Pubblicazioni Evgenia Pertziger

Pertziger E., von Ah U., Bochud M., Chatelan A., Haldemann J., Hillesheim E., Kaiser M., Vergères G., Pimentel K. J.
Classification and estimation of dietary live microorganisms and fermented foods intake in Swiss adults.
The Journal of Nutrition, In Press, 2025.

Todorovic S., Akpinar A., Assunção R., Bär C., Bavaro S. L., Berkel Kasikci M., Domínguez-Soberanes J., Capozzi V., Cotter P. D., Doo E.-H., Gündüz Ergün B., Guzel M., Harsa H. S., Hastaoglu E., Humblot C. e altri
Health benefits and risks of fermented foods: The PIMENTO initiative.
Frontiers in Nutrition, 11, 2024, Articolo 1458536.