Results 71 to 80 of about 26,046 (260)
International Journal of Applied Linguistics, EarlyView.ABSTRACT Kazakhstan has emerged as a non‐traditional destination for international students through the expansion of English‐medium instruction and government‐funded scholarship schemes. This convergent mixed‐methods study examines how degree‐seeking international students from non‐Commonwealth of Independent States countries adapt to academic ...
Kymbat Yessenbekova, Anas Hajar
wiley +1 more source
Polymers, 2023 The use of biopolymeric materials is restricted for some applications due to their deficient properties in comparison to synthetic polymers. Blending different biopolymers is an alternative approach to overcome these limitations.
A. Lago +6 more
semanticscholar +1 more source
Association Between D‐amino Acids in Natto (fermented soybeans) and Kidney Dysfunction
ChemFoodChem, Volume 2, Issue 1, March 2026.XX XX ABSTRACT In this study, we examined clinical and cohort data to explore the potential renoprotective effects of natto (fermented soybeans) consumption and its relationship with D‐amino acids. In a clinical study, ten healthy adults consumed one 40‐g pack of natto three times in a single day, and plasma and urine samples were collected 1 h and 24 ...
Yusuke Nakade +19 more
wiley +1 more source
Distal Mucosal Site Stimulation by Kefir and Duration of the Immune Response
European Journal of Inflammation, 2005 Kefir is a fermented milk (drink) produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria. We recently reported a comparative study on the effect of kefir containing viable or non-viable bacteria by studying their modulatory ...
C. G. Vinderola +5 more
doaj +1 more source
AIMS MicrobiologyInflammation and oxidative stress are implicated in several chronic disorders, while healthy foods and especially fermented beverages and those containing probiotics can provide anti-inflammatory and antioxidant protection against such manifestations and
Dimitra Papadopoulou +3 more
semanticscholar +1 more source
Food Frontiers, Volume 7, Issue 2, March 2026.This study revealed that 7‐demethylsuberosin exhibits immunosuppressive effects both in vivo and in vitro. Furthermore, it inhibits the phosphorylation of MAPK14 by targeting it, thereby modulating dendritic cell (DC) maturation and function and reducing inflammation across various in vivo models.
Peng Han +7 more
wiley +1 more source
Journal of Food Quality, 2020 Kefir is a natural fermented dairy beverage obtained by fermenting milk with kefir starter grains. However, up to now, there is still no efficient approach to producing stable kefir grains by using the pure or cultural mixture of strains isolated from ...
Xue Han +4 more
doaj +1 more source
Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach [PDF]
, 2017 Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage.
Ahmad, Rosma +5 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 3, March 2026.Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Nabeel Ashraf +5 more
wiley +1 more source
Microbial diversity and volatile metabolites of kefir prepared by different milk types
CyTA - Journal of Food, 2021 The presence of probiotic microbes and other health promoting nutritional characteristics of kefir increasing the consumer’s interest. The microbial as well as volatile profile of kefir are the two chief factors that determine the basis of quality kefir ...
Tong Guangsen, Li Xiang, Guo Jiahu
doaj +1 more source