Bernard Genot

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

Carlo Giuseppe Rizzello, Piero Portincasa, Marco Montemurro et al. · Nutrients · 2019 · 114 citations · Full text

Use of glycoside hydrolase family 8 xylanases in baking

Tony Collins, Anne Hoyoux, Agnès Dutron et al. · Journal of Cereal Science · 2005 · 106 citations

Food Chemistry, Biomanufacturing, Glycosylation +8

How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread

Alice Costantini, Alessio Da Ros, Olga Nikoloudaki et al. · Food Research International · 2022 · 22 citations

Nutrition, Engineering, In Vitro Fermentation +10

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

Erica Pontonio, Kashika Arora, Cinzia Dingeo et al. · Frontiers in Microbiology · 2021 · 17 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +20