Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha

Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing

(2020) Konstantin Bellut et al.   Frontiers in Microbiology

Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation

(2020) Cosme Damião Barbosa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8 °C

(2020) Belal J. Muhialdin et al.   FOOD CONTROL

Impact of fermentation conditions on the production of bioactive compounds with anticancer, anti-inflammatory and antioxidant properties in kombucha tea extracts

(2019) Silvia Alejandra Villarreal-Soto et al.   PROCESS BIOCHEMISTRY

Alcoholic fermentation of soursop ( Annona muricata ) juice via an alternative fermentation technique

(2019) Chin Wai Ho et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice

(2019) Belal J. Muhialdin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on health benefits of kombucha nutritional compounds and metabolites

(2018) Jessica Martínez Leal et al.   CyTA-Journal of Food

Understanding Kombucha Tea Fermentation: A Review

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

A review on health benefits of kombucha nutritional compounds and metabolites

(2018) Jessica Martínez Leal et al.   CyTA-Journal of Food

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

(2018) Francesca Gaggìa et al.   Nutrients

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

(2017) Katarzyna Neffe-Skocińska et al.   CyTA-Journal of Food

Ethanol and its Halal status in food industries

(2016) Jawad Alzeer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2015) Mindani I. Watawana et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enhancement of the Functional Properties of Coffee Through Fermentation by “Tea Fungus” (Kombucha)

(2015) Mindani I. Watawana et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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, DNA protective efficacy and HPLC analysis of Annona muricata (soursop) extracts

(2014) V. Cijo George et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Discrimination of cabbage (Brassica rapa ssp. pekinensis) cultivars grown in different geographical areas using 1H NMR-based metabolomics

(2012) Jahan Kim et al.   FOOD CHEMISTRY

Antimicrobial effect of Kombucha analogues

(2012) Houda Battikh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of starter cultures on the antioxidant activity of kombucha beverage

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

Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi

(2009) Tapati Bhanja et al.   BIORESOURCE TECHNOLOGY

Specific interfacial area as a key variable in scaling-up Kombucha fermentation

(2007) Dragoljub Cvetković et al.   JOURNAL OF FOOD ENGINEERING