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Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action.

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Title: Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action.
Authors: Magriplis E; Laboratory of Dietetics & Quality of Life, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece., Smiliotopoulos T; Laboratory of Dietetics & Quality of Life, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece., Myrintzou N; Laboratory of Dietetics & Quality of Life, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece., Burton-Pimentel KJ; Agroscope, Federal Office for Agriculture (FOAG), Federal Department of Economic Affairs, Education and Research (EAER), Bern, Switzerland., Adamberg S; Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia., Adamberg K; Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia., Agagündüz D; Department of Nutrition and Dietetics, Gazi University, Emek, Ankara, Türkiye., Atanasova-Pancevska N; Department of Microbiology and Microbial Biotechnology, Faculty of Natural Sciences and Mathematics, Institute of Biology, Ss. Cyril and Methodius University in Skopje, Skopje, North Macedonia., Beglaryan M; Center for Ecological-Noosphere Studies, National Academy of Sciences of the Republic of Armenia (NAS RA), Yerevan, Armenia., Brolsma EMB; Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands., Burtscher J; BOKU University, Institute of Food Science, Department of Biotechnology and Food Science Vienna, Vienna, Austria.; Department of Food Science and Technology, Institute of Food Science, Vienna, Austria., Cerjak M; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia., Ciesarová Z; National Agricultural and Food Centre, Food Research Institute, Bratislava, Slovakia., Ciprovica I; Latvia University of Life Sciences and Technologies, Faculty of Food Technology, Jelgava, Latvia., De Filippis F; Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy., Gandía M; Food Technology Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy and Food Sciences, University of Valencia, Valencia, Spain., Hillesheim E; Agroscope, Federal Office for Agriculture (FOAG), Federal Department of Economic Affairs, Education and Research (EAER), Bern, Switzerland., Hoxha L; Faculty of Biotechnology and Food, Agriculture University of Tirana, Tiranë, Albania., Borch Ibsen D; Department of Public Health, Aarhus University, Aarhus, Denmark., Ivanova N; College of Sliven, Technical University of Sofia, Sliven, Bulgaria., Jenssen H; Department of Chemistry, University of Oslo, Oslo, Norway.; Department of Science and Environment, Roskilde University, Roskilde, Denmark., Jones P; Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, Msida, Malta., Kalea A; Division of Medicine, University College London, London, United Kingdom., Kalyoncu Atasoy ZB; Department of Nutrition and Dietetics, Gulhane Health Sciences Faculty, University of Health Sciences, Ankara, Türkiye., Kitryte-Syrpa V; Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania., Kostic A; Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia., Laranjo M; MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Évora, Portugal., Meslier V; MetaGenoPolis, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, University Paris-Saclay, Jouy-en-Josas, France., Nagybákay NE; Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania., Nakov G; College of Sliven, Technical University of Sofia, Sliven, Bulgaria., Nikola M; Aistila Ltd., Turku, Finland., Pafilas C; Laboratory of Dietetics & Quality of Life, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece., Papademas P; Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus., Pavli F; Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, Msida, Malta., Pitsi T; Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia.; Department of Nutrition and Exercise, The National Institute for Health Development, Tallinn, Estonia., Pohjanheimo T; Aistila Ltd., Turku, Finland., Pravst I; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia., Rajic J; Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia., Russo P; Department of Food, Environmental and Nutritional Science (DeFENS), University of Milan, Milan, Italy., Sar T; Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden., Starowicz M; Team of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Olsztyn, Poland., Taljic I; Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina., Trajkovska B; Faculty of Biotechnical Sciences, University St. Kliment Ohridski, Bitola, North Macedonia., Vergères G; Agroscope, Federal Office for Agriculture (FOAG), Federal Department of Economic Affairs, Education and Research (EAER), Bern, Switzerland., Vidovic B; Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia., Chassard C; UCA, INRAE UMRF, VetAgroSup, Aurillac, France., Syrpas M; Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania.
Source: Frontiers in nutrition [Front Nutr] 2025 Oct 29; Vol. 12, pp. 1667653. Date of Electronic Publication: 2025 Oct 29 (Print Publication: 2025).
Publication Type: Journal Article
Journal Info: Publisher: Frontiers Media S. A Country of Publication: Switzerland NLM ID: 101642264 Publication Model: eCollection Cited Medium: Print ISSN: 2296-861X (Print) Linking ISSN: 2296861X NLM ISO Abbreviation: Front Nutr Subsets: PubMed not MEDLINE
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