Our publications
Frontiers in Nutrition-1458536- Health benefits and risks of fermented foods—the PIMENTO initiative Frontiers in Nutrition-1625816-Bioactive Compounds in Fermented Foods: A Systematic Narrative Review Frontiers in
Frontiers in Nutrition-1458536- Health benefits and risks of fermented foods—the PIMENTO initiative Frontiers in Nutrition-1625816-Bioactive Compounds in Fermented Foods: A Systematic Narrative Review Frontiers in
38 participants from 12 countries attended a training school, devoted to the analysis of the quality and bias of human clnical studies. The school was
WG3 (Health Benefits and Risks of Fermented Foods) held a focused workshop in Antalya, Turkey, hosted at Akdeniz University’s Health, Culture and Sports Department facilities.
WG3 co-leaders from PIMENTO gathered in Kalamata to progress on drafting the study protocols, to be registered in PROSPERO in August 2023, and the position
The PIMENTO Working Groups WG4 and WG2/3 met in Milan from September 26 to 28, 2022. WG4 presented studies and discussions on innovation in fermented
The PIMENTO WG3 workshop was held at the Saint Ten Hotel, Svetog Save 10, Belgrade, Serbia, from May 23 to 25, 2022. Organized by Dr.