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For: Ebner S, Smug LN, Kneifel W, Salminen SJ, Sanders ME. Probiotics in dietary guidelines and clinical recommendations outside the European Union. World J Gastroenterol 2014; 20(43): 16095-16100 [PMID: 25473160 DOI: 10.3748/wjg.v20.i43.16095]
URL: https://www.wjgnet.com/1007-9327/full/v20/i43/16095.htm
Number Citing Articles
1
Sergio Britos, Andrea F. González, Florencia Flax Marcó, Mónica Katz, Jacqueline Schuldberg, María Elena Torresani, Gabriel Vinderola. Yogurt, in the context of a healthy diet, for the prevention and management of diabetes and obesity: a perspective from ArgentinaFrontiers in Nutrition 2024; 11 doi: 10.3389/fnut.2024.1373551
2
Gian Carlo Tenore, Domenico Caruso, Giuseppe Buonomo, Maria D’Avino, Roberto Ciampaglia, Maria Maisto, Connie Schisano, Bruno Bocchino, Ettore Novellino. Lactofermented Annurca Apple Puree as a Functional Food Indicated for the Control of Plasma Lipid and Oxidative Amine Levels: Results from a Randomised Clinical TrialNutrients 2019; 11(1): 122 doi: 10.3390/nu11010122
3
Astrid L. B. Bennedsen, Sara Furbo, Thomas Bjarnsholt, Hans Raskov, Ismail Gögenur, Lasse Kvich. The gut microbiota can orchestrate the signaling pathways in colorectal cancerAPMIS 2022; 130(3): 121 doi: 10.1111/apm.13206
4
Kohei Kawano, Maiko Shobako, Taichi Furukawa, Tatsuhiro Toyooka, Kousaku Ohinata. Fatty acid amides present in Camembert cheese improved cognitive decline after oral administration in miceNeuroscience Research 2024; 205: 34 doi: 10.1016/j.neures.2024.03.002
5
Qomarudin Helmy, Edwan Kardena, Sri Gustiani. Microorganisms2020;  doi: 10.5772/intechopen.90093
6
Muhammad Hussein Alu’datt, Taha Rababah, Hafiz Arbab Sakandar, Muhammad Imran, Neveen Mustafa, Mohammad Noor Alhamad, Nizar Mhaidat, Stan Kubow, Carole Tranchant, Abdel Rahman Al-Tawaha, Wafa Ayadi. Anticancer plants: Properties and Application2018; : 141 doi: 10.1007/978-981-10-8548-2_7
7
F. Gomand, F. Borges, J. Burgain, J. Guerin, A.-M. Revol-Junelles, C. Gaiani. Food Matrix Design for Effective Lactic Acid Bacteria DeliveryAnnual Review of Food Science and Technology 2019; 10(1): 285 doi: 10.1146/annurev-food-032818-121140
8
Selin Kalkan, Zerrin Erginkaya, Emel Ünal Turhan, Gözde Konuray. Health and Safety Aspects of Food Processing Technologies2019; : 419 doi: 10.1007/978-3-030-24903-8_14
9
Natalya Harutyunyan, Almagul Kushugulova, Narine Hovhannisyan, Astghik Pepoyan. One Health Probiotics as Biocontrol Agents: One Health Tomato ProbioticsPlants 2022; 11(10): 1334 doi: 10.3390/plants11101334
10
Amal Bakr Shori, Ahmad Salihin Baba, Premalatha Muniandy. Value-Added Ingredients and Enrichments of Beverages2019; : 173 doi: 10.1016/B978-0-12-816687-1.00005-9
11
Urszula Pankiewicz, Małgorzata Góral, Katarzyna Kozłowicz, Dariusz Góral. Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ionsJournal of Food Engineering 2020; 275: 109876 doi: 10.1016/j.jfoodeng.2019.109876
12
Cristina Paula Castanheira, Mayara Luciana Sallas, Rafaella Almeida Lima Nunes, Noely Paula Cristina Lorenzi, Lara Termini. Microbiome and Cervical CancerPathobiology 2021; 88(2): 187 doi: 10.1159/000511477
13
Maria Babakina, Tatyana Pershakova, Maria Samoylenko, E. Egorov, I. Ilina, N. Zaporozhets, E. Yakimenko. Investigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinksBIO Web of Conferences 2021; 34: 06016 doi: 10.1051/bioconf/20213406016
14
