4.1 Article

Kombucha beverage from non-co nventional edible plant infusion and green tea: Characterization, toxicity, antioxidant activities and antimicrobial proper

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Microbiology

The acid response network of Staphylococcus aureus

Chunyi Zhou et al.

CURRENT OPINION IN MICROBIOLOGY (2020)

Review Public, Environmental & Occupational Health

Kombucha: a systematic review of the empirical evidence of human health benefit

Julie M. Kapp et al.

ANNALS OF EPIDEMIOLOGY (2019)

Article Immunology

Antifungal Activity, Toxicity, and Membranolytic Action of a Mastoparan Analog Peptide

Junya de Lacorte Singulani et al.

FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY (2019)

Review Microbiology

Immune Response of Galleria mellonella against Human Fungal Pathogens

Nuria Trevijano-Contador et al.

JOURNAL OF FUNGI (2019)

Review Food Science & Technology

Understanding Kombucha Tea Fermentation: A Review

Silvia Alejandra Villarreal-Soto et al.

JOURNAL OF FOOD SCIENCE (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 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 Infectious Diseases

Synthesis, antifungal activity of caffeic acid derivative esters, and their synergism with fluconazole and nystatin against Candida spp.

Janaina de Cassia Orlandi Sardi et al.

DIAGNOSTIC MICROBIOLOGY AND INFECTIOUS DISEASE (2016)

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

ANTIBACTERIAL AND ANTIFUNGAL ACTIVITIES OF BLACK AND GREEN KOMBUCHA TEAS

Houda Battikh et al.

JOURNAL OF FOOD BIOCHEMISTRY (2013)

Article Agriculture, Multidisciplinary

Kinetic Study of Catechin Stability: Effects of pH, Concentration, and Temperature

Na Li et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Chemistry, Applied

Influence of starter cultures on the antioxidant activity of kombucha beverage

Radomir V. Malbasa et al.

FOOD CHEMISTRY (2011)

Article Biotechnology & Applied Microbiology

Fermentation of pomegranate juice by probiotic lactic acid bacteria

Z. E. Mousavi et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2011)

Article Biochemistry & Molecular Biology

Responses of Staphylococcus aureus exposed to HCl and organic acid stress

Tone Mari Rode et al.

CANADIAN JOURNAL OF MICROBIOLOGY (2010)

Article Chemistry, Applied

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

R. Jayabalan et al.

FOOD CHEMISTRY (2008)

Article Engineering, Chemical

Specific interfacial area as a key variable in scaling-up Kombucha fermentation

Dragoljub Cvetkovic et al.

JOURNAL OF FOOD ENGINEERING (2008)

Review Food Science & Technology

Microbial fermented tea - a potential source of natural food preservatives

Haizhen Mo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)

Article Agriculture, Multidisciplinary

Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea

K Yanagimoto et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Biotechnology & Applied Microbiology

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

Cletus P. Kurtzman et al.

FEMS YEAST RESEARCH (2001)

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)