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Journal Abstract Search

170 related items for PubMed ID: 38945598

  • 1. 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; 190():114568. PubMed ID: 38945598
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  • 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
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  • 3. 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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  • 4. 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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  • 5. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
    Belloso-Morales G, Hernández-Sánchez H.
    Rev Latinoam Microbiol; 2003 Dec 20; 45(1-2):5-11. PubMed ID: 17061515
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  • 6. Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium.
    Uțoiu E, Matei F, Toma A, Diguță CF, Ștefan LM, Mănoiu S, Vrăjmașu VV, Moraru I, Oancea A, Israel-Roming F, Cornea CP, Constantinescu-Aruxandei D, Moraru A, Oancea F.
    Nutrients; 2018 Sep 23; 10(10):. PubMed ID: 30249054
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  • 11. Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium.
    Aung T, Eun JB.
    Food Chem; 2021 Jul 15; 350():129274. PubMed ID: 33610849
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  • 19. Bacterial cellulose films production by Kombucha symbiotic community cultured on different herbal infusions.
    Ramírez Tapias YA, Di Monte MV, Peltzer MA, Salvay AG.
    Food Chem; 2022 Mar 15; 372():131346. PubMed ID: 34818748
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