Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains. [PDF]
FoodsOuteiriño EB +4 more
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Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods. [PDF]
Compr Rev Food Sci Food SafLi N +10 more
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An Innovative Kefir Produced from Lactose Hydrolyzed Goat Milk with the Addition of the Probiotic Saccharomyces Boulardii: Volatile Compound Profile, Rheological and Sensory Properties. [PDF]
Probiotics Antimicrob ProteinsKoçak A +5 more
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Fermentation method outweighs geographic origin in shaping kefir's <i>in vitro</i> anti-obesity potential and probiotic properties. [PDF]
Food Chem XJi Q, Qu H, Li Q, Gu R.
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Comparative study of the aroma profiles and chemical and microbiological properties of bovine kefir enriched with lyophilized colostrum of different milk kinds. [PDF]
Sci RepYörükoğlu T +4 more
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Kefir Consumption and Health Effects Based on Human Clinical Trials: An Overview of Literature. [PDF]
Healthcare (Basel)Fijan S +3 more
europepmc +1 more source
Formation Mechanism of Key Flavor Compounds During the Fermentation of Strawberry Juice with Water Kefir Grains. [PDF]
FoodsYin L +5 more
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Development of a synbiotic water kefir, dragon fruit, and inulin-medium-chain triglyceride drink as a candidate for an antihyperlipidemic beverage. [PDF]
J Adv Pharm Technol ResEsar SY +5 more
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Medium Complexity Modulates Kefiran Yield and Thermal Stability in Whey-Based Fermentations: Insights from Systematic Supplementation and Comprehensive Physicochemical Characterization. [PDF]
Polymers (Basel)Martínez V +6 more
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