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For: Stanton C, Ross RP, Fitzgerald GF, Van Sinderen D. Fermented functional foods based on probiotics and their biogenic metabolites. Curr Opin Biotechnol. 2005;16:198-203. [PMID: 15831387 DOI: 10.1016/j.copbio.2005.02.008] [Cited by in Crossref: 296] [Cited by in F6Publishing: 303] [Article Influence: 16.4] [Reference Citation Analysis]
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5 Li J, Ma Y, Li X, Wang Y, Huo Z, Lin Y, Li J, Yang H, Zhang Z, Yang P, Zhang C. Fermented Astragalus and its metabolites regulate inflammatory status and gut microbiota to repair intestinal barrier damage in dextran sulfate sodium-induced ulcerative colitis. Front Nutr 2022;9. [DOI: 10.3389/fnut.2022.1035912] [Reference Citation Analysis]
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12 Farliana Wan Alias SL, Munir MB, Asdari R, Hannan A, Hasan J. Dietary lacto-sacc improved growth performance, food acceptability, body indices, and basic hematological parameters in empurau ( Tor tambroides ) fries reared in the aquaponics system. Journal of Applied Aquaculture. [DOI: 10.1080/10454438.2022.2095239] [Reference Citation Analysis]
13 Liu J, Wang B, Lai Q, Lu Y, Li L, Li Y, Liu S. Boosted growth performance, immunity, antioxidant capacity and disease resistance of crucian carp (Carassius auratus) by single or in combination dietary Bacillus subtilis and xylo-oligosaccharides. Comp Biochem Physiol C Toxicol Pharmacol 2022;256:109296. [PMID: 35189356 DOI: 10.1016/j.cbpc.2022.109296] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
14 Kim SJ, Shin JS, Park HS, Song JS, Lee KW, Bang W, Cho TJ. Production of Antibacterial Agents and Genomic Characteristics of Probiotics Strains for the Foodborne Pathogen Control. Curr Top Lact Acid Bact Probiotics 2022;8:1-16. [DOI: 10.35732/ctlabp.2022.8.1.1] [Reference Citation Analysis]
15 Hosseini F, Reza Sanjabi M, Kazemi M, Ghaemian N. Bioactive Ingredients in Functional Foods: Current Status and Future Trends. Functional Food [Working Title] 2022. [DOI: 10.5772/intechopen.104416] [Reference Citation Analysis]
16 Kong YS, Ren HY, Liu R, da Silva RR, Aksenov AA, Melnik AV, Zhao M, Le MM, Ren ZW, Xu FQ, Yan XW, Yu LJ, Zhou Y, Xie ZW, Li DX, Wan XC, Long YH, Xu ZZ, Ling TJ. Microbial and Nonvolatile Chemical Diversities of Chinese Dark Teas Are Differed by Latitude and Pile Fermentation. J Agric Food Chem 2022. [PMID: 35502792 DOI: 10.1021/acs.jafc.2c01005] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
17 Cuvas-limón RB, Ferreira-santos P, Cruz M, Teixeira JA, Belmares R, Nobre C. Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis. Molecules 2022;27:2473. [DOI: 10.3390/molecules27082473] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
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19 Ngamsomchat A, Kaewkod T, Konkit M, Tragoolpua Y, Bovonsombut S, Chitov T. Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production. Foods 2022;11:934. [DOI: 10.3390/foods11070934] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis]
20 Goh JXH, Tan LT, Law JW, Ser H, Khaw K, Letchumanan V, Lee L, Goh B. Harnessing the potentialities of probiotics, prebiotics, synbiotics, paraprobiotics, and postbiotics for shrimp farming. Reviews in Aquaculture. [DOI: 10.1111/raq.12659] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
21 Palmieri N, Stefanoni W, Latterini F, Pari L. Factors Influencing Italian Consumers’ Willingness to Pay for Eggs Enriched with Omega-3-Fatty Acids. Foods 2022;11:545. [DOI: 10.3390/foods11040545] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
22 Long Y, Wei X, Wu S, Wu N, Li QX, Tan B, Wan X. Plant Molecular Farming, a Tool for Functional Food Production. J Agric Food Chem 2022. [PMID: 35139640 DOI: 10.1021/acs.jafc.1c07185] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
