Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nuciferavar. aurantiaca) by fermentation with kombucha ‘tea fungus’

RETRACTED: Application of the Kombucha ‘tea fungus’ for the enhancement of antioxidant and starch hydrolase inhibitory properties of ten herbal teas

(2016) Mindani I. Watawana et al.   FOOD CHEMISTRY

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

(2013) Alan J. Marsh et al.   FOOD MICROBIOLOGY

Current Evidence on Physiological Activity and Expected Health Effects of Kombucha Fermented Beverage

(2013) Ilmāra Vīna et al.   JOURNAL OF MEDICINAL FOOD

A High-Throughput Assay for Quantification of Starch Hydrolase Inhibition Based on Turbidity Measurement

(2011) Tingting Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biochemical characteristics of tea fungus produced during kombucha fermentation

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

Evaluation of Different Teas against Starch Digestibility by Mammalian Glycosidases

(2010) Lee Wah Koh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity and profiles of common vegetables in Singapore

(2009) Mia Isabelle et al.   FOOD CHEMISTRY

Storage stability of a stimulant coconut water-acerola fruit juice beverage

(2009) Andréa da S. Lima et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A Case of Kombucha Tea Toxicity

(2009) Alison SungHee Kole et al.   JOURNAL OF INTENSIVE CARE MEDICINE

Preservation of Kombucha TeaEffect of Temperature on Tea Components and Free Radical Scavenging Properties

(2008) Rasu Jayabalan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY