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Journal Abstract Search

170 related items for PubMed ID: 38945598

  • 21. Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution.
    Prajapati K, Prajapati J, Patel D, Patel R, Varshnei A, Saraf M, Goswami D.
    Arch Microbiol; 2024 Aug 05; 206(9):366. PubMed ID: 39098983
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  • 23. Understanding Kombucha Tea Fermentation: A Review.
    Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard JP, Taillandier P.
    J Food Sci; 2018 Mar 05; 83(3):580-588. PubMed ID: 29508944
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  • 24. 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
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  • 25. 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
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  • 26. 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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  • 27. 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 02; 86(3):740-748. PubMed ID: 33580510
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  • 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
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  • 29. Kombucha, the fermented tea: microbiology, composition, and claimed health effects.
    Greenwalt CJ, Steinkraus KH, Ledford RA.
    J Food Prot; 2000 Jul 22; 63(7):976-81. PubMed ID: 10914673
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  • 31. Kombucha tea fermentation: Microbial and biochemical dynamics.
    Chakravorty S, Bhattacharya S, Chatzinotas A, Chakraborty W, Bhattacharya D, Gachhui R.
    Int J Food Microbiol; 2016 Mar 02; 220():63-72. PubMed ID: 26796581
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  • 32. An overview of antimicrobial properties of kombucha.
    Nyiew KY, Kwong PJ, Yow YY.
    Compr Rev Food Sci Food Saf; 2022 Mar 02; 21(2):1024-1053. PubMed ID: 35075759
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  • 33. Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation.
    De Filippis F, Troise AD, Vitaglione P, Ercolini D.
    Food Microbiol; 2018 Aug 02; 73():11-16. PubMed ID: 29526195
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  • 34. 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
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  • 35. Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica).
    Sittisart P, Mahidsanan T, Yuvanatemiya V, Srinamngoen P.
    PeerJ; 2024 Jul 15; 12():e18116. PubMed ID: 39346034
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  • 36. Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea.
    Jakubczyk K, Gutowska I, Antoniewicz J, Janda K.
    Biol Trace Elem Res; 2021 Sep 15; 199(9):3547-3552. PubMed ID: 33161526
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  • 39. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms.
    Ho VTT, Fleet GH, Zhao J.
    Int J Food Microbiol; 2018 Aug 20; 279():43-56. PubMed ID: 29727857
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  • 40. Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.
    Mota-Gutierrez J, Botta C, Ferrocino I, Giordano M, Bertolino M, Dolci P, Cannoni M, Cocolin L.
    Appl Environ Microbiol; 2018 Oct 01; 84(19):. PubMed ID: 30054357
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