Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents"
written by Assamoi A. Antoine, Atobla Koua, Ouattara H. Djeneba, Gnagnini Tokro Ruth D’Avila,
published by Food and Nutrition Sciences, Vol.14 No.5, 2023

has been cited by the following article(s):

[1]	Plant-based fermented beverages: nutritional composition, sensory properties, and health benefits
	Fuentes, E de Jesús-José… - Foods, 2024

[1]	Matrix-dependent fermentation impacts the anti-inflammatory potential of plant-based beverages in differentiated Caco-2 like-intestinal epithelial cells European Food Research and Technology, 2026 DOI:10.1007/s00217-026-05254-x

[2]	Nutritional value and sensory attributes of plant-based fermented milk: A comprehensive review Food Science and Technology International, 2025 DOI:10.1177/10820132251368699