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References from Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiative. Local targets link to admitted publications; unresolved targets remain external evidence.
The international scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
10.1038/s41575-020-00390-5 · 2021 · External reference
Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation
10.1016/j.biotechadv.2024.108397 · 2024 · External reference
Health benefits of fermented foods
10.1038/d41591-021-00053-1 · 2021 · External reference
Prevalence of fermented foods in the Dutch adult diet and validation of a food frequency questionnaire for estimating their intake in the NQplus cohort
10.1186/s40795-020-00394-z · 2020 · External reference
Unresolved reference
2025 · External reference
Foods of the Mediterranean diet: lacto-fermented food, the food pyramid and food combinations
10.15167/2421-4248/jpmh2022.63.2s3.2744 · 2022 · External reference
Association between dietary live microbe intake and life's essential 8 in US adults: a cross-sectional study of NHANES 2005-2018
10.3389/fnut.2024.1340028 · 2024 · External reference
The impact of live dietary microbes on health: a scoping review
10.1111/1750-3841.16893 · 2024 · External reference
Lacto-fermented fruits and vegetables: bioactive components and effects on human health
10.1146/annurev-food-052924-070656 · 2025 · External reference
Peptidomics insights into the interplay between the pre-digestion effect of mixed starters and the digestive pattern of sausage proteins
10.1016/j.foodres.2022.111963 · 2022 · External reference
Fermentative production of vitamin B(12) by Propionibacterium shermanii and Pseudomonas denitrificans and its promising health benefits: a review
10.1002/fsn3.4428 · 2024 · External reference
Effect of synbiotic fermented milk on oral bioavailability of isoflavones in postmenopausal women
10.3109/09637486.2014.908169 · 2014 · External reference
Allergenicity of fermented foods: emphasis on seeds protein-based products
10.3390/foods9060792 · 2020 · External reference
Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food
10.1007/s13197-014-1375-x · 2015 · External reference
Fermented foods and metabolic outcomes in diabetes and prediabetes: a systematic review and meta-analysis of randomized controlled trials
10.1080/10408398.2023.2213770 · 2024 · External reference
Anti-inflammatory and immunomodulatory properties of fermented plant foods
10.3390/nu13051516 · 2021 · External reference
Significance of soy-based fermented food and their bioactive compounds against obesity, diabetes, and cardiovascular diseases
10.1007/s11130-023-01130-1 · 2024 · External reference
Fermented foods: harnessing their potential to modulate the microbiota-gut-brain axis for mental health
10.1016/j.neubiorev.2024.105562 · 2024 · External reference
Fermented foods, their microbiome and its potential in boosting human health
10.1111/1751-7915.14428 · 2024 · External reference
You are what you eat: diet, health and the gut microbiota
10.1038/s41575-018-0061-2 · 2019 · External reference
Association between live microbe intake and NAFLD: evidence from NHANES 2003-2018
10.1080/27697061.2023.2270537 · 2024 · External reference
Perspective: leveraging the gut microbiota to predict personalized responses to dietary, prebiotic, and probiotic interventions
10.1093/advances/nmac075 · 2022 · External reference
Metabolic Footprinting of fermented Milk consumption in serum of healthy men
10.1093/jn/nxy053 · 2018 · External reference
The international scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics
10.1038/s41575-021-00440-6 · 2021 · External reference
Higher dietary live microbe intake is associated with a lower risk of sarcopenia
10.1016/j.clnu.2024.05.030 · 2024 · External reference
Inclusion of fermented foods in food guides around the world
10.3390/nu7010390 · 2015 · External reference
Global regulatory frameworks for fermented foods: a review
10.3389/fnut.2022.902642 · 2022 · External reference
In silico comparison shows that the pan-genome of a dairy-related bacterial culture collection covers most reactions annotated to human microbiomes
10.3390/microorganisms8070966 · 2020 · External reference
Diet-microbiota interactions and personalized nutrition
10.1038/s41579-019-0256-8 · 2019 · External reference
Scientific opinion on the substantiation of health claims related to live yoghurt cultures and improved lactose digestion (ID 1143, 2976) pursuant toArticle 13(1) of regulation (EC) no 1924/2006
10.2903/j.efsa.2010.1763 · 2010 · External reference
Yogurt and reduced risk of type 2 diabetes: exploring the Food and Drug Administration qualified health claim and potential implications for improving public health
