Results 241 to 250 of about 26,578 (268)

Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison

Journal of Applied Microbiology, 2022
Caglar Gökırmaklı, Zeynep B Güzel-Seydim   +1 more
exaly  

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Foods, 2022
Amin Yousefvand, Xin Huang, Mehdi Zarei   +2 more
exaly  

Production of milks and kefir beverages from nuts and certain physicochemical analysis

Food Chemistry, 2023
Emine Mine Comak Göçer, Ebru Koptagel
exaly  

Kefir: a fermented plethora of symbiotic microbiome and health

Journal of Ethnic Foods
J. Tingirikari, Anshul Sharma, Hae‐Jeung Lee   +2 more
semanticscholar   +1 more source

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile

Food Research International, 2020
Cristiana Garofalo, Ilario Ferrocino, Anna Reale   +2 more
exaly  

Kefir

Archiv der Pharmazie, 1884
openaire   +1 more source

Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead

Food Science and Biotechnology
Handray Fernandes de Souza, Lorena Teixeira Bogáz, Giovana Felício Monteiro, Eduardo Novais Souza Freire, K. N. Pereira, Marina Vieira de Carvalho, Ramon da Silva Rocha, A. G. da Cruz, Igor Viana Brandi, Eliana Setsuko Kamimura   +9 more
semanticscholar   +1 more source

Microbial diversity of traditional kefir grains and their role on kefir aroma

LWT - Food Science and Technology, 2017
Enes Dertli
exaly  

The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of Balb/c mice

Food Research International, 2019
Zeynep B Güzel-Seydim, Tugba Kok Tas
exaly  

New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis

Food Research International, 2012
Claudia Puerari
exaly