Gut Microbes
Volume 14, 2022 - Issue 1
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Research Paper
Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods
Caroline Smitha Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Grain Research and Quality, Ardent Mills, Denver, CO, USAView further author information
, Mallory J. Van Hautea Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USA;d Research and Development, Synbiotic Health, Lincoln, NE, USAView further author information
, Yibo Xiana Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USAView further author information
, Rafael R. Segura Munoza Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USA;e Department of Systems & Synthetic Microbiology, Max Planck Institute for Terrestrial Microbiology, Marburg, GermanyView further author information
, Sujun Liua Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USAView further author information
, Robert J. Schmaltza Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USAView further author information
, Amanda E. Ramer-Taita Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USACorrespondence[email protected]
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& View further author information
Devin J. Rosea Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USA;f Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USACorrespondence[email protected]
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Article: 2126275
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Received 10 Jun 2022, Accepted 13 Sep 2022, Published online: 21 Sep 2022
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