Research graph
References from KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
External reference
Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product
10.3390/foods9101447 · 2020 · External reference
Kombucha Beverages Produced From Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits
10.3390/foods12091818 · 2023 · External reference
Thirty Years of Knowledge on Sourdough Fermentation: A Systematic Review
10.1016/j.tifs.2020.12.008 · 2021 · External reference
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
10.1006/abio.1996.0292 · 1996 · External reference
Effect of Regular Green Tea ( Camellia sinensis ) Kombucha Consumption on Oxidative Stress and Endothelial Health in Individuals With Excess Body Weight: A Randomized Controlled Trial
10.1017/s0007114525103838 · 2025 · External reference
Kombuchas From Green and Black Teas Have Different Phenolic Profile, Which Impacts Their Antioxidant Capacities, Antibacterial and Antiproliferative Activities
10.1016/j.foodres.2019.108782 · 2020 · External reference
Physicochemical Characterization and Microbiology of Wheat and Rye Flours
10.1016/j.foodchem.2018.12.063 · 2019 · External reference
10.1007/978-3-319-14687-4
10.1007/978-3-319-14687-4 · 2015 · External reference
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles
10.3389/fmicb.2016.01770 · 2016 · External reference
Functional Bread Development Using Kombucha‐Enriched Sourdough: Effects on Antioxidant Activity, Shelf Life, and Consumer Acceptance
10.1016/j.ijgfs.2025.101344 · 2025 · External reference
Sourdough Lactic Acid Bacteria: Exploration of Non‐Wheat Cereal‐Based Fermentation
10.1016/j.fm.2013.06.018 · 2014 · External reference
Lactobacilli in Sourdough Fermentation
10.1016/j.foodres.2006.11.001 · 2007 · External reference
Kombuchas From Green and Black Tea Modulate the Gut Microbiota and Improve the Intestinal Health of Wistar Rats Fed a High‐Fat High‐Fructose Diet
10.3390/nu14245234 · 2022 · External reference
Quality of Wheat Bread Enriched With Onion Extract and Polyphenols Content and Antioxidant Activity Changes During Bread Storage
10.1111/ijfs.14418 · 2020 · External reference
Regular Consumption of Black Tea Kombucha Modulates the Gut Microbiota in Individuals With and Without Obesity
10.1016/j.tjnut.2024.12.013 · 2025 · External reference
Kombucha: A Review of Substrates, Regulations, Composition, and Biological Properties
10.1111/1750-3841.16029 · 2022 · External reference
The Sourdough Microflora: Biodiversity and Metabolic Interactions
10.1016/j.tifs.2004.02.012 · 2005 · External reference
Microbial Ecology and Process Technology of Sourdough Fermentation
10.1016/bs.aambs.2017.02.003 · 2017 · External reference
Scientific Concepts of Functional Foods in Europe: Consensus Document
2000 · External reference
Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet ( Beta vulgaris L.) Leaves
10.3390/molecules27228110 · 2022 · External reference
Durum Wheat Bread With a Potentially High Health Value Through the Addition of Durum Wheat Thin Bran or Barley Flour
10.3390/plants12020397 · 2023 · External reference
Green Tea Kombucha Impacts Inflammation and Salivary Microbiota in Individuals With Excess Body Weight: A Randomized Controlled Trial
10.3390/nu16183186 · 2024 · External reference
The Impact of Green Tea Kombucha on the Intestinal Health, Gut Microbiota, and Serum Metabolome of Individuals With Excess Body Weight in a Weight Loss Intervention: A Randomized Controlled Trial
10.3390/foods13223635 · 2024 · External reference
Black Tea Kombucha Consumption: Effect on Cardiometabolic Parameters and Diet Quality of Individuals With and Without Obesity
10.3390/fermentation10080384 · 2024 · External reference
Unresolved reference
External reference
Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion
10.3390/foods14162770 · 2025 · External reference
Physico‐Chemical Properties and Sensory Profile of Durum Wheat Dittaino PDO (Protected Designation of Origin) Bread and Quality of Re‐Milled Semolina Used for Its Production
10.1016/j.foodchem.2017.08.096 · 2018 · External reference
The Sourdough Microflora: Interactions of Lactic Acid Bacteria and Yeasts
