ArticleInternational journal of microbiology2020
Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow's Milk and Soy Milk.
Article in International journal of microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed, 1 synthesis or guideline pooled it, 67 citations in OpenAlex.
- Bioactive Compounds from Kefir and Their Potential Benefits on Health: A Systematic Review and Meta-Analysis.Oxidative medicine and cellular longevity · 2021Pooled it
- Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains.Foods (Basel, Switzerland) · 2026Article
- Postbiotics in Dairy: A Comprehensive Review of Applications and Health Impacts.Current nutrition reports · 2026Review
- Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties.Food science & nutrition · 2025Article
- Chemical, Physical, Microbial, and Sensory Properties of Innovative Sesame Milk Kefir, Focusing on the Ultrastructure of Kefir Grains.ACS omega · 2025Article
- Evaluating the Impact of Kefir Consumption on Dental Caries and Periodontal Disease: A Narrative Review.Dentistry journal · 2025Review
- New plant-based kefir fermented beverages as potential source of GABA.Journal of food science and technology · 2025Article
- Insights into the genomic and phenotypic diversity of Monosporozyma unispora strains isolated from anthropic environments.FEMS yeast research · 2025Article
- Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation.Current research in food science · 2025Article
- Comparison of Milk Kefirs Obtained from Cow's, Ewe's and Goat's Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides.Antioxidants (Basel, Switzerland) · 2024Article
- Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion.Food science & nutrition · 2024Article
- Antioxidant and anti-inflammatory properties of water kefir microbiota and its bioactive metabolites for health promoting bio-functional products and applications.AIMS microbiology · 2024Review
- Article
- Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains.Foods (Basel, Switzerland) · 2023Article
- Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria.Frontiers in microbiology · 2023Article
- Antioxidant Activity of Milk and Dairy Products.Animals : an open access journal from MDPI · 2022Review
- Milk and Dairy Products: Good or Bad for Human Bone? Practical Dietary Recommendations for the Prevention and Management of Osteoporosis.Nutrients · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work's aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow's milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.