185 related articles for article (PubMed ID: 35208755)
1. Black Cumin (
Łopusiewicz Ł; Śmietana N; Paradowska D; Drozłowska E
Microorganisms; 2022 Jan; 10(2):. PubMed ID: 35208755
[TBL] [Abstract][Full Text] [Related]
2. Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake.
Łopusiewicz Ł; Drozłowska E; Siedlecka P; Mężyńska M; Bartkowiak A; Sienkiewicz M; Zielińska-Bliźniewska H; Kwiatkowski P
Foods; 2019 Nov; 8(11):. PubMed ID: 31684151
[TBL] [Abstract][Full Text] [Related]
3. The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (
Łopusiewicz Ł; Drozłowska E; Trocer P; Kwiatkowski P; Bartkowiak A; Gefrom A; Sienkiewicz M
Molecules; 2020 Dec; 25(24):. PubMed ID: 33302553
[TBL] [Abstract][Full Text] [Related]
4. Sugary kefir grains as the inoculum for developing a low sodium isotonic beverage.
Lima Parente Fernandes M; Cristina de Souza A; Sérgio Pedroso Costa Júnior P; Ayra Alcântara Veríssimo L; Satler Pylro V; Ribeiro Dias D; Freitas Schwan R
Food Res Int; 2022 Jul; 157():111257. PubMed ID: 35761569
[TBL] [Abstract][Full Text] [Related]
5. Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study.
Fiorda FA; de Melo Pereira GV; Thomaz-Soccol V; Rakshit SK; Soccol CR
Food Sci Technol Int; 2016 Dec; 22(8):732-742. PubMed ID: 27118768
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake.
Zaky AA; Shim JH; Abd El-Aty AM
Front Nutr; 2021; 8():743909. PubMed ID: 34540882
[TBL] [Abstract][Full Text] [Related]
8. Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas.
Gamba RR; Caro CA; Martínez OL; Moretti AF; Giannuzzi L; De Antoni GL; León Peláez A
Int J Food Microbiol; 2016 Oct; 235():85-92. PubMed ID: 27447094
[TBL] [Abstract][Full Text] [Related]
9. Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage.
Pendón MD; Bengoa AA; Iraporda C; Medrano M; Garrote GL; Abraham AG
J Appl Microbiol; 2022 Jul; 133(1):162-180. PubMed ID: 34822204
[TBL] [Abstract][Full Text] [Related]
10. Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing.
Gamba RR; Koyanagi T; Peláez AL; De Antoni G; Enomoto T
Curr Microbiol; 2021 Jun; 78(6):2406-2413. PubMed ID: 33961093
[TBL] [Abstract][Full Text] [Related]
11. A review of nondairy kefir products: their characteristics and potential human health benefits.
Egea MB; Santos DCD; Oliveira Filho JG; Ores JDC; Takeuchi KP; Lemes AC
Crit Rev Food Sci Nutr; 2022; 62(6):1536-1552. PubMed ID: 33153292
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of different preservation techniques on the storage potential of Kefir grains.
Witthuhn RC; Cilliers A; Britz TJ
J Dairy Res; 2005 Feb; 72(1):125-8. PubMed ID: 15747741
[TBL] [Abstract][Full Text] [Related]
13. Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage.
Alagöz Kabakcı S; Türkyılmaz M; Özkan M
J Sci Food Agric; 2022 Apr; 102(6):2563-2574. PubMed ID: 34687233
[TBL] [Abstract][Full Text] [Related]
14. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage.
de Oliveira Leite AM; Miguel MA; Peixoto RS; Rosado AS; Silva JT; Paschoalin VM
Braz J Microbiol; 2013; 44(2):341-9. PubMed ID: 24294220
[TBL] [Abstract][Full Text] [Related]
15. Characterization of the kefir beverage produced from yam (
da Costa MR; de Alencar ER; Dos Santos Leandro E; Mendonça MA; de Souza Ferreira WF
J Food Sci Technol; 2018 Dec; 55(12):4851-4858. PubMed ID: 30482980
[TBL] [Abstract][Full Text] [Related]
16. An update on water kefir: Microbiology, composition and production.
Lynch KM; Wilkinson S; Daenen L; Arendt EK
Int J Food Microbiol; 2021 May; 345():109128. PubMed ID: 33751986
[TBL] [Abstract][Full Text] [Related]
17. Quality Changes of Cold-Pressed Black Cumin (
Tarasevičienė Ž; Laukagalis V; Paulauskienė A; Baltušnikienė A; Meškinytė E
Plants (Basel); 2023 Mar; 12(6):. PubMed ID: 36987040
[TBL] [Abstract][Full Text] [Related]
18. Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains.
Sabokbar N; Khodaiyan F
J Food Sci Technol; 2016 Jan; 53(1):739-47. PubMed ID: 26787994
[TBL] [Abstract][Full Text] [Related]
19. Black Edible Films from Protein-Containing Defatted Cake of
Sabbah M; Altamimi M; Di Pierro P; Schiraldi C; Cammarota M; Porta R
Int J Mol Sci; 2020 Jan; 21(3):. PubMed ID: 32012882
[TBL] [Abstract][Full Text] [Related]
20. The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir.
Bourrie BC; Willing BP; Cotter PD
Front Microbiol; 2016; 7():647. PubMed ID: 27199969
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]