Resistant starch

Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies

Sourdough Bread: Starch digestibility and postprandial glycemic response

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

Resistant starch in the Italian diet

Blue Maize Extract Improves Blood Pressure, Lipid Profiles, and Adipose Tissue in High-Sucrose Diet-Induced Metabolic Syndrome in Rats

Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial

Potential beneficial effects of butyrate in intestinal and extraintestinal diseases

Resistant Starch: Promise for Improving Human Health

Resistant starch and “the butyrate revolution”

Fiber and prebiotics: mechanisms and health benefits

Effects of Arabinoxylan and Resistant Starch on Intestinal Microbiota and Short-Chain Fatty Acids in Subjects with Metabolic Syndrome: A Randomised Crossover Study

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

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

A review of nutritional and nutraceutical components of buckwheat

Resistant starch – a review

Amylose Content in Segregating Populations of Einkoen, Emmer and Rye

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Resistant starch formation in bread as influenced by choice of ingredients and baking conditions

Sourdough and cereal fermentation in a nutritional perspective