Maja Šikić-Pogačar, Dušanka Mičetić Turk, Sabina Fijan. Knowledge of fermentation and health benefits among general population in North-eastern SloveniaBMC Public Health 2022; 22(1) doi: 10.1186/s12889-022-14094-9
15
Антоніна Мінорова, Ірина Романчук, Світлана Даниленко, Тетяна Рудакова, Наталія Крушельницька, Оксана Потемська, Сергій Наріжний. ПІДБІР ТА ДОСЛІДЖЕННЯ ЕФЕКТИВНОСТІ ЗАКВАШУВАЛЬНИХ ПРЕПАРАТІВ З ПІДВИЩЕНОЮ β-ГАЛАКТОЗИДАЗНОЮ АКТИВНІСТЮПРОДОВОЛЬЧІ РЕСУРСИ 2022; 10(19): 88 doi: 10.31073/foodresources2022-19-10
16
Aaron Lerner, Yehuda Shoenfeld, Torsten Matthias. Probiotics: If It Does Not Help It Does Not Do Any Harm. Really?Microorganisms 2019; 7(4): 104 doi: 10.3390/microorganisms7040104
17
Keila Lopes Mendes, Deborah de Farias Lelis, Daniela Fernanda de Freitas, Luiz Henrique da Silveira, Alfredo Maurício Batista de Paula, André Luiz Sena Guimarães, Janaína Ribeiro Oliveira, Mariléia Chaves Andrade, Sérgio Avelino Mota Nobre, Sérgio Henrique Sousa Santos. Acute oral treatment with resveratrol and Lactococcus Lactis Subsp. Lactis decrease body weight and improve liver proinflammatory markers in C57BL/6 miceMolecular Biology Reports 2021; 48(2): 1725 doi: 10.1007/s11033-021-06190-7
18
Axelle Septembre-Malaterre, Fabienne Remize, Patrick Poucheret. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentationFood Research International 2018; 104: 86 doi: 10.1016/j.foodres.2017.09.031
19
Velat Celik, Burcin Beken, Mehtap Yazicioglu, Pinar Gokmirza Ozdemir, Necdet Sut. Do traditional fermented foods protect against infantile atopic dermatitisPediatric Allergy and Immunology 2019; 30(5): 540 doi: 10.1111/pai.13045
20
Aida Aitzhanova, Yelena Oleinikova, Jérôme Mounier, Nolwenn Hymery, Marcia Leyva Salas, Alma Amangeldi, Margarita Saubenova, Mereke Alimzhanova, Kazhybek Ashimuly, Amankeldy Sadanov. Dairy associations for the targeted control of opportunistic CandidaWorld Journal of Microbiology and Biotechnology 2021; 37(8) doi: 10.1007/s11274-021-03096-1
21
Gabriel Vinderola, Miguel Gueimonde, Carlos Gomez-Gallego, Lucrecia Delfederico, Seppo Salminen. Correlation between in vitro and in vivo assays in selection of probiotics from traditional species of bacteriaTrends in Food Science & Technology 2017; 68: 83 doi: 10.1016/j.tifs.2017.08.005
22
Sunday Bulus Peter, Zhina Qiao, Hero Nmeri Godspower, Jacob Ojobi Omedi, Xian Zhang, Meijuan Xu, Zhiming Rao. Antioxidant and biotechnological potential of Pediococcus pentosaceus RZ01 and Lacticaseibacillus paracasei RZ02 in a millet-based fermented substrateSystems Microbiology and Biomanufacturing 2023; 3(4): 571 doi: 10.1007/s43393-022-00126-3
23
Karan Prajapati, Krithika Bisani, Harsh Prajapati, Siddharth Prajapati, Dharmista Agrawal, Sweta Singh, Meenu Saraf, Dweipayan Goswami. Advances in probiotics research: mechanisms of action, health benefits, and limitations in applicationsSystems Microbiology and Biomanufacturing 2024; 4(2): 386 doi: 10.1007/s43393-023-00208-w
24
Almudena V. Merchán, María José Benito, Ana Isabel Galván, Santiago Ruiz-Moyano Seco de Herrera. Identification and selection of yeast with functional properties for future application in soft paste cheeseLWT 2020; 124: 109173 doi: 10.1016/j.lwt.2020.109173
25
Doreen Gille, Alexandra Schmid, Barbara Walther, Guy Vergères. Fermented Food and Non-Communicable Chronic Diseases: A ReviewNutrients 2018; 10(4): 448 doi: 10.3390/nu10040448
26