10.1016/j.tjnut.2025.05.027 · 2025 · External reference
Safety assessment Systems for Microbial Starters Derived from fermented foods
10.4014/jmb.2207.07047 · 2022 · External reference
Two sides of the same coin: meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale
10.3389/fmicb.2022.1045096 · 2022 · External reference
Unresolved reference
2019 · External reference
Health benefits and risks of fermented foods-the PIMENTO initiative
10.3389/fnut.2024.1458536 · 2024 · External reference
General scientific guidance for stakeholders on health claim applications (revision 1)
10.2903/j.efsa.2021.6553 · 2021 · External reference
Scientific and technical guidance for the preparation and presentation of a health claim application (revision 2)
10.2903/j.efsa.2017.4680 · 2017 · External reference
Assessment and Management of Health Claims in Europe 9 years after the adoption of the regulation
10.3177/jnsv.61.s50 · 2015 · External reference
A 24-step guide on how to design, conduct, and successfully publish a systematic review and meta-analysis in medical research
10.1007/s10654-019-00576-5 · 2020 · External reference
Unresolved reference
2013 · External reference
Are fermented foods safe for human health? A systematic analysis of the literature
10.3389/fnut.2026.1905861 · 2026 · External reference
Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review
10.3389/fnut.2025.1651134 · 2025 · External reference
The role of fermented foods in managing food allergies in children and adults: a systematic review
10.3389/fnut.2025.1689636 · 2026 · External reference
Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis
10.3389/fnut.2025.1660505 · 2025 · External reference
Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations: a systematic review
10.3389/fnut.2026.1910648 · 2026 · External reference
Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studies
10.3389/fnut.2026.1714437 · 2026 · External reference
The effects of Lactobacillus and/or Bifidobacterium in fermented foods on cognitive health: a systematic review
10.3389/fnut.2025.1682419 · 2025 · External reference
A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps
10.3389/fnut.2025.1650633 · 2025 · External reference
Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis
10.3389/fnut.2025.1658988 · 2025 · External reference
Fermented foods in a global age: east meets West
10.1111/1541-4337.12520 · 2020 · External reference
Health benefits of ethnic fermented foods
10.3389/fnut.2025.1677478 · 2025 · External reference
Consumption of dairy products and the risk of overweight or obesity, hypertension, and type 2 diabetes mellitus: a dose-response Meta-analysis and systematic review of cohort studies
10.1093/advances/nmac096 · 2022 · External reference
Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: a comprehensive review
10.1161/circulationaha.115.018585 · 2016 · External reference
A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk
10.3389/fnut.2025.1657100 · 2025 · External reference
Effects of sourdough-or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies
10.3389/fnut.2026.1778997 · 2026 · External reference
A systematic review of health promoting effects of consumption of whey-based fermented products on adults
10.3389/fnut.2025.1651365 · 2025 · External reference
Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis
10.3389/fnut.2025.1668889 · 2025 · External reference
A systematic review on the health effects of fermented wheat germ extract with emphasis on cancer
10.3389/fnut.2025.1677464 · 2025 · External reference
Vitamins formed by microorganisms in fermented foods: effects on human vitamin status-a systematic narrative review
10.3389/fnut.2025.1653666 · 2025 · External reference
Ignoring the impact of fermentation could result in substantial misestimation of folate and cobalamin adequacy: a simulation study on injera consumption in the Ethiopian context
10.1016/j.cdnut.2025.104581 · 2025 · External reference
Bioactive compounds in fermented foods: a systematic narrative review
10.3389/fnut.2025.1625816 · 2025 · External reference
Health-promoting components in fermented foods: An up-to-date systematic review
10.3390/nu11051189 · 2019 · External reference
Gut microbiota and short chain fatty acids: implications in glucose homeostasis
10.3390/ijms23031105 · 2022 · External reference
Short chain fatty acids (SCFAs)-mediated gut epithelial and immune regulation and its relevance for inflammatory bowel diseases
10.3389/fimmu.2019.00277 · 2019 · External reference
Food-originating ACE inhibitors, including antihypertensive peptides, as preventive food components in blood pressure reduction
