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  1. 1
    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</i>, 943.

    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</i>, 943.... por Reijo Laatikainen

    Publicado 2020-10-01
    Ligazón do recurso
    Artigo
  2. 2
    Randomized controlled pilot study: effect of carrageenan emulsifier on inflammation and gastrointestinal symptoms in quiescent ulcerative colitis

    Randomized controlled pilot study: effect of carrageenan emulsifier on inflammation and gastrointestinal symptoms in quiescent ulcerative colitis por Reijo Laatikainen, Markku Lehto, Noora Mäkelä-Salmi, Markku Hillilä, Per-Henrik Groop, Hanne Salmenkari

    Publicado 2023-10-01
    Ligazón do recurso
    Artigo
  3. 3
    Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation

    Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual sy... por Reijo Laatikainen, Jonna Jalanka, Jussi Loponen, Sanna-Maria Hongisto, Markku Hillilä, Jari Koskenpato, Riitta Korpela, Anne Salonen

    Publicado 2019-03-01
    Ligazón do recurso
    Artigo

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