Paveljšek D., Pertziger E., Fardet A., Panagiotakos D. B., Savary-Auzeloux I., Adamberg S., Peñas E., Frias J., Ntantou A., Diamantoglou I., Domínguez-Soberanes J., Louis S., Chassard C., Pracer S., Vergères G. und weitere
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Frontiers in Nutrition, 12, 2025, Artikel 1657100.
Humblot C., Alvanoudi P., Alves E., Assunção R., Belovic M., Bulmus-Tuccar T., Chassard C., Derrien M., Karagöz M. F., Karakaya S., Laranjo M., Mantzouridou F. T., Rosado C., Pracer S., Saar H. und weitere
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Pertziger E., von Ah U., Bochud M., Chatelan A., Haldemann J., Hillesheim E., Kaiser M., Vergères G., Pimentel K. J.
Classification and estimation of dietary live microorganisms and fermented foods intake in Swiss adults.
The Journal of Nutrition, 155, (8), 2025, 2717-2728.
Todorovic S., Akpinar A., Assunção R., Bär C., Bavaro S. L., Berkel Kasikci M., Domínguez-Soberanes J., Capozzi V., Cotter P. D., Doo E.-H., Gündüz Ergün B., Guzel M., Harsa H. S., Hastaoglu E., Humblot C. und weitere
Health benefits and risks of fermented foods: The PIMENTO initiative.
Frontiers in Nutrition, 11, 2024, Artikel 1458536.