Works about KOMBUCHA tea
Results: 357
红茶菌中优势微生物的分离鉴定及特性研究.
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- China Brewing, 2025, v. 44, n. 2, p. 136, doi. 10.11882/j.issn.0254-5071.2025.02.020
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- Article
Investigation of the Influence of Different Camellia sinensis Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits.
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- Beverages, 2025, v. 11, n. 1, p. 13, doi. 10.3390/beverages11010013
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- Article
Antioxidant, Antiproliferative, Antibacterial, and Antimalarial Effects of Phenolic-Rich Green Tea Kombucha.
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- Beverages, 2025, v. 11, n. 1, p. 7, doi. 10.3390/beverages11010007
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- Article
Determining Critical Food Safety Factors for Safely Homebrewing Kombucha: A Study on Microbial Survivability.
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- Food Protection Trends, 2025, v. 45, n. 2, p. 92, doi. 10.4315/FPT-24-009
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- Article
Biosynthesis and Characterization of Copper Nanoparticles Using a Bioflocculant Produced by a Yeast Pichia kudriavzevii Isolated from Kombucha Tea SCOBY.
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- Applied Nano, 2023, v. 4, n. 3, p. 226, doi. 10.3390/applnano4030013
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- Article
Kombucha as a Health-Beneficial Drink for Human Health.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 2, p. 251, doi. 10.1007/s11130-024-01169-8
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- Article
Production and Characterization of Nata from Yam Bean Juice using Komagataeibacter Nataicola TISTR 975.
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- Current Research in Nutrition & Food Science, 2023, v. 11, n. 3, p. 984, doi. 10.12944/CRNFSJ.11.3.06
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- Article
Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica).
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- PeerJ, 2024, p. 1, doi. 10.7717/peerj.18116
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- Article
Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem.
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- PeerJ, 2019, p. 1, doi. 10.7717/peerj.7565
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- Article
Bacterial Nanocellulose Derived from Banana Leaf Extract: Yield and Variation Factors.
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- Resources (2079-9276), 2021, v. 10, n. 12, p. 121, doi. 10.3390/resources10120121
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- Article
Assessment of The Antiviral and Antiproliferation Effects of Kombucha Tea.
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- Egyptian Academic Journal of Biological Sciences, C Physiology & Molecular Biology, 2023, v. 15, n. 2, p. 513, doi. 10.21608/EAJBSC.2023.322911
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- Article
KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM).
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 1, p. 38, doi. 10.6066/jtip.2020.31.1.38
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- Article
Production, Purification and Characterization of a Novel Thermostable Caffeine Dehydrogenase from Pichia manshurica Strain CD1 Isolated from Kombucha Tea.
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- Microbiology (00262617), 2023, v. 92, n. 2, p. 230, doi. 10.1134/S0026261722601476
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- Article
Anti-Ageing and Anti-Diabetic Potential of Watermelon Rind Kombucha: An In Vitro Exploration.
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- Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, p. 147
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- Article
Microbiological, physicochemical and sensory properties of kombucha beverages produced with Anatolian Hawthorn (Crataegus orientalis) and Nettle (Urtica dioica) leaves.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2023, v. 74, n. 3, p. 87, doi. 10.31083/0003-925x-74-87
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- Article
Modulating the human gut microbiome and health markers through kombucha consumption: a controlled clinical study.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-80281-w
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- Article
Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2023, v. 13, n. 3, p. 1600, doi. 10.21597/jist.1223639
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- Article
The protective effect of Kombucha against silver nanoparticles‐induced toxicity on testicular tissue in NMRI mice.
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- Andrologia, 2021, v. 53, n. 3, p. 1, doi. 10.1111/and.13982
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- Article
Production of Microbial Cellulose Films from Green Tea (Camellia Sinensis) Kombucha with Various Carbon Sources.
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- Coatings (2079-6412), 2020, v. 10, n. 11, p. 1132, doi. 10.3390/coatings10111132
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- Article
Electroanalytical Enzyme Biosensor Based on Cordia superba Enzyme Extract for the Detection of Phytomarkers in Kombucha.
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- Biosensors (2079-6374), 2022, v. 12, n. 12, p. 1112, doi. 10.3390/bios12121112
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- Article
Enzymatic Electroanalytical Biosensor Based on Maramiellus colocasiae Fungus for Detection of Phytomarkers in Infusions and Green Tea Kombucha.
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- Biosensors (2079-6374), 2021, v. 11, n. 3, p. 91, doi. 10.3390/bios11030091
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- Article
The protective role of Kombucha extract on the normal intestinal microflora, high-cholesterol diet caused hypercholesterolemia, and histological structures changes in New Zealand white rabbits.
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- Avicenna Journal of Phytomedicine, 2020, v. 10, n. 6, p. 604
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- Article
Microbial Synthesis of Hydroxyapatite-Nanocellulose Nanocomposites from Symbiotic Culture of Bacteria and Yeast Pellicle of Fermented Kombucha Tea.
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- Sustainability (2071-1050), 2022, v. 14, n. 13, p. 8144, doi. 10.3390/su14138144
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- Article
RESEARCH ON THE EFFECT OF CULTURE TIME ON THE KOMBUCHA TEA BEVERAGE'S ANTIRADICAL CAPACITY AND SENSORY VALUE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 447, doi. 10.17306/J.AFS.2016.4.43
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- Article
THE INFLUENCE OF TEA TYPES IN MAKING KOMBUCHA ON THE TASTE AND PREFERENCE OF HOTELIERS IN BATAM.
