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Journal Abstract Search

156 related items for PubMed ID: 37986521

  • 1. 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; 174(Pt 1):113569. PubMed ID: 37986521
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  • 3. [Technological features of fermented beverages production using kombucha].
    Vorobyeva VM, Vorobyeva IS, Sarkisyan VA, Frolova YV, Kochetkova AA.
    Vopr Pitan; 2022 Dec; 91(4):115-120. PubMed ID: 36136953
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  • 7. 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
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  • 10. 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
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  • 12. The profile in polyphenols and volatile compounds in alcoholic beverages from different cultivars of mulberry.
    Juan C, Jianquan K, Junni T, Zijian C, Ji L.
    J Food Sci; 2012 Apr 16; 77(4):C430-6. PubMed ID: 22352465
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  • 14. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
    Belloso-Morales G, Hernández-Sánchez H.
    Rev Latinoam Microbiol; 2003 Apr 16; 45(1-2):5-11. PubMed ID: 17061515
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  • 15. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas.
    Sales AL, Cunha SC, Ferreira IMPLVO, Morgado J, Melo L, DePaula J, Miguel MAL, Farah A.
    Foods; 2024 Feb 02; 13(3):. PubMed ID: 38338619
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  • 17. Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars.
    Zhang X, Wang P, Xu D, Wang W, Zhao Y.
    Food Res Int; 2019 May 02; 119():398-410. PubMed ID: 30884670
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  • 18. Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages.
    Tanticharakunsiri W, Mangmool S, Wongsariya K, Ochaikul D.
    J Food Biochem; 2021 Jan 02; 45(1):e13574. PubMed ID: 33249612
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  • 19. 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 02; 57(5):1840-1846. PubMed ID: 32327794
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  • 20. [Effect of Lactobacillus coryniformis FZU63 on the flavor quality of black tea beverage].
    Li R, Liu Y, Luo W, Huang H, Huang M, Chen C, Xiao R, Han J, Lü X.
    Sheng Wu Gong Cheng Xue Bao; 2022 Dec 25; 38(12):4731-4743. PubMed ID: 36593206
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