42,938 results match your criteria: "Fermented Foods"

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Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods.
Jasmin Raita, Hany Ahmed, Kang Chen, Veera Houttu, Retu Haikonen

Nat Food· May 2025

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The impact of regular sauerkraut consumption on the human gut microbiota: a crossover intervention trial.
Nelly Schropp, Alexander Bauer, Virginie Stanislas, Kun D Huang, Till-Robin Lesker

Microbiome· February 2025

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A global analysis of dairy consumption and incident cardiovascular disease.
Pan Zhuang, Xiaohui Liu, Yin Li, Yang Ao, Yuqi Wu

Nat Commun· January 2025

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Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health.
Ramya Balasubramanian, Elizabeth Schneider, Eoin Gunnigle, Paul D Cotter, John F Cryan

Neurosci Biobehav Rev· March 2024

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Alzheimer's Disease Prevention through Natural Compounds: Cell-Free, and Dissection of Hop ( L.) Multitarget Activity.
Alessandro Palmioli, Valeria Mazzoni, Ada De Luigi, Chiara Bruzzone, Gessica Sala

ACS Chem Neurosci· November 2022

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Pickle Juice Intervention for Cirrhotic Cramps Reduction: The PICCLES Randomized Controlled Trial.
Elliot B Tapper, Najat Salim, Jad Baki, Zhe Zhao, Vinay Sundaram

Am J Gastroenterol· June 2022

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Fermented Foods, Health and the Gut Microbiome.
Natasha K Leeuwendaal, Catherine Stanton, Paul W O'Toole, Tom P Beresford

Nutrients· April 2022

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Yoghurt consumption is associated with changes in the composition of the human gut microbiome and metabolome.
Caroline Ivanne Le Roy, Alexander Kurilshikov, Emily R Leeming, Alessia Visconti, Ruth C E Bowyer

BMC Microbiol· February 2022

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Got Beer? A Systematic Review of Beer and Exercise.
Jaison L Wynne, Patrick B Wilson

Int J Sport Nutr Exerc Metab· September 2021

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Fermented foods and probiotics: An approach to lactose intolerance.
Salam A Ibrahim, Rabin Gyawali, Saddam S Awaisheh, Raphael D Ayivi, Roberta C Silva

J Dairy Res· August 2021

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Gut-microbiota-targeted diets modulate human immune status.
Hannah C Wastyk, Gabriela K Fragiadakis, Dalia Perelman, Dylan Dahan, Bryan D Merrill

August 2021

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Fermented food consumption in wild nonhuman primates and its ecological drivers.
Katherine R Amato, Óscar M Chaves, Elizabeth K Mallott, Timothy M Eppley, Filipa Abreu

Am J Phys Anthropol· July 2021

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An update on water kefir: Microbiology, composition and production.
Kieran M Lynch, Stuart Wilkinson, Luk Daenen, Elke K Arendt

Int J Food Microbiol· May 2021

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Kefir: A protective dietary supplementation against viral infection.
Reham Samir Hamida, Ashwag Shami, Mohamed Abdelaal Ali, Zakiah Nasser Almohawes, Afrah E Mohammed

January 2021

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Fermented foods, the gut and mental health: a mechanistic overview with implications for depression and anxiety.
Hajara Aslam, Jessica Green, Felice N Jacka, Fiona Collier, Michael Berk

Nutr Neurosci· September 2020

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Soy intake and breast cancer risk: a prospective study of 300,000 Chinese women and a dose-response meta-analysis.
Yuxia Wei, Jun Lv, Yu Guo, Zheng Bian, Meng Gao

Eur J Epidemiol· June 2020

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Distinct actions of the fermented beverage kefir on host behaviour, immunity and microbiome gut-brain modules in the mouse.
Marcel van de Wouw, Aaron M Walsh, Fiona Crispie, Lucas van Leuven, Joshua M Lyte

Microbiome· May 2020

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Fermented dairy foods intake and risk of cardiovascular diseases: A meta-analysis of cohort studies.
Kui Zhang, Xiaogang Chen, Lin Zhang, Zhenhua Deng

March 2020

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Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease.
Eirini Dimidi, Selina Rose Cox, Megan Rossi, Kevin Whelan

Nutrients· August 2019

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Health benefits of fermented foods.
Nevin Şanlier, Büşra Başar Gökcen, Aybüke Ceyhun Sezgin

August 2019

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The beneficial role of functional food components in mitigating ultraviolet-induced skin damage.
Masashi Morifuji

