N. Sabbag

Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses

Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential