Results 131 to 140 of about 2,419 (182)

Cellulose Biofilms, New Biotemplates in the Synthesis of Cuprate Superconductors. [PDF]

ACS Omega
Uszko JM, Abibu SA, Eichhorn SJ, Patil AJ, Hall SR.   +4 more
europepmc   +1 more source

Study on the preparation of multifunctional bacterial cellulose-based wound dressings and their in vitro hemostatic performance. [PDF]

Sci Rep
Tian M, Ma S, Dong Z, Wang S, Liu X, Liu B, Cui H, Ma M, Zheng H, Liu X.   +9 more
europepmc   +1 more source

Kombucha Fermentation With Dried Starter Cultures: A Strategy for Microbial Stabilization via Spray and Freeze Drying. [PDF]

J Food Sci
Lima ASL, Felipe ATM, Cruz MESD, Junior LDSF, de Sousa Junior FC, Medeiros FGM, Pedrini MRDS.   +6 more
europepmc   +1 more source

Evolving Sweet Preferences: Temporal Trends in Australian Non-Alcoholic Beverage Sales from 1997 to 2024. [PDF]

Nutrients
Starck CS, Cassettari T, Beckett E, Fayet-Moore F.   +3 more
europepmc   +1 more source

A Comprehensive Evaluation of Microbial Synergistic Metabolic Mechanisms and Health Benefits in Kombucha Fermentation: A Review. [PDF]

Biology (Basel)
Li X, Tso N, Huang S, Wang J, Zhou Y, Liu R.   +5 more
europepmc   +1 more source

Kombucha Prevents Indomethacin-Induced Enteric Damage in Wistar Rat by Enhancing Epithelial Gut Barrier and Modulating Gut Microbiota. [PDF]

Food Sci Nutr
Varela-Mendoza AA, Martínez-Flores MM, Paz-Jiménez MG, García-Acevedo F, Córdova-Dávalos LE, Barrios-García T, Martínez-Saldaña MC, Salinas-Guardado V, Jiménez M, Salinas E, Cervantes-García D.   +10 more
europepmc   +1 more source

Vesikefiiri – uusi kombucha?

openaire   +1 more source

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Yeast ecology of Kombucha fermentation

International Journal of Food Microbiology, 2004
Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid bacteria. Despite reports of different yeast species being associated with the fermentation, little is known of the quantitative ecology of yeasts in Kombucha.
Ai Leng, Teoh, Gillian, Heard, Julian, Cox   +2 more
exaly   +3 more sources

Kombucha: Review

International Journal of Gastronomy and Food Science, 2020
Paulo Henrique Sousa, Aryelle Almeida, Rafael Queiroz Gurgel do Amaral   +2 more
exaly   +2 more sources