312 related articles for article (PubMed ID: 23245957)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir.
O'Brien KV; Aryana KJ; Prinyawiwatkul W; Ordonez KMC; Boeneke CA
J Dairy Sci; 2016 Sep; 99(9):7043-7048. PubMed ID: 27289144
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation.
Londero A; Hamet MF; De Antoni GL; Garrote GL; Abraham AG
J Dairy Res; 2012 Aug; 79(3):262-71. PubMed ID: 22717048
[TBL] [Abstract][Full Text] [Related]
11. Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir.
Stadie J; Gulitz A; Ehrmann MA; Vogel RF
Food Microbiol; 2013 Sep; 35(2):92-8. PubMed ID: 23664259
[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. Comparison of biotransformation of inorganic selenium by Lactobacillus and Saccharomyces in lactic fermentation process of yogurt and kefir.
Alzate A; Fernández-Fernández A; Pérez-Conde MC; Gutiérrez AM; Cámara C
J Agric Food Chem; 2008 Sep; 56(18):8728-36. PubMed ID: 18729458
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. The changes of proteins fractions shares in milk and fermented milk drinks.
Bonczar G; Walczycka M; Duda I
Acta Sci Pol Technol Aliment; 2016; 15(4):379-389. PubMed ID: 28071015
[TBL] [Abstract][Full Text] [Related]
16. Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains.
Hsieh HH; Wang SY; Chen TL; Huang YL; Chen MJ
Int J Food Microbiol; 2012 Jun; 157(1):73-81. PubMed ID: 22578996
[TBL] [Abstract][Full Text] [Related]
17. Fermented probiotic beverages based on acid whey.
Skryplonek K; Jasińska M
Acta Sci Pol Technol Aliment; 2015; 14(4):397-405. PubMed ID: 28068045
[TBL] [Abstract][Full Text] [Related]
18. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.
Zanirati DF; Abatemarco M; Sandes SHC; Nicoli JR; Nunes ÁC; Neumann E
Anaerobe; 2015 Apr; 32():70-76. PubMed ID: 25542841
[TBL] [Abstract][Full Text] [Related]
19. Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process.
Laureys D; Van Jean A; Dumont J; De Vuyst L
Appl Microbiol Biotechnol; 2017 Apr; 101(7):2811-2819. PubMed ID: 28070662
[TBL] [Abstract][Full Text] [Related]
20. A Non-yeast Kefir-like Fermented Milk Development with
Lee B; Yong CC; Yi HC; Kim S; Oh S
Food Sci Anim Resour; 2020 Jul; 40(4):541-550. PubMed ID: 32734262
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
