@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={Magriplis Emmanuella,Kotopoulou Sotiria,Adamberg Signe,Burton-Pimentel Kathryn Jane,Kitryte-Syrpa Vaida,Laranjo Marta,Meslier Victoria,Smiliotopoulos Theodoros,Vidovic Bojana B,Chassard Christophe,Syrpas Michail},
year={2025},
title={Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ) (vol 14, e69212, 2025)},
journal={JMIR RESEARCH PROTOCOLS},
volume={14},
number={},
pages={-},
document_type={Correction},
} 

@ARTICLE{
author={Magriplis Emmanuella,Kotopoulou Sotiria,Adamberg Signe,Burton-Pimentel Kathryn Jane,Kitryte-Syrpa Vaida,Laranjo Marta,Meslier Victoria,Smiliotopoulos Theodoros,Vergeres Guy,Vidovic Bojana B,Chassard Christophe,Syrpas Michail},
year={2025},
title={Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)},
journal={JMIR RESEARCH PROTOCOLS},
volume={14},
number={},
pages={-},
document_type={Article},
}