ArticleFood chemistry: X2023
Physical, chemical, and sensory properties of water kefir produced from
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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
22 citing papers in PubMed, 47 citations in OpenAlex.
- Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties.Journal of food science · 2026Article
- Optimization and Comparative Evaluation of Green Extraction Techniques for Polyphenol Recovery fromFoods (Basel, Switzerland) · 2026Article
- Development and Biological Evaluation ofPolymers · 2026Article
- Formation Mechanism of Key Flavor Compounds During the Fermentation of Strawberry Juice with Water Kefir Grains.Foods (Basel, Switzerland) · 2026Article
- Comparative analysis of pomological and phytochemical characteristics in white- and red-fleshed pitaya (Hylocereus spp.), with molecular docking insights into key bioactive compounds.Journal of the science of food and agriculture · 2026Article
- Functional fermented fruit juice production and characterization by using water kefir grains.Journal of food science and technology · 2026Article
- Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals.Molecules (Basel, Switzerland) · 2026Review
- Valorization of wine industry by-products as a flavoring agent in water kefir: microbiological viability and functional properties.Frontiers in nutrition · 2026Article
- Process optimization ofFrontiers in nutrition · 2026Article
- Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices.Frontiers in nutrition · 2026Article
- Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas.Food science & nutrition · 2025Article
- Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis.Foods (Basel, Switzerland) · 2025Article
- Physico-chemical and microbiological properties of water kefir produced from carob (Food science and biotechnology · 2025Article
- Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage.Food science & nutrition · 2024Article
- Water kefir in co-fermentation withFood science and biotechnology · 2024Article
- Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge.Heliyon · 2024Review
- Article
- FermentedFrontiers in microbiology · 2024Article
- Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice.Foods (Basel, Switzerland) · 2023Article
- Comparative study onFood chemistry: X · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from
Indexed as
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.