1.
Prevalence of fermented foods in the Dutch adult diet and validation of a food frequency questionnaire for estimating their intake in the NQplus cohort
2.
3.
4.
5.
Associations between dairy fat intake, milk-derived free fatty acids, and cardiometabolic risk in Dutch adults
6.
7.
Identifying Plasma and Urinary Biomarkers of Fermented Food Intake and Their Associations with Cardiometabolic Health in a Dutch Observational Cohort