In vitro continuous fermentation model (PolyFermS) of the swine proximal colon for simultaneous testing on the same gut microbiota. by Sabine A Tanner, Annina Zihler Berner, Eugenia Rigozzi, Franck Grattepanche, Christophe Chassard, Christophe Lacroix

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Salmonella adhesion, invasion and cellular immune responses are differentially affected by iron concentrations in a combined in vitro gut fermentation-cell model. by Alexandra Dostal, Mélanie Gagnon, Christophe Chassard, Michael Bruce Zimmermann, Liam O'Mahony, Christophe Lacroix

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Bioactive compounds in fermented foods: a systematic narrative review by İbrahim Ender Künili, Vildan Akdeniz, Aslı Akpınar, Şebnem Öztürkoğlu Budak, José Antonio Curiel, Mustafa Guzel, Cem Karagözlü, Muzeyyen Berkel Kasikci, Grech Perry Mario Caruana, Małgorzata Starowicz, Christèle Humblot, Erhan Keyvan, Christophe Chassard, Smilja Pracer, Guy Vergères, Harun Kesenkaş

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A systematic review of health promoting effects of consumption of whey-based fermented products on adults by Taner Sar, Bojana Bogovic Matijasic, Bojana Danilovic, Amparo Gamero, Mónica Gandía, Gabriela Krausova, Cristina Martínez-Villaluenga, Elena Peñas, Erfan Bagherzadehsurbagh, Özge Cemali, Dushica Santa, Ibrahim Ender Künili, Harun Kesenkas, Christophe Chassard, Smilja Pracer, Guy Vergères, Burcu Gündüz Ergün, Burcu Gündüz Ergün

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Identification of quantitative trait loci (QTLs) for key cheese making phenotypes in the blue-cheese mold Penicillium roqueforti. by Thibault Caron, Ewen Crequer, Mélanie Le Piver, Stéphanie Le Prieur, Sammy Brunel, Alodie Snirc, Gwennina Cueff, Daniel Roueyre, Michel Place, Christophe Chassard, Adeline Simon, Ricardo C Rodríguez de la Vega, Monika Coton, Emmanuel Coton, Marie Foulongne-Oriol, Antoine Branca, Tatiana Giraud

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