Autori: Syrpas Michail
| 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 | 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) (Correction) |
| Autori | 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 |
| Info | JMIR RESEARCH PROTOCOLS, (2025), vol. 14 br. , str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| 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 |
