Development and characterization of a soymilk Kefir-based functional beverage

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

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Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability

(2013) Mayra Garcia Maia Costa et al.   FOOD CHEMISTRY

Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design

(2013) Tahis Regina Baú et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Prebiotics as functional foods: A review

(2013) Sadeq Hasan Al-Sheraji et al.   Journal of Functional Foods

Brazilian kefir: structure, microbial communities and chemical composition

(2012) Karina Teixeira Magalhães et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

An overview of the last advances in probiotic and prebiotic field

(2012) N. Saad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension

(2011) Rafaela Strada de Oliveira Bergmann et al.   Food Science and Technology

Effects of non-fermented and fermented soybean milk intake on faecal microbiota and faecal metabolites in humans

(2011) Shunsuke Inoguchi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Down-regulation of intestinal epithelial innate response by probiotic yeasts isolated from kefir

(2010) David Romanin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chemical and physical composition of grain-type and food-type soybean for food processing

(2009) Josemeyre Bonifácio da Silva et al.   PESQUISA AGROPECUARIA BRASILEIRA

Functional food. Product development, marketing and consumer acceptance—A review

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