Related references
Note: Only part of the references are listed.Immunomodulation of B Lymphocytes by Prebiotics, Probiotics and Synbiotics: Application in Pathologies
Anais Rousseaux et al.
NUTRIENTS (2023)
The Prebiotic Potential of Inulin-Type Fructans: A Systematic Review
Riley L. Hughes et al.
ADVANCES IN NUTRITION (2022)
Global Regulatory Frameworks for Fermented Foods: A Review
Arghya Mukherjee et al.
FRONTIERS IN NUTRITION (2022)
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
Benjamin C. T. Bourrie et al.
FRONTIERS IN MICROBIOLOGY (2022)
Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential
Elena Hadjimbei et al.
FOODS (2022)
β-1,3/1,6-Glucans and Immunity: State of the Art and Future Directions
Elena De Marco Castro et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2021)
Yogurt, cultured fermented milk, and health: a systematic review
Dennis A. Savaiano et al.
NUTRITION REVIEWS (2021)
Kefir ameliorates specific microbiota-gut-brain axis impairments in a mouse model relevant to autism spectrum disorder
Marcel van de Wouw et al.
BRAIN BEHAVIOR AND IMMUNITY (2021)
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
Maria L. Marco et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2021)
A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk
Xiankang Fan et al.
FOODS (2021)
The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics
Seppo Salminen et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2021)
Gut-microbiota-targeted diets modulate human immune status
Hannah C. Wastyk et al.
CELL (2021)
Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt
Swati Tiwari et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Distinct actions of the fermented beverage kefir on host behaviour, immunity and microbiome gut-brain modules in the mouse
Marcel van de Wouw et al.
MICROBIOME (2020)
Consumption of Fermented Foods Is Associated with Systematic Differences in the Gut Microbiome and Metabolome
Bryn C. Taylor et al.
MSYSTEMS (2020)
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics
Kelly S. Swanson et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2020)
Thirty Years of Lactobacillus rhamnosus GG A Review
Lucio Capurso
JOURNAL OF CLINICAL GASTROENTEROLOGY (2019)
Fermented Dairy Foods: Impact on Intestinal Microbiota and Health-Linked Biomarkers
S. Gonzalez et al.
FRONTIERS IN MICROBIOLOGY (2019)
Frucooligosaccharides purification: Complexing simple sugars with phenylboronic acid
Jaime R. Porras-Dominguez et al.
FOOD CHEMISTRY (2019)
Role of Probiotics in Human Gut Microbiome-Associated Diseases
Seon-Kyun Kim et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease
Eirini Dimidi et al.
NUTRIENTS (2019)
Enrichment and evaluation of galacto-oligosaccharides produced by whole cell treatment of sugar reaction mixture
Anita Srivastava et al.
MOLECULAR BIOLOGY REPORTS (2019)
Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications
Dorna Davani-Davari et al.
FOODS (2019)
Health benefits of fermented foods
Nevin Sanlier et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Yogurt consumption, body composition, and metabolic health in the Quebec Family Study
Shirin Panahi et al.
EUROPEAN JOURNAL OF NUTRITION (2018)
Characterization of fructans and dietary fibre profiles in raw and steamed vegetables
Gaetan Kalala et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2018)
Traditional kefir reduces weight gain and improves plasma and liver lipid profiles more successfully than a commercial equivalent in a mouse model of obesity
Benjamin C. T. Bourrie et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
The role of yogurt in food-based dietary guidelines
Carlos Gomez-Gallego et al.
NUTRITION REVIEWS (2018)
Yogurt and other fermented foods as sources of health-promoting bacteria
Car Reen Kok et al.
NUTRITION REVIEWS (2018)
Impact of Fermented Foods on Human Cognitive Function-A Review of Outcome of Clinical Trials
Bhagavathi Sundaram Sivamaruthi et al.
SCIENTIA PHARMACEUTICA (2018)
Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose-response meta-analysis of prospective cohort studies
Jing Guo et al.
EUROPEAN JOURNAL OF EPIDEMIOLOGY (2017)
Yogurt and Diabetes: Overview of Recent Observational Studies
Jordi Salas-Salvado et al.
JOURNAL OF NUTRITION (2017)
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics
Glenn R. Gibson et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2017)
Meta-analysis of gut microbiome studies identifies disease-specific and shared responses
Claire Duvallet et al.
NATURE COMMUNICATIONS (2017)
Health benefits of fermented foods: microbiota and beyond
Maria L. Marco et al.
CURRENT OPINION IN BIOTECHNOLOGY (2017)
Effects of Dietary Yogurt on the Healthy Human Gastrointestinal (GI) Microbiome
Daniel J. Lisko et al.
MICROORGANISMS (2017)
Exopolysaccharides Produced by Lactic Acid Bacteria and Bifidobacteria as Fermentable Substrates by the Intestinal Microbiota
Nuria Salazar et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Fermented Milk Containing Lactobacillus casei Strain Shirota Preserves the Diversity of the Gut Microbiota and Relieves Abdominal Dysfunction in Healthy Medical Students Exposed to Academic Stress
Akito Kato-Kataoka et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2016)
Effect of continuous ingestion of a beverage prepared with Lactobacillus gasseri CP2305 inactivated by heat treatment on the regulation of intestinal function
Daisuke Sawada et al.
FOOD RESEARCH INTERNATIONAL (2016)
The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir
Benjamin C. T. Bourrie et al.
FRONTIERS IN MICROBIOLOGY (2016)
Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
Aaron M. Walsh et al.
MSYSTEMS (2016)
Viable cells differentiation improves microbial dynamics study of fermented milks
Davide Porcellato et al.
INTERNATIONAL DAIRY JOURNAL (2015)
Enumeration of probiotic strains: Review of culture-dependent and alternative techniques to quantify viable bacteria
Catherine Davis
JOURNAL OF MICROBIOLOGICAL METHODS (2014)
The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
Colin Hill et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2014)
Food-Derived Bioactive Peptides on Inflammation and Oxidative Stress
Subhadeep Chakrabarti et al.
BIOMED RESEARCH INTERNATIONAL (2014)
Fermented Milks and Milk Products as Functional Foods-A Review
V. K. Shiby et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)
Effect of daily consumption of probiotic yoghurt on insulin resistance in pregnant women: a randomized controlled trial
Z. Asemi et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2013)
Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources
Alan J. Marsh et al.
PLOS ONE (2013)
Fructan and free fructose content of common Australian vegetables and fruit
Jane G. Muir et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)