Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives

Nikolaos Koutis, Georgios Liepouris, Ilianna Moysidou, Lydia Vogiatzaki, Katie Shiels, Sushanta Kumar Saha, Anna Ofrydopoulou, Alexandros Tsoupras

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DOI: 10.3390/nu18081260
Published: 2026-04-16
Container: Nutrients
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/nu18081260,
  title = {Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives},
  author = {Nikolaos Koutis and Georgios Liepouris and Ilianna Moysidou and Lydia Vogiatzaki and Katie Shiels and Sushanta Kumar Saha and Anna Ofrydopoulou and Alexandros Tsoupras},
  year = {2026},
  journal = {Nutrients},
  doi = {10.3390/nu18081260},
  url = {https://doi.org/10.3390/nu18081260}
}

RIS

TY  - JOUR
TI  - Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives
AU  - Nikolaos Koutis
AU  - Georgios Liepouris
AU  - Ilianna Moysidou
AU  - Lydia Vogiatzaki
AU  - Katie Shiels
AU  - Sushanta Kumar Saha
AU  - Anna Ofrydopoulou
AU  - Alexandros Tsoupras
PY  - 2026
JO  - Nutrients
DO  - 10.3390/nu18081260
UR  - https://doi.org/10.3390/nu18081260
ER  -

APA

Koutis, N., Liepouris, G., Moysidou, I., Vogiatzaki, L., Shiels, K., Saha, S. K., Ofrydopoulou, A., & Tsoupras, A. (2026). Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives. Nutrients. https://doi.org/10.3390/nu18081260

Source records

crossref · retrieved 2026-09-27T14:14:49.552Z