Results 161 to 170 of about 26,578 (268)

Effect of fermented dairy products on physicochemical and probiotic properties of tarhana in an in vitro gastrointestinal system. [PDF]

J Food Sci Technol
İnce-Palamutoğlu M, Palamutoğlu R, Oruçoğlu B, Kasnak C, Yılmaz S.   +4 more
europepmc   +1 more source

Kefir revisited: Insights from the North Caucasus. [PDF]

World J Exp Med
Katchieva PK, Katchieva KK, Kipkeeva FI, Kharaeva ZF, Smeianov VV.   +4 more
europepmc   +1 more source

The Effects of Kefir on the Human Oral and Gut Microbiome. [PDF]

Nutrients
Black EG, Bugarcic A, Lauche R, El-Omar E, El-Assaad F.   +4 more
europepmc   +1 more source

Chemistry of food contaminants and their remediation or mitigation [PDF]

, 2019
Fiore, Alberto, Goulas, Vlasios, Papademas, Photis   +2 more
core   +2 more sources

Hepatoprotective, Antioxidant, and Anti-Hyperlipidemic Effects of Kefir Milk in High-Fat Diet-Induced Obesity: Insights from Gas Chromatography-Mass Spectrometry Profiling, Molecular Docking of Kefiran, and Liver Function Restoration. [PDF]

Antioxidants (Basel)
Hammami I, Ben Younes S, Ben Ali R, Arrari F, Nahdi A, El May MV, Baati R, López-Maldonado EA, Mhamdi A.   +8 more
europepmc   +1 more source

Shelf Life and Sensory Profile of Potentially Probiotic Mead Obtained by Co-Fermentation of Water Kefir and <i>Saccharomyces boulardii</i>. [PDF]

Foods
Souza HF, Teixeira RD, Junior FVS, Teixeira FD, Pereira KN, Cruz AGD, Brandi IV, Kamimura ES.   +7 more
europepmc   +1 more source

Dynamic microbiota in water kefir: microbial shift and ecological selection during fermentation. [PDF]

BMC Microbiol
Garmendia G, Gyenes F, Alvarez A, Arbildi E, Giménez S, Gonda M, Vero S.   +6 more
europepmc   +1 more source

Kefir and kefir grains : diversity of chemical properties and microflora

, 2012
Kefir grains contain bacteria and yeasts embedded in a protein and polysaccharide matrix. They constitute the primary starter culture for kefir, a fermented milk drink with a complex sensory profile containing high amounts of lactic acid, ethanol, CO2, acetaldehyde and diacetyl. In commercial production of kefir in Norway, seven kefir grain cultures of
openaire   +1 more source

Microbial Fermentation as a Tool to Improve the Antioxidant and Functional Value of Milk Products. [PDF]

Foods
Seol S, Yeo J.
europepmc   +1 more source

Comparison of <i>in vitro</i> antioxidant activities of kefir, yogurt, and cheese produced from goat milk. [PDF]

Food Chem X
Uzkuç H, Sarıtaş S, Çelebi Uzkuç NM, Karagül Yüceer Y, Esatbeyoglu T.   +4 more
europepmc   +1 more source