Fermented products and bioactive food compounds as a tool to activate autophagy and promote the maintenance of the intestinal barrier function-Reference-Cited by-同舟云学术

Fermented products and bioactive food compounds as a tool to activate autophagy and promote the maintenance of the intestinal barrier function

Published:2021-12 Issue: Volume:118 Page:905-919
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Kocot Aleksandra Maria^ORCID,Wróblewska Barbara

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference224 articles.

1. A metagenomic approach to characterization of the vaginal microbiome signature in pregnancy;Aagaard;PLoS One,2012

2. Levels of some antinutritional factors in tempeh produced from some legumes and jojobas seeds;Abu-Salem;International Journal of Innovation Science and Research,2014

3. An insight into gut microbiota and its functionalities;Adak;Cellular and Molecular Life Sciences,2019

4. Antihypertensive activity of blueberries fermented by Lactobacillus plantarum DSM 15313 and effects on the gut microbiota in healthy rats;Ahrén;Clinical Nutrition,2015

5. The intestinal epithelium: Central coordinator of mucosal immunity;Allaire;Trends in Immunology,2018

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits;Applied Food Research;2024-12

2. The quality characteristics and microbial communities of three components in traditional split‐fermented red sour soup;Food Science & Nutrition;2024-07-19

3. Can Diet Alter the Intestinal Barrier Permeability in Healthy People? A Systematic Review;Nutrients;2024-06-14

4. Functional Food Chemical Ingredient Strategies for Non-alcoholic Fatty Liver Disease (NAFLD) and Hepatic Fibrosis: Chemical Properties, Health Benefits, Action, and Application;Current Nutrition Reports;2024-01-03

5. Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile;International Dairy Journal;2024-01