137 related articles for article (PubMed ID: 36137384)
1. Production of milks and kefir beverages from nuts and certain physicochemical analysis.
Comak Gocer EM; Koptagel E
Food Chem; 2023 Feb; 402():134252. PubMed ID: 36137384
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage.
Vieira CP; Álvares TS; Gomes LS; Torres AG; Paschoalin VM; Conte-Junior CA
PLoS One; 2015; 10(10):e0139910. PubMed ID: 26444286
[TBL] [Abstract][Full Text] [Related]
5. Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content.
Cais-Sokolińska D; Wójtowski J; Pikul J; Danków R; Majcher M; Teichert J; Bagnicka E
J Dairy Sci; 2015 Oct; 98(10):6692-705. PubMed ID: 26277315
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds.
Cais-Sokolińska D; Pikul J; Wójtowski J; Danków R; Teichert J; Czyżak-Runowska G; Bagnicka E
J Sci Food Agric; 2015 Apr; 95(6):1343-9. PubMed ID: 25042847
[TBL] [Abstract][Full Text] [Related]
7. Effect of frozen storage on some characteristics of kefir samples made from cow's and goat's milk.
Sarica E; Coşkun H
Food Sci Technol Int; 2022 Mar; 28(2):157-168. PubMed ID: 33752472
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow's and Soymilk.
Temiz H; Dağyıldız K
Korean J Food Sci Anim Resour; 2017; 37(4):606-616. PubMed ID: 28943774
[TBL] [Abstract][Full Text] [Related]
11. Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.
Pires AF; Marnotes NG; Bella A; Viegas J; Gomes DM; Henriques MHF; Pereira CJD
J Sci Food Agric; 2021 Jan; 101(2):555-563. PubMed ID: 32672836
[TBL] [Abstract][Full Text] [Related]
12. Raw milk kefir: microbiota, bioactive peptides, and immune modulation.
Baars T; van Esch B; van Ooijen L; Zhang Z; Dekker P; Boeren S; Diks M; Garssen J; Hettinga K; Kort R
Food Funct; 2023 Feb; 14(3):1648-1661. PubMed ID: 36691758
[TBL] [Abstract][Full Text] [Related]
13. Analysis of Fatty Acid Esters of Hydroxyl Fatty Acid in Nut Oils and Other Plant Oils.
Takumi H; Kato K; Ohto-N T; Nakanishi H; Kamasaka H; Kuriki T
J Oleo Sci; 2021; 70(12):1707-1717. PubMed ID: 34866108
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks.
Florence AC; Béal C; Silva RC; Bogsan CS; Pilleggi AL; Gioielli LA; Oliveira MN
Food Chem; 2012 Dec; 135(4):2207-14. PubMed ID: 22980792
[TBL] [Abstract][Full Text] [Related]
16. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01.
Wang H; Wang C; Wang M; Guo M
J Food Sci; 2017 Nov; 82(11):2650-2658. PubMed ID: 29125639
[TBL] [Abstract][Full Text] [Related]
17. Chemical composition of selected edible nut seeds.
Venkatachalam M; Sathe SK
J Agric Food Chem; 2006 Jun; 54(13):4705-14. PubMed ID: 16787018
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Fatty acid content profile and main constituents of Corylus avellana kernel in wild type and cultivars growing in Italy.
Granata MU; Bracco F; Gratani L; Catoni R; Corana F; Mannucci B; Sartori F; Martino E
Nat Prod Res; 2017 Jan; 31(2):204-209. PubMed ID: 27605244
[TBL] [Abstract][Full Text] [Related]
20. A Comparison of the Nutritional Value of Cow's Milk and Nondairy Beverages.
Singhal S; Baker RD; Baker SS
J Pediatr Gastroenterol Nutr; 2017 May; 64(5):799-805. PubMed ID: 27540708
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]