Clinical potential of microbial strains, used in fermentation for probiotic food, beverages and in synbiotic supplements, as psychobiotics for cognitive treatment through gut-brain signaling

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Biotherapy Using Probiotics as Therapeutic Agents to Restore the Gut Microbiota to Relieve Gastrointestinal Tract Inflammation, IBD, IBS and Prevent Induction of Cancer

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Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota

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Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations

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Dextran of Diverse Molecular-Configurations Used as a Blood-Plasma Substitute, Drug-Delivery Vehicle and Food Additive Biosynthesized by Leuconostoc, Lactobacillus and Weissella

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Exploring the Multifaceted Therapeutic Potential of Probiotics: A Review of Current Insights and Applications

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Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition

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Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives

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Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics

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Nutraceutical Combinational Therapy for Diarrhoea Control with Probiotic Beverages from Fermented Fruits, Vegetables and Cereals to Regain Lost Hydration, Nutrition and Gut Microbiota

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Inclusion of Dietary-Fibers in Nutrition Provides Prebiotic Substrates to Probiotics for the Synthesis of Beneficial Metabolites SCFA to Sustain Gut Health Minimizing Risk of IBS, IBD, CRC

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Synergistic Welfare of Synbiotic Nutraceuticals on Neurological Function

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Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability

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Recycling of Citric Acid Waste for Potential Use as Animal Feed through Fermentation with Lactic Acid Bacteria and a Mixture of Fibrolytic Enzymes

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Perceptions of Probiotics and Kombucha Consumption in Relation to Emotion Regulation: An Exploratory Study Comparing Portugal and Brazil

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The Gut–Brain Axis and Probiotics in Beverages and Liquid Preparations: A PRISMA Systematic Review on Cognitive Function Enhancement

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Probiotics in Human Health: Current Evidence, Mechanism of Action, and Future Perspectives

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Strategic Restoration of Sustainability in Gut Microbiome Diversity Through Synbiotic Food, Functional Beverages or Commercial Probiotic Formulations: Achieving Sustainable Development Goals 03, 09 and 12

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Effect of Bioactive Proteins and Peptides on Gut Microbiota: Perspectives and Advances Using Encapsulation Techniques

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Effects of Kefir Consumption on Gastrointestinal Health, Biochemical Parameters, Sleep, and Mental Well-Being in Healthy Young Adults: a Randomized Controlled Trial

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Application of Suitable Bioactive Probiotic Strains Sustaining Gut Microflora for Healthcare and Disease Prevention

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Exploring the Potential of Probiotics as Biocontrol Agent

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Psikobiyotikler ve Ruhsal Hastalıklar: Bir Gözden Geçirme

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Probiotic Fortified Foods - Current Problems and Threats

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Valorization of Plant-Derived Agri-Food Byproducts in Functional Beverages: Matrix Engineering, Microbiota Modulation, and Translational Challenges

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Food-grade engineered microorganisms for cognitive health: Directed fermentation of neuroactive functional ingredients

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Psychobiotics and Gut–Brain Axis—A New Paradigm for Improving Mental Health

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ไซโคไบโอตกทางเลอกสำหรบการควบคมสขภาพจตและอารมณ

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