4.5 Article

Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha 'tea fungus'

Related references

Note: Only part of the references are listed.
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 Agriculture, Multidisciplinary

A High-Throughput Assay for Quantification of Starch Hydrolase Inhibition Based on Turbidity Measurement

Tingting Liu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Chemistry, Applied

Antioxidant activity and profiles of common vegetables in Singapore

Mia Isabelle et al.

FOOD CHEMISTRY (2010)

Article Food Science & Technology

Biochemical Characteristics of Tea Fungus Produced During Kombucha Fermentation

Rasu Jayabalan et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2010)

Article Agriculture, Multidisciplinary

Evaluation of Different Teas against Starch Digestibility by Mammalian Glycosidases

Lee Wah Koh et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Food Science & Technology

Storage stability of a stimulant coconut water-acerola fruit juice beverage

Andrea da S. Lima et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)

Article Critical Care Medicine

A Case of Kombucha Tea Toxicity

Alison SungHee Kole et al.

JOURNAL OF INTENSIVE CARE MEDICINE (2009)

Article Agriculture, Multidisciplinary

Preservation of kombucha tea - Effect of temperature on tea components and free radical scavenging properties

Rasu Jayabalan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Changes in chemical composition of coconut (Cocos nucifera) water during maturation of the fruit

JC Jackson et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)

Review Biochemistry & Molecular Biology

Thoughts on thearubigins

E Haslam

PHYTOCHEMISTRY (2003)

Article Food Science & Technology

In vitro evaluation of antioxidant properties of Cocos nucifera Linn. water

SK Mantena et al.

NAHRUNG-FOOD (2003)

Article Chemistry, Applied

An investigation of antioxidant capacity of fruits in Singapore markets

LP Leong et al.

FOOD CHEMISTRY (2002)

Article Biotechnology & Applied Microbiology

Changes in major components of tea fungus metabolites during prolonged fermentation

C Chen et al.

JOURNAL OF APPLIED MICROBIOLOGY (2000)

Article Agriculture, Multidisciplinary

Assessing antioxidant and prooxidant activities of phenolic compounds

LR Fukumoto et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)