Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

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

(2022) Dan-Dan Zhou et al.   Antioxidants

Candidate Acetic Acid Bacteria Strains for Levan Production

(2022) Kavitha Anguluri et al.   Polymers

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

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

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

Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review

(2021) Bruna Krieger Vargas et al.   Food Bioscience

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

(2021) Min Luo et al.   Foods

Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

(2021) Hong-Yan Liu et al.   Foods

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

(2021) Chun Zou 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

Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey

(2020) Elif YILDIZ et al.   Food Science and Technology

Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea (Lithocarpus polystachyus Rehd.)

(2020) Ao Shang et al.   Antioxidants

Recent advances of vine tea, a potential and functional herbal tea with dihydromyricetin and myricetin as major bioactive compounds

(2020) Qili Zhang et al.   Journal of Pharmaceutical Analysis

Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

(2020) Mahmoud Abdel-Hamid et al.   Foods

Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages

(2020) Wanlapa Tanticharakunsiri et al.   JOURNAL OF FOOD BIOCHEMISTRY

Vine tea (Ampelopsis grossedentata): A review of chemical composition, functional properties, and potential food applications

(2020) Renata C.V. Carneiro et al.   Journal of Functional Foods

Kombucha: Review

(2020) Raquel Macedo Dantas Coelho et al.   International Journal of Gastronomy and Food Science

Kombucha tea beverage: Microbiological characteristic, antioxidant activity, and phytochemical composition

(2019) E. Ivanišová et al.   ACTA ALIMENTARIA

Kombucha from alternative raw materials – The review

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

Antioxidant Properties of a Traditional Vine Tea, Ampelopsis grossedentata

(2019) Kun Xie et al.   Antioxidants

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

(2019) Xiao-Yu Xu et al.   Antioxidants

Chinese Sweet Leaf Tea (Rubus suavissimus) Mitigates LPS-Induced Low-Grade Chronic Inflammation and Reduces the Risk of Metabolic Disorders in a C57BL/6J Mouse Model

(2019) Hua Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Potential and Action Mechanism of Polyphenols in the Treatment of Liver Diseases

(2018) Sha Li et al.   Oxidative Medicine and Cellular Longevity

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

Antioxidant capacities and total phenolic contents of 56 vegetables

(2012) Gui-Fang Deng et al.   Journal of Functional Foods

Antioxidant capacities and total phenolic contents of 62 fruits

(2011) Li Fu et al.   FOOD CHEMISTRY