4.4 Article

Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Development of fermented date syrup using Kombucha starter culture

Shahab Khosravi et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

Article Food Science & Technology

Use of kombucha consortium to transform soy whey into a novel functional beverage

Chuanhai Tu et al.

JOURNAL OF FUNCTIONAL FOODS (2019)

Article Food Science & Technology

A review on health benefits of kombucha nutritional compounds and metabolites

Jessica Martinez Leal et al.

CYTA-JOURNAL OF FOOD (2018)

Article Food Science & Technology

Chemical composition and biological activity of novel types of kombucha beverages with yarrow

Jasmina S. Vitas et al.

JOURNAL OF FUNCTIONAL FOODS (2018)

Article Food Science & Technology

A review on health benefits of kombucha nutritional compounds and metabolites

Jessica Martinez Leal et al.

CYTA-JOURNAL OF FOOD (2018)

Article Biochemical Research Methods

Interspecies Developmental Differences in Metabonomic Phenotypes of Lycium ruthenicum and L-barbarum Fruits

Qi Wang et al.

JOURNAL OF PROTEOME RESEARCH (2018)

Article Biotechnology & Applied Microbiology

Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium

Elok Zubaidah et al.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2018)

Article Biotechnology & Applied Microbiology

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

Lamia Ayed et al.

ANNALS OF MICROBIOLOGY (2017)

Article Microbiology

Antibacterial Activity of Polyphenolic Fraction of Kombucha Against Enteric Bacterial Pathogens

Debanjana Bhattacharya et al.

CURRENT MICROBIOLOGY (2016)

Article Biochemical Research Methods

Constituent analysis and quality control of anthocyanin constituents of dried Lycium ruthenicum Murray fruits by HPLC-MS and HPLC-DAD

Zhihao Tian et al.

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES (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 Food Science & Technology

ENHANCEMENT OF THE FUNCTIONAL PROPERTIES OF COFFEE THROUGH FERMENTATION BY TEA FUNGUS (KOMBUCHA)

Mindani I. Watawana et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Article Food Science & Technology

Goji berry fruit (Lycium spp.): antioxidant compound fingerprint and bioactivity evaluation

D. Donno et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

Article Food Science & Technology

Myocardial potency of Bio-tea against Isoproterenol induced myocardial damage in rats

Reema Orison Lobo et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Review Food Science & Technology

A Review on Kombucha TeaMicrobiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

Rasu Jayabalan et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Biochemistry & Molecular Biology

A standardised static in vitro digestion method suitable for food - an international consensus

M. Minekus et al.

FOOD & FUNCTION (2014)

Review Food Science & Technology

A Review on Structure-Activity Relationship of Dietary Polyphenols Inhibiting α-Amylase

Jianbo Xiao et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)

Article Biochemical Research Methods

Proteomic analysis of Lycium barbarum (Goji) fruit via combinatorial peptide ligand libraries

Alfonsina D'Amato et al.

ELECTROPHORESIS (2013)

Article Biochemistry & Molecular Biology

Optimization of polysaccharides from Lycium ruthenicum fruit using RSM and its anti-oxidant activity

Zenggen Liu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)

Article Agriculture, Multidisciplinary

Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents

Blanca Escudero-Lopez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Toxicology

A review of the anticancer and immunomodulatory effects of Lycium barbarum fruit

Wai-Man Tang et al.

INFLAMMOPHARMACOLOGY (2011)

Article Chemistry, Applied

Determination of anionic minerals in black and kombucha tea using ion chromatography

Sangita D. Kumar et al.

FOOD CHEMISTRY (2008)

Article Chemistry, Applied

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

R. Jayabalan et al.

FOOD CHEMISTRY (2008)

Article Food Science & Technology

Yeast ecology of Kombucha fermentation

AL Teoh et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)

Article Agriculture, Multidisciplinary

Degradation of green tea catechins in tea drinks

ZY Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (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)

Review Food Science & Technology

Tea, Kombucha, and health: a review

C Dufresne et al.

FOOD RESEARCH INTERNATIONAL (2000)