10.1111/1541-4337.12051 · 2014 · External reference
Bioactive peptides: a review
10.1093/fqsafe/fyx006 · 2017 · External reference
Production of gaba (γ - aminobutyric acid) by microorganisms: a review
10.1590/s1517-83822012000400001 · 2012 · External reference
The microbiota-gut-brain axis
10.1152/physrev.00018.2018 · 2019 · External reference
Bacteria as vitamin suppliers to their host: a gut microbiota perspective
10.1016/j.copbio.2012.08.005 · 2013 · External reference
Vitamin K-containing dietary supplements: comparison of synthetic vitamin K1 and natto-derived menaquinone-7
10.1182/blood-2006-08-040709 · 2007 · External reference
A comprehensive review of the production, beneficial properties, and applications of kefiran, the kefir grain exopolysaccharide
10.1016/j.idairyj.2023.105691 · 2023 · External reference
Effect of fermentation on the antioxidant activity in plant-based foods
10.1016/j.foodchem.2014.03.112 · 2014 · External reference
Fermentation of plant-based milk alternatives for improved flavour and nutritional value
10.1007/s00253-019-10175-9 · 2019 · External reference
Unresolved reference
2023 · External reference
Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles
10.1016/j.foodchem.2021.131919 · 2022 · External reference
Exogenous and endogenous nitrogen flow rates and level of protein hydrolysis in the human jejunum after [15N] milk and [15N] yoghurt ingestion
10.1079/bjn19950128 · 1995 · External reference
Plant food anti-nutritional factors and their reduction strategies: an overview
10.1186/s43014-020-0020-5 · 2020 · External reference
How the sourdough may affect the functional features of leavened baked goods
10.1016/j.fm.2013.04.012 · 2014 · External reference
Changes of the human gut microbiome induced by a fermented milk product
10.1038/srep06328 · 2014 · External reference
Rethinking diet to aid human-microbe Symbiosis
10.1016/j.tim.2016.09.011 · 2017 · External reference
Host interactions of probiotic bacterial surface molecules: comparison with commensals and pathogens
10.1038/nrmicro2297 · 2010 · External reference
Probiotics, prebiotics and immunomodulation of gut mucosal defences: homeostasis and immunopathology
10.3390/nu5061869 · 2013 · External reference
From dietary Fiber to host physiology: short-chain fatty acids as key bacterial metabolites
10.1016/j.cell.2016.05.041 · 2016 · External reference
The role of short-chain fatty acids from gut microbiota in gut-brain communication
10.3389/fendo.2020.00025 · 2020 · External reference
Postbiotics - when simplification fails to clarify
10.1038/s41575-021-00521-6 · 2021 · External reference
Bacterial extracellular vesicles as bioactive nanocarriers for drug delivery: advances and perspectives
10.1016/j.bioactmat.2021.12.006 · 2022 · External reference
Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease
10.3390/nu11081806 · 2019 · External reference
Invited review: bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption
10.3168/jds.2017-13465 · 2018 · External reference
Dietary soy and natto intake and cardiovascular disease mortality in Japanese adults: the Takayama study
10.3945/ajcn.116.137281 · 2017 · External reference
Nattokinase: An Oral antithrombotic agent for the prevention of cardiovascular disease
10.3390/ijms18030523 · 2017 · External reference
Effects of Milk and dairy products on the prevention of osteoporosis and osteoporotic fractures in Europeans and non-Hispanic whites from North America: a systematic review and updated Meta-analysis
10.1093/advances/nmy097 · 2019 · External reference
Psychobiotics and the manipulation of Bacteria-gut-brain signals
10.1016/j.tins.2016.09.002 · 2016 · External reference
Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds
10.1016/s0027-5107(02)00320-2 · 2003 · External reference
Dairy product consumption and the risk of breast cancer
10.1080/07315724.2005.10719504 · 2005 · External reference
Probiotics as treatment for food allergies among pediatric patients: a meta-analysis
10.1186/s40413-018-0204-5 · 2018 · External reference
The gut microbiota and its role in the development of allergic disease: a wider perspective
10.1111/cea.12332 · 2015 · External reference
Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients
10.1016/j.nutres.2011.05.011 · 2011 · External reference
The fermented cabbage metabolome and its protection against cytokine-induced intestinal barrier disruption of Caco-2 monolayers
10.1128/aem.02234-24 · 2025 · External reference
The microbiota and health promoting characteristics of the fermented beverage kefir
10.3389/fmicb.2016.00647 · 2016 · External reference
