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Water Kefir and Olive Leaf Polyphenols Attenuate Body Weight Gain and Excessive Adiposity in Diet-Induced Obese Rats
Nutraceuticals,
2026
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Review on kefir beverages from milk and water: health benefits, processing and applications
Food Science of Animal Resources,
2026
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Effect of different kefir dosages on inflammation status, metabolic profile, and anthropometric measurements in adults: A systematic review and meta-analysis
Nutrition, Metabolism and Cardiovascular Diseases,
2025
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Investigation of the Protective Effects of Synbiotic Buffalo Kefir in Rats With Type 1 Diabetes Mellitus
Molecular Nutrition & Food Research,
2025
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Natural Products in Beverages
Reference Series in Phytochemistry,
2025
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Influence of Jerusalem artichoke on microbial and chemical characteristics of water kefir production
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2025
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Water Kefir: Review of Microbial Diversity, Potential Health Benefits, and Fermentation Process
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2025
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Kefir alternatives, an innovative source of probiotics: Microbiological, technological, and therapeutical properties
Applied Food Research,
2025
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Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge
Heliyon,
2024
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The Potential of Non-dairy Kefir Products: Their Health Benefits,
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Current Nutrition & Food Science,
2024
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Unlocking Innovations: Exploring the Role of Kefir in Product Development
Current Food Science and Technology Reports,
2024
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Microbial viability and nutritional content of water kefir grains under different storage conditions
Food Science & Nutrition,
2024
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Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts
European Food Research and Technology,
2024
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Characterization of milk and water-based kefir microbiota
Agronomy Science and Biotechnology,
2024
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An alternative source of probiotics: Water kefir
Food Frontiers,
2023
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Prophylaxis effects of water kefir on post‐infectious irritable bowel syndrome in rat model
International Journal of Food Science & Technology,
2023
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Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics
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2023
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Reference Series in Phytochemistry,
2023
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Supplementation with kefir improves metabolism and liver inflammation in malnourished mice
PharmaNutrition,
2023
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Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
Future Foods,
2022
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Storage Stability and In Vitro Digestion of Microencapsulated Russian Olive Water Kefir Using Spray-Drying
Food and Bioprocess Technology,
2022
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Water kefir: Factors affecting grain growth and health‐promoting properties of the fermented beverage
Journal of Applied Microbiology,
2022
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A review of nondairy kefir products: their characteristics and potential human health benefits
Critical Reviews in Food Science and Nutrition,
2022
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Development, fermentation, and storage of kefir with extract of pineapple residues and
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2022
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Fermented foods: An update on evidence-based health benefits and future perspectives
Food Research International,
2022
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Saudi Traditional Fermented Goat Milk Protects against Experimental Non-Alcoholic Fatty Liver Disease by Hypoglycaemic and Antioxidant Potentials
Fermentation,
2022
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The effect of kefir-spirulina on glycemic status and antioxidant activity in hyperglycemia rats
Potravinarstvo Slovak Journal of Food Sciences,
2021
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Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia)
Food and Bioprocess Technology,
2021
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Nutraceuticals
2021
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A revolution by recombinant DNA technology to improve the quality of life
Biomedical Letters,
2021
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Encapsulation of Russian Olive Water Kefir as an Innovative Functional Drink with High Antioxidant Activity
Plant Foods for Human Nutrition,
2021
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Kefir and Its Biological Activities
Foods,
2021
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A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties
Trends in Food Science & Technology,
2021
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[34]
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Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp
Applied Sciences,
2021
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Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro
Nutrients,
2021
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Influence of spray-dried rumen fluid supplementation on performance, blood metabolites and cytokines in suckling Holstein calves
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Functional Foods and Biotechnology
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Traditional Fermented Foods as an Adjuvant Treatment to Diabetes
Current Geriatrics Reports,
2020
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Non-Alcoholic Beverages
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Effect of Probiotic Fermented Milk (Kefir) on Some Blood Biochemical Parameters Among Newly Diagnosed Type 2 Diabetic Adult Males in Gaza Governorate
Current Research in Nutrition and Food Science Journal,
2019
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[41]
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Evaluation of probiotic potential and anti-hyperglycemic properties of a novel Lactobacillus strain isolated from water kefir grains
Food Science and Biotechnology,
2018
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Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats
Revista de Nutrição,
2018
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Goat Milk Kefir Supplemented with Porang Glucomannan Improves Lipid Profile and Haematological Parameter in Rat Fed High Fat and High Fructose Diet
Romanian Journal of Diabetes Nutrition and Metabolic Diseases,
2018
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The ameliorative effects of probiotic Lactobacillus fermentum strain RS-2 on alloxan induced diabetic rats
Journal of Functional Foods,
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2016
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Antidiabetic Potential of Kefir Combination from Goat Milk and Soy Milk in Rats Induced with Streptozotocin-Nicotinamide
Korean Journal for Food Science of Animal Resources,
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Three week dietary intervention using apricots, pomegranate juice or/and fermented sour sobya and impact on biomarkers of antioxidative activity, oxidative stress and erythrocytic glutathione transferase activity among adults
Nutrition Journal,
2015
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European Journal of Nutrition,
2015
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