Results 161 to 170 of about 12,251 (253)

Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals. [PDF]

Molecules
Cevallos-Fernández E, Beltrán-Sinchiguano E, Jácome B, Quintana T, Rivera N.   +4 more
europepmc   +1 more source

Potion or Poison? Kombucha.

Journal of primary health care, 2019
There is a lack of scientific evidence to support the many health claims of kombucha. While some studies suggest that kombucha does possess antimicrobial, antioxidant, free radical scavenging and detoxification effects, the studies have largely been in vitro or in vivo in animal models.
openaire   +2 more sources

Biological Activities of Novel Kombuchas Based on Alternative Ingredients to Replace Tea Leaves. [PDF]

Pharmaceuticals (Basel)
Hontana-Moreno N, Morales D.
europepmc   +1 more source

Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha. [PDF]

J Microbiol Biotechnol
Nam Y, Seo G, Kim Y, Kim SR, Kim JN.
europepmc   +1 more source

Influence of Herbal Additives on the Physicochemical, Microbiological, Polyphenolic, and Sensory Profile of Green Tea-Based Kombucha. [PDF]

Foods
Gantner M, Piotrowska A, Kostyra E, Hallmann E, Ponder A, Sionek B, Neffe-Skocińska K.   +6 more
europepmc   +1 more source

Effect of Cleansing Agents on the Color Stability of Stained Clear Aligners: An In Vitro Study. [PDF]

Cureus
Jancauskaite E, Dainauskaite M, Baliutaviciute A, Uze G, Baniene R, Lopatiene K, Vasiliauskas A.   +6 more
europepmc   +1 more source

Starterkultuuride mõju kombucha fermentatsioonile

, 2019
The consumption of kombucha has become very popular in recent years both in the world and in Estonia. The problem, however, is that very little scientific research has been carried out in relation to the tea fungus (SCOBY) in Estonia and elsewhere in the world, and so many issues and problems related to the tea fungus need further investigation.
openaire   +1 more source

Initial Sugar Concentration on Sensory Characteristics of Raw Pu-Erh Tea Kombucha and Multi-Omics Analysis of the Fermentation Process Under Optimal Sugar Concentration. [PDF]

Foods
Yao L, Ma H, Yao L, Cao H, Feng T, Wang H, Yu C, Sun M.   +7 more
europepmc   +1 more source

Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand

Current Research in Food Science
Boying Wang, Kay Rutherfurd-Markwick, Ninghui Liu, Xue-Xian Zhang, A. Mutukumira   +4 more
semanticscholar   +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