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论文共 1007 篇作者统计合作学者相似作者

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Health Benefits and Risks of Fermented Foods—the PIMENTO Initiative
Smilja Todorovic,Asli Akpinar, Ricardo Assunção,Cornelia Bär,Simona L Bavaro, Muzeyyen Berkel Kasikci,Julieta Domínguez-Soberanes,Vittorio Capozzi,Paul D Cotter,Eun-Hee Doo, Burcu Gündüz Ergün,Mustafa Guzel, Hayriye S Harsa,Emre Hastaoglu,Christèle Humblot, Bahtir Hyseni, Muge I Hosoglu,Aline Issa,Barçın Karakaş-Budak,Sibel Karakaya,Harun Kesenkas, Erhan Keyvan, Ibrahim E Künili, Mary-Liis Kütt,Marta Laranjo,Sandrine Louis, Fani T Mantzouridou,Antonia Matalas, Baltasar Mayo,Sandra Mojsova,Arghya Mukherjee, Anastasios Nikolaou,Fatih Ortakci, Diana Paveljšek, Giancarlo Perrone, Eugenia Pertziger,Dushica Santa,Taner Sar,Isabelle Savary-Auzeloux,Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović,Michail Syrpas,Jyoti P Tamang,Oktay Yerlikaya,Birsen Yilmaz, Jeadran Malagon-Rojas,Seppo Salminen, Juana Frias,Christophe Chassard,Guy Vergères
Frontiers in nutrition (2024): 1458536-1458536
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Prebiotics in Food and Dietary Supplements: a Roadmap to EU Health Claims
Kieran Tuohy,Elaine E. Vaughan, Lucien F. Harthoorn, Ellen E. Blaak,Philip W. J. Burnet, Alessandro Busetti,Anirikh Chakrabarti,Nathalie Delzenne,Paul de Vos,Louise Dye,Damien Guillemet,Lesley A. Houghton, Alwine F. M. Kardinaal, Cath Mersh, Kathy Musa-Veloso, Annegret Nielsen, Justyna Palasinska,Seppo Salminen,Gemma Walton, Naomi Venlet, Charlotte Hubermont, Philip C. Calder
GUT MICROBESno. 1 (2024)
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作者统计

#Papers: 999

#Citation: 65948

H-Index: 120

G-Index: 236

Sociability: 7

Diversity: 3

Activity: 15

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