Danica May, Joanna M. Togami. Urologic Applications of the Microbiota in Multiple SclerosisCurrent Bladder Dysfunction Reports 2018; 13(2): 66 doi: 10.1007/s11884-018-0461-8
27
Shannon Rezac, Car Reen Kok, Melanie Heermann, Robert Hutkins. Fermented Foods as a Dietary Source of Live OrganismsFrontiers in Microbiology 2018; 9 doi: 10.3389/fmicb.2018.01785
28
Hao Zou, Hao Wang, Ziye Zhang, Hong Lin, Zhenxing Li. Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptidesCritical Reviews in Food Science and Nutrition 2024; 64(28): 10498 doi: 10.1080/10408398.2023.2225200
29
Anna Kårlund, Carlos Gómez-Gallego, Jenni Korhonen, Outi-Maaria Palo-oja, Hani El-Nezami, Marjukka Kolehmainen. Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein SourcesNutrients 2020; 12(4): 1020 doi: 10.3390/nu12041020
30
Evdokia Mitsou, Christina Katsagoni, Katarzyna Janiszewska. Knowledge of Dietitians on Gut Microbiota in Health—An Online Survey of the European Federation of the Associations of Dietitians (EFAD)Nutrients 2024; 16(5): 621 doi: 10.3390/nu16050621
31
Dennis A Savaiano, Robert W Hutkins. Yogurt, cultured fermented milk, and health: a systematic reviewNutrition Reviews 2021; 79(5): 599 doi: 10.1093/nutrit/nuaa013
32
Floriane Gaucher, Valérie Gagnaire, Houem Rabah, Marie-Bernadette Maillard, Sylvie Bonnassie, Sandrine Pottier, Pierre Marchand, Gwénaël Jan, Philippe Blanc, Romain Jeantet. Taking Advantage of Bacterial Adaptation in Order to Optimize Industrial Production of Dry Propionibacterium freudenreichiiMicroorganisms 2019; 7(10): 477 doi: 10.3390/microorganisms7100477
33
Ewa Kowalska, Małgorzata Ziarno. Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and BifidobacteriaFoods 2020; 9(12): 1771 doi: 10.3390/foods9121771
34
Maria L Marco, Dustin Heeney, Sylvie Binda, Christopher J Cifelli, Paul D Cotter, Benoit Foligné, Michael Gänzle, Remco Kort, Gonca Pasin, Anne Pihlanto, Eddy J Smid, Robert Hutkins. Health benefits of fermented foods: microbiota and beyondCurrent Opinion in Biotechnology 2017; 44: 94 doi: 10.1016/j.copbio.2016.11.010
35
Shirin Panahi, Angelo Tremblay. The Potential Role of Yogurt in Weight Management and Prevention of Type 2 DiabetesJournal of the American College of Nutrition 2016; 35(8): 717 doi: 10.1080/07315724.2015.1102103
36
Qi Zeng, Hongjin Song, Xinyi Xu, Wenjie Mao, Hui Xie, Jimin Liang, Xueli Chen, Dan Chen, Yonghua Zhan. Health effects of kiwi wine on rats: an untargeted metabolic fingerprint study based on GC-MS/TOFRSC Advances 2019; 9(24): 13797 doi: 10.1039/C9RA02138H
37
Zhemei Zhang, Qingmei Ma, Lei Zhang, Li Ma, Danni Wang, Yongqing Yang, Pengxia Jia, Yang Wu, Fang Wang. Human papillomavirus and cervical cancer in the microbial world: exploring the vaginal microecologyFrontiers in Cellular and Infection Microbiology 2024; 14 doi: 10.3389/fcimb.2024.1325500
38
Yuanyue Li, Tao Yu, Huang Yan, Duanduan Li, Tang Yu, Tao Yuan, Abdul Rahaman, Shahid Ali, Farhat Abbas, Ziqin Dian, Xiaomei Wu, Zulqarnain Baloch. <p>Vaginal Microbiota and HPV Infection: Novel Mechanistic Insights and Therapeutic Strategies</p>Infection and Drug Resistance 2020; : 1213 doi: 10.2147/IDR.S210615
39
Sumitha Nayak. Role of Probiotics in Immunomodulation and its Usefulness in Management of Infantile ColicPediatric Oncall 2018; 15(3) doi: 10.7199/ped.oncall.2018.28
40
Dorota Zielińska, Danuta Kolożyn-Krajewska. Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: ReviewBioMed Research International 2018; 2018: 1 doi: 10.1155/2018/5063185
41
