Bibliotecas PUC-SP - Busca Integrada

The Microbiota and health promoting characteristics of the fermented beverage Kefir.

Por Benjamin C.T. Bourrie, Benjamin C.T. Bourrie, Benjamin P Willing, Paul David Cotter
Publicado no Frontiers in Microbiology (2016-05-01)

Traditional kefir reduces weight gain and improves plasma and liver lipid profiles more successfully than a commercial equivalent in a mouse model of obesity

Por Benjamin C.T. Bourrie, Paul D. Cotter, Benjamin P. Willing
Publicado no Journal of Functional Foods (2018-07-01)

Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation

Por Maanasa Mudoor Sooresh, Benjamin P. Willing, Benjamin C. T. Bourrie
Publicado no Foods (2023-02-01)

Fermentation of kefir with traditional freeze-dried starter cultures successfully recreates fresh culture fermented kefir

Por Maanasa Mudoor Sooresh, Ashani Jayawickrama, Amaya Silva, Sally Nguyen, Sheri Schmidt, Sheri Schmidt, Joseph Sebastian, Shane Carey, James Harynuk, James Harynuk, Benjamin P. Willing, Benjamin C. T. Bourrie, Benjamin C. T. Bourrie
Publicado no Frontiers in Microbiology (2025-10-01)

Consumption of the cell-free or heat-treated fractions of a pitched kefir confers some but not all positive impacts of the corresponding whole kefir

Por Benjamin C. T. Bourrie, Andrew J. Forgie, Tingting Ju, Caroline Richard, Paul D. Cotter, Paul D. Cotter, Paul D. Cotter, Benjamin P. Willing
Publicado no Frontiers in Microbiology (2022-11-01)