


Production and use of eco‐friendly selenium nanoparticles in the fortification of yoghurt Journal of Food Processing and Preservation Vol. 45, Issue 6, , 2021 |
Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria Journal of Food Processing and Preservation |
Advancement of yogurt production technology Advances in Dairy Microbial Products |
The role of serotonin within the microbiota-gut-brain axis in the development of Alzheimer’s disease: a narrative review Ageing Research Reviews |