298 related articles for article (PubMed ID: 30249054)
21. Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea.
Jakubczyk K; Gutowska I; Antoniewicz J; Janda K
Biol Trace Elem Res; 2021 Sep; 199(9):3547-3552. PubMed ID: 33161526
[TBL] [Abstract][Full Text] [Related]
22. Fermented Tea as a Food with Functional Value-Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition.
Jakubczyk K; Łopusiewicz Ł; Kika J; Janda-Milczarek K; Skonieczna-Żydecka K
Foods; 2023 Dec; 13(1):. PubMed ID: 38201078
[TBL] [Abstract][Full Text] [Related]
23. Metabolome-microbiome signatures in the fermented beverage, Kombucha.
Villarreal-Soto SA; Bouajila J; Pace M; Leech J; Cotter PD; Souchard JP; Taillandier P; Beaufort S
Int J Food Microbiol; 2020 Nov; 333():108778. PubMed ID: 32731153
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation.
Van TP; Phan QK; Quang HP; Pham GB; Thi NHN; Thi HTT; Do AD
Prev Nutr Food Sci; 2023 Dec; 28(4):502-513. PubMed ID: 38188087
[TBL] [Abstract][Full Text] [Related]
26. Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.
Ferremi Leali N; Binati RL; Martelli F; Gatto V; Luzzini G; Salini A; Slaghenaufi D; Fusco S; Ugliano M; Torriani S; Salvetti E
Foods; 2022 Sep; 11(19):. PubMed ID: 36230121
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures.
Elkhtab E; El-Alfy M; Shenana M; Mohamed A; Yousef AE
J Dairy Sci; 2017 Dec; 100(12):9508-9520. PubMed ID: 28964516
[TBL] [Abstract][Full Text] [Related]
29. Bacterial cellulose films production by Kombucha symbiotic community cultured on different herbal infusions.
Ramírez Tapias YA; Di Monte MV; Peltzer MA; Salvay AG
Food Chem; 2022 Mar; 372():131346. PubMed ID: 34818748
[TBL] [Abstract][Full Text] [Related]
30. The chemistry and sensory characteristics of new herbal tea-based kombuchas.
Zhang J; Van Mullem J; Dias DR; Schwan RF
J Food Sci; 2021 Mar; 86(3):740-748. PubMed ID: 33580510
[TBL] [Abstract][Full Text] [Related]
31. Isolation and characterization of exopolysaccharides from kombucha samples of different origins.
Hassler V; Brand N; Wefers D
Int J Biol Macromol; 2024 May; 267(Pt 1):131377. PubMed ID: 38583850
[TBL] [Abstract][Full Text] [Related]
32. Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components.
Wang Y; Ji B; Wu W; Wang R; Yang Z; Zhang D; Tian W
J Sci Food Agric; 2014 Jan; 94(2):265-72. PubMed ID: 23716136
[TBL] [Abstract][Full Text] [Related]
33. Kombucha as a Health-Beneficial Drink for Human Health.
Massoud R; Jafari R; Khosravi-Darani K
Plant Foods Hum Nutr; 2024 Jun; 79(2):251-259. PubMed ID: 38602651
[TBL] [Abstract][Full Text] [Related]
34. Antioxidant Properties of Kombucha Made with Tartary Buckwheat Tea and Burdock Tea.
Lee YJ; Kang HJ; Yi SH; Jung YH
Prev Nutr Food Sci; 2023 Sep; 28(3):347-352. PubMed ID: 37842253
[TBL] [Abstract][Full Text] [Related]
35. Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium.
Aung T; Eun JB
Food Chem; 2021 Jul; 350():129274. PubMed ID: 33610849
[TBL] [Abstract][Full Text] [Related]
36. [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]
37. Novel use of Kombucha consortium to reduce Escherichia coli in dairy shed effluent.
Laurenson S; Villamizar L; Ritchie W; Scott S; Mackay M
J Sci Food Agric; 2021 Nov; 101(14):6143-6146. PubMed ID: 33840119
[TBL] [Abstract][Full Text] [Related]
38. Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America.
Harrison K; Curtin C
Microorganisms; 2021 May; 9(5):. PubMed ID: 34068887
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments.
Zofia NŁ; Aleksandra Z; Tomasz B; Martyna ZD; Magdalena Z; Zofia HB; Tomasz W
Molecules; 2020 Nov; 25(22):. PubMed ID: 33218080
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]