Degradation of fructans and production of propionic acid by Bacteroides thetaiotaomicron are enhanced by the shortage of amino acidsAdamberg, Signe; Tomson, Katrin; Vija, Heiki; Puurand, Marju; Kabanova, Natalja; Visnapuu, Triinu; Jõgi, Eerik; Alamäe, Tiina; Adamberg, KaarelFrontiers in nutrition2014 / p. 1-9 : ill Drastic effects on the microbiome of a young rower engaged in high-endurance exercise after a month usage of a dietary fiber supplementJaago, Mariliis; Timmusk, Uku Siim; Timmusk, Tõnis; Palm, KaiaFrontiers in Nutrition2021 / art. #654008, 11 p. : ill https://doi.org/10.3389/fnut.2021.654008 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS Validation of the fermented food frequency questionnaire to assess consumption across four European regions : a study within the promoting innovation of fermented foods cost actionMagriplis, Emmanuella; Smiliotopoulos, Theodoros; Myrintzou, Niki; Burton-Pimentel, Kathryn Jane; Adamberg, Signe; Adamberg, Kaarel; Agagündüz, Duygu; Atanasova-Pancevska, Natalijam; Beglaryan, Meline; Pitsi, TagliFrontiers in Nutrition2025 / art. 1667653 https://doi.org/10.3389/fnut.2025.1667653 https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2025.1667653/full Vitamins formed by microorganisms in fermented foods : effects on human vitamin status—a systematic narrative reviewKeyvan, Erhan; Adesemoye, Elizabeth; Champomier-Verges, Marie-Christine; Chanseaume-Bussiere, Emilie; Mardon, Julie; Nikolovska Nedelkoska, Daniela; Palamutoglu, Recep; Russo, Pasquale; Sarand, Inga; Songre-Ouattara, LaurenciaFrontiers in nutrition2025 / 21 p. https://doi.org/10.3389/fnut.2025.1653666