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

Journals

1. Magriplis E, Smiliotopoulos T, Myrintzou N, Burton-Pimentel K, Adamberg S, Adamberg K, Agagündüz D, Atanasova-Pancevska N, Beglaryan M, Brolsma E, Burtscher J, Cerjak M, Ciesarová Z, Ciprovica I, De Filippis F, Gandía M, Hillesheim E, Hoxha L, Borch Ibsen D, Ivanova N, Jenssen H, Jones P, Kalea A, Kalyoncu Atasoy Z, Kitryte-Syrpa V, Kostic A, Laranjo M, Meslier V, Nagybákay N, Nakov G, Nikola M, Pafilas C, Papademas P, Pavli F, Pitsi T, Pohjanheimo T, Pravst I, Rajic J, Russo P, Sar T, Starowicz M, Taljic I, Trajkovska B, Vergères G, Vidovic B, Chassard C, Syrpas M. Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action. Frontiers in Nutrition 2025;12 View
2. Humblot C, Alvanoudi P, Alves E, Assunçao R, Belovic M, Bulmus-Tuccar T, Chassard C, Derrien M, Karagöz M, Karakaya S, Laranjo M, Mantzouridou F, Rosado C, Pracer S, Saar H, Tap J, Treven P, Vergères G, Pertziger E, Savary-Auzeloux I. A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. Frontiers in Nutrition 2025;12 View