Dietary factors affecting polyphenol bioavailability
10.1111/nure.12114 · 2014 · External reference
Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action
10.3389/fnut.2025.1667653 · 2025 · External reference
Classification and estimation of dietary live microorganisms and fermented foods intake in Swiss adults
10.1016/j.tjnut.2025.05.042 · 2025 · External reference
Consumption of fermented foods is associated with systematic differences in the gut microbiome and metabolome
10.1128/msystems.00901-19 · 2020 · External reference
Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding
10.1111/1541-4337.13428 · 2024 · External reference
Fermented food consumption across European regions: protocol for the development and validation of the web-based fermented foods frequency questionnaire (3FQ)
10.2196/69212 · 2025 · External reference
Associations between dietary intake of live microorganisms, fermented foods, and the fermented food microbial richness index and cardiometabolic health in Swiss adults: a cross-sectional analysis
10.1007/s00394-026-03895-y · 2026 · External reference
Fermentative production of vitamin B(12) by Propionibacterium shermanii and Pseudomonas denitrificans and its promising health benefits: a review
10.1002/fsn3.4428 · ExternalCitation · doi-reference
Fermentation of plant-based milk alternatives for improved flavour and nutritional value
10.1007/s00253-019-10175-9 · ExternalCitation · doi-reference
Associations between dietary intake of live microorganisms, fermented foods, and the fermented food microbial richness index and cardiometabolic health in Swiss adults: a cross-sectional analysis
10.1007/s00394-026-03895-y · ExternalCitation · doi-reference
A 24-step guide on how to design, conduct, and successfully publish a systematic review and meta-analysis in medical research
10.1007/s10654-019-00576-5 · ExternalCitation · doi-reference
Significance of soy-based fermented food and their bioactive compounds against obesity, diabetes, and cardiovascular diseases
10.1007/s11130-023-01130-1 · ExternalCitation · doi-reference
Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food
10.1007/s13197-014-1375-x · ExternalCitation · doi-reference
Bacterial extracellular vesicles as bioactive nanocarriers for drug delivery: advances and perspectives
10.1016/j.bioactmat.2021.12.006 · ExternalCitation · doi-reference
Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation
10.1016/j.biotechadv.2024.108397 · ExternalCitation · doi-reference
Ignoring the impact of fermentation could result in substantial misestimation of folate and cobalamin adequacy: a simulation study on injera consumption in the Ethiopian context
10.1016/j.cdnut.2025.104581 · ExternalCitation · doi-reference
From dietary Fiber to host physiology: short-chain fatty acids as key bacterial metabolites
10.1016/j.cell.2016.05.041 · ExternalCitation · doi-reference
Higher dietary live microbe intake is associated with a lower risk of sarcopenia
10.1016/j.clnu.2024.05.030 · ExternalCitation · doi-reference
Bacteria as vitamin suppliers to their host: a gut microbiota perspective
10.1016/j.copbio.2012.08.005 · ExternalCitation · doi-reference
How the sourdough may affect the functional features of leavened baked goods
10.1016/j.fm.2013.04.012 · ExternalCitation · doi-reference
Effect of fermentation on the antioxidant activity in plant-based foods
10.1016/j.foodchem.2014.03.112 · ExternalCitation · doi-reference
Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles
10.1016/j.foodchem.2021.131919 · ExternalCitation · doi-reference
Peptidomics insights into the interplay between the pre-digestion effect of mixed starters and the digestive pattern of sausage proteins
10.1016/j.foodres.2022.111963 · ExternalCitation · doi-reference
A comprehensive review of the production, beneficial properties, and applications of kefiran, the kefir grain exopolysaccharide
10.1016/j.idairyj.2023.105691 · ExternalCitation · doi-reference
Fermented foods: harnessing their potential to modulate the microbiota-gut-brain axis for mental health
10.1016/j.neubiorev.2024.105562 · ExternalCitation · doi-reference
Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients
10.1016/j.nutres.2011.05.011 · ExternalCitation · doi-reference
Rethinking diet to aid human-microbe Symbiosis
10.1016/j.tim.2016.09.011 · ExternalCitation · doi-reference
Psychobiotics and the manipulation of Bacteria-gut-brain signals
10.1016/j.tins.2016.09.002 · ExternalCitation · doi-reference
Yogurt and reduced risk of type 2 diabetes: exploring the Food and Drug Administration qualified health claim and potential implications for improving public health
10.1016/j.tjnut.2025.05.027 · ExternalCitation · doi-reference
