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Use of Sourdough in Low FODMAP Baking.

Loponen J, Gänzle MG. Loponen J, et al. Foods. 2018 Jun 22;7(7):96. doi: 10.3390/foods7070096. Foods. 2018. PMID: 29932101 Free PMC article. Review.

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Influence of thiol metabolism of lactobacilli on egg white proteins in wheat sourdoughs.

Loponen J, König K, Wu J, Gänzle MG. Loponen J, et al. J Agric Food Chem. 2008 May 14;56(9):3357-62. doi: 10.1021/jf703600t. Epub 2008 Apr 16. J Agric Food Chem. 2008. PMID: 18412365

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Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods.

Loponen J, Kanerva P, Zhang C, Sontag-Strohm T, Salovaara H, Gänzle MG. Loponen J, et al. J Agric Food Chem. 2009 Jan 28;57(2):746-53. doi: 10.1021/jf803243w. J Agric Food Chem. 2009. PMID: 19154169

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LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs.

Hu Y, Stromeck A, Loponen J, Lopes-Lutz D, Schieber A, Gänzle MG. Hu Y, et al. Among authors: loponen j. J Agric Food Chem. 2011 Nov 23;59(22):11983-9. doi: 10.1021/jf2033329. Epub 2011 Oct 19. J Agric Food Chem. 2011. PMID: 21985248

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Characterization of the Extracellular Fructanase FruA in Lactobacillus crispatus and Its Contribution to Fructan Hydrolysis in Breadmaking.

Li Q, Loponen J, Gänzle MG. Li Q, et al. Among authors: loponen j. J Agric Food Chem. 2020 Aug 12;68(32):8637-8647. doi: 10.1021/acs.jafc.0c02313. Epub 2020 Jul 29. J Agric Food Chem. 2020. PMID: 32687341

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Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity.

Huang X, Schuppan D, Rojas Tovar LE, Zevallos VF, Loponen J, Gänzle M. Huang X, et al. Among authors: loponen j. Foods. 2020 Jul 16;9(7):943. doi: 10.3390/foods9070943. Foods. 2020. PMID: 32708800 Free PMC article.

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Reply to Comment on Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943.

Huang X, Gänzle M, Loponen J, Schuppan D. Huang X, et al. Among authors: loponen j. Foods. 2020 Oct 3;9(10):1405. doi: 10.3390/foods9101405. Foods. 2020. PMID: 33022956 Free PMC article.

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Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome.

Laatikainen R, Koskenpato J, Hongisto SM, Loponen J, Poussa T, Hillilä M, Korpela R. Laatikainen R, et al. Among authors: loponen j. Aliment Pharmacol Ther. 2016 Sep;44(5):460-70. doi: 10.1111/apt.13726. Epub 2016 Jul 15. Aliment Pharmacol Ther. 2016. PMID: 27417338 Free PMC article. Clinical Trial.

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Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome.

Laatikainen R, Koskenpato J, Hongisto SM, Loponen J, Poussa T, Huang X, Sontag-Strohm T, Salmenkari H, Korpela R. Laatikainen R, et al. Among authors: loponen j. Nutrients. 2017 Nov 4;9(11):1215. doi: 10.3390/nu9111215. Nutrients. 2017. PMID: 29113045 Free PMC article. Clinical Trial.

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Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill^® study.

Pirkola L, Laatikainen R, Loponen J, Hongisto SM, Hillilä M, Nuora A, Yang B, Linderborg KM, Freese R. Pirkola L, et al. Among authors: loponen j. World J Gastroenterol. 2018 Mar 21;24(11):1259-1268. doi: 10.3748/wjg.v24.i11.1259. World J Gastroenterol. 2018. PMID: 29568206 Free PMC article. Clinical Trial.

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