Results 241 to 250 of about 26,702 (269)

Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis. [PDF]

Front Nutr
Akpınar A, Markiewicz LH, Harsa HŞ, Paveljšek D, Domínguez-Soberanes J, Agirbasli Z, Naziri E, El Jalil MH, Bouchaud G, Salminen S, Savary-Auzeloux I, Humblot C, Chassard C, Pracer S, Vergères G, Karakaş-Budak B.   +15 more
europepmc   +1 more source

Riboflavin- and Dextran-Producing Weissella confusa FS54 B2: Characterization and Testing for Development of Fermented Plant-Based Beverages. [PDF]

Foods
Lahmar M, Besrour-Aouam N, Hernández-Alcántara AM, Diez-Ozaeta I, Fhoula I, López P, Mohedano ML, Ouzari HI.   +7 more
europepmc   +1 more source

The role of fermented foods in managing food allergies in children and adults: a systematic review. [PDF]

Front Nutr
Hyseni B, Papadimitriou K, Issa A, Tonay AN, Ergün BG, Gonzalez-Domenech CM, Arranz E, Pula EL, Erem E, Garcia-Gutierrez E, Bouchaud G, Szajewska H, Yıldırım HK, Künili İE, Markiewicz L, Caruana Grech Perry M, Kilic-Akyilmaz M, El Jalil MH, Merabti R, Mojsova S, Karagül Yüceer Y, Gulsunoglu-Konuskan Z, Akpınar A, Karakaş-Budak B, Chassard C, Pracer S, Vergères G, Bavaro SL.   +27 more
europepmc   +1 more source

Integrated Behavioral Profiles of Physical Activity and Dietary Intake in Young Adults and Their Associations with Lower Limb Injury Occurrence. [PDF]

Nutrients
Domaradzki J.
europepmc   +1 more source

The effects of <i>Lactobacillus</i> and/or <i>Bifidobacterium</i> in fermented foods on cognitive health: a systematic review. [PDF]

Front Nutr
Harsa HS, González Domenech CM, Prvulović M, Agirbasli Z, Bagherzadehsurbagh E, Simeunović V, Naziri E, Adesemoye E, Yigit Cinar A, Mukherjee A, Laranjo M, Vidović B, Alves E, Vukojević A, Özmen Toğay S, Düven G, Saar H, Salminen S, Matalas A, Paveljšek D, Schneider E, Liwinski T, Chassard C, Vergères G, Bär C, Praćer S.   +25 more
europepmc   +1 more source

Fermented vegetable drink from the by-products of baru and banana processing

Marcella Alvares Vieira
openalex   +1 more source

Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action. [PDF]

Front Nutr
Magriplis E, Smiliotopoulos T, Myrintzou N, Burton-Pimentel KJ, Adamberg S, Adamberg K, Agagündüz D, Atanasova-Pancevska N, Beglaryan M, Brolsma EMB, Burtscher J, Cerjak M, Ciesarová Z, Ciprovica I, De Filippis F, Gandía M, Hillesheim E, Hoxha L, Borch Ibsen D, Ivanova N, Jenssen H, Jones P, Kalea A, Kalyoncu Atasoy ZB, Kitryte-Syrpa V, Kostic A, Laranjo M, Meslier V, Nagybákay NE, Nakov G, Nikola M, Pafilas C, Papademas P, Pavli F, Pitsi T, Pohjanheimo T, Pravst I, Rajic J, Russo P, Sar T, Starowicz M, Taljic I, Trajkovska B, Vergères G, Vidovic B, Chassard C, Syrpas M.   +46 more
europepmc   +1 more source

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Shaneenah, a Fermented Dairy Drink. Chemical Features

2021
This Chapter concerns a popular fermented dairy drink, shaneenah, with relation to chemical characterisation. The production of milk and milk-derived products in the ME is certainly relevant and the Jordanian situation can be observed and studied in this ambit because of the variety and types/sub-typologies of different foods and beverages.
Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat   +3 more
openaire   +1 more source

Probiotic Potential of Traditional Indian Fermented Drinks

Current Nutrition & Food Science, 2020
Probiotics are living microorganisms, which when taken in adequate amount, provide various health benefits by maintaining the balance of bacteria in the intestine. Probiotics are purported to have countless health benefits, some of which include improved digestion, enhanced immunity, prevention of cancer and diabetes.
Mahima Maheshwari, Akshra Gupta, Smriti Gaur   +2 more
openaire   +1 more source