Revealing new leads for the impact of galacto-oligosaccharides on gut commensals and gut health benefits through text mining

A.M. Sijbers; R.J.W. Schoemaker; A. Nauta; Wynand Alkema

doi:10.3920/BM2019.0105

Revealing new leads for the impact of galacto-oligosaccharides on gut commensals and gut health benefits through text mining

A.M. Sijbers, R.J.W. Schoemaker, A. Nauta, Wynand Alkema

Data Science for Life Science & Health

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	283-302
Journal	Beneficial microbes
Volume	11
Issue number	3
DOIs	https://doi.org/10.3920/BM2019.0105
Publication status	Published - 17 Apr 2020

Keywords

microbiology

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10.3920/BM2019.0105

Cite this

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title = "Revealing new leads for the impact of galacto-oligosaccharides on gut commensals and gut health benefits through text mining",

keywords = "microbiology, microbiologie",

author = "A.M. Sijbers and R.J.W. Schoemaker and A. Nauta and Wynand Alkema",

year = "2020",

month = apr,

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doi = "10.3920/BM2019.0105",

language = "English",

volume = "11",

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journal = "Beneficial microbes",

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AU - Sijbers, A.M.

AU - Schoemaker, R.J.W.

AU - Nauta, A.

AU - Alkema, Wynand

PY - 2020/4/17

Y1 - 2020/4/17

KW - microbiology

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DO - 10.3920/BM2019.0105

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Revealing new leads for the impact of galacto-oligosaccharides on gut commensals and gut health benefits through text mining

Keywords

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Cite this

Revealing new leads for the impact of galacto-oligosaccharides on gut commensals and gut health benefits through text mining

Keywords

Access to Document

Other files and links

Research output

Nailfold capillaroscopy and candidate-biomarker levels in systemic sclerosis-associated pulmonary hypertension: A cross-sectional study

The 3Ranker: An AI-based Algorithm for Finding Non-animal Alternative Methods

Press/Media

Data-onderzoek legt patronen bloot in het belang van gezondheid

'Productontwikkelaars moeten zich verdiepen in de mogelijkheden van Artificial intelligence'

Artificial intelligence as basis for the development of sustainable recipes

Cite this