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ISAPP partners with British Nutrition Foundation for fermented foods webinar
Did you miss the live webinar? Access the archived version here.…
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[IN SPANISH] Creciente interés en Argentina en microorganismos benéficos y alimentos fermentados
Dr. Prof. Gabriel Vinderola, Investigador Principal CONICET,…
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Growing interest in beneficial microbes and fermented foods in Argentina
By Prof. Gabriel Vinderola PhD, Associate Professor of Microbiology…
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The Horses: Daily Routines in the COVID-19 Era
By Gregor Reid BSc (Hons), PhD, MBA, ARM CCM, Dr HS, FCAHS, FRSC
It’s…
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The science on gut microbiota and intestinal gas: Everything you wanted to know but didn’t want to ask
By Kristina Campbell, science and medical writer
Even on the…
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The past decade of probiotics and prebiotics research: ISAPP board members share their perspectives.
By ISAPP board members, compiled by Kristina Campbell
Scientific…
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Probiotics, Prebiotics and Globobiotics!
By Prof. Colin Hill, PhD, APC Microbiome Ireland, University…
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ISAPP discussion group leads to new review paper providing a global perspective on the science of fermented foods and beverages
By Kristina Campbell, MSc, Science & Medical Writer
Despite…
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Maintaining a family tradition: Bulgarian whole fermented cabbage
By Mariya Petrova, PhD, Microbiome insights and Probiotics Consultancy,…
![](https://isappscience.org/wp-content/uploads/2019/11/ISAPP_CONFERENCE_123-400x250.jpg)
Highlighting the importance of lactic acid bacteria: An interview with Prof. Seppo Salminen
By Kristina Campbell, M.Sc., science & medical writer
In…
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Those probiotics may actually be helping, not hurting
By Mary Ellen Sanders PhD, Executive Science Officer, ISAPP,…
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The small intestinal ‘mysteriome’: A potentially important but uncharted microbiome
By Eamonn MM Quigley MD FRCP FACP MACG FRCPI, Lynda K and David…