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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

439 related items for PubMed ID: 33580510

  • 1. 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
    [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 15; 13(1):7859. PubMed ID: 37188725
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas.
    Sales AL, Cunha SC, Morgado J, Cruz A, Santos TF, Ferreira IMPLVO, Fernandes JO, Miguel MAL, Farah A.
    Foods; 2023 Jul 15; 12(14):. PubMed ID: 37509803
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha.
    Dartora B, Hickert LR, Fabricio MF, Ayub MAZ, Furlan JM, Wagner R, Perez KJ, Sant'Anna V.
    Food Res Int; 2023 Dec 15; 174(Pt 1):113569. PubMed ID: 37986521
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. Characterisation of chemical, microbial and sensory profiles of commercial kombuchas.
    Andreson M, Kazantseva J, Kuldjärv R, Malv E, Vaikma H, Kaleda A, Kütt ML, Vilu R.
    Int J Food Microbiol; 2022 Jul 16; 373():109715. PubMed ID: 35567890
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities.
    Cardoso RR, Neto RO, Dos Santos D'Almeida CT, do Nascimento TP, Pressete CG, Azevedo L, Martino HSD, Cameron LC, Ferreira MSL, Barros FAR.
    Food Res Int; 2020 Feb 16; 128():108782. PubMed ID: 31955755
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha.
    Tran T, Grandvalet C, Verdier F, Martin A, Alexandre H, Tourdot-Maréchal R.
    Compr Rev Food Sci Food Saf; 2020 Jul 16; 19(4):2050-2070. PubMed ID: 33337078
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 22.