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- Jurnal Indonesia Sosial Teknologi, 2023, v. 4, n. 10, p. 1749, doi. 10.59141/jist.v4i10.752
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- Article
Impact of Water Ionic Chemistry on Kombucha Fermentation.
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- Beverages, 2024, v. 10, n. 4, p. 108, doi. 10.3390/beverages10040108
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- Article
Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities.
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- Beverages, 2024, v. 10, n. 2, p. 29, doi. 10.3390/beverages10020029
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- Article
α-Glucosidase Inhibitory Activity of Tea and Kombucha from Rhizophora mucronata Leaves.
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- Beverages, 2024, v. 10, n. 1, p. 22, doi. 10.3390/beverages10010022
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- Article
Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (Sideritis scardica) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties.
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- Beverages, 2024, v. 10, n. 1, p. 9, doi. 10.3390/beverages10010009
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- Article
Perceptions of Probiotics and Kombucha Consumption in Relation to Emotion Regulation: An Exploratory Study Comparing Portugal and Brazil.
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- Beverages, 2023, v. 9, n. 3, p. 61, doi. 10.3390/beverages9030061
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- Article
Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and "Hard" Kombucha in the Pacific Northwest of the United States.
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- Beverages, 2023, v. 9, n. 3, p. 59, doi. 10.3390/beverages9030059
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- Article
Optimization of Hempseed-Added Kombucha for Increasing the Antioxidant Capacity, Protein Concentration, and Total Phenolic Content.
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- Beverages, 2023, v. 9, n. 2, p. 50, doi. 10.3390/beverages9020050
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- Article
Chemical Composition of Kombucha.
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- Beverages, 2022, v. 8, n. 3, p. 45, doi. 10.3390/beverages8030045
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- Article
The Healthy Eater's Idea and Related Behavior of a Healthy Diet—A Case Study with Kombucha Drinkers.
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- Beverages, 2022, v. 8, n. 2, p. 25, doi. 10.3390/beverages8020025
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- Article
Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010015
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- Article
THE INFLUENCE OF KOMBUCHA ON THE GROWTH OF SELECTED MICROORGANISMS.
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- 2024
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- Abstract
Evaluation of the properties of dry bacterial cellulose synthesized from coffee kombucha fermentation dried with different drying methods.
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- Drying Technology, 2024, v. 42, n. 1, p. 142, doi. 10.1080/07373937.2023.2274402
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- Article
The Potential anti-Methicillin Resistant Staphylococcus Aureus of Cleistocalyx Operculatus Leaf Extract and its Application in Kombucha Tea Fermentation in Vietnam.
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- CET Journal - Chemical Engineering Transactions, 2024, v. 113, p. 289, doi. 10.3303/CET24113049
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- Article
Antifungal Potential of Hibiscus Tea and Fermented Kombucha.
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- CET Journal - Chemical Engineering Transactions, 2023, v. 102, n. 5, p. 187, doi. 10.3303/CET23102032
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- Article
The Influence of Kombucha Starter Culture Storage Time and Temperature on its Activation Rate and Quality of Fermented Beverage.
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- CET Journal - Chemical Engineering Transactions, 2022, v. 93, p. 7, doi. 10.3303/CET2293002
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- Article
Layer-by-Layer Films of Silsesquioxane and Nickel(II) Tetrasulphophthalocyanine as Glucose Oxidase Platform Immobilization: Amperometric Determination of Glucose in Kombucha Beverages.
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- Chemosensors, 2023, v. 11, n. 6, p. 346, doi. 10.3390/chemosensors11060346
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Enhancing the production of bacterial cellulose in Kombucha through the utilization of sugarcane molasses via central composite design.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 26, doi. 10.22034/FSCT.21.150.26
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- Article
Nanoliposome of black fig Anthocyanins and its application in kombucha beverage.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 148, p. 45, doi. 10.22034/FSCT.21.148.45
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- Article
تاثیر افزودن عصاره چاي سبز و استویا به نوشیدنی کامبوجا بر خواص فیزیکوشیمیایی و آنتی اکسیدانی آن.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 114, p. 333, doi. 10.29252/fsct.18.05.27
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- Article
بررسی امکان بهبود خصوصیات کمی و کیفی نان تست با استفاده از خمیرترش تهیه شده از نوشیدنی کامبوجا و شیر سویا و آغازگرهاي لاکتوباسیلوس فرمنتوم و لاکتوباسیلوس پلانتاروم .
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 114, p. 208, doi. 10.29252/fsct.18.05.18
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- Article
بررسی امکان استفاده از کنجاله ارده و نوشیدنی کمبوجا در تولید کیک روغنی کم چرب و فراسودمند
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- Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 93, p. 49
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- Article
Efficacy of supplementation with methylcobalamin and cyancobalamin in maintaining the level of serum holotranscobalamin in a group of plant-based diet (vegan) adults.
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- Experimental & Therapeutic Medicine, 2021, v. 22, n. 3, p. N.PAG, doi. 10.3892/etm.2021.10425
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- Article
Kombucha: Probiotic beverage or ultra-processed food: A global review using nutritional classification.
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- Functional Foods in Health & Disease, 2023, v. 13, n. 12, p. 690, doi. 10.31989/ffhd.v13i12.1236
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- Article
Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.836617
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- Article
The Space-Exposed Kombucha Microbial Community Member Komagataeibacter oboediens Showed Only Minor Changes in Its Genome After Reactivation on Earth.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.782175
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- Article