23 Nuylert A, Jampaphaeng K, Tani A, Maneerat S. Survival and stability of Lactobacillus plantarumKJ03 as a freeze‐dried autochthonous starter culture for application in stink bean fermentation ( Sataw‐Dong ). Food Processing Preservation. [DOI: 10.1111/jfpp.16367] [Reference Citation Analysis]
24 Sharma BR, Moula Ali AM, Bavisetty SCB. Fermented fish products and health aspects. Lactic Acid Bacteria in Food Biotechnology 2022. [DOI: 10.1016/b978-0-323-89875-1.00002-x] [Reference Citation Analysis]
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26 Inayah I, Wibowo MS, Julianti E, Suciati T. Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product. Food Sci Technol 2022;42:e54021. [DOI: 10.1590/fst.54021] [Reference Citation Analysis]
27 Nicoletti M. The nutraceutical potential of cyanobacteria. The Pharmacological Potential of Cyanobacteria 2022. [DOI: 10.1016/b978-0-12-821491-6.00010-7] [Reference Citation Analysis]
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29 Kari ZA, Kabir MA, Dawood MA, Razab MKAA, Ariff NSNA, Sarkar T, Pati S, Edinur HA, Mat K, Ismail TA, Wei LS. Effect of fish meal substitution with fermented soy pulp on growth performance, digestive enzyme, amino acid profile, and immune-related gene expression of African catfish (Clarias gariepinus). Aquaculture 2022;546:737418. [DOI: 10.1016/j.aquaculture.2021.737418] [Cited by in Crossref: 21] [Cited by in F6Publishing: 23] [Article Influence: 21.0] [Reference Citation Analysis]
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31 Siddik MA, Foysal MJ, Fotedar R, Francis DS, Gupta SK. Probiotic yeast Saccharomyces cerevisiae coupled with Lactobacillus casei modulates physiological performance and promotes gut microbiota in juvenile barramundi, Lates calcarifer. Aquaculture 2022;546:737346. [DOI: 10.1016/j.aquaculture.2021.737346] [Cited by in Crossref: 9] [Cited by in F6Publishing: 8] [Article Influence: 9.0] [Reference Citation Analysis]
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38 Yu Z, Peng C, Kwok LY, Zhang H. The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia. Foods 2021;10:2321. [PMID: 34681370 DOI: 10.3390/foods10102321] [Reference Citation Analysis]
39 Hyun IK, Lee JS, Yoon JW, Kang SS. Skimmed milk fermented by lactic acid bacteria inhibits adipogenesis in 3T3-L1 pre-adipocytes by downregulating PPARγ via TNF-α induction in vitro. Food Funct 2021. [PMID: 34342323 DOI: 10.1039/d1fo00076d] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]
40 Liu Y, Tong B, Wang S, Li G, Tan Y, Yu H, Yang K, Yu Y. A mini review of Yu-Ping-Feng polysaccharides: Their biological activities and potential applications in aquaculture. Aquaculture Reports 2021;20:100697. [DOI: 10.1016/j.aqrep.2021.100697] [Reference Citation Analysis]
41 Jena R, Choudhury PK, Puniya AK, Tomar SK. Efficacy of BOX-PCR fingerprinting for taxonomic discrimination of bifidobacterial species isolated from diverse sources. 3 Biotech 2021;11:270. [PMID: 34055563 DOI: 10.1007/s13205-021-02765-0] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
42 Ng E, Tay JRH, Ong MMA, Bostanci N, Belibasakis GN, Seneviratne CJ. Probiotic therapy for periodontal and peri-implant health - silver bullet or sham? Benef Microbes 2021;12:215-30. [PMID: 34057054 DOI: 10.3920/BM2020.0182] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
43 Ziaei R, Ghavami A, Khalesi S, Ghiasvand R, Mokari_yamchi A. The effect of probiotic fermented milk products on blood lipid concentrations: A systematic review and meta-analysis of randomized controlled trials. Nutrition, Metabolism and Cardiovascular Diseases 2021;31:997-1015. [DOI: 10.1016/j.numecd.2020.12.023] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]
44 Charoensin S, Laopaiboon B, Boonkum W, Phetcharaburanin J, Villareal MO, Isoda H, Duangjinda M. Thai Native Chicken as a Potential Functional Meat Source Rich in Anserine, Anserine/Carnosine, and Antioxidant Substances. Animals (Basel) 2021;11:902. [PMID: 33809894 DOI: 10.3390/ani11030902] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]
