Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea

The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage

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Understanding Kombucha Tea Fermentation: A Review

(2018) Silvia Alejandra Villarreal-Soto et al.   JOURNAL OF FOOD SCIENCE

Kombucha: a systematic review of the empirical evidence of human health benefit

(2018) Julie M. Kapp et al.   ANNALS OF EPIDEMIOLOGY

Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

(2018) Francesca Gaggìa et al.   Nutrients

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

(2018) Hossein Shahbazi et al.   Food Science & Nutrition

Kombucha tea fermentation: Microbial and biochemical dynamics

(2016) Somnath Chakravorty et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

(2014) Rasu Jayabalan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay

(2014) Anna Pękal et al.   Food Analytical Methods

Effect of fermentation on the antioxidant activity in plant-based foods

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Review of the protective effects of rutin on the metabolic function as an important dietary flavonoid

(2014) Hossein Hosseinzadeh et al.   JOURNAL OF ENDOCRINOLOGICAL INVESTIGATION

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

(2013) Michael Crafack et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of starter cultures on the antioxidant activity of kombucha beverage

(2011) Radomir V. Malbaša et al.   FOOD CHEMISTRY

Biochemical characteristics of tea fungus produced during kombucha fermentation

(2010) Rasu Jayabalan et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

(2009) Takashi Tanaka et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Comparison of the products of Kombucha fermentation on sucrose and molasses

(2007) R. Malbaša et al.   FOOD CHEMISTRY