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Journal Abstract Search

209 related items for PubMed ID: 38338619

  • 21. Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies.
    Wu H, Gonzalez Viejo C, Fuentes S, Dunshea FR, Suleria HAR.
    Food Res Int; 2024 Jan; 176():113800. PubMed ID: 38163710
    [Abstract] [Full Text] [Related]

  • 22. Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY).
    Antolak H, Piechota D, Kucharska A.
    Antioxidants (Basel); 2021 Sep 28; 10(10):. PubMed ID: 34679676
    [Abstract] [Full Text] [Related]

  • 23. Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics.
    Bressani APP, Casimiro LKS, Martinez SJ, Dias DR, Schwan RF.
    Food Res Int; 2024 Sep 28; 192():114762. PubMed ID: 39147483
    [Abstract] [Full Text] [Related]

  • 24. 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 28; 52(4):420-429. PubMed ID: 27904315
    [Abstract] [Full Text] [Related]

  • 25. An overview of probiotic health booster-kombucha tea.
    Selvaraj S, Gurumurthy K.
    Chin Herb Med; 2023 Jan 28; 15(1):27-32. PubMed ID: 36875441
    [Abstract] [Full Text] [Related]

  • 26. 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 28; 87(6):2595-2615. PubMed ID: 35534223
    [Abstract] [Full Text] [Related]

  • 27. Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide.
    Wang Q, Qin D, Huang G, Jiang X, Fang K, Wang Q, Ni E, Li B, Pan C, Li H, Chen D, Wu H.
    J Food Sci; 2022 Aug 28; 87(8):3433-3446. PubMed ID: 35838150
    [Abstract] [Full Text] [Related]

  • 28. 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
    [Abstract] [Full Text] [Related]

  • 29. 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
    [Abstract] [Full Text] [Related]

  • 30. Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee.
    Cassimiro DMJ, Batista NN, Fonseca HC, Naves JAO, Dias DR, Schwan RF.
    Int J Food Microbiol; 2022 May 16; 369():109627. PubMed ID: 35305516
    [Abstract] [Full Text] [Related]

  • 31. The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation.
    van Wyk N, Binder J, Ludszuweit M, Köhler S, Brezina S, Semmler H, Pretorius IS, Rauhut D, Senz M, von Wallbrunn C.
    Foods; 2023 May 10; 12(10):. PubMed ID: 37238757
    [Abstract] [Full Text] [Related]

  • 32. Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition.
    Steger MC, Rigling M, Blumenthal P, Segatz V, Quintanilla-Belucci A, Beisel JM, Rieke-Zapp J, Schwarz S, Lachenmeier DW, Zhang Y.
    Foods; 2022 Aug 23; 11(17):. PubMed ID: 36076738
    [Abstract] [Full Text] [Related]

  • 33. Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.
    Chen Q, Yu P, Li Z, Wang Y, Liu Y, Zhu Y, Fu H.
    Foods; 2023 Oct 09; 12(19):. PubMed ID: 37835355
    [Abstract] [Full Text] [Related]

  • 34. 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 30; 412():135556. PubMed ID: 36708672
    [Abstract] [Full Text] [Related]

  • 35. Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures.
    Okaru AO, Rullmann A, Farah A, Gonzalez de Mejia E, Stern MC, Lachenmeier DW.
    BMC Cancer; 2018 Mar 01; 18(1):236. PubMed ID: 29490609
    [Abstract] [Full Text] [Related]

  • 36. Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation.
    Van TP, Phan QK, Quang HP, Pham GB, Thi NHN, Thi HTT, Do AD.
    Prev Nutr Food Sci; 2023 Dec 31; 28(4):502-513. PubMed ID: 38188087
    [Abstract] [Full Text] [Related]

  • 37. Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles.
    Suffys S, Richard G, Burgeon C, Werrie PY, Haubruge E, Fauconnier ML, Goffin D.
    Foods; 2023 Apr 15; 12(8):. PubMed ID: 37107452
    [Abstract] [Full Text] [Related]

  • 38. 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 15; 45(1):e13574. PubMed ID: 33249612
    [Abstract] [Full Text] [Related]

  • 39. Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae.
    Wang R, Sun J, Lassabliere B, Yu B, Liu SQ.
    J Food Sci; 2020 Feb 15; 85(2):306-315. PubMed ID: 31976554
    [Abstract] [Full Text] [Related]

  • 40. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis.
    Ma L, Sun Y, Wang X, Zhang H, Zhang L, Yin Y, Wu Y, Du L, Du Z.
    J Sci Food Agric; 2023 Nov 15; 103(14):7136-7152. PubMed ID: 37337850
    [Abstract] [Full Text] [Related]

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