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Autori: Laranjo Marta

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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 Web of Science   Članak   Elečas   Rang časopisa  
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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 Web of Science   Članak   Elečas   Rang časopisa   Citati: Web of Science   Scopus  
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