Sourdough Research

We believe in sharing, not just bread, but knowledge. We are also passionate about evidence-based teaching. This is part of our library. and has over 400+ papers used to reference our recipes, techniques & articles in our workshops and in Vanessa's books. We add to it almost every week.
A sourdough research database with almost 400 studies on sourdough, nutrition and digestibility of sourdough and bread, grains, inclusions and the gut microbiome
White bread enriched with polyphenol extracts shows no effect on glycemic response or satiety, yet may increase postprandial insulin economy in healthy participants
Chemical composition and health effects of maca (Lepidium meyenii)
Effects of Vegetable Proteins on Hypercholesterolemia and Gut Microbiota Modulation
Goji Berry Modulates Gut Microbiota and Alleviates Colitis in IL-10-Deficient Mice
Effects of a quercetin-rich onion skin extract on 24 h ambulatory blood pressure and endothelial function in overweight-to-obese patients with (pre-)hypertension: a randomised double-blinded placebo-controlled cross-over trial
Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review
Polyphenol-Rich Lentils and Their Health Promoting Effects
Quinoa whole grain diet compromises the changes of gut microbiota and colonic colitis induced by dextran Sulfate sodium in C57BL/6 mice
Influence of altitudinal variation on the antioxidant and antidiabetic potential of azuki bean (Vigna angularis)
Multi-Targeted Molecular Effects of Hibiscus sabdariffa Polyphenols: An Opportunity for a Global Approach to Obesity
Effects of Consumption of Rooibos (Aspalathus linearis) and a Rooibos-Derived Commercial Supplement on Hepatic Tissue Injury by tert-Butyl Hydroperoxide in Wistar Rats
Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
Live probiotic Bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture
Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model
- « Previous Page
- 1
- 2
- 3
- 4
- 5
- …
- 29
- Next Page »