ArticleJournal of food science and technology2026
Functional fermented fruit juice production and characterization by using water kefir grains.
Article in Journal of food science and technology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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
10 citing papers in PubMed.
- Bioprocess optimization and functional properties of cucumber juice fermented with Lacticaseibacillus casei NCDC-17: from physicochemical changes to health -promoting-effects.Archives of microbiology · 2026Article
- Comparative analysis of physicochemical properties, functional activities, and metabolomics ofFood chemistry: X · 2026Article
- 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
- A review on natural enzyme inhibitors: an effective approach to control postprandial hyperglycemia in type II diabetes.Natural products and bioprospecting · 2026Review
- Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains.Foods (Basel, Switzerland) · 2026Article
- Postbiotics and paraprobiotics in food biochemistry mechanisms stability and nutritional applications.NPJ science of food · 2026Review
- Formation Mechanism of Key Flavor Compounds During the Fermentation of Strawberry Juice with Water Kefir Grains.Foods (Basel, Switzerland) · 2026Article
- Valorization of wine industry by-products as a flavoring agent in water kefir: microbiological viability and functional properties.Frontiers in nutrition · 2026Article
- Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices.Frontiers in nutrition · 2026Article
- Part II-Volatile Profiles of Kiwi Kefir-like Beverages Influenced by the Amount of Inoculum, Shaking Rate, and Successive Kefir Grain Passages.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, production and characterization of probiotic beverages using water kefir grains with apple, orange, dragon and kiwifruit juices were aimed. The total phenolic and antioxidant capacity, phenolic profiles and physicochemical properties of the beverages were investigated to determine the impact of fermentation. The results showed that fermentation period significantly affects the lactic acid bacteria and yeast counts, organic acid content and phenolic profile of the produced beverages. The yeast, mesophilic lactic cocci and Graphical Abstract: Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-025-06209-y.
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.