Identification of Dihydromaltol (2,3-Dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka Kefir and Comparative Sensory Impact Assessment of Related CycloenolonesPREININGER, Martin; GIMELFARB, Ludmila; LI, Hui-Chen et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 21, pp 9902-9908, issn 0021-8561, 7 p.Conference Paper

Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grainsCHEN, T.-H; WANG, S.-Y; CHEN, K.-N et al.Journal of dairy science. 2009, Vol 92, Num 7, pp 3002-3013, issn 0022-0302, 12 p.Article

Fermentation efficiency of thermally dried kefirPAPAPOSTOLOU, Harris; BOSNEA, Loulouda A; KOUTINAS, Athanasios A et al.Bioresource technology. 2008, Vol 99, Num 15, pp 6949-6956, issn 0960-8524, 8 p.Article

Gel-forming characteristics and rheological properties of kefiranMUKAI, T; WATANABE, N; TOBA, T et al.Journal of food science. 1991, Vol 56, Num 4, pp 1017-1026, issn 0022-1147, 3 p.Article

LACTOBACILLUS KEFIR SP. NOV., A COMPONENT OF THE MICROFLORA OF KEFIR. = LACTOBACILLUS KEFIR SP. NOV., UN CONSTITUANT DE LA MICROFLORE DU KEFIRKANDLER O; KUNATH P.1983; SYSTEMATIC AND APPLIED MICROBIOLOGY; ISSN 512834; DEU; DA. 1983; VOL. 4; NO 2; PP. 286-294; BIBL. 33 REF.; 1 FIG./4 TABL.Article

Comparative evaluation of five procedures for making kefir = Comparaison de cinq protocoles de préparation du kéfirDUITSCHAEVER, C. L; KEMP, N; EMMONS, D et al.Milchwissenschaft. 1988, Vol 43, Num 6, pp 343-345, issn 0026-3788Article

Mikrobiologische Zusammensetzung von Kefir. 1. Hefen = Composition de la flore de kéfir. 1. Levures = Microbiological composition of kefir. 1. YeastsENGEL, G; KRUSCH, U; TEUBER, M et al.Milchwissenschaft. 1986, Vol 41, Num 7, pp 418-421, issn 0026-3788Article

Production of volatile aroma compounds by kefir starter culturesBESHKOVA, D. M; SIMOVA, E. D; FRENGOVA, G. I et al.International dairy journal. 2003, Vol 13, Num 7, pp 529-535, issn 0958-6946, 7 p.Article

A note on the heterofermentative Lactobacillus isolated from kefir grainsMARSHALL, V. M; COLE, W. M; FARROW, J. A. E et al.Journal of applied bacteriology. 1984, Vol 56, Num 3, pp 503-505, issn 0021-8847Article

The Antiallergic Effect of Kefir LactobacilliHONG, Wei-Sheng; CHEN, Yen-Po; CHEN, Ming-Ju et al.Journal of food science. 2010, Vol 75, Num 8, issn 0022-1147, H244-H253Article

Effect of fat replacers on kefir qualityERTEKIN, Bilge; GUZEL-SEYDIM, Zeynep B.Journal of the science of food and agriculture. 2010, Vol 90, Num 4, pp 543-548, issn 0022-5142, 6 p.Article

Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probioticYÜKSEKDAG, Z. N; BEYATLI, Y; ASLIM, B et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 6, pp 663-667, issn 0023-6438, 5 p.Article

A note on the heterofermentative Lactobacillus isolated from kefir grains = Note sur Lactobacillus hétérofermentaire isolé de granules de kéfirMARSHALL, V. M; COLE, W. M; FARROW, J. A. E et al.Journal of applied bacteriology. 1984, Vol 56, Num 3, pp 503-505, issn 0021-8847Article

Vitamin profiles of kefirs made from milks of different speciesKNEIFEL, W; MAYER, H. K.International journal of food science & technology. 1991, Vol 26, Num 4, pp 423-428, issn 0950-5423Article

Microflora present in kefir grains of the Galician region (North-West of Spain)ANGULO, L; LOPEZ, E; LEMA, C et al.Journal of dairy research. 1993, Vol 60, Num 2, pp 263-267, issn 0022-0299Article

A medium for the isolation of capsular bacteria from kefir grains = Un milieu pour l'isolement de bactéries encapsulées à partir de grains de kéfirTOBA, T; ABE, S; ARIHARA, K et al.Agricultural and biological chemistry. 1986, Vol 50, Num 10, pp 2673-2674, issn 0002-1369Article

Microbiological, physicochemical, and sensory characteristics of kefir during storageIRIGOYEN, A; ARANA, I; CASTIELLA, M et al.Food chemistry. 2005, Vol 90, Num 4, pp 613-620, issn 0308-8146, 8 p.Article

Beyond yogurt : milking the public's taste for exotic health foods = Au-delà du yaourt : exploitation du goût du public pour les aliments exotiques diététiquesZAMULA, E.Dairy and food sanitation. 1987, Vol 7, Num 7, pp 336-338, issn 0273-2866Article

Untersuchungen zur mikrobiologischen, ernährungsphysiologischen und sensorischen Qualitätsbeurteilung von Kefir = Etude sur l'évaluation de la qualité microbiologique, nutritive et organoleptique du kéfirDRATHEN, M.1987, 130 p., isbn 3-926041-04-8Book

Fermentation conditions of walnut milk beverage inoculated with kefir grainsCUI, Xiao-Hua; CHEN, Shu-Jun; YU WANG et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 50, Num 1, pp 349-352, issn 0023-6438, 4 p.Article

A modelling study on kefir grain biomass growth: Influence of various mineralsDEMIRHAN, Elçin; APAR, Dilek Kiliç; PAYER, Gizem et al.International journal of dairy technology. 2011, Vol 64, Num 3, pp 402-407, issn 1364-727X, 6 p.Article

Short communication: Effect of kefir grains on proteolysis of major milk proteinsFERREIRA, I. M. P. L. V. O; PINHO, O; MONTEIRO, D et al.Journal of dairy science. 2010, Vol 93, Num 1, pp 27-31, issn 0022-0302, 5 p.Article

Study of immune cells involved in the antitumor effect of kefir in a murine breast cancer modelDE MORENO DE LEBLANC, A; MATAR, C; FARNWORTH, E et al.Journal of dairy science. 2007, Vol 90, Num 4, pp 1920-1928, issn 0022-0302, 9 p.Article

Characterization and quantification of folates produced by yeast strains isolated from kefir granulesPATRING, Johan D. M; HJORTMO, Sofia B; JASTREBOVA, Jelena A et al.European food research & technology (Print). 2006, Vol 223, Num 5, pp 633-637, issn 1438-2377, 5 p.Article

Effects of fermentation conditions and homogenization pressure on the rheological properties of KefirBENSMIRA, Meriem; NSABIMANA, Consolate; BO JIANG et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 8, pp 1180-1184, issn 0023-6438, 5 p.Article