciani, Xavier Pepin, Alan Perkins, Maximilian Feldmüller, Sarah Sulaiman, Werner Weitschies, Clive G. Wilson, Maura Corsetti, Mirko Koziolek. Application of In Vivo Imaging Techniques and Diagnostic Tools in Oral Drug Delivery Research. Pharmaceutics 2022; 14(4): 801 doi: 10.3390/pharmaceutics14040801
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| 15 |
Heinrich Grausgruber, Alison Lovegrove, Peter Shewry, Ferenc Békés. Wheat Quality For Improving Processing And Human Health. 2020; : 517 doi: 10.1007/978-3-030-34163-3_21
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| 16 |
Jussi Loponen, Michael Gänzle. Use of Sourdough in Low FODMAP Baking. Foods 2018; 7(7): 96 doi: 10.3390/foods7070096
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| 17 |
Antti Nyyssölä, Simo Ellilä, Emilia Nordlund, Kaisa Poutanen. Reduction of FODMAP content by bioprocessing. Trends in Food Science & Technology 2020; 99: 257 doi: 10.1016/j.tifs.2020.03.004
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| 18 |
Jongsung Hahn, Jeongwon Choi, Min Jung Chang. Effect of Low FODMAPs Diet on Irritable Bowel Syndromes: A Systematic Review and Meta-Analysis of Clinical Trials. Nutrients 2021; 13(7): 2460 doi: 10.3390/nu13072460
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| 19 |
R. Németh, S. Tömösközi. Rye: Current state and future trends in research and applications. Acta Alimentaria 2021; 50(4): 620 doi: 10.1556/066.2021.00162
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| 20 |
Salla Laito, Niina Valkonen, Oskar Laaksonen, Marko Kalliomäki, Tuula Tuure, Kaisa M. Linderborg. Effect of oat or rice flour on pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls – a randomised cross-over trial with two parallel groups. British Journal of Nutrition 2022; 128(11): 2181 doi: 10.1017/S0007114522000332
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