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Food Chemistry: X|August 13, 2025
Delving into the nutritional and bioactive profiles of Cheka and Borde: Traditional Ethiopian fermented beveragesTesfaye Legesse Bedada, Cristina Martínez-Villaluenga, Endale Amare, et al.
Foods (Basel, Switzerland)|July 9, 2022
Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and PseudocerealsLuz María Paucar-Menacho, Williams Esteward Castillo-Martínez, Wilson Daniel Simpalo-Lopez, et al.
Foods (Basel, Switzerland)|July 11, 2023
Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical PropertiesLuz María Paucar-Menacho, Marcio Schmiele, Alicia Anais Lavado-Cruz, et al.
Frontiers in Nutrition|September 15, 2025
Characterization of fermented foods: bone healthJyoti Prakash Tamang, Fojan Agahi, Birsen Yilmaz, et al.
Plants (Basel, Switzerland)|June 26, 2026
Effects of Enzyme- and Ultrasound-Assisted Treatments on the Recovery of Insoluble-Bound Phenolic Antioxidants from Common Bean FloursMaría José Rojas-Vidal, Miguel A Varas Condori, María Fernanda Arias-Santé, et al.
Frontiers in Nutrition|November 19, 2025
A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality riskDiana Paveljšek, Eugenia Pertziger, Anthony Fardet, et al.
Frontiers in Nutrition|October 16, 2025
Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysisBaltasar Mayo, Jeadran Malagón-Rojas, Fojan Agahi, et al.
Frontiers in Nutrition|September 23, 2024
Health benefits and risks of fermented foods-the PIMENTO initiativeSmilja Todorovic, Asli Akpinar, Ricardo Assunção, et al.
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