Whole grain | The Sourdough School

The Sourdough School

Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome

Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model

The Role of the Gut Microbiota in the Metabolism of Polyphenols as Characterized by Gnotobiotic Mice

Ferulic Acid: A Hope for Alzheimer’s Disease Therapy from Plants

Potential beneficial effects of butyrate in intestinal and extraintestinal diseases

The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial

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

Whole grain-rich diet reduces body weight and systemic low-grade inflammation without inducing major changes of the gut microbiome: a randomised cross-over trial