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Št. zadetkov: 3
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)
ǂA ǂsystematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk
Diana Paveljšek, Eugenia Pertziger, Anthony Fardet, Demosthenes Basilis Panagiotakos, Isabelle Savary-Auzeloux, Signe Adamberg, Elena Peñas, Juana Frias, Anastasia Ntantou, Ioannis Diamantoglou, Julieta Domínguez-Soberanes, Sandrine Louis, Christophe Chassard, Smilja Pracer, Guy Vergères, Antonia-Leda Matalas
Pregledni znanstveni članek
Oznake: prehrana ljudi;fermentirana živila;zdravje;umrljivost;fermented foods;all-cause mortality;cardiovascular mortality;cancer mortality;fermented dairy products;fermented soy;fermented meat;fermented vegetables;
Fermented foods are consumed worldwide and are increasingly being studied for their potential health benefits. Although their consumption is widespread, their association with long-term health outcomes such as mortality risk remains unclear. The aim of this systematic review was to assess the associ ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
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: 3
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