Exp Dermatol· February 2019

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Diet-Quality and Socio-Demographic Factors Associated with Non-Nutritive Sweetener Use in the Australian Population.
Amanda Grech, Chi On Kam, Luke Gemming, Anna Rangan

June 2018

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Beneficial Effects of Kimchi, a Korean Fermented Vegetable Food, on Pathophysiological Factors Related to Atherosclerosis.
Hyun Ju Kim, Jeong Sook Noh, Yeong Ok Song

J Med Food· February 2018

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Cheese consumption and risk of cardiovascular disease: a meta-analysis of prospective studies.
Guo-Chong Chen, Yan Wang, Xing Tong, Ignatius M Y Szeto, Gerrit Smit

Eur J Nutr· December 2017

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Impact of Soy Foods on the Development of Breast Cancer and the Prognosis of Breast Cancer Patients.
Mark Messina

Forsch Komplementmed· August 2017

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Dietary soy and natto intake and cardiovascular disease mortality in Japanese adults: the Takayama study.
Chisato Nagata, Keiko Wada, Takashi Tamura, Kie Konishi, Yuko Goto

Am J Clin Nutr· February 2017

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Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products.
Outi Elina Mäkinen, Viivi Wanhalinna, Emanuele Zannini, Elke Karin Arendt

December 2016

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Probiotics, prebiotics, and synbiotics to counteract sarcopenia: Where are we now and what challenges need to be faced?
Konstantinos Prokopidis

Proc Nutr Soc· December 2025

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Metagenomic Profiling and Genome-Centric Analysis Reveal Iron Acquisition Systems in Cheese-Associated Bacteria and Fungi.
Sibylle Tabuteau, Vincent Hervé, Françoise Irlinger, Christophe Monnet

Environ Microbiol· December 2025

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Impact of novel probiotic strains isolated from Algerian fermented butter and green tea waste on broilers' production quality.
Mohamed Cherif Bentahar, Djilali Benabdelmoumene, Said Dahmouni, Wasim S M Qadi, Zineb Bengharbi

Sci Rep· December 2025

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Detection of Spoilage-Associated Acetic Acid Levels Using a Transcription-Based Whole-Cell Biosensor.
Yulia Melnik Kesler, Igor Kviatkovski, Neta Rotem, Alex Brandis, Oded Shoseyov

Microb Biotechnol· December 2025

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Metabolomic Profiling and Mechanistic Insights Into the Antioxidant and Anti-Inflammatory Effects of Traditional Fermented Mustard From Mizoram.
Vanlalhruaii Famhawite, Deep Jyoti Das, K Nusalu Puro, Dipankar Barman, Jyoti Lakshmi Hati Boruah

Chem Biodivers· December 2025

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The effects of and/or in fermented foods on cognitive health: a systematic review.
Hayriye Sebnem Harsa, Carmen María González Domenech, Milica Prvulović, Zeynep Agirbasli, Erfan Bagherzadehsurbagh

Front Nutr· December 2025

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Upcycling cheese whey permeate into fully bio-based surfactants through fermentation and biocatalysis.
Riccardo Semproli, Lorenza Cassano, Giorgia Ballabio, Giuseppe Cappelletti, Giovanna Speranza

Appl Microbiol Biotechnol· December 2025

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Effects of a probiotic fermented dairy product on hippocampal metabolites, structure and function: an 8-week randomised, placebo-controlled trial in healthy women.
Wolfgang Marx, Chao Suo, Thusharika Dissanayaka, Suzan Maleki, Liam Nguyen

Gut· December 2025

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Solid-state fermentation with Pediococcus pentosaceus overcomes gelation limitations of chickpea protein for gel and extrudate.
Xinwen Zhang, Siyi Zhou, Zhitong Zhou, Yanan Wang, Xiaohui Wu

Food Res Int· January 2026

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Untargeted lipidomics by LC-QTOF-MS for biomarker selection and discrimination of plant- and animal-derived rennet in cooked-curd ovine cheese at different ripening stages.
Leonardo Sibono, Massimiliano Grosso, Massimiliano Errico, Stefania Tronci, Giacomo Lai

Food Res Int· January 2026

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Mutant transcription factor CopR promotes LDB_RS05285 expression to suppress yogurt post-acidification and enhance texture stability.
Wenhao Zhao, Xuemeng Fu, Dongyao Li, Qingqing Mu, Na Zhang

