215 related articles for article (PubMed ID: 20355079)
1. Effect of fat replacers on kefir quality.
Ertekin B; Guzel-Seydim ZB
J Sci Food Agric; 2010 Mar; 90(4):543-8. PubMed ID: 20355079
[TBL] [Abstract][Full Text] [Related]
2. Effects of different fermentation parameters on quality characteristics of kefir.
Kök-Taş T; Seydim AC; Ozer B; Guzel-Seydim ZB
J Dairy Sci; 2013 Feb; 96(2):780-9. PubMed ID: 23245957
[TBL] [Abstract][Full Text] [Related]
3. Effect of different growth conditions on biomass increase in kefir grains.
Guzel-Seydim Z; Kok-Tas T; Ertekin-Filiz B; Seydim AC
J Dairy Sci; 2011 Mar; 94(3):1239-42. PubMed ID: 21338789
[TBL] [Abstract][Full Text] [Related]
4. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
Simova E; Simov Z; Beshkova D; Frengova G; Dimitrov Z; Spasov Z
Int J Food Microbiol; 2006 Mar; 107(2):112-23. PubMed ID: 16297479
[TBL] [Abstract][Full Text] [Related]
5. Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture.
Gul O; Mortas M; Atalar I; Dervisoglu M; Kahyaoglu T
J Dairy Sci; 2015 Mar; 98(3):1517-25. PubMed ID: 25582588
[TBL] [Abstract][Full Text] [Related]
6. Effect of Safflower Oil on Concentration of Conjugated Linoleic Acid of Kefir Prepared by Low-fat Milk.
Farsad-Naeimi A; Imani S; Arefhosseini SR; Alizadeh M
Recent Pat Food Nutr Agric; 2015; 7(2):128-33. PubMed ID: 26321175
[TBL] [Abstract][Full Text] [Related]
7. Cheese production using kefir culture entrapped in milk proteins.
Dimitrellou D; Kandylis P; Kourkoutas Y; Koutinas AA; Kanellaki M
Appl Biochem Biotechnol; 2015 May; 176(1):213-30. PubMed ID: 25809991
[TBL] [Abstract][Full Text] [Related]
8. Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains.
Chen TH; Wang SY; Chen KN; Liu JR; Chen MJ
J Dairy Sci; 2009 Jul; 92(7):3002-13. PubMed ID: 19528577
[TBL] [Abstract][Full Text] [Related]
9. Metabolic activities of Lactobacillus spp. strains isolated from kefir.
Yüksekdag ZN; Beyath Y; Aslim B
Nahrung; 2004 Jun; 48(3):218-20. PubMed ID: 15285115
[TBL] [Abstract][Full Text] [Related]
10. The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of Balb/c mice.
Erdogan FS; Ozarslan S; Guzel-Seydim ZB; Kök Taş T
Food Res Int; 2019 Jan; 115():408-413. PubMed ID: 30599959
[TBL] [Abstract][Full Text] [Related]
11. Whey-cheese production using freeze-dried kefir culture as a starter.
Dimitrellou D; Kourkoutas Y; Banat IM; Marchant R; Koutinas AA
J Appl Microbiol; 2007 Oct; 103(4):1170-83. PubMed ID: 17897222
[TBL] [Abstract][Full Text] [Related]
12. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
Oliveira RP; Florence AC; Silva RC; Perego P; Converti A; Gioielli LA; Oliveira MN
Int J Food Microbiol; 2009 Jan; 128(3):467-72. PubMed ID: 19000641
[TBL] [Abstract][Full Text] [Related]
13. Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes.
Leite AM; Leite DC; Del Aguila EM; Alvares TS; Peixoto RS; Miguel MA; Silva JT; Paschoalin VM
J Dairy Sci; 2013 Jul; 96(7):4149-59. PubMed ID: 23628252
[TBL] [Abstract][Full Text] [Related]
14. Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products.
Mangia NP; Garau G; Murgia MA; Bennani A; Deiana P
J Dairy Res; 2014 May; 81(2):193-201. PubMed ID: 24642233
[TBL] [Abstract][Full Text] [Related]
15. Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts.
Costa MP; Frasao BS; Rodrigues BL; Silva AC; Conte-Junior CA
J Dairy Res; 2016 Nov; 83(4):493-496. PubMed ID: 27845025
[TBL] [Abstract][Full Text] [Related]
16. Determination of lactic microflora of kefir grains and kefir beverage by using culture-dependent and culture-independent methods.
Kesmen Z; Kacmaz N
J Food Sci; 2011; 76(5):M276-83. PubMed ID: 22417438
[TBL] [Abstract][Full Text] [Related]
17. [Changes in microbiological quality of kefir and yoghurt on the Warsaw market in the years 1995-2001].
Molska I; Nowosielska R; Frelik I
Rocz Panstw Zakl Hig; 2003; 54(2):145-52. PubMed ID: 14531079
[TBL] [Abstract][Full Text] [Related]
18. Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir.
Kakisu E; Irigoyen A; Torre P; De Antoni GL; Abraham AG
J Dairy Res; 2011 Nov; 78(4):456-63. PubMed ID: 22004606
[TBL] [Abstract][Full Text] [Related]
19. Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria.
Zuleta A; Sarchi MI; Rio ME; Sambucetti ME
Plant Foods Hum Nutr; 2004; 59(4):155-60. PubMed ID: 15678724
[TBL] [Abstract][Full Text] [Related]
20. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
Prindiville EA; Marshall RT; Heymann H
J Dairy Sci; 2000 Oct; 83(10):2216-23. PubMed ID: 11049061
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]