10.1016/s0924-2244(98)00053-3 · 1998 · External reference
Comprehensive Analyses of Breads Supplemented With Tannic Acids
10.3390/foods12203756 · 2023 · External reference
Effect of Fermentation on the Antioxidant Activity in Plant‐Based Foods
10.1016/j.foodchem.2014.03.112 · 2014 · External reference
A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
10.1111/1541-4337.12073 · 2014 · External reference
Potential of Sourdough for Healthier Cereal Products
10.1016/j.tifs.2004.03.008 · 2005 · External reference
Assessment of Instrumental and Sensory Quality Characteristics of the Bread Products Enriched With Kombucha Tea
10.1016/j.ijgfs.2022.100562 · 2022 · External reference
Kombucha as Alternative Microbial Consortium for Sourdough Fermentation: Bread Characterization and Investigation of Shelf Life
10.1016/j.ijgfs.2024.100903 · 2024 · External reference
Antioxidant, Antiproliferative, Antibacterial, and Antimalarial Effects of Phenolic‐Rich Green Tea Kombucha
10.3390/beverages11010007 · 2024 · External reference
The Lactic Acid Bacteria and Yeast Microbiota of Eighteen Sourdoughs Used for the Manufacture of Traditional Italian Sweet Leavened Baked Goods
10.1016/j.ijfoodmicro.2013.02.010 · 2013 · External reference
Application of Animal‐ and Plant‐Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters
10.3390/dairy6040043 · 2025 · External reference
Unresolved reference
External reference
Sequence‐Based Analysis of the Bacterial and Fungal Compositions of Multiple Kombucha (Tea Fungus) Samples
10.1016/j.fm.2013.09.003 · 2014 · External reference
Ecological Parameters Influencing Microbial Diversity and Stability of Traditional Sourdough
10.1016/j.ijfoodmicro.2013.11.021 · 2014 · External reference
Unresolved reference
External reference
Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran‐Enriched South African Fried Dough and Batter
10.3390/foods9050605 · 2020 · External reference
Kombucha Tea: A Functional Beverage and All Its Aspects
10.1007/s13668-025-00658-9 · 2025 · External reference
A Threshold Selection Method From Gray‐Level Histogram
10.1109/tsmc.1979.4310076 · 1979 · External reference
The Instrumental Texture Profile Analysis Revisited
10.1111/jtxs.12392 · 2019 · External reference
Role of Lactic Acid Bacteria and Yeasts in Sourdough Fermentation During Breadmaking: Evaluation of Postbiotic‐Like Components and Health Benefits
10.3389/fmicb.2022.969460 · 2022 · External reference
Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
10.1021/jf0502698 · 2005 · External reference
Browning Development in Bakery Products–A Review
10.1016/j.jfoodeng.2010.03.008 · 2010 · External reference
Emerging Techno‐Functional Capabilities of Non‐Saccharomyces Yeasts as Starter Cultures in Bread‐Making; a Promising Approach to Develop Clean‐Label Bakery Products
10.1016/j.fufo.2025.100789 · 2025 · External reference
Effect of Temperature and Time on Mold Growth, Mycotoxin Contamination, Phytochemicals and Microbiological Characteristics of Kombucha Tea During Fermentation
10.1016/j.foodcont.2025.111296 · 2025 · External reference
The Evolution of Lactic Acid Bacteria Community During the Development of Mature Sourdough
2009 · External reference
Unresolved reference
1999 · External reference
Changes in the Content of Free Phenolic Acids and Antioxidative Capacity of Wholemeal Bread in Relation to Cereal Species and Fermentation Type
10.1007/s00217-019-03331-y · 2019 · External reference
Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves With Co‐Cultures of Lactiplantibacillus Plantarum and Saccharomyces cerevisiae
10.3390/foods11142071 · 2022 · External reference
Texture Is a Sensory Property
10.1016/s0950-3293(01)00039-8 · 2002 · External reference
Understanding Kombucha Tea Fermentation: A Review
10.1111/1750-3841.14068 · 2018 · External reference
The Application of Kombucha Inoculum as an Innovative Starter Culture in Fresh Cheese Production
10.1016/j.lwt.2021.112142 · 2021 · External reference
Microbiological and Physico‐Chemical Characteristics of Black Tea Kombucha Fermented With a New Zealand Starter Culture
10.3390/foods12122314 · 2023 · External reference
