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Yogurt and other fermented foods as sources of health-promoting bacteria
Car Reen Kok, Robert Hutkins
Food Science and Technology
Research output
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Contribution to journal
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Article
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peer-review
116
Scopus citations
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Medicine & Life Sciences
Fermented Foods and Beverages
100%
Yogurt
94%
Bacteria
46%
Fermentation
36%
Insurance Benefits
35%
Health
33%
Kefir
28%
Lactobacillus delbrueckii
27%
Streptococcus thermophilus
26%
Lactose Intolerance
25%
Food
24%
Bifidobacterium
21%
Biological Science Disciplines
21%
Lactobacillus
19%
Probiotics
18%
Metabolic Diseases
18%
Gastrointestinal Microbiome
17%
Respiratory Tract Infections
16%
Metabolic Syndrome
15%
Gastrointestinal Tract
14%
Epidemiologic Studies
14%
Diarrhea
14%
Heart Diseases
13%
Type 2 Diabetes Mellitus
12%
Anti-Inflammatory Agents
12%
Weights and Measures
10%
Incidence
8%