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Giulia Fiore, Elisabetta Di Profio, Michele Sculati, Elvira Verduci & Gian Vincenzo Zuccotti. (2022) Health effects of yogurt consumption during paediatric age: a narrative review. International Journal of Food Sciences and Nutrition 73:6, pages 738-759.
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Qihong Zhao, Yue He, Kexin Wang, Chen Wang, Hanhan Wu, Lei Gao, Anla Hu, Wanshui Yang & Sufang Wang. (2021) Dairy Consumption and Liver Cancer Risk: A Systematic Review and Dose–Response Meta-Analysis of Observational Studies. Nutrition and Cancer 73:11-12, pages 2821-2831.
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Busra Baspinar & Metin Güldaş. (2021) Traditional plain yogurt: a therapeutic food for metabolic syndrome?. Critical Reviews in Food Science and Nutrition 61:18, pages 3129-3143.
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Zhongke Sun, Xuejiao Sun, Juan Li, Zhaoyang Li, Qingwei Hu, Lili Li, Xinqi Hao, Maoping Song & Chengwei Li. (2020) Using probiotics for type 2 diabetes mellitus intervention: Advances, questions, and potential. Critical Reviews in Food Science and Nutrition 60:4, pages 670-683.
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Aleksandra Bykowska-Derda, Małgorzata Kałużna, Agnieszka Garbacz, Katarzyna Ziemnicka, Marek Ruchała & Magdalena Czlapka-Matyasik. (2023) Intake of Low Glycaemic Index Foods but Not Probiotics Is Associated with Atherosclerosis Risk in Women with Polycystic Ovary Syndrome. Life 13:3, pages 799.
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Xiaofeng Zhang, Qiuping Luo, Xiaoxian Guan, Yujun Tang, Xiaoli Chen, Jinlan Deng & Jianming Fan. (2023) Effects of fermented dairy products on inflammatory biomarkers: A meta-analysis. Nutrition, Metabolism and Cardiovascular Diseases 33:3, pages 471-482.
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Yu Wang, Dongyao Li, Bimal Chitrakar, Xin Zhang, Na Zhang, Chang Liu, Yaxuan Li, Miaoshu Wang, Hongtao Tian & Chen Li. (2023) Copper inhibits postacidification of yogurt and affects its flavor: A study based on the Cop operon. Journal of Dairy Science 106:2, pages 897-911.
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