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Journal Abstract Search

254 related items for PubMed ID: 33337078

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  • 2. Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics.
    Bressani APP, Casimiro LKS, Martinez SJ, Dias DR, Schwan RF.
    Food Res Int; 2024 Sep; 192():114762. PubMed ID: 39147483
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  • 5. [Technological features of fermented beverages production using kombucha].
    Vorobyeva VM, Vorobyeva IS, Sarkisyan VA, Frolova YV, Kochetkova AA.
    Vopr Pitan; 2022 Sep; 91(4):115-120. PubMed ID: 36136953
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  • 6. 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
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  • 7. 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 20; 11(1):. PubMed ID: 30577416
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  • 10. Kombucha: Production and Microbiological Research.
    Wang B, Rutherfurd-Markwick K, Zhang XX, Mutukumira AN.
    Foods; 2022 Oct 31; 11(21):. PubMed ID: 36360067
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  • 12. Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis.
    Kaashyap M, Cohen M, Mantri N.
    Nutrients; 2021 Dec 13; 13(12):. PubMed ID: 34960001
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  • 13. 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 13; 87(6):2595-2615. PubMed ID: 35534223
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  • 14. 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 02; 382():109934. PubMed ID: 36130465
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  • 16. Non-Targeted Metabolomic Analysis of the Kombucha Production Process.
    Tran T, Romanet R, Roullier-Gall C, Verdier F, Martin A, Schmitt-Kopplin P, Alexandre H, Grandvalet C, Tourdot-Maréchal R.
    Metabolites; 2022 Feb 08; 12(2):. PubMed ID: 35208234
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  • 19. 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 08; 190():114568. PubMed ID: 38945598
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  • 20. 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 16; 377():109783. PubMed ID: 35728418
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