350 related articles for article (PubMed ID: 25582588)
1. 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]
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. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains.
Wang L; Zhong H; Liu K; Guo A; Qi X; Cai M
Food Sci Technol Int; 2016 Oct; 22(7):598-608. PubMed ID: 26924844
[TBL] [Abstract][Full Text] [Related]
10. Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt.
Khan IT; Nadeem M; Imran M; Khalique A
Lipids Health Dis; 2020 Apr; 19(1):74. PubMed ID: 32293468
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. 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]
15. 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]
16. Biological activity of the non-microbial fraction of kefir: antagonism against intestinal pathogens.
Iraporda C; Abatemarco Júnior M; Neumann E; Nunes ÁC; Nicoli JR; Abraham AG; Garrote GL
J Dairy Res; 2017 Aug; 84(3):339-345. PubMed ID: 28831964
[TBL] [Abstract][Full Text] [Related]
17. Comparison of antioxidant capacity of cow and ewe milk kefirs.
Yilmaz-Ersan L; Ozcan T; Akpinar-Bayizit A; Sahin S
J Dairy Sci; 2018 May; 101(5):3788-3798. PubMed ID: 29477522
[TBL] [Abstract][Full Text] [Related]
18. Microbiological quality of fermented milk produced by repeated-batch culture.
Nakasaki K; Yanagisawa M; Kobayashi K
J Biosci Bioeng; 2008 Jan; 105(1):73-6. PubMed ID: 18295725
[TBL] [Abstract][Full Text] [Related]
19. Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
Guzel-Seydim Z; Seydim AC; Greene AK
J Dairy Sci; 2000 Feb; 83(2):275-7. PubMed ID: 10714860
[TBL] [Abstract][Full Text] [Related]
20. A novel immobilized cell system involving Taiwanese kefir microorganisms and sugar cane pieces for fermented milk production.
Ng KS; Wang SY; Chen MJ
J Dairy Sci; 2020 Jan; 103(1):141-149. PubMed ID: 31629528
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
