Papers mentioning kefir or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Electronic properties of active sites profoundly influence catalytic production of value-added chemicals; however, rational description and modulation is still a significant challe... Read full abstract on PubMed →
Staphylococcus worderi KYS-164, isolated from homemade Tibetan kefir grains, produces bacteriocin-like inhibitory substances (BLIS), which are peptides with antimicrobial propertie... Read full abstract on PubMed →
The composition of grape berries, and consequently wine characteristics, can be deeply modified by late harvest (LH) or withering (W). Alternatively, a practice called "Poly Double... Read full abstract on PubMed →
Imines or Schiff bases (SB) are formed by the condensation of an aldehyde or a ketone with a primary amine, with the removal of a water molecule. Schiff bases are central molecules... Read full abstract on PubMed →
Green tea processed by Echa 10 was shown to have a fresh and mellow taste as well as clean aroma with a clear honeysuckle fragrance. The colors of different Enshi green teas are cl... Read full abstract on PubMed →
By headspace solid-phase microextraction/gas chromatography-mass spectrometry, the effects of 1% (w/v) alcohol denatured soybean protein isolates (L-SPI), native soybean protein is... Read full abstract on PubMed →
We postulated that disinfection of viable Trichophyton species in shoes would help reduce the number of patients with tinea pedis in Japan and that this might be accomplished safel... Read full abstract on PubMed →
BACKGROUND: Allergic contact dermatitis prevalence is reported as equal in atopic and nonatopic dermatitis. Atopic dermatitis is under-represented in those with allergic contact de... Read full abstract on PubMed →
The performances of the GC-MS determination of suspected allergens in fragrance concentrates have been investigated. The limit of quantification was experimentally determined (10 m... Read full abstract on PubMed →
BACKGROUND: The incidence of allergy induced by fragrances, leading mostly to the development of contact dermatitis and urticaria chronica, has been growing in a large number of co... Read full abstract on PubMed →
Under alkaline conditions, amino acids or proteins catalyze the deacetylation of citral, a major aroma component, resulting in methylheptenone and acetaldehyde formation. 3-Hydroxy... Read full abstract on PubMed →
Sweet fortified wines, traditionally aged under strong oxidation conditions, have a characteristic aroma. An experimental laboratory study investigated the aging of red and white s... Read full abstract on PubMed →
No systematic electrophysiological study on differences in odor intensity and quality between optical isomers has been carried out. In the present study, we measured the turtle olf... Read full abstract on PubMed →
Nowadays, metal oxide semiconductor gas sensors have diverse applications ranging from human health to smart agriculture with the development of Internet of Things (IoT) technologi... Read full abstract on PubMed →
Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable micr... Read full abstract on PubMed →
α-Diketones such as diacetyl (2,3-butanedione) and 2,3-pentanedione are generated during the roasting and fermentation of foods and are also used as flavoring compounds. Exposure t... Read full abstract on PubMed →
BACKGROUND AND OBJECTIVES: Consumption of low- and no-calorie sweeteners (LNCSs) has been associated with adverse health outcomes. However, little is known about the association be... Read full abstract on PubMed →
Hyperglycaemia harms vascular health and promotes platelet aggregation. Reducing glucose concentration is crucial, and sugar alcohols may aid this effort. Used for over 50 years in... Read full abstract on PubMed →
BACKGROUND: Sweeteners have been widely added to food and beverages due to their low-calorie and sweetening properties. However, the role of sweeteners in cancer risk has been a su... Read full abstract on PubMed →
The consumption of artificial sweeteners has significantly increased globally, particularly as a substitute for sugar for the management of conditions such as diabetes and obesity,... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.