Food Res Int· January 2026

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Systematic characterization of the volatile flavor compounds and microbial communities of "Tianpei" - A whole-grain fermented food from Western China.
Kewei Feng, Ming Yang, Jialin Zhang, Shi He, Yudi Bai

Food Res Int· January 2026

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Dairy environment and seasons affect the microbiome of a traditional artisanal cheese.
Ilario Ferrocino, Federica Biolcati, Manuela Giordano, Marta Bertolino, Giuseppe Zeppa

Food Res Int· January 2026

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Functional and sustainable application of residual yeast cell wall for multi-mycotoxin removal from brewing wort.
Eliza Rodrigues Acosta, Bianca Sofia Lampert, Tito Roberto Sant'anna Cadaval Júnior, Michele Greque de Morais, Jaqueline Garda-Buffon

Food Res Int· January 2026

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Natural Deep Eutectic Solvents (NADES) in Food Systems: Emerging Applications, Extraction Efficiency, Safety Concerns, and Regulatory Challenges.
Karina Pinheiro Martins, Nathália Letícia Hernandez Brito, Gustavo Barreto Costa, Jhony Silva Ramos, Ana Caroline Silvestre Barbosa Alessi

J Agric Food Chem· December 2025

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Proposal of sp. nov. isolated from spoiled beer and sp. nov. isolated from sourdough.
Dor Zipori, Nanzhen Qiao, Merlin Brychcy, Michael G Gänzle, Herbert Schmidt

Int J Syst Evol Microbiol· December 2025

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Analysis of Microorganisms, Volatile and Non-Volatile Metabolites During the Fermentation Process of Gastrodia Elata Sweet Rice Wine Based on Multi-Omics Technology.
Shaoji Zhang, Yao Lin, Tianxiang Wu, Dandan Yuan, Shoufa Jiang

J Food Sci· December 2025

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Conserved accessory genes link a phylogenetically distinct Bacillus subtilis strain from Indian bekang to the Japanese natto clade.
Kiyohiko Seki, Yukio Nagano

Sci Rep· December 2025

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High- and Low-Fat Dairy Consumption and Long-Term Risk of Dementia: Evidence From a 25-Year Prospective Cohort Study.
Yufeng Du, Yan Borné, Jessica Samuelsson, Isabelle Glans, Xiaobin Hu

Neurology· January 2026

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Sonmat, a citizen-science enabled Kimjang kimchi case study on associations between hand and kimchi microbiota.
Wannes Van Beeck, Tom Eilers, Wenke Smets, Lize Delanghe, Dieter Vandenheuvel

Microbiol Spectr· December 2025

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Beer yeast breeding in the era of innovation: advances and applications for modern brewing.
Guangjuan Luo, Jiayu Liu, Sihong Huang, Ming Chen, Jingxia Tu

Biotechnol Lett· December 2025

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Molecular Investigation and Characterization of Enterocytozoon bieneusi, Coxiella burnetii and Dientamoeba fragilis in Raw Milk and Cheese: A First Report for Dientamoeba fragilis.
Nuri Ercan

Acta Parasitol· December 2025

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Adaptive metabolic rewiring and ion homeostasis enhance oxidative stress resistance in .
Lei Su, Ruisi Yang, Shan Li, Qilin Zhang, Feng Wang

Appl Environ Microbiol· December 2025

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Effects of Mixed Fermentation With Lactic Acid Bacteria and Yeast on Nitrite Degradation, Color Protection, Antimicrobial Activity, and Flavor Characteristics of Sauerkraut.
Wenjia Li, Ping Tang, Feng Meng, Wanying Wang, Yanan Zhang

J Food Sci· December 2025

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Behavior of Aspartic Proteases From Artichoke Flower (Cynara cardunculus L. var Scolymus) in the Hydrolysis of Buffalo Milk Casein.
Rebeca Rodrigues Vieira Onelli, Josane Cardim de Jesus, Thinara de Freitas Oliveira, Leduan Rosa Alcântara, Renata Cristina Ferreira Bonomo

J Food Sci· December 2025

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Lactiplantibacillus plantarum from Thai fermented pork with inulin ameliorates metabolic disturbances through proteomic mechanisms.
Onrapak Reamtong, Watanalai Panbangred, Mayura Janhom, Pattaneeya Prangthip

Sci Rep· December 2025

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Evaluating chromatographic techniques for the aroma profiling of kombucha.
Sarah C Foster, Laura Tipton, Katelynn A Perrault Uptmor

Anal Bioanal Chem· December 2025

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