Eating Fermented: Health Benefits of LAB-Fermented Foods
Vincenzo Castellone(University of Parma), Benedetta Bottari(University of Parma), Josep Rubert(Wageningen University & Research), Monica Gatti(University of Parma), Erasmo Neviani(University of Parma), Elena Bancalari(University of Parma)
Cited by 164
Related Papers
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome
|Gut|2015|1.6k
Distinct Genetic and Functional Traits of Human Intestinal Prevotella copri Strains Are Associated with Different Habitual Diets
|Cell Host & Microbe|2019|432
Nutrimetabolomics: An Integrative Action for Metabolomic Analyses in Human Nutritional Studies
|Molecular Nutrition & Food Research|2018|238
Advances in high-resolution mass spectrometry based on metabolomics studies for food – a review
|Food Additives & Contaminants Part A|2015|133
Natural co-occurrence of mycotoxins in wheat grains from Italy and Syria
|Food Chemistry|2014|125