These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

264 related articles for article (PubMed ID: 37174355)

  • 41. 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]  

  • 42. 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]  

  • 43. 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]  

  • 44. Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf.
    Xiong RG; Wu SX; Cheng J; Saimaiti A; Liu Q; Shang A; Zhou DD; Huang SY; Gan RY; Li HB
    Antioxidants (Basel); 2023 Aug; 12(8):. PubMed ID: 37627568
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages.
    Jastrzębska A; Gralak Z; Brzuzy K; Kmieciak A; Krzemiński MP; Burdziński R; Kurzawa M; Szłyk E
    Materials (Basel); 2022 Oct; 15(20):. PubMed ID: 36295430
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages.
    Valiyan F; Koohsari H; Fadavi A
    J Food Sci Technol; 2021 May; 58(5):1877-1891. PubMed ID: 33897024
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Assessment of Cosmetic and Dermatological Properties and Safety of Use of Model Skin Tonics with Kombucha-Fermented Red Berry Extracts.
    Ziemlewska A; Nizioł-Łukaszewska Z; Zagórska-Dziok M; Wójciak M; Szczepanek D; Sowa I
    Int J Mol Sci; 2022 Nov; 23(23):. PubMed ID: 36499003
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Effect of fermentation time on the content of bioactive compounds with cosmetic and dermatological properties in Kombucha Yerba Mate extracts.
    Ziemlewska A; Nizioł-Łukaszewska Z; Bujak T; Zagórska-Dziok M; Wójciak M; Sowa I
    Sci Rep; 2021 Sep; 11(1):18792. PubMed ID: 34552134
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Recent Evidence of the Beneficial Effects Associated with Glucuronic Acid Contained in Kombucha Beverages.
    Martínez-Leal J; Ponce-García N; Escalante-Aburto A
    Curr Nutr Rep; 2020 Sep; 9(3):163-170. PubMed ID: 32415557
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health.
    Lavefve L; Marasini D; Carbonero F
    Adv Food Nutr Res; 2019; 87():147-185. PubMed ID: 30678814
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Kombucha fermentation and its antimicrobial activity.
    Sreeramulu G; Zhu Y; Knol W
    J Agric Food Chem; 2000 Jun; 48(6):2589-94. PubMed ID: 10888589
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Health-beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing-tolerant mandarin hybrid.
    Kim D; Wang Y
    J Food Sci; 2022 Jun; 87(6):2595-2615. PubMed ID: 35534223
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Arabic coffee infusion based kombucha: Characterization and biological activity during fermentation, and in vivo toxicity.
    Ferreira de Miranda J; Martins Pereira Belo G; Silva de Lima L; Alencar Silva K; Matsue Uekane T; Gonçalves Martins Gonzalez A; Naciuk Castelo Branco V; Souza Pitangui N; Freitas Fernandes F; Ribeiro Lima A
    Food Chem; 2023 Jun; 412():135556. PubMed ID: 36708672
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.
    Baschali A; Tsakalidou E; Kyriacou A; Karavasiloglou N; Matalas AL
    Nutr Res Rev; 2017 Jun; 30(1):1-24. PubMed ID: 28115036
    [TBL] [Abstract][Full Text] [Related]  

  • 55. 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]  

  • 56. 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]  

  • 57. 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]  

  • 58. The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage.
    Ivanišová E; Meňhartová K; Terentjeva M; Harangozo Ľ; Kántor A; Kačániová M
    J Food Sci Technol; 2020 May; 57(5):1840-1846. PubMed ID: 32327794
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Microbial and Chemical Profiles of Commercial Kombucha Products.
    Yang J; Lagishetty V; Kurnia P; Henning SM; Ahdoot AI; Jacobs JP
    Nutrients; 2022 Feb; 14(3):. PubMed ID: 35277029
    [TBL] [Abstract][Full Text] [Related]  

  • 60.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 14.