4.3 Article

Development of a beverage from red grape juice fermented with the Kombucha consortium

Related references

Note: Only part of the references are listed.
Article Biotechnology & Applied Microbiology

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

Walter Randazzo et al.

FOOD MICROBIOLOGY (2016)

Article Biotechnology & Applied Microbiology

Manufacture of a beverage from cactus pear juice using tea fungus fermentation

Lamia Ayed et al.

ANNALS OF MICROBIOLOGY (2015)

Article Biotechnology & Applied Microbiology

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

Alan J. Marsh et al.

FOOD MICROBIOLOGY (2014)

Review Chemistry, Medicinal

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

Ilmara Vina et al.

JOURNAL OF MEDICINAL FOOD (2014)

Article Acoustics

Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice

Quinatzin Yadira Zafra-Rojas et al.

ULTRASONICS SONOCHEMISTRY (2013)

Article Food Science & Technology

Organic acids as antimicrobials to control Salmonella in meat and poultry products

E. Mani-Lopez et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Chemistry, Applied

Influence of starter cultures on the antioxidant activity of kombucha beverage

Radomir V. Malbasa et al.

FOOD CHEMISTRY (2011)

Article Biochemistry & Molecular Biology

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

Zhiwei Yang et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2010)

Article Food Science & Technology

Colour, phenolic content and antioxidant activity of grape juice

Vivian Maria Burin et al.

CIENCIA E TECNOLOGIA DE ALIMENTOS (2010)

Article Food Science & Technology

Biochemical Characteristics of Tea Fungus Produced During Kombucha Fermentation

Rasu Jayabalan et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2010)

Review Biochemistry & Molecular Biology

Biological Activities of Polyphenols from Grapes

En-Qin Xia et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2010)

Article Chemistry, Medicinal

Antioxidant Activity and Phenolic and Mineral Content of Rose Grape Juice

Caroline Dani et al.

JOURNAL OF MEDICINAL FOOD (2009)

Article Chemistry, Applied

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

R. Jayabalan et al.

FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry

Katherina Fernandez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Food Science & Technology

Bioactive peptides released from Saccharomyces cerevisiae under accelerated autolysis in a wine model system

J. M. Alcaide-Hidalgo et al.

JOURNAL OF FOOD SCIENCE (2007)

Article Chemistry, Medicinal

Anthocyanin-rich grape extract blocks breast cell DNA damage

Keith W. Singletary et al.

JOURNAL OF MEDICINAL FOOD (2007)

Article Chemistry, Medicinal

Anticancer effects of four varieties of muscadine grape

Jason M. God et al.

JOURNAL OF MEDICINAL FOOD (2007)

Article Cardiac & Cardiovascular Systems

Concord grape juice attenuates platelet aggregation, serum cholesterol and development of atheroma in hypercholesterolemic rabbits

Dhanansayan Shanmuganayagam et al.

ATHEROSCLEROSIS (2007)

Article Food Science & Technology

Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier

PL Rhodes et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Biotechnology & Applied Microbiology

Lactic acid bacteria associated with wine grapes from several Australian vineyards

S Bae et al.

JOURNAL OF APPLIED MICROBIOLOGY (2006)

Article Agriculture, Multidisciplinary

Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods

C Delgado-Andrade et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Chemistry, Applied

Colour stability of anthocyanins in aqueous solutions at various pH values

K Torskangerpoll et al.

FOOD CHEMISTRY (2005)

Article Agriculture, Multidisciplinary

Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines

A Morata et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Chemistry, Applied

Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece

A Arnous et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2002)

Article Agriculture, Multidisciplinary

Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS

E Cantos et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Food Science & Technology

The enumeration and identification of acetic acid bacteria from South African red wine fermentations

WJ Du Toit et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)

Article Biotechnology & Applied Microbiology

Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from 'Kombucha tea'

Cletus P. Kurtzman et al.

FEMS YEAST RESEARCH (2001)

Article Biotechnology & Applied Microbiology

Changes in major components of tea fungus metabolites during prolonged fermentation

C Chen et al.

JOURNAL OF APPLIED MICROBIOLOGY (2000)

Review Biotechnology & Applied Microbiology

Kombucha, the fermented tea: Microbiology, composition, and claimed health effects

CJ Greenwalt et al.

JOURNAL OF FOOD PROTECTION (2000)

Article Agriculture, Multidisciplinary

Kombucha fermentation and its antimicrobial activity

G Sreeramulu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

Review Food Science & Technology

Tea, Kombucha, and health: a review

C Dufresne et al.

FOOD RESEARCH INTERNATIONAL (2000)