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Jussi Loponen
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Jussi Loponen
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Jussi Loponen
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1
Reply to Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. <i>Foods</i> 2020, <i>9</...
by
Xin Huang
,
Michael Gänzle
,
Jussi Loponen
,
Detlef Schuppan
Published 2020-10-01
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Article
2
Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread
by
Laura Pirkola
,
Johan Dicksved
,
Jussi Loponen
,
Ingela Marklinder
,
Roger Andersson
Published 2023-01-01
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Article
3
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
by
Xin Huang
,
Detlef Schuppan
,
Luis E. Rojas Tovar
,
Victor F. Zevallos
,
Jussi Loponen
,
Michael Gänzle
Published 2020-07-01
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Article
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