Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates

(2021) Salvatore La China et al.   Applied Sciences-Basel

Current challenges, applications and future perspectives of SCOBY cellulose of Kombucha fermentation

(2021) D. Laavanya et al.   JOURNAL OF CLEANER PRODUCTION

Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review

(2021) Marcelo Gomes Soares et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of several tea extracts on nonalcoholic fatty liver disease in mice fed with a high‐fat diet

(2021) Qian‐Qian Mao et al.   Food Science & Nutrition

Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium

(2021) Thinzar Aung et al.   FOOD CHEMISTRY

Molecular mechanisms underlying health benefits of tea compounds

(2021) Ao Shang et al.   FREE RADICAL BIOLOGY AND MEDICINE

Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Akebia trifoliata Peels

(2021) Min Luo et al.   Foods

Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile

(2021) Chun Zou et al.   FOOD CHEMISTRY

Fermentation and characterisation of potential kombucha cultures on papaya-based substrates

(2021) Shaiful Adzni Sharifudin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial cellulose films production by Kombucha symbiotic community cultured on different herbal infusions

(2021) Yuly A. Ramírez Tapias et al.   FOOD CHEMISTRY

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

(2020) Karolina Jakubczyk et al.   Antioxidants

Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha

(2020) Thierry Tran et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha

(2020) Nurcan Değirmencioğlu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects and mechanisms of tea for the prevention and management of cancers: An updated review

(2019) Xiao-Yu Xu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem

(2019) Alexander May et al.   PeerJ

Kombucha from alternative raw materials – The review

(2019) Katarzyna Ewa Emiljanowicz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract

(2019) Xiao-Yu Xu et al.   Antioxidants

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

(2019) Eva Ivanišová et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2018) Francesca Gaggìa et al.   Nutrients

Ultrasound-assisted extraction of natural antioxidants from the flower of Limonium sinuatum : Optimization and comparison with conventional methods

(2017) Dong-Ping Xu et al.   FOOD CHEMISTRY

Classification of five Chinese tea categories with different fermentation degrees using visible and near-infrared hyperspectral imaging

(2016) Jingming Ning et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Evaluation of potential interfering agents onin vitromethods for the determination of the antioxidant capacity in anthocyanin extracts

(2016) Isadora R. N. de Oliveira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of the Effect of Different Sweetening Agents on the Polyphenol Contents and Antioxidant and Starch Hydrolase Inhibitory Properties of Kombucha

(2016) Mindani I. Watawana et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparative Evaluation of Total Antioxidant Capacities of Plant Polyphenols

(2016) Kristóf Csepregi et al.   MOLECULES

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

(2015) R. P. P. Fernandes et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants

(2013) Sha Li et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant capacities and total phenolic contents of 62 fruits

(2011) Li Fu et al.   FOOD CHEMISTRY