@ARTICLE{
author={Nikolaou Anastasios,Assuncao Ricardo,Cvetkovic Biljana R,Fardet Anthony,Gamero Amparo,Gandia Monica,Mojsova Sandra,Yilmaz Birsen,Kutt Mary-Liis,Santa Dushica,Chassard Christophe,Pracer Smilja T,Vergeres Guy,Karakaya Sibel,Syrpas Michail},
year={2026},
title={Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies},
journal={FRONTIERS IN NUTRITION},
volume={13},
number={},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Tamang Jyoti Prakash,Agahi Fojan,Yilmaz Birsen,Kunili Ibrahim Ender,Mardon Julie,Bulmus-Tuccar Tugce,Torbica Aleksandra M,Nikolovska Nedelkoska Daniela,Kutt Mary-Liis,Malagon-Rojas Jeadran,Parada Mayra Alejandra,Mayo Baltasar,Frias Juana},
year={2025},
title={Characterization of fermented foods: bone health},
journal={FRONTIERS IN NUTRITION},
volume={12},
number={},
pages={-},
document_type={Review},
}