Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects (2024)
- Authors:
- USP affiliated authors: KAMIMURA, ELIANA SETSUKO - FZEA ; CARVALHO, MARINA VIEIRA DE - FZEA ; MONTEIRO, GIOVANA FELICIO - FZEA ; BOGAZ, LORENA TEIXEIRA - FZEA ; FREIRE, EDUARDO NOVAIS SOUZA - FZEA ; SOUZA, HANDRAY FERNANDES DE - FZEA ; PEREIRA, KARINA NASCIMENTO - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodres.2023.113716
- Subjects: BEBIDAS NÃO ALCOÓLICAS; FERMENTAÇÃO; ALIMENTOS FUNCIONAIS; BIBLIOMETRIA
- Keywords: Kefir
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 175, art. 113716, p. 1-12, 2024
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
SOUZA, Handray Fernandes de et al. Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects. Food Research International, v. 175, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113716. Acesso em: 31 mar. 2026. -
APA
Souza, H. F. de, Monteiro, G. F., Bogáz, L. T., Freire, E. N. S., Pereira, K. N., Carvalho, M. V. de, et al. (2024). Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects. Food Research International, 175, 1-12. doi:10.1016/j.foodres.2023.113716 -
NLM
Souza HF de, Monteiro GF, Bogáz LT, Freire ENS, Pereira KN, Carvalho MV de, Cruz AG da, Brandi IV, Kamimura ES. Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1016/j.foodres.2023.113716 -
Vancouver
Souza HF de, Monteiro GF, Bogáz LT, Freire ENS, Pereira KN, Carvalho MV de, Cruz AG da, Brandi IV, Kamimura ES. Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1016/j.foodres.2023.113716 - Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead
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- Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii
- Development of potentially probiotic mead from co-fermentation by Saccharomyces cerevisiae var. Boulardii and kombucha microorganisms
- A fermented milk drink with Umbu (Spondias tuberosa) pulp and whey is effective for weight gain and re-nutrition in malnourished: an in vivo study in mice and children
- Hidromel probiótico: nova versão de bebida vem de fermentação de kefir e levedura [Depoimento a Jean Silva]
- Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages
- Production of “Melomel” from cupuaçu (Theobroma grandiflorum) using the probiotic yeast Saccharomyces cerevisiae var. boulardii
- Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça
- Antibacterial potential of essential oils for lactic acid bacteria contaminants of sugarcane juice
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