Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome
Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome
Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-reported Non-celiac Gluten Sensitivity
Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making
Dietary intake of inulin-type fructans in active and inactive Crohn’s disease and healthy controls: a case–control study
Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread
Dietary Triggers of Abdominal Symptoms in Patients With Irritable Bowel Syndrome: Randomized Placebo-Controlled Evidence