Xinwen Ding, Li Yang, Qi Guan, Hui Zeng, Chenwei Song, Jiayi Wu, Lihua Song. Fermented black barley ameliorates lung injury induced by cooking oil fumes via antioxidant activity and regulation of the intestinal microbiome in miceEcotoxicology and Environmental Safety 2020; 195: 110473 doi: 10.1016/j.ecoenv.2020.110473
42
Floriane Gaucher, Sylvie Bonnassie, Houem Rabah, Pierre Marchand, Philippe Blanc, Romain Jeantet, Gwénaël Jan. Review: Adaptation of Beneficial Propionibacteria, Lactobacilli, and Bifidobacteria Improves Tolerance Toward Technological and Digestive StressesFrontiers in Microbiology 2019; 10 doi: 10.3389/fmicb.2019.00841
43
Nicola Luigi Bragazzi, Mariano Martini, Teresa Concetta Saporita, Daniele Nucci, Vincenza Gianfredi, Francesco Maddalo, Annamaria Di Capua, Flavio Tovani, Lorenzo Marensi. Developing New Functional Food and Nutraceutical Products2017; : 309 doi: 10.1016/B978-0-12-802780-6.00017-1
44
Kadriye Nur Kasapoğlu, Ceren Daşkaya-Dikmen, Merve Yavuz-Düzgün, Aslı Can Karaça, Beraat Özçelik. Value-Added Ingredients and Enrichments of Beverages2019; : 63 doi: 10.1016/B978-0-12-816687-1.00003-5
45
Małgorzata Ziarno, Patrycja Cichońska. Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based BeveragesMicroorganisms 2021; 9(12): 2532 doi: 10.3390/microorganisms9122532
46
Maria L Marco, Colin Hill, Robert Hutkins, Joanne Slavin, Daniel J Tancredi, Daniel Merenstein, Mary Ellen Sanders. Should There Be a Recommended Daily Intake of Microbes?The Journal of Nutrition 2020; 150(12): 3061 doi: 10.1093/jn/nxaa323
47
Sujatha Kandasamy, Digambar Kavitake, Prathapkumar Halady Shetty. Innovations in Technologies for Fermented Food and Beverage Industries2018; : 25 doi: 10.1007/978-3-319-74820-7_2
48
Yusuf Biçer, Gamze Turkal, Gonca Sönmez, A.Ezgi Telli, Tuba Bayir, M.Hüdai Çulha, Durmuş Sert. Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristicsInternational Dairy Journal 2024; 158: 106039 doi: 10.1016/j.idairyj.2024.106039
49
Erik Kudela, Veronika Holubekova, Zuzana Kolkova, Ivana Kasubova, Marek Samec, Alena Mazurakova, Lenka Koklesova. Microbiome in 3P Medicine StrategiesAdvances in Predictive, Preventive and Personalised Medicine 2023; 16: 43 doi: 10.1007/978-3-031-19564-8_3
50
Lana Kairey, Bradley Leech, Fatima El-Assaad, Andrea Bugarcic, Drew Dawson, Romy Lauche. The effects of kefir consumption on human health: a systematic review of randomized controlled trialsNutrition Reviews 2023; 81(3): 267 doi: 10.1093/nutrit/nuac054
51
Murat Doğan, İsmail Hakkı Tekiner, Hilal DemirkesenBiçak. Dietary Interventions in Gastrointestinal Diseases2019; : 169 doi: 10.1016/B978-0-12-814468-8.00013-2
52
Kimia Sharifian, Zabihollah Shoja, Somayeh Jalilvand. The interplay between human papillomavirus and vaginal microbiota in cervical cancer developmentVirology Journal 2023; 20(1) doi: 10.1186/s12985-023-02037-8
53
Katia Liburdi, Roberta Bernini, Marco Esti. New and Future Developments in Microbial Biotechnology and Bioengineering2020; : 131 doi: 10.1016/B978-0-444-64301-8.00006-8
54
Shibo Ma, J. K. Vidanarachchi, Chaminda Senaka Ranadheera. Probiotic Foods and BeveragesMethods and Protocols in Food Science 2023; : 1 doi: 10.1007/978-1-0716-3187-4_1
55
Bhupinder Kapoor, Pratim Biswas, Monica Gulati, Pooja Rani, Reena Gupta. Gut microbiome and Alzheimer’s disease: What we know and what remains to be exploredAgeing Research Reviews 2024; 102: 102570 doi: 10.1016/j.arr.2024.102570