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Journal Abstract Search

321 related items for PubMed ID: 37188725

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  • 3. 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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  • 4. 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 20; 87(2):503-527. PubMed ID: 35029317
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  • 5. Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities.
    Huang G, Huang Y, Sun Y, Lu T, Cao Q, Chen X.
    J Food Sci; 2024 Jun 20; 89(6):3430-3444. PubMed ID: 38638068
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  • 6. 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 22; 9(5):. PubMed ID: 32455926
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  • 8. Kombucha as a Health-Beneficial Drink for Human Health.
    Massoud R, Jafari R, Khosravi-Darani K.
    Plant Foods Hum Nutr; 2024 Jun 22; 79(2):251-259. PubMed ID: 38602651
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  • 12. Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages.
    Sales AL, Iriondo-DeHond A, DePaula J, Ribeiro M, Ferreira IMPLVO, Miguel MAL, Del Castillo MD, Farah A.
    Foods; 2023 May 06; 12(9):. PubMed ID: 37174444
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  • 13. Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm
(Melissa officinalis L.) Tea with Symbiotic Consortium 
of Bacteria and Yeasts.
    Velićanski AS, Cvetković DD, Markov SL, Šaponjac VT, Vulić JJ.
    Food Technol Biotechnol; 2014 Dec 06; 52(4):420-429. PubMed ID: 27904315
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  • 14. [Technological features of fermented beverages production using kombucha].
    Vorobyeva VM, Vorobyeva IS, Sarkisyan VA, Frolova YV, Kochetkova AA.
    Vopr Pitan; 2022 Dec 06; 91(4):115-120. PubMed ID: 36136953
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  • 15. Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions.
    Bortolomedi BM, Paglarini CS, Brod FCA.
    Food Chem; 2022 Aug 15; 385():132719. PubMed ID: 35318172
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  • 16. An overview of antimicrobial properties of kombucha.
    Nyiew KY, Kwong PJ, Yow YY.
    Compr Rev Food Sci Food Saf; 2022 Mar 15; 21(2):1024-1053. PubMed ID: 35075759
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  • 17. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
    Belloso-Morales G, Hernández-Sánchez H.
    Rev Latinoam Microbiol; 2003 Mar 15; 45(1-2):5-11. PubMed ID: 17061515
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  • 19. Microbial and Chemical Profiles of Commercial Kombucha Products.
    Yang J, Lagishetty V, Kurnia P, Henning SM, Ahdoot AI, Jacobs JP.
    Nutrients; 2022 Feb 05; 14(3):. PubMed ID: 35277029
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