257 related articles for article (PubMed ID: 35728418)
1. 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]
2. 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]
3. 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]
4. 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]
5. Understanding Kombucha Tea Fermentation: A Review.
Villarreal-Soto SA; Beaufort S; Bouajila J; Souchard JP; Taillandier P
J Food Sci; 2018 Mar; 83(3):580-588. PubMed ID: 29508944
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. 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]
9. Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation.
De Filippis F; Troise AD; Vitaglione P; Ercolini D
Food Microbiol; 2018 Aug; 73():11-16. PubMed ID: 29526195
[TBL] [Abstract][Full Text] [Related]
10. An overview of probiotic health booster-kombucha tea.
Selvaraj S; Gurumurthy K
Chin Herb Med; 2023 Jan; 15(1):27-32. PubMed ID: 36875441
[TBL] [Abstract][Full Text] [Related]
11. 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]
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. 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]
14. Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis.
Kaashyap M; Cohen M; Mantri N
Nutrients; 2021 Dec; 13(12):. PubMed ID: 34960001
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. 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]
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. 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]
20. 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]
[Next] [New Search]