45 Jamir L, Kumar V, Kaur J, Kumar S, Singh H. Composition, valorization and therapeutical potential of molasses: a critical review. Environmental Technology Reviews 2021;10:131-42. [DOI: 10.1080/21622515.2021.1892203] [Cited by in Crossref: 13] [Cited by in F6Publishing: 10] [Article Influence: 6.5] [Reference Citation Analysis]
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47 Wu Y, Li X, Tan F, Zhou X, Mu J, Zhao X. Lactobacillus fermentum CQPC07 attenuates obesity, inflammation and dyslipidemia by modulating the antioxidant capacity and lipid metabolism in high-fat diet induced obese mice. J Inflamm (Lond) 2021;18:5. [PMID: 33531053 DOI: 10.1186/s12950-021-00272-w] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 5.5] [Reference Citation Analysis]
48 Wang X, Han M, Zhang M, Wang Y, Ren Y, Yue T, Gao Z. In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice. LWT 2021;136:110363. [DOI: 10.1016/j.lwt.2020.110363] [Cited by in Crossref: 15] [Cited by in F6Publishing: 14] [Article Influence: 7.5] [Reference Citation Analysis]
49 Deborah B, Rotordam M, Giacomo S, Giulia C, Adele F; Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche (UNIVPM), Ancona, Italy. . AIMSAGRI 2021;6:818-37. [DOI: 10.3934/agrfood.2021050] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
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51 Liu Z, Wang S, Li Q, Dong F, Li H, Wang Z, Dai L, Wei X, Zhang J. Diagnostic product ions-based chemical characterization and antioxidative activity evaluation of solid fermentation for Astragali radix produced by Paecilomyces cicadae. Arabian Journal of Chemistry 2021;14:102908. [DOI: 10.1016/j.arabjc.2020.11.014] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
52 Sethi S, Anurag RK. Probiotic and Prebiotic Plant Milk Dairy Foods. Probiotics and Prebiotics in Foods 2021. [DOI: 10.1016/b978-0-12-819662-5.00017-3] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
53 Wang W, Zijlstra RT, Gänzle MG. Feeding Limosilactobacillus fermentum K9-2 and Lacticaseibacillus casei K9-1, or Limosilactobacillus reuteri TMW1.656 Reduces Pathogen Load in Weanling Pigs. Front Microbiol 2020;11:608293. [PMID: 33391231 DOI: 10.3389/fmicb.2020.608293] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
54 Tasdemir SS, Sanlier N. An insight into the anticancer effects of fermented foods: A review. Journal of Functional Foods 2020;75:104281. [DOI: 10.1016/j.jff.2020.104281] [Cited by in Crossref: 16] [Cited by in F6Publishing: 8] [Article Influence: 5.3] [Reference Citation Analysis]
55 Gu Y, Li X, Xiao R, Dudu OE, Yang L, Ma Y. Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt. Process Biochemistry 2020;99:61-9. [DOI: 10.1016/j.procbio.2020.07.003] [Cited by in Crossref: 13] [Cited by in F6Publishing: 13] [Article Influence: 4.3] [Reference Citation Analysis]
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57 Rosa LS, Santos ML, Abreu JP, Balthazar CF, Rocha RS, Silva HL, Esmerino EA, Duarte MCK, Pimentel TC, Freitas MQ, Silva MC, Cruz AG, Teodoro AJ. Antiproliferative and apoptotic effects of probiotic whey dairy beverages in human prostate cell lines. Food Research International 2020;137:109450. [DOI: 10.1016/j.foodres.2020.109450] [Cited by in Crossref: 13] [Cited by in F6Publishing: 11] [Article Influence: 4.3] [Reference Citation Analysis]
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60 Kim MJ, Jung JE, Lee S, Cho EJ, Kim HY. Effects of the fermented Zizyphus jujuba in the amyloid β25-35-induced Alzheimer's disease mouse model. Nutr Res Pract 2021;15:173-86. [PMID: 33841722 DOI: 10.4162/nrp.2021.15.2.173] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
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