日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:

Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis

酸奶摄入对患有或未患有骨质疏松症的成年人骨骼健康标志物的影响:系统评价和荟萃分析

Mayo, Baltasar; Malagón-Rojas, Jeadran; Agahi, Fojan; Frias, Juana; Künili, İbrahim Ender; Kütt, Mary-Liis; Mardon, Julie; Nikolovska Nedelkoska, Daniela; Parada, Mayra Alejandra; Torbica, Aleksandra; Bulmuş-Tüccar, Tuğçe; Yilmaz, Birsen; Bär, Cornelia; Harsa, Hayriye Sebnem; Chassard, Christophe; Praćer, Smilja; Vergères, Guy; Tamang, Jyoti Prakash

Health benefits of ethnic fermented foods

民族发酵食品的健康益处

Santa, Dushica; Huch, Melanie; Stoll, Dominic A; Cunedioglu, Hülya; Priidik, Reimo; Karakaş-Budak, Barçın; Matalas, Antonia; Pennone, Vincenzo; Girija, Aiswarya; Arranz, Elena; Syrpas, Michail; Mukherjee, Arghya; Cotter, Paul D; Mojsova, Sandra; Chassard, Christophe; Praćer, Smilja; Vergères, Guy; Kütt, Mary-Liis

Characterization of fermented foods: bone health

发酵食品的特性:骨骼健康

Tamang, Jyoti Prakash; Agahi, Fojan; Yilmaz, Birsen; Künili, İbrahim Ender; Mardon, Julie; Bulmus-Tuccar, Tuğçe; Torbica, Aleksandra; Nikolovska Nedelkoska, Daniela; Kütt, Mary-Liis; Malagón-Rojas, Jeadran; Parada, Mayra Alejandra; Mayo, Baltasar; Frias, Juana

Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice

咖啡和橙汁中连续回接发酵对康普茶菌群微生物动力学的评价

Andreson, Maret; Kazantseva, Jekaterina; Malv, Esther; Kuldjärv, Rain; Priidik, Reimo; Kütt, Mary-Liis

Starter culture growth dynamics and sensory properties of fermented oat drink

发酵燕麦饮料的发酵剂生长动力学和感官特性

Mary-Liis Kütt, Kaisa Orgusaar, Irina Stulova, Reimo Priidik, Dmitri Pismennõi, Helen Vaikma, Aili Kallastu, Aleksandra Zhogoleva, Indrek Morell, Tiina Kriščiunaite