Prebiotics as functional foods: A review

By S. Al-Sheraji, A. Ismail, M. Y. Manap, S. Mustafa, R. M. Yusof, F. Hassan. 2013

518 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/b3c89df25a2d57a55c59eb5e9b843787b96d97c4

How researchers see this paper

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

1. M. Salas‐Mellado
2. Dorna Davani-Davari
3. Y. Ghasemi
4. Milad Mohkam
5. Michele Silveira Coelho
6. S. Masoumi
7. A. Berenjian
8. Mostafa Seifan

Citations in the corpus

• Chemical Characterization of CHIA ( Salvia hispanica L.) for Use in Food Products (2014, background): “Functional foods offer health benefits in addition to the nutritional value inherent in their chemical compositions, and they may have potential roles in reducing the risk of chronic degenerative diseases [6].”
• Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications (2019, background): “Some of the prebiotics are produced by using lactose, sucrose, and starch as raw material [37,38].”