articleTop 10% cited
A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides
Journal of Applied Microbiology · 2001 · Vol. 91(5) · pp. 878–887
C.E. Rycroft✉(University of Reading)Mark R. Jones(University of Reading)Glenn R. Gibson(University of Reading)Robert A. Rastall(University of Reading)
Abstract
The study provides comparative data on the properties of commercial prebiotics, allowing targeting of dietary intervention for particular applications and blending of oligosaccharides to enhance overall functionality.
Microbial Metabolites in Food BiotechnologyProbiotics and Fermented FoodsGut microbiota and healthPrebioticClostridiaInulinLactuloseFood scienceFermentationChemistryOligosaccharideFatty acidShort-chain fatty acid
MeSH terms
BacteriaCulture MediaFatty AcidsFecesFermentationHumansOligosaccharidesIn Situ Hybridization, FluorescenceProbiotics
Funding
- Biotechnology and Biological Sciences Research Council
Citations
653
FWCI
10.23
field-weighted impact
References
33
Percentile
99%
vs. same field & year
Citations per year
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