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

Study of two-stage ohmic hydro-extraction of essential oil from Artemisia aucheri Boiss.: Antioxidant and antimicrobial characteristics

(2018) Rozita Mojtahed Zadeh Asl et al.   FOOD RESEARCH INTERNATIONAL

Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions

(2018) Seyed Mohammad Hashem Hosseini et al.   FOOD CHEMISTRY

Antioxidant, antimicrobial, cell viability and enzymatic inhibitory of antioxidant polymers as biological macromolecules

(2017) Hadi Hashemi Gahruie et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

(2017) Hadi Hashemi Gahruie et al.   JOURNAL OF FOOD QUALITY

Ultrasound-accelerated debittering of olive fruits

(2015) Maryam Habibi et al.   Innovative Food Science & Emerging Technologies

Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage

(2015) Tzu-Ying Sun et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid

(2015) Nguyen Khoi Nguyen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

(2015) Aleksandra S. Velićanski et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

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

WITHDRAWN: Kombucha ‘tea fungus’ enhances the tea polyphenol contents, antioxidant activity and alpha-amylase inhibitory activity of five commonly consumed teas

(2014) Lee Yian Hoon et al.   Journal of Functional Foods

Antioxidant Effects of a Cinnamon Extract in People with Impaired Fasting Glucose That Are Overweight or Obese

(2013) Anne-Marie Roussel et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Efficacy of Topically Delivered Moxifloxacin against Wound Infection by Pseudomonas aeruginosa and Methicillin-Resistant Staphylococcus aureus

(2011) F. Jacobsen et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY

Biochemical characteristics of tea fungus produced during kombucha fermentation

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

Effect of Cinnamon Oil on icaA Expression and Biofilm Formation by Staphylococcus epidermidis

(2009) T. Nuryastuti et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Symbiosis between Microorganisms from Kombucha and Kefir: Potential Significance to the Enhancement of Kombucha Function

(2008) Zhiwei Yang et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Changes in free-radical scavenging ability of kombucha tea during fermentation

(2008) R. Jayabalan et al.   FOOD CHEMISTRY

Comparison of the products of Kombucha fermentation on sucrose and molasses

(2007) R. Malbaša et al.   FOOD CHEMISTRY