Quantification of Naturally Occurring Prebiotics in Selected Foods. [PDF]
NutrientsNatale A +5 more
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Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications. [PDF]
NutrientsBernacka K, Sozański T, Kucharska AZ.
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Comparison of the In Vitro Iron Bioavailability of Tempeh Made with Tenebrio molitor to Beef and Plant-Based Meat Alternatives. [PDF]
NutrientsWilson JW +6 more
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Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods. [PDF]
Nat FoodRaita J +9 more
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Development of a quality eating index and its relationship with nutritional status in adults. [PDF]
J Public Health ResSusetyowati S +4 more
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Solid State Fermentation-A Promising Approach to Produce Meat Analogues. [PDF]
FoodsMilcarz A, Harasym J.
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The Slovenian Nutrition Guidelines 2025: A Comparison with the Prior Slovenian FBDG, Dietary Intake, and the EAT-Lancet Diet. [PDF]
FoodsFidler Mis N, Jakše B, Fras Z.
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Implementing a Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols Diet in Asia: Addressing Cultural, Clinical and Practical Challenges. [PDF]
J Neurogastroenterol MotilVarney JE +9 more
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Chemical and Functional Properties of Chickpea (<i>Cicer arietinum</i> L.)-Based Fermented Beverages Produced Using Different Lactic Acid Bacteria. [PDF]
FoodsPazzanese A +6 more
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Molecular Insights into Soy Protein-Lupin Flour Meat Analogues through FTIR Spectrochemical Analysis. [PDF]
J Agric Food ChemKadam A +5 more
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