Shupetchsomboon, S., S. Thuamphiwthong, P. Rojpaisalkij, P. Ruengcharungpong, N. Ongvasith, N. Kittiampanonte, and C. Ritraksa. “Traditional Asian Fermented Foods and Neuroprotection: A Narrative Review of Evidence on Neuroinflammation, Oxidative Stress, and the Microbiota–Gut–Brain Axis”. Journal of Health Science and Alternative Medicine, vol. 8, no. 02, Aug. 2026, pp. 44-53, doi:10.14456/jhsam.2026.6.