kvass
Selected indexed studies
- Effect of Kvass on Improving Functional Dyspepsia in Rats. (Comput Math Methods Med, 2022) [PMID:35799630]
- Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography-mass spectrometry. (Food Chem X, 2024) [PMID:38434692]
- Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials. (Foods, 2024) [PMID:38338493]
_Worker-drafted node — pending editorial review._
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Sources
- Effect of Kvass on Improving Functional Dyspepsia in Rats. (2022) pubmed
- Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography-mass spectrometry. (2024) pubmed
- Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials. (2024) pubmed
- Carob kibbles as an alternative raw material for production of kvass with probiotic potential. (2021) pubmed
- Fermentation process optimization, chemical analysis, and storage stability evaluation of a probiotic barley malt kvass. (2022) pubmed
- Microplastic contamination in fermented beverages: A case study of kvass. (2026) pubmed
- Kvass: A possible contributor to chronic alcoholism in the former Soviet Union--alcohol content should be indicated on labels and in advertising. (2009) pubmed
- Designing selenium functional foods and beverages: A review. (2019) pubmed
- Fluorescent Nanoparticles from Several Commercial Beverages: Their Properties and Potential Application for Bioimaging. (2015) pubmed
- Wild Hops in Breadmaking Among Bulgarians: From History to Modern Perspectives and Future Potentials. (2025) pubmed