Classification and estimation of dietary live microorganisms and fermented foods intake in Swiss adults
10.1016/j.tjnut.2025.05.042 · ExternalCitation · doi-reference
Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds
10.1016/s0027-5107(02)00320-2 · ExternalCitation · doi-reference
Health benefits of fermented foods
10.1038/d41591-021-00053-1 · ExternalCitation · doi-reference
Host interactions of probiotic bacterial surface molecules: comparison with commensals and pathogens
10.1038/nrmicro2297 · ExternalCitation · doi-reference
You are what you eat: diet, health and the gut microbiota
10.1038/s41575-018-0061-2 · ExternalCitation · doi-reference
The international scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
10.1038/s41575-020-00390-5 · ExternalCitation · doi-reference
The international scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics
10.1038/s41575-021-00440-6 · ExternalCitation · doi-reference
Postbiotics - when simplification fails to clarify
10.1038/s41575-021-00521-6 · ExternalCitation · doi-reference
Diet-microbiota interactions and personalized nutrition
10.1038/s41579-019-0256-8 · ExternalCitation · doi-reference
Changes of the human gut microbiome induced by a fermented milk product
10.1038/srep06328 · ExternalCitation · doi-reference
Exogenous and endogenous nitrogen flow rates and level of protein hydrolysis in the human jejunum after [15N] milk and [15N] yoghurt ingestion
10.1079/bjn19950128 · ExternalCitation · doi-reference
Dairy product consumption and the risk of breast cancer
10.1080/07315724.2005.10719504 · ExternalCitation · doi-reference
Fermented foods and metabolic outcomes in diabetes and prediabetes: a systematic review and meta-analysis of randomized controlled trials
10.1080/10408398.2023.2213770 · ExternalCitation · doi-reference
Association between live microbe intake and NAFLD: evidence from NHANES 2003-2018
10.1080/27697061.2023.2270537 · ExternalCitation · doi-reference
Perspective: leveraging the gut microbiota to predict personalized responses to dietary, prebiotic, and probiotic interventions
10.1093/advances/nmac075 · ExternalCitation · doi-reference
Consumption of dairy products and the risk of overweight or obesity, hypertension, and type 2 diabetes mellitus: a dose-response Meta-analysis and systematic review of cohort studies
10.1093/advances/nmac096 · ExternalCitation · doi-reference
Effects of Milk and dairy products on the prevention of osteoporosis and osteoporotic fractures in Europeans and non-Hispanic whites from North America: a systematic review and updated Meta-analysis
10.1093/advances/nmy097 · ExternalCitation · doi-reference
Bioactive peptides: a review
10.1093/fqsafe/fyx006 · ExternalCitation · doi-reference
Metabolic Footprinting of fermented Milk consumption in serum of healthy men
10.1093/jn/nxy053 · ExternalCitation · doi-reference
Food-originating ACE inhibitors, including antihypertensive peptides, as preventive food components in blood pressure reduction
10.1111/1541-4337.12051 · ExternalCitation · doi-reference
Fermented foods in a global age: east meets West
10.1111/1541-4337.12520 · ExternalCitation · doi-reference
Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding
10.1111/1541-4337.13428 · ExternalCitation · doi-reference
The impact of live dietary microbes on health: a scoping review
10.1111/1750-3841.16893 · ExternalCitation · doi-reference
Fermented foods, their microbiome and its potential in boosting human health
10.1111/1751-7915.14428 · ExternalCitation · doi-reference
The gut microbiota and its role in the development of allergic disease: a wider perspective
10.1111/cea.12332 · ExternalCitation · doi-reference
Dietary factors affecting polyphenol bioavailability
10.1111/nure.12114 · ExternalCitation · doi-reference
The fermented cabbage metabolome and its protection against cytokine-induced intestinal barrier disruption of Caco-2 monolayers
10.1128/aem.02234-24 · ExternalCitation · doi-reference
Consumption of fermented foods is associated with systematic differences in the gut microbiome and metabolome
10.1128/msystems.00901-19 · ExternalCitation · doi-reference
Lacto-fermented fruits and vegetables: bioactive components and effects on human health
10.1146/annurev-food-052924-070656 · ExternalCitation · doi-reference
The microbiota-gut-brain axis
10.1152/physrev.00018.2018 · ExternalCitation · doi-reference
Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: a comprehensive review
10.1161/circulationaha.115.018585 · ExternalCitation · doi-reference
Vitamin K-containing dietary supplements: comparison of synthetic vitamin K1 and natto-derived menaquinone-7
10.1182/blood-2006-08-040709 · ExternalCitation · doi-reference
