Autori: Kutt Mary-Liis
| Naslov | 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 (Review) |
| Autori | 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 |
| Info | FRONTIERS IN NUTRITION, (2026), vol. 13 br. , str. - |
| Projekat | COST (European Cooperation in Science and Technology) [PIMENTO CA20128] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
| Naslov | Characterization of fermented foods: bone health (Review) |
| Autori | 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 |
| Info | FRONTIERS IN NUTRITION, (2025), vol. 12 br. , str. - |
| Projekat | COST10.13039/501100000921 [ACTION-PIMENTO CA20128]; COST; European Cooperation in Science and Technology - European Union |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
