articleTop 1% cited
Postbiotics: An evolving term within the functional foods field
Trends in Food Science & Technology · 2018 · Vol. 75 · pp. 105–114
José E. Aguilar-Toalá(Centro de Investigación en Alimentación y Desarrollo)Rebeca García‐Varela(Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco)Hugo S. Garcı́a(Instituto Tecnologico de Veracruz)Verónica Mata‐Haro(Centro de Investigación en Alimentación y Desarrollo)Aarón F. González‐Córdova(Centro de Investigación en Alimentación y Desarrollo)Belinda Vallejo‐Córdoba✉(Centro de Investigación en Alimentación y Desarrollo)Adrián Hernández‐Mendoza✉(Centro de Investigación en Alimentación y Desarrollo)
Probiotics and Fermented FoodsGut microbiota and healthNutrition, Genetics, and DiseasePeptidoglycanTeichoic acidChemistryBacteriaHuman healthMicrobiologyAntioxidantCell wallBiochemistryFood science
Funding
- Consejo Nacional de Ciencia y Tecnología
Citations
953
FWCI
74.36
field-weighted impact
References
156
Percentile
100%
vs. same field & year
Citations per year
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References
Two antioxidative lactobacilli strains as promising probiotics
International Journal of Food Microbiology · 2002 · 512 citations
Bacterial competition: surviving and thriving in the microbial jungle
Nature Reviews Microbiology · 2009 · 2,692 citations
The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism
Journal of Lipid Research · 2013 · 4,784 citations
<i>Faecalibacterium prausnitzii</i> is an anti-inflammatory commensal bacterium identified by gut microbiota analysis of Crohn disease patients
Proceedings of the National Academy of Sciences · 2008 · 4,255 citations
Antioxidative Effect of Intestinal Bacteria Bifidobacterium longum ATCC 15708 and Lactobacillus acidophilus ATCC 4356
Digestive Diseases and Sciences · 2000 · 371 citations
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