The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health-Reference-Cited by-同舟云学术

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The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health

Published:2024-08 Issue: Volume:150 Page:104569
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Hernández-Velázquez Rodrigo,Flörl Lena,Lavrinienko Anton,Sebechlebská Zuzana,Merk Liana,Greppi Anna,Bokulich Nicholas A.^ORCID

Funder

Eidgenössische Technische Hochschule Zürich

HORIZON EUROPE Framework Programme

European Commission

Rockefeller Foundation

Staatssekretariat für Bildung, Forschung und Innovation

Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung

Publisher

Elsevier BV

Reference120 articles.

1. Fermented food consumption in wild nonhuman primates and its ecological drivers;Amato;American Journal of Physical Anthropology,2021

2. Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan;Arranz-Otaegui;Proceedings of the National Academy of Sciences,2018

3. Fermented foods, the gut and mental health: A mechanistic overview with implications for depression and anxiety;Aslam;Nutritional Neuroscience,2020

4. Saccharomyces cerevisiae;Belda;Trends in Genetics,2019

5. Cereal-based fermented foods and beverages;Blandino;Food Research International,2003

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