Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Robert Hutkins

Showing results (21-30 of 33) with videos related to

Pageof 4
Sort By:
Comprehensive Reviews in Food Science and Food Safety|December 15, 2020
Fermented foods in a global age: East meets WestJyoti Prakash Tamang, Paul D Cotter, Akihito Endo, et al.
Msphere|November 4, 2025
Comparative genomic and phenotypic analysis of potential beneficial properties of <i>Bifidobacterium adolescentis</i>Mallory J Van Haute, Katherine Chacón-Vargas, Chloe M Christensen, et al.
Frontiers in Nutrition|October 24, 2024
Microbiota, metabolic profiles and immune biomarkers in infants receiving formula with added bovine milk fat globule membrane: a randomized, controlled trialChloe Christensen, Car Reen Kok, Cheryl L Harris, et al.
Frontiers in Nutrition|August 17, 2023
Kombucha tea as an anti-hyperglycemic agent in humans with diabetes - a randomized controlled pilot investigationChagai Mendelson, Sabrina Sparkes, Daniel J Merenstein, et al.
The Journal of Nutrition|May 18, 2022
A Classification System for Defining and Estimating Dietary Intake of Live Microbes in US Adults and ChildrenMaria L Marco, Robert Hutkins, Colin Hill, et al.
The Journal of Nutrition|February 23, 2023
Positive Health Outcomes Associated with Live Microbe Intake from Foods, Including Fermented Foods, Assessed using the NHANES DatabaseColin Hill, Daniel J Tancredi, Christopher J Cifelli, et al.
Current Opinion in Biotechnology|December 22, 2016
Health benefits of fermented foods: microbiota and beyondMaria L Marco, Dustin Heeney, Sylvie Binda, et al.
Nature Reviews. Gastroenterology & Hepatology|August 23, 2020
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbioticsKelly S Swanson, Glenn R Gibson, Robert Hutkins, et al.
Nature Reviews. Gastroenterology & Hepatology|January 5, 2021
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foodsMaria L Marco, Mary Ellen Sanders, Michael Gänzle, et al.
Nature Reviews. Gastroenterology & Hepatology|June 15, 2017
Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebioticsGlenn R Gibson, Robert Hutkins, Mary Ellen Sanders, et al.
Pageof 4

Showing results (21-30 of 33) with videos related to

Sort By:
Pageof 4
Comprehensive Reviews in Food Science and Food Safety|December 15, 2020
Fermented foods in a global age: East meets WestJyoti Prakash Tamang, Paul D Cotter, Akihito Endo, et al.
Msphere|November 4, 2025
Comparative genomic and phenotypic analysis of potential beneficial properties of <i>Bifidobacterium adolescentis</i>Mallory J Van Haute, Katherine Chacón-Vargas, Chloe M Christensen, et al.
Frontiers in Nutrition|October 24, 2024
Microbiota, metabolic profiles and immune biomarkers in infants receiving formula with added bovine milk fat globule membrane: a randomized, controlled trialChloe Christensen, Car Reen Kok, Cheryl L Harris, et al.
Frontiers in Nutrition|August 17, 2023
Kombucha tea as an anti-hyperglycemic agent in humans with diabetes - a randomized controlled pilot investigationChagai Mendelson, Sabrina Sparkes, Daniel J Merenstein, et al.
The Journal of Nutrition|May 18, 2022
A Classification System for Defining and Estimating Dietary Intake of Live Microbes in US Adults and ChildrenMaria L Marco, Robert Hutkins, Colin Hill, et al.
The Journal of Nutrition|February 23, 2023
Positive Health Outcomes Associated with Live Microbe Intake from Foods, Including Fermented Foods, Assessed using the NHANES DatabaseColin Hill, Daniel J Tancredi, Christopher J Cifelli, et al.
Current Opinion in Biotechnology|December 22, 2016
Health benefits of fermented foods: microbiota and beyondMaria L Marco, Dustin Heeney, Sylvie Binda, et al.
Nature Reviews. Gastroenterology & Hepatology|August 23, 2020
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbioticsKelly S Swanson, Glenn R Gibson, Robert Hutkins, et al.
Nature Reviews. Gastroenterology & Hepatology|January 5, 2021
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foodsMaria L Marco, Mary Ellen Sanders, Michael Gänzle, et al.
Nature Reviews. Gastroenterology & Hepatology|June 15, 2017
Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebioticsGlenn R Gibson, Robert Hutkins, Mary Ellen Sanders, et al.
Pageof 4