Results 1 to 10 of about 49,294 (297)

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

Front Nutr
Background: Psychobiotics are microorganisms that modulate brain function via the gut–brain axis and are increasingly studied for their cognitive benefits.
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   +2 more sources

Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics. [PDF]

Foods
Chen A.
europepmc   +1 more source

Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products. [PDF]

Foods
Wang M, Yin Y.
europepmc   +1 more source

Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives. [PDF]

Front Nutr
Kokisi P, Nchu F, Kambizi L, Bvenura C.
europepmc   +1 more source

Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties. [PDF]

NPJ Sci Food
Zhang E, Claesson MJ, Cotter PD.
europepmc   +1 more source

Characterization of Biofilm-Forming Lactic Acid Bacteria from Traditional Fermented Foods and Their Probiotic Potential. [PDF]

Foods
Yao P, Kang M, Effarizah ME.
europepmc   +1 more source

Bioactive compounds in fermented foods: a systematic narrative review. [PDF]

Front Nutr
Künili İE, Akdeniz V, Akpınar A, Budak ŞÖ, Curiel JA, Guzel M, Karagözlü C, Berkel Kasikci M, Caruana GPM, Starowicz M, Humblot C, Keyvan E, Chassard C, Pracer S, Vergères G, Kesenkaş H.   +15 more
europepmc   +1 more source

Preserving fermented-foods microbial diversity through systematic culturomics for the discovery of multi-strain probiotic candidates. [PDF]

Curr Res Food Sci
Fentie EG, Lim K, Andargie YE, Park S, Shin JH.   +4 more
europepmc   +1 more source

Vitamins formed by microorganisms in fermented foods: effects on human vitamin status-a systematic narrative review. [PDF]

Front Nutr
Keyvan E, Adesemoye E, Champomier-Vergès MC, Chanséaume-Bussiere E, Mardon J, Nikolovska Nedelkoska D, Palamutoglu R, Russo P, Sarand I, Songre-Ouattara L, Trajkovska B, Karakaya S, Syrpas M, Chassard C, Pracer S, Vergères G, Heine D, Humblot C.   +17 more
europepmc   +1 more source

Phenolic acids in fermented foods: microbial biotransformation, antioxidant mechanisms, and functional health implications. [PDF]

Front Mol Biosci
Kumar A, Saranyadevi S, Thirumalaisamy SK, Dapana Durage TT, Jaiswal SG, Kavitake D, Wei S.   +6 more
europepmc   +1 more source