Works matching Kombucha
Results: 676
Changes in textural parameters and microstructure of kombucha fresh cheese initiated by the addition of wild thyme.
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- Dairy / Mljekarstvo, 2025, v. 75, n. 1, p. 28, doi. 10.15567/mljekarstvo.2025.0103
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- Article
Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 4, p. 215, doi. 10.15567/mljekarstvo.2021.0401
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- Article
Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 3, p. 155, doi. 10.15567/mljekarstvo.2021.0301
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- Article
Kombucha çayı kullanarak yeşil sentez ve kimyasal sol-jel yöntemi ile ZnO nanoparçacıklarının sentezlenmesi ve fotokatalitik aktivitelerinin karşılaştırılması.
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- Journal of the Faculty of Engineering & Architecture of Gazi University / Gazi Üniversitesi Mühendislik Mimarlık Fakültesi Dergisi,, 2025, v. 40, n. 1, p. 43, doi. 10.17341/gazimmfd.1250471
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- Article
Detoxification of Patulin by Kombucha tea culture.
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- CyTA: Journal of Food, 2016, v. 14, n. 2, p. 271, doi. 10.1080/19476337.2015.1096828
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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
Kırmızı ve mor sebzelerle hazırlanan kombucha çaylarının kalite özelliklerinin belirlenmesi.
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- Mediterranean Agricultural Sciences, 2020, v. 33, n. 2, p. 215, doi. 10.29136/mediterranean.680360
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- Article
THE USEFULNESS OF FERMENTED KOMBUCHA TEA FOR THE PRODUCTION OF LOW-ALCOHOLIC DRINKS.
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- Zywnosc, 2023, v. 30, n. 3, p. 195, doi. 10.15193/zntj/2023/136/462
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- Article
PORÓWNANIE WYBRANYCH PARAMETRÓW MIKROBIOLOGICZNYCH I BIOCHEMICZNYCH NAPOJÓW KOMBUCHA.
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- Zywnosc, 2020, v. 27, n. 4, p. 39, doi. 10.15193/zntj/2020/125/357
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- Article
ZASTOSOWANIE NAPARU HERBACIANEGO KOMBUCHA I KULTURY SYMBIOTYCZNEJ SCOBY DO PRODUKCJI FERMENTOWANEGO NAPOJU MLECZNEGO.
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- Zywnosc, 2019, v. 26, n. 3, p. 97, doi. 10.15193/zntj/2019/120/300
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- Article
Avaliação do funcionamento intestinal com o uso agudo de Kombucha do tipo SCOBY em crianças com e sem trissomia do cromossomo 21.
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- Revista da Associação Brasileira de Nutrição, 2022, v. 13, n. 1, p. 1, doi. 10.47320/rasbran.2022.2482
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- Article
Isparta Gülü ile Üretilen Kombucha İçeceğinin Fizikokimyasal, Fonksiyonel ve Duyusal Özelliklerinin Belirlenmesi.
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- Journal of the Faculty of Agriculture / Ziraat Fakültesi Dergisi, 2024, v. 19, n. 2, p. 105, doi. 10.54975/sduzfd.1597516
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- Article
DETERMINATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF KOMBUCHA BEVERAGE PREPARED WITH SAFFRON.
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- GIDA: The Journal of Food, 2020, v. 45, n. 1, p. 20, doi. 10.15237/gida.GD19139
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- Article
WŁAŚCIWOŚCI CHEMICZNE, PRZECIWUTLENIAJĄCE I SENSORYCZNE NAPOJU SOJOWEGO TYPU KOMBUCHA.
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- Zywnosc, 2024, v. 31, n. 3, p. 115, doi. 10.15193/zntj/2024/140/514
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- Article
Separation of Ni (II) from Industrial Wastewater by Kombucha Scoby as a Colony Consisted from Bacteria and Yeast: Kinetic and Equilibrium Studies.
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- Acta Chimica Slovenica, 2019, v. 66, n. 4, p. 865, doi. 10.17344/acsi.2019.4984
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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
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
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
Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits.
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- Foods, 2023, v. 12, n. 9, p. 1818, doi. 10.3390/foods12091818
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- Article
红茶菌成分及功能研究进展.
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- China Brewing, 2020, v. 39, n. 10, p. 5, doi. 10.11882/j.issn.0254-5071.2020.10.002
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- Article
Kombucha as a Potential Active Ingredient in Cosmetics—An Ex Vivo Skin Permeation Study.
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- Molecules, 2024, v. 29, n. 5, p. 1018, doi. 10.3390/molecules29051018
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- Article
Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage.
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- Molecules, 2021, v. 26, n. 16, p. 5026, doi. 10.3390/molecules26165026
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- Article
Development of an alternative kombucha drink from gilaburu juice: Gilaburu-flavoured kombucha.
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- Sigma: Journal of Engineering & Natural Sciences / Mühendislik ve Fen Bilimleri Dergisi, 2024, v. 42, n. 3, p. 805, doi. 10.14744/sigma.2024.00069
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- Article
A Case of Kombucha Tea Toxicity.
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- Journal of Intensive Care Medicine, 2009, v. 24, n. 3, p. 205, doi. 10.1177/0885066609332963
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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
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
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
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
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
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
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
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
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
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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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
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
Shedding Light on the Formation and Structure of Kombucha Biofilm Using Two-Photon Fluorescence Microscopy.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.725379
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- Article
KOMBUCHA FUNGUS MEDIATED SILVER NANOPARTICLES AND THEIR BIOLOGICAL ACTIVITIES.
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- International Journal on Applied Bioengineering, 2017, v. 11, n. 2, p. 22
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- Article