149 related articles for article (PubMed ID: 36691758)
1. 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]
2. Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains.
Yerlikaya O
J Dairy Sci; 2019 Jan; 102(1):124-134. PubMed ID: 30391179
[TBL] [Abstract][Full Text] [Related]
3. Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture or kefir grains.
Ebner J; Aşçı Arslan A; Fedorova M; Hoffmann R; Küçükçetin A; Pischetsrieder M
J Proteomics; 2015 Mar; 117():41-57. PubMed ID: 25613046
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk.
Znamirowska A; Szajnar K; Rożek P; Kalicka D; Kuźniar P; Hanus P; Kotula K; Obirek M; Kluz M
Acta Sci Pol Technol Aliment; 2017; 16(2):209-215. PubMed ID: 28703961
[TBL] [Abstract][Full Text] [Related]
6. The influence of the dose of calcium bisglycinate on physicochemical properties, sensory analysis and texture profile of kefirs during 21 days of cold storage.
Pawlos M; Znamirowska A; Szajnar K; Kalicka D
Acta Sci Pol Technol Aliment; 2016; 15(1):37-45. PubMed ID: 28071037
[TBL] [Abstract][Full Text] [Related]
7. Brazilian Kefir-Fermented Sheep's Milk, a Source of Antimicrobial and Antioxidant Peptides.
de Lima MDSF; da Silva RA; da Silva MF; da Silva PAB; Costa RMPB; Teixeira JAC; Porto ALF; Cavalcanti MTH
Probiotics Antimicrob Proteins; 2018 Sep; 10(3):446-455. PubMed ID: 29285743
[TBL] [Abstract][Full Text] [Related]
8. Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses.
Kazou M; Grafakou A; Tsakalidou E; Georgalaki M
Front Microbiol; 2021; 12():621069. PubMed ID: 33584624
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Differences in Protein Profiles of Kefir Grains from Different Origins When Subcultured in Goat Milk.
Wang H; Zhou X; Sun Y; Sun X; Guo M
J Agric Food Chem; 2022 Jun; 70(24):7515-7524. PubMed ID: 35687069
[TBL] [Abstract][Full Text] [Related]
11. [The effect of kefir consumption on human immune system: a cytokine study].
Adiloğlu AK; Gönülateş N; Işler M; Senol A
Mikrobiyol Bul; 2013 Apr; 47(2):273-81. PubMed ID: 23621727
[TBL] [Abstract][Full Text] [Related]
12. Microbiological characterization of Gioddu, an Italian fermented milk.
Maoloni A; Blaiotta G; Ferrocino I; Mangia NP; Osimani A; Milanović V; Cardinali F; Cesaro C; Garofalo C; Clementi F; Pasquini M; Trombetta MF; Cocolin L; Aquilanti L
Int J Food Microbiol; 2020 Jun; 323():108610. PubMed ID: 32240882
[TBL] [Abstract][Full Text] [Related]
13. Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir.
Wang H; Wang C; Guo M
J Food Sci; 2021 Mar; 86(3):1014-1021. PubMed ID: 33527345
[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. 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]
16. Dynamic alterations of flavor, functional nutrients, and microbial community during fermentation of different animal milk kefirs.
Zhang T; Chang M; Zhou Y; Wang M; Yan M; Hou X; Liu R; Yuan Y; Yue T
Food Res Int; 2024 Jun; 186():114305. PubMed ID: 38729687
[TBL] [Abstract][Full Text] [Related]
17. Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods.
Mei J; Guo Q; Wu Y; Li Y
PLoS One; 2014; 9(10):e111648. PubMed ID: 25360757
[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. Bacteria and yeast microbiota in milk kefir grains from different Italian regions.
Garofalo C; Osimani A; Milanović V; Aquilanti L; De Filippis F; Stellato G; Di Mauro S; Turchetti B; Buzzini P; Ercolini D; Clementi F
Food Microbiol; 2015 Aug; 49():123-33. PubMed ID: 25846922
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]