This paper is in the following e-collection/theme issue:

Development of Instruments and Surveys (104) Electronic/Mobile Data Capture, Internet-based Survey & Research Methodology (997) Obesity and Nutrition as Public Health Problem (396) Innovations and Technology for Healthy Eating Education (487) Instruments and Questionnaires for Nutrition and Food Intake (211) Protocols for Public Health Research and Surveillance (107)

Published on in Vol 14 (2025)

Preprints (earlier versions) of this paper are available at https://preprints.jmir.org/preprint/69212, first published .
Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)

Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)

Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)

Authors of this article:

Emmanuella Magriplis1 Author Orcid Image ;   Sotiria Kotopoulou2 Author Orcid Image ;   Signe Adamberg3 Author Orcid Image ;   Kathryn Jane Burton-Pimentel4 Author Orcid Image ;   Vaida Kitryte-Syrpa5 Author Orcid Image ;   Marta Laranjo6 Author Orcid Image ;   Victoria Meslier7 Author Orcid Image ;   Theodoros Smiliotopoulos1 Author Orcid Image ;   Guy Vergères4 Author Orcid Image ;   Bojana Vidovic8 Author Orcid Image ;   Christophe Chassard9 Author Orcid Image ;   Michail Syrpas5 Author Orcid Image
Article Authors Cited by (2) Tweetations Metrics

Emmanuella Magriplis   1 , PhD ;   Sotiria Kotopoulou   2 , PhD ;   Signe Adamberg   3 , PhD ;   Kathryn Jane Burton-Pimentel   4 , PhD ;   Vaida Kitryte-Syrpa   5 , PhD ;   Marta Laranjo   6 , Prof Dr ;   Victoria Meslier   7 , PhD ;   Theodoros Smiliotopoulos   1 , MSc ;   Guy Vergères   4 , Prof Dr ;   Bojana Vidovic   8 , PhD ;   Christophe Chassard   9 , PhD ;   Michail Syrpas   5 , PhD

1 Department of Food Science and Human Nutrition, Laboratory of Dietetics and Quality of Life, Agricultural University of Athens, Athens, Greece

2 Nutrition & Food Standards Unit, Risk Assessment & Nutrition Directorate, Hellenic Food Authority, Athens, Greece

3 Tallinn University of Technology, Tallinn, Estonia

4 Agroscope, Bern, Switzerland

5 Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania

6 Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, and Departamento de Medicina Veterinária-Escola de Ciências e Tecnologia, Universidade de Évora, Évora, Portugal

7 MetaGenoPolis, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, University Paris-Saclay, Jouy-en-Josas, France

8 Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia

9 VetAgro Sup, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, Université Clermont Auvergne, Aurillac, France

Corresponding Author:

  • Emmanuella Magriplis, PhD
  • Department of Food Science and Human Nutrition
  • Laboratory of Dietetics and Quality of Life
  • Agricultural University of Athens
  • Iera Odos 75
  • Athens 11855
  • Greece
  • Phone: 30 02105294965
  • Email: emagriplis@aua.gr