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Validation of the fermented food frequency questionnaire to assess consumption across four European regions
Emmanouella Magriplis, Theodoros Smiliotopoulos, Niki Myrinthzou, Kathryn Jane Burton-Pimentel, Signe Adamberg, Kaarel Adamberg, Duygu Ağagündüz, Natalija Atanasova-Pančevska, M. E. Beglaryan, Elske M. Brouwer-Brolsma, Igor Pravst
Izvirni znanstveni članek
Oznake: prehrana;fermentirana živila;FFQ;vprašalnik pogostosti uživanja živil;validacija;nutrition;fermented nutrients;validation;
Validation of the fermented food frequency questionnaire to assess consumption across four European regions
Leto: 2025 Vir: Repozitorij Univerze v Ljubljani (RUL)
Mapping fermented foods across Europe
Photis Papademas, Marta Laranjo, Michail Syrpas, Kaarel Adamberg, Signe Adamberg, Hanna-Leena Alakomi, Thomas Bintsis, Bojana Bogovič Matijašić, Vittorio Capozzi, Christian Coelho, Paul D. Cotter, Mounaim Halim El Jalil, Elisabeth Eugster, Juana Frias, Franziska Götze, Carmen María González Domenech, Barbara Guggenbühl, Hayriye Şebnem Harsa, Fani Th Mantzouridou, Terhi Pohjanheimo, José Ángel Salas-Millán, Biljana Trajkovska, Bojana Vidović, Christophe Chassard, Konstantinos Papadimitriou, Effie Tsakalidou
Izvirni znanstveni članek
Oznake: fermentirana živila;kategorizacija;tehnologija;certifikacija;inovacije;Evropa;fermented foods;diversity;production size;product certification;fermentation technologies;limitations;innovations;Europe;
Fermented foods (FF) have long been integral to human diets, originally serving as a natural means of food preservation. Recently, they have gained renewed attention for their potential health benefits. This study, within the PIMENTO COST Action CA20128, aimed to map FF diversity, production volumes ...
Leto: 2026 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 2
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