Autori: Laranjo Marta
| Naslov | Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ) (Article) |
| Autori | 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 |
| Info | JMIR RESEARCH PROTOCOLS, (2025), vol. 14 br. , str. - |
| Projekat | Promoting Innovation of Fermented Foods (PIMENTO) Cooperation in Science and Technology (COST) Action [CA20128] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics (Review) |
| Autori | Grujovic Mirjana Z Mladenovic Katarina G Semedo-Lemsaddek Teresa Laranjo Marta Stefanovic Olgica D Kocic-Tanackov Suncica D |
| Info | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, (2022), vol. 21 br. 2, str. 1537-1567 |
| Projekat | Ministarstvo Prosvete, Nauke i TehnoloskogRazvoja [451-03-9/2021-14/200122]; Fundacao para a Ciencia e aTecnologiaPortuguese Foundation for Science and TechnologyEuropean Commission [DL57/2016/CP1438/CT0004, UIDB/05183/2020] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
