2023Academic literature32 citations4 claims extracted Open Access

Does sourdough bread provide clinically relevant health benefits?

V. D’Amico, Michael G. Gänzle, Lisa Call +4

Frontiers in Nutrition

Food composition and properties

During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality,...

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2023Academic literature32 citationsDOI

Resolution of inflammation in oral diseases

Eiba G. Eltay, Thomas E. Van Dyke

Research Library

Does sourdough bread provide clinically relevant health benefits?

Resolution of inflammation in oral diseases

Major barriers to adoption of improved postharvest technologies among smallholder farmers in sub-Saharan Africa and South Asia: A systematic literature review

Antioxidant, Anti-Inflammatory, Antimicrobial, and Anticancer Activities of Pomegranate Juice Concentrate

Fabrication and characterization of curcumin-loaded composite nanoparticles based on high-hydrostatic-pressure-treated zein and pectin: Interaction mechanism, stability, and bioaccessibility

Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product

Complexation between rice starch and cellulose nanocrystal from black tea residues: Gelatinization properties and digestibility in vitro

Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate

Digitally enabled food sharing platforms towards effective waste management in a circular economy: A system dynamics simulation model

Activation of a <i>Vibrio cholerae</i> CBASS anti-phage system by quorum sensing and folate depletion

Selenium Nanoparticles Improve Physiological and Phytochemical Properties of Basil (Ocimum basilicum L.) under Drought Stress Conditions

Selenium nanoparticles modulate histone methylation via lysine methyltransferase activity and S-adenosylhomocysteine depletion

Clinical NEC prevention practices drive different microbiome profiles and functional responses in the preterm intestine

Transcriptome analysis reveals different mechanisms of selenite and selenate regulation of cadmium translocation in Brassica rapa

A high-precision facial recognition method for small-tailed Han sheep based on an optimised Vision Transformer

Selenium vitaminology: The connection between selenium, vitamin C, vitamin E, and ergothioneine

Nutrition and Intestinal Rehabilitation of Children With Short Bowel Syndrome

Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation

Impacts of fatty acid type on binding state, fine structure, and in vitro digestion of debranched starch-fatty acid complexes with different debranching degrees

Status of household dietary diversity and associated factors among rural and urban households of Northern Uganda

Effect of egg white protein on the protein structure of highland barley noodles during processing

Characterization of green synthesized selenium nanoparticles (SeNPs) in two different indigenous halophilic bacteria

Ultrasound improves the physicochemical and foam properties of whey protein microgel

Blenderized tube feedings: Practice recommendations from the American Society for Parenteral and Enteral Nutrition

Effects of ferulic acid on the polymerization behavior of gluten protein and its components

Associations between dietary magnesium intake and hypertension, diabetes, and hyperlipidemia

Environmental Surveillance for <i>Salmonella</i> Typhi and its Association With Typhoid Fever Incidence in India and Malawi

Application of mixture design for the optimum antibacterial action of chemically-analyzed essential oils and investigation of the antiadhesion ability of their optimal mixtures on 3D printing material

Stabilization and release of thymol in pre-formed V-type starch: A comparative study with traditional method

The Nutrition Transition and the Double Burden of Malnutrition

Linoleic acid, an omega-6 fatty acid that reduces risk for cardiometabolic diseases: premise, promise and practical implications

Physicochemical properties and in vitro digestibility of proso millet starch modified by heat-moisture treatment and annealing processing

Umami taste evaluation based on a novel mouse taste receptor cell-based biosensor

Sustainability assessment of surplus food donation: A transfer system generating environmental, economic, and social values

Effect of salt concentration on Chinese soy sauce fermentation and characteristics

Encapsulation of Hydrophobic Apigenin into Small Unilamellar Liposomes Coated with Chitosan Through Ethanol Injection and Spray Drying

Carbendazim residue in plant-based foods in China: Consecutive surveys from 2011 to 2020

Taxonomy, Ecology, and Cellulolytic Properties of the Genus Bacillus and Related Genera

Exploring the potential of probiotic-enriched beer: Microorganisms, fermentation strategies, sensory attributes, and health implications

Antioxidant and Anti-Inflammatory Properties of Walnut Constituents: Focus on Personalized Cancer Prevention and the Microbiome

Selected flavonoids exhibit antibiofilm and antibacterial effects against Vibrio by disrupting membrane integrity, virulence and metabolic activities

Oleogels: Innovative formulations as fat substitutes and bioactive delivery systems in food and beyond

Legume Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose–Response Meta-Analysis of Prospective Studies

Stability of Vitamin C Content in Plant and Vegetable Juices under Different Storing Conditions

Copper in grape and wine industry: Source, presence, impacts on production and human health, and removal methods

Sheep Face Recognition Model Based on Deep Learning and Bilinear Feature Fusion

Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread

Composition and impact of pre- and post-harvest treatments/factors in pecan nuts quality

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Comparison of synergistic interactions of yellow mustard gum with locust bean gum or κ-carrageenan