Probiotics as treatment for food allergies among pediatric patients: a meta-analysis
10.1186/s40413-018-0204-5 · ExternalCitation · doi-reference
Prevalence of fermented foods in the Dutch adult diet and validation of a food frequency questionnaire for estimating their intake in the NQplus cohort
10.1186/s40795-020-00394-z · ExternalCitation · doi-reference
Plant food anti-nutritional factors and their reduction strategies: an overview
10.1186/s43014-020-0020-5 · ExternalCitation · doi-reference
Foods of the Mediterranean diet: lacto-fermented food, the food pyramid and food combinations
10.15167/2421-4248/jpmh2022.63.2s3.2744 · ExternalCitation · doi-reference
Production of gaba (γ - aminobutyric acid) by microorganisms: a review
10.1590/s1517-83822012000400001 · ExternalCitation · doi-reference
Fermented food consumption across European regions: protocol for the development and validation of the web-based fermented foods frequency questionnaire (3FQ)
10.2196/69212 · ExternalCitation · doi-reference
Scientific opinion on the substantiation of health claims related to live yoghurt cultures and improved lactose digestion (ID 1143, 2976) pursuant toArticle 13(1) of regulation (EC) no 1924/2006
10.2903/j.efsa.2010.1763 · ExternalCitation · doi-reference
Scientific and technical guidance for the preparation and presentation of a health claim application (revision 2)
10.2903/j.efsa.2017.4680 · ExternalCitation · doi-reference
General scientific guidance for stakeholders on health claim applications (revision 1)
10.2903/j.efsa.2021.6553 · ExternalCitation · doi-reference
Effect of synbiotic fermented milk on oral bioavailability of isoflavones in postmenopausal women
10.3109/09637486.2014.908169 · ExternalCitation · doi-reference
Invited review: bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption
10.3168/jds.2017-13465 · ExternalCitation · doi-reference
Assessment and Management of Health Claims in Europe 9 years after the adoption of the regulation
10.3177/jnsv.61.s50 · ExternalCitation · doi-reference
The role of short-chain fatty acids from gut microbiota in gut-brain communication
10.3389/fendo.2020.00025 · ExternalCitation · doi-reference
Short chain fatty acids (SCFAs)-mediated gut epithelial and immune regulation and its relevance for inflammatory bowel diseases
10.3389/fimmu.2019.00277 · ExternalCitation · doi-reference
The microbiota and health promoting characteristics of the fermented beverage kefir
10.3389/fmicb.2016.00647 · ExternalCitation · doi-reference
Two sides of the same coin: meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale
10.3389/fmicb.2022.1045096 · ExternalCitation · doi-reference
Global regulatory frameworks for fermented foods: a review
10.3389/fnut.2022.902642 · ExternalCitation · doi-reference
Association between dietary live microbe intake and life's essential 8 in US adults: a cross-sectional study of NHANES 2005-2018
10.3389/fnut.2024.1340028 · ExternalCitation · doi-reference
Health benefits and risks of fermented foods-the PIMENTO initiative
10.3389/fnut.2024.1458536 · ExternalCitation · doi-reference
Bioactive compounds in fermented foods: a systematic narrative review
10.3389/fnut.2025.1625816 · ExternalCitation · doi-reference
A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps
10.3389/fnut.2025.1650633 · ExternalCitation · doi-reference
Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review
10.3389/fnut.2025.1651134 · ExternalCitation · doi-reference
A systematic review of health promoting effects of consumption of whey-based fermented products on adults
10.3389/fnut.2025.1651365 · ExternalCitation · doi-reference
Vitamins formed by microorganisms in fermented foods: effects on human vitamin status-a systematic narrative review
10.3389/fnut.2025.1653666 · ExternalCitation · doi-reference
A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk
10.3389/fnut.2025.1657100 · ExternalCitation · doi-reference
Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis
10.3389/fnut.2025.1658988 · ExternalCitation · doi-reference
Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis
10.3389/fnut.2025.1660505 · ExternalCitation · doi-reference
Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action
10.3389/fnut.2025.1667653 · ExternalCitation · doi-reference
Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis
10.3389/fnut.2025.1668889 · ExternalCitation · doi-reference
A systematic review on the health effects of fermented wheat germ extract with emphasis on cancer
10.3389/fnut.2025.1677464 · ExternalCitation · doi-reference
Health benefits of ethnic fermented foods
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