322 related articles for article (PubMed ID: 35029317)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY).
Antolak H; Piechota D; Kucharska A
Antioxidants (Basel); 2021 Sep; 10(10):. PubMed ID: 34679676
[TBL] [Abstract][Full Text] [Related]
7. Additional advances related to the health benefits associated with kombucha consumption.
Esatbeyoglu T; Sarikaya Aydin S; Gültekin Subasi B; Erskine E; Gök R; Ibrahim SA; Yilmaz B; Özogul F; Capanoglu E
Crit Rev Food Sci Nutr; 2024 Jun; 64(18):6102-6119. PubMed ID: 36660921
[TBL] [Abstract][Full Text] [Related]
8. Kombucha: Formulation, chemical composition, and therapeutic potentialities.
Júnior JCDS; Meireles Mafaldo Í; de Lima Brito I; Tribuzy de Magalhães Cordeiro AM
Curr Res Food Sci; 2022; 5():360-365. PubMed ID: 35198995
[TBL] [Abstract][Full Text] [Related]
9. [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]
10. Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea.
Jakubczyk K; Kałduńska J; Kochman J; Janda K
Antioxidants (Basel); 2020 May; 9(5):. PubMed ID: 32455926
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. 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]
15. Kombucha analogues around the world: A review.
Barakat N; Beaufort S; Rizk Z; Bouajila J; Taillandier P; El Rayess Y
Crit Rev Food Sci Nutr; 2023; 63(29):10105-10129. PubMed ID: 35486588
[TBL] [Abstract][Full Text] [Related]
16. Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages.
Tanticharakunsiri W; Mangmool S; Wongsariya K; Ochaikul D
J Food Biochem; 2021 Jan; 45(1):e13574. PubMed ID: 33249612
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile.
Zou C; Li RY; Chen JX; Wang F; Gao Y; Fu YQ; Xu YQ; Yin JF
Food Chem; 2021 Nov; 363():130322. PubMed ID: 34147900
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
