Health benefits of fermented foods: microbiota and beyond.

By M. Marco, Dustin D Heeney, Sylvie Binda, C. Cifelli, Paul D. Cotter, B. Foligné, M. Gänzle, R. Kort, Gonca Pasin, A. Pihlanto and 2 more. Current Opinion in Biotechnology, 2017

1,364 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/6ed719e2bcfcf4a927bf9dca82bffc5b56aa44ff

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. L. Solieri

In Molecular Biology

1. S. Martini
2. L. Solieri
3. D. Tagliazucchi

Citations in the corpus

• Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease (2019, methodology): “Fourthly, food components found in fermented foods, such as prebiotics and vitamins, may also exert health benefits [1,9].”
• Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food (2019, background): “Despite their transient occurrence in the GI tract, dairy LAB can nonetheless influence the resident microbiome and exert host-specific health benefits [14].”