Publication Tag: Functional & fermented foods

The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods

Article's page

Fermented foods: a perspective on their role in delivering biotics

Article's page

Consumption of kefir made with traditional microorganisms resulted in greater improvements in LDL cholesterol and plasma markers of inflammation in males when compared to a commercial kefir: a randomized pilot study

Article's page

Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity?

Article's page

Integrated molecular approaches for fermented food microbiome research

Article's page

Quorum sensing in human gut and food microbiomes: Significance and potential for therapeutic targeting

Article's page

Consumption of the cell-free or heat-treated fractions of a pitched kefir confers some but not all positive impacts of the corresponding whole kefir

Article's page

Identification of Streptococcus infantarius subsp. infantarius as the species primarily responsible for acid production in Izmir Brined Tulum Cheese from the Aegean Region of Türkiye

Article's page

Global Regulatory Frameworks for Fermented Foods: A Review

Article's page

African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling

Article's page

Low-Molecular-Weight Seaweed-Derived Polysaccharides Lead to Increased Faecal Bulk but Do Not Alter Human Gut Health Markers

Article's page

Kefir ameliorates specific microbiota-gut-brain axis impairments in a mouse model relevant to autism spectrum disorder

Article's page

JavaScript Disabled or Disallowed
Please enable or allow JavaScript for our site so you can have a full experience of the content and its features.