Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread von Pirkola, Laura, Dicksved, Johan, Loponen, Jussi, Marklinder, Ingela, Andersson, Roger

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Use of Sourdough in Low FODMAP Baking von Loponen, Jussi, Gänzle, Michael G

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Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality von Gänzle, Michael G., Loponen, Jussi, Gobbetti, Marco

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Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity von Huang, Xin, Schuppan, Detlef, Rojas Tovar, Luis E., Zevallos, Victor F., Loponen, Jussi, Gänzle, Michael

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Reply to Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. Foods 2020, 9, 943 von Huang, Xin, Gänzle, Michael, Loponen, Jussi, Schuppan, Detlef

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Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual sy... von Laatikainen, Reijo, Jalanka, Jonna, Loponen, Jussi, Hongisto, Sanna-Maria, Hillilä, Markku, Koskenpato, Jari, Korpela, Riitta, Salonen, Anne

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Degradation of HMW Glutenins During Wheat Sourdough Fermentations von Loponen, Jussi, Mikola, Markku, Katina, Kati, Sontag‐Strohm, Tuula, Salovaara, Hannu

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Characterization of the Extracellular Fructanase FruA in Lactobacillus crispatus and Its Contribution to Fructan Hydrolysis in Breadmaking von Li, Qing, Loponen, Jussi, Gänzle, Michael G

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Behaviour of oat globulins in lactic acid fermentation of oat bran von LOPONEN, Jussi, LAINE, Pia, SONTAG-STROHM, Thula, SALOVAARA, Hannu

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Oat protein solubility and emulsion properties improved by enzymatic deamidation von Jiang, Zhong-qing, Sontag-Strohm, Tuula, Salovaara, Hannu, Sibakov, Juhani, Kanerva, Päivi, Loponen, Jussi

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Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice von Kelanne, Niina, Laaksonen, Oskar, Seppälä, Tanja, Yang, Wei, Tuukkanen, Kristiina, Loponen, Jussi, Yang, Baoru

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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 von Laatikainen, Reijo, Koskenpato, Jari, Hongisto, Sanna-Maria, Loponen, Jussi, Poussa, Tuija, Huang, Xin, Sontag-Strohm, Tuula, Salmenkari, Hanne, Korpela, Riitta

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Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill ® study von Pirkola, Laura, Laatikainen, Reijo, Loponen, Jussi, Hongisto, Sanna-Maria, Hillilä, Markku, Nuora, Anu, Yang, Baoru, Linderborg, Kaisa M, Freese, Riitta

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CO2-defatted oats: Solubility, emulsification and foaming properties von Konak, Ülgen İlknur, Ercili-Cura, Dilek, Sibakov, Juhani, Sontag-Strohm, Tuula, Certel, Muharrem, Loponen, Jussi

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Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain von Severini, Carla, Azzollini, Domenico, Jouppila, Kirsi, Jussi, Loponen, Derossi, Antonio, De Pilli, Teresa

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Effect of low-FODMAP diet in Finnish IBS patients. Results from non-controlled 12-week intervention study von Laatikainen, Reijo, Poussa, Tuija, Koskenpato, Jari, Hillilä, Markku, Loponen, Jussi, Hongisto, Sanna-Maria, Korpela, Riitta

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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 von Huang, Xin, Gänzle, Michael, Loponen, Jussi, Schuppan, Detlef

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The effects of a brain-friendly diet on metabolic and physiological parameters and cognitive performance (Brave study) von Hongisto, Sanna-Maria, Laaksonen, Marika, Kanerva, Noora, Koponen, Johanna, Parkkinen, Juuso, Tikkanen, Emmi, Sibakov, Juhani, Loponen, Jussi, Diaz, Heli, Fogelholm, Leila, Rantala, Jukka, Lindholm, Harri

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The effects of brain-friendly diet on cognitive performance (Brave study) von Savenius, Iina, Hongisto, Sanna-Maria, Sibakov, Juhani, Loponen, Jussi, Diaz, Heli, Fogelholm, Leila, Pakarinen, Satu, Lukander, Kristian, Laaksonen, Marika

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LC-MS/MS Quantification of Bioactive Angiotensin I-Converting Enzyme Inhibitory Peptides in Rye Malt Sourdoughs von Hu, Ying, Stromeck, Achim, Loponen, Jussi, Lopes-Lutz, Daise, Schieber, Andreas, Gänzle, Michael G

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