Related references
Note: Only part of the references are listed.Use of kombucha culture in the production of fermented dairy beverages
Pinar Sarkaya et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Color stability of fruit yogurt during storage
Iwona Scibisz et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Kombucha: a systematic review of the empirical evidence of human health benefit
Julie M. Kapp et al.
ANNALS OF EPIDEMIOLOGY (2019)
A review on health benefits of kombucha nutritional compounds and metabolites
Jessica Martinez Leal et al.
CYTA-JOURNAL OF FOOD (2018)
Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation
Francesca De Filippis et al.
FOOD MICROBIOLOGY (2018)
Emerging trends in European food, diets and food industry
F. G. Santeramo et al.
FOOD RESEARCH INTERNATIONAL (2018)
Kinetics of lactose fermentation in milk with kombucha starter
Katarina Gojko Kanuric et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2018)
Understanding Kombucha Tea Fermentation: A Review
Silvia Alejandra Villarreal-Soto et al.
JOURNAL OF FOOD SCIENCE (2018)
A review on health benefits of kombucha nutritional compounds and metabolites
Jessica Martinez Leal et al.
CYTA-JOURNAL OF FOOD (2018)
Development of a beverage from red grape juice fermented with the Kombucha consortium
Lamia Ayed et al.
ANNALS OF MICROBIOLOGY (2017)
Characterization of volatile compounds and organic acids in ultra-high-temperature milk packaged in tetra brik cartons
Ahmet Dursun et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products
Jonas A. Ohlsson et al.
INTERNATIONAL DAIRY JOURNAL (2017)
Effects of Probiotics, Prebiotics, and Synbiotics on Human Health
Paulina Markowiak et al.
NUTRIENTS (2017)
Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties
Katarzyna Neffe-Skocinska et al.
CYTA-JOURNAL OF FOOD (2017)
Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha 'tea fungus'
Mindani I. Watawana et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Kombucha tea fermentation: Microbial and biochemical dynamics
Somnath Chakravorty et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
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)
ACETIC ACID BACTERIA – TAXONOMY, ECOLOGY, AND INDUSTRIAL APPLICATION
Huber Antolak et al.
Zywnosc-Nauka, Technologia, Jakosc (2015)
A review: chemical, microbiological and nutritional characteristics of kefir
Seher Arslan
CYTA-JOURNAL OF FOOD (2015)
Potentially probiotic acetic acid bacteria isolation and identification from traditional dairies microbiota
Babak Haghshenas et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
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)
Optimisation of the Antioxidant Activity of Kombucha Fermented Milk Products
Radomir Malbasa et al.
CZECH JOURNAL OF FOOD SCIENCES (2014)
Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition
Claudia Ines Venica et al.
DAIRY SCIENCE & TECHNOLOGY (2014)
Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples
Alan J. Marsh et al.
FOOD MICROBIOLOGY (2014)
Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets
Nattaporn Chotyakul et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
THE EFFECT OF KOMBUCHA STARTER CULTURE ON THE GELATION PROCESS, MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES DURING MILK FERMENTATION
Vladimir R. Vukic et al.
JOURNAL OF TEXTURE STUDIES (2014)
D-Lactic acid biosynthesis from biomass-derived sugars via Lactobacillus delbrueckii fermentation
Yixing Zhang et al.
BIOPROCESS AND BIOSYSTEMS ENGINEERING (2013)
Bacteriocin production by Bifidobacterium spp. A review
Fabio Andres Castillo Martinez et al.
BIOTECHNOLOGY ADVANCES (2013)
Fermented Milks and Milk Products as Functional Foods-A Review
V. K. Shiby et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)
An improved sample preparation method for quantification of ascorbic acid and dehydroascorbic acid by HPLC
Kranthi K. Chebrolu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Symbiosis between Microorganisms from Kombucha and Kefir: Potential Significance to the Enhancement of Kombucha Function
Zhiwei Yang et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2010)
Biochemical Characteristics of Tea Fungus Produced During Kombucha Fermentation
Rasu Jayabalan et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2010)
Functional milks and dairy beverages
Barbaros H. Ozer et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2010)
Milk-based beverages obtained by Kombucha application
Radomir V. Malbasa et al.
FOOD CHEMISTRY (2009)
Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains
T. -H. Chen et al.
JOURNAL OF DAIRY SCIENCE (2009)
Functional food ingredient quality: Opportunities to improve public health by compendial standardization
J. C. Griffiths et al.
JOURNAL OF FUNCTIONAL FOODS (2009)
Lactobacillus rhamnosus strain GG restores alkaline phosphatase activity in differentiating Caco-2 cells dosed with the potent mycotoxin deoxynivalenol
P. C. Turner et al.
FOOD AND CHEMICAL TOXICOLOGY (2008)
Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)
Valentina Usenik et al.
FOOD CHEMISTRY (2008)
Nonpathogenic Escherichia coli strain Nissle 1917 inhibits signal transduction in intestinal epithelial cells
Nobuhiko Kamada et al.
INFECTION AND IMMUNITY (2008)
Genetic features of circular bacteriocins produced by Gram-positive bacteria
Mercedes Maqueda et al.
FEMS MICROBIOLOGY REVIEWS (2008)
Role of commercial probiotic strains against human pathogen adhesion to intestinal mucus
M. C. Collado et al.
LETTERS IN APPLIED MICROBIOLOGY (2007)
Microbiological, physicochemical, and sensory characteristics of kefir during storage
A Irigoyen et al.
FOOD CHEMISTRY (2005)
Complete genome sequence of the acetic acid bacterium Gluconobacter oxydans
C Prust et al.
NATURE BIOTECHNOLOGY (2005)
Attitudes behind consumers' willingness to use functional foods
N Urala et al.
FOOD QUALITY AND PREFERENCE (2004)
Chemical and microbiological characterisation of kefir grains
GL Garrote et al.
JOURNAL OF DAIRY RESEARCH (2001)
Share Paper
