Development and Evaluation of <i>Piper sarmentosum</i>-Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance

Polish Journal of Food and Nutrition Sciences, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 28, 2025

Language: Английский

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Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to Black and Green Tea

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115233 - 115233

Published: Oct. 21, 2024

Language: Английский

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Exploring the Effects of Fermentation Time and the Addition of Paraprobiotic Strain K-1 on the Physicochemical, Chemical, and Antioxidant Properties of Black and Green Tea Kombuchas Sweetened with Different Sugars

International Journal of Gastronomy and Food Science, Journal Year: 2025, Volume and Issue: unknown, P. 101152 - 101152

Published: March 1, 2025

Language: Английский

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Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques

Food Research International, Journal Year: 2024, Volume and Issue: 196, P. 115080 - 115080

Published: Sept. 14, 2024

Language: Английский

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Development of kombucha beverage with jackfruit leaves (Artocarpus heterophyllus Lam) and/or soursop leaves (Annona muricata)

Food Chemistry, Journal Year: 2024, Volume and Issue: 469, P. 142348 - 142348

Published: Dec. 6, 2024

Language: Английский

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