355 related articles for article (PubMed ID: 10914673)
1. Kombucha, the fermented tea: microbiology, composition, and claimed health effects.
Greenwalt CJ; Steinkraus KH; Ledford RA
J Food Prot; 2000 Jul; 63(7):976-81. PubMed ID: 10914673
[TBL] [Abstract][Full Text] [Related]
2. Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity.
Gaggìa F; Baffoni L; Galiano M; Nielsen DS; Jakobsen RR; Castro-Mejía JL; Bosi S; Truzzi F; Musumeci F; Dinelli G; Di Gioia D
Nutrients; 2018 Dec; 11(1):. PubMed ID: 30577416
[TBL] [Abstract][Full Text] [Related]
3. Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage.
Grassi A; Cristani C; Palla M; Di Giorgi R; Giovannetti M; Agnolucci M
Int J Food Microbiol; 2022 Dec; 382():109934. PubMed ID: 36130465
[TBL] [Abstract][Full Text] [Related]
4. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
Belloso-Morales G; Hernández-Sánchez H
Rev Latinoam Microbiol; 2003; 45(1-2):5-11. PubMed ID: 17061515
[TBL] [Abstract][Full Text] [Related]
5. Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion.
de Oliveira Duarte FA; Ramos KK; Gini C; Morasi RM; Silva NCC; Efraim P
Food Res Int; 2024 Aug; 190():114568. PubMed ID: 38945598
[TBL] [Abstract][Full Text] [Related]
6. An overview of antimicrobial properties of kombucha.
Nyiew KY; Kwong PJ; Yow YY
Compr Rev Food Sci Food Saf; 2022 Mar; 21(2):1024-1053. PubMed ID: 35075759
[TBL] [Abstract][Full Text] [Related]
7. Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production.
Diez-Ozaeta I; Astiazaran OJ
Int J Food Microbiol; 2022 Sep; 377():109783. PubMed ID: 35728418
[TBL] [Abstract][Full Text] [Related]
8. Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea.
Jakubczyk K; Kupnicka P; Melkis K; Mielczarek O; Walczyńska J; Chlubek D; Janda-Milczarek K
Nutrients; 2022 Nov; 14(22):. PubMed ID: 36432515
[TBL] [Abstract][Full Text] [Related]
9. Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium.
Uțoiu E; Matei F; Toma A; Diguță CF; Ștefan LM; Mănoiu S; Vrăjmașu VV; Moraru I; Oancea A; Israel-Roming F; Cornea CP; Constantinescu-Aruxandei D; Moraru A; Oancea F
Nutrients; 2018 Sep; 10(10):. PubMed ID: 30249054
[TBL] [Abstract][Full Text] [Related]
10. [Technological features of fermented beverages production using kombucha].
Vorobyeva VM; Vorobyeva IS; Sarkisyan VA; Frolova YV; Kochetkova AA
Vopr Pitan; 2022; 91(4):115-120. PubMed ID: 36136953
[TBL] [Abstract][Full Text] [Related]
11. Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm
(
Velićanski AS; Cvetković DD; Markov SL; Šaponjac VT; Vulić JJ
Food Technol Biotechnol; 2014 Dec; 52(4):420-429. PubMed ID: 27904315
[TBL] [Abstract][Full Text] [Related]
12. Yeast ecology of Kombucha fermentation.
Teoh AL; Heard G; Cox J
Int J Food Microbiol; 2004 Sep; 95(2):119-26. PubMed ID: 15282124
[TBL] [Abstract][Full Text] [Related]
13. Kombucha: A review of substrates, regulations, composition, and biological properties.
de Miranda JF; Ruiz LF; Silva CB; Uekane TM; Silva KA; Gonzalez AGM; Fernandes FF; Lima AR
J Food Sci; 2022 Feb; 87(2):503-527. PubMed ID: 35029317
[TBL] [Abstract][Full Text] [Related]
14. Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars.
Kluz MI; Pietrzyk K; Pastuszczak M; Kacaniova M; Kita A; Kapusta I; Zaguła G; Zagrobelna E; Struś K; Marciniak-Lukasiak K; Stanek-Tarkowska J; Timar AV; Puchalski C
Foods; 2022 May; 11(10):. PubMed ID: 35627093
[TBL] [Abstract][Full Text] [Related]
15. Research on the effect of culture time on the kombucha tea beverage's antiradical capacity and sensory value.
Gramza-Michałowska A; Kulczyński B; Xindi Y; Gumienna M
Acta Sci Pol Technol Aliment; 2016; 15(4):447-457. PubMed ID: 28071022
[TBL] [Abstract][Full Text] [Related]
16. Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits.
Anantachoke N; Duangrat R; Sutthiphatkul T; Ochaikul D; Mangmool S
Foods; 2023 Apr; 12(9):. PubMed ID: 37174355
[TBL] [Abstract][Full Text] [Related]
17. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples.
Marsh AJ; O'Sullivan O; Hill C; Ross RP; Cotter PD
Food Microbiol; 2014 Apr; 38():171-8. PubMed ID: 24290641
[TBL] [Abstract][Full Text] [Related]
18. Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores.
Phung LT; Kitwetcharoen H; Chamnipa N; Boonchot N; Thanonkeo S; Tippayawat P; Klanrit P; Yamada M; Thanonkeo P
Sci Rep; 2023 May; 13(1):7859. PubMed ID: 37188725
[TBL] [Abstract][Full Text] [Related]
19. A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus.
Jayabalan R; Malbaša RV; Lončar ES; Vitas JS; Sathishkumar M
Compr Rev Food Sci Food Saf; 2014 Jul; 13(4):538-550. PubMed ID: 33412713
[TBL] [Abstract][Full Text] [Related]
20. Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions.
Bortolomedi BM; Paglarini CS; Brod FCA
Food Chem; 2022 Aug; 385():132719. PubMed ID: 35318172
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]