Research graph
References from Beyond Tea: Kombucha SCOBY as a Starter Culture Across Food Matrices. Local targets link to admitted publications; unresolved targets remain external evidence.
Understanding Kombucha Tea Fermentation: A Review
10.1111/1750-3841.14068 · 2018 · External reference
Kombucha: A review of substrates, regulations, composition, and biological properties
10.1111/1750-3841.16029 · 2022 · External reference
Changes in content of organic acids and tea polyphenols during kombucha tea fermentation
10.1016/j.foodchem.2006.05.032 · 2007 · External reference
Yeast ecology of Kombucha fermentation
10.1016/j.ijfoodmicro.2003.12.020 · 2004 · External reference
Antimicrobial effect of Kombucha analogues
10.1016/j.lwt.2011.12.033 · 2012 · External reference
Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage
10.1016/j.ijfoodmicro.2022.109934 · 2022 · External reference
10.3390/foods11193045
10.3390/foods11193045 · External reference
10.3390/foods9070963
10.3390/foods9070963 · External reference
Kombucha from alternative raw materials—The review
10.1080/10408398.2019.1679714 · 2020 · External reference
Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials
10.1016/j.tifs.2022.11.001 · 2022 · External reference
Kombucha analogues around the world: A review
10.1080/10408398.2022.2069673 · 2023 · External reference
Alternative raw materials in kombucha production
10.1016/j.ijgfs.2022.100594 · 2022 · External reference
10.3390/molecules31071170
10.3390/molecules31071170 · External reference
10.3390/polysaccharides6040097
10.3390/polysaccharides6040097 · External reference
Kombucha fermentation enhances the health-promoting properties of soymilk beverage
10.1016/j.jff.2019.103549 · 2019 · External reference
Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium
2025 · External reference
Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha
10.1016/j.lwt.2021.112937 · 2022 · External reference
The effect of different yeast and bacterial strain combinations on the physicochemical and metabolic profile of kombucha fermentation
10.1016/j.ijgfs.2025.101296 · 2025 · External reference
Content of sugar, organic acids and ethanol in fermented milk beverages obtained with different types of kombucha inoculum
10.2298/apt1748109i · 2017 · External reference
10.3390/foods14142514
10.3390/foods14142514 · External reference
Determination of Ethanol Concentration in Kombucha Beverages: Single-Laboratory Validation of an Enzymatic Method, First Action Method 2019.08
10.1093/jaoacint/qsaa122 · 2021 · External reference
10.3390/foods12040884
10.3390/foods12040884 · External reference
10.3390/molecules28166084
10.3390/molecules28166084 · External reference
Examination of the Varied and Changing Ethanol Content of Commercial Kombucha Products
10.1007/s12161-017-0980-5 · 2017 · External reference
Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity
10.1016/j.foodchem.2022.132515 · 2022 · External reference
10.3390/beverages9040088
10.3390/beverages9040088 · External reference
Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture
10.1111/1750-3841.15302 · 2020 · External reference
The chemical, antioxidant and sensorial properties of milk and plant based kombucha analogues
10.1016/j.lwt.2024.116610 · 2024 · External reference
Kombucha tea fermentation: Microbial and biochemical dynamics
10.1016/j.ijfoodmicro.2015.12.015 · 2016 · External reference
10.3390/antiox9050447
10.3390/antiox9050447 · 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
Use of kombucha consortium to transform soy whey into a novel functional beverage
10.1016/j.jff.2018.10.024 · 2019 · External reference
10.3390/fermentation11010017
10.3390/fermentation11010017 · 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
Changes in microbial community structure during adaptation of kombucha symbiotic culture of bacteria and yeast to fermentation of sweet and acid whey
10.3168/jds.2024-25859 · 2025 · External reference
Unresolved reference
External reference
10.2298/apt0839037m
10.2298/apt0839037m · External reference
Milk-based beverages obtained by Kombucha application
10.1016/j.foodchem.2008.05.055 · 2009 · External reference
Lactose fermentation by Kombucha—A process to obtain new milk-based beverages
2012 · External reference
Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures
10.1007/s13197-018-3135-9 · 2018 · External reference
Use of milk-based kombucha inoculum for milk fermentation
10.2298/apt0940047m · 2009 · External reference
Kinetics of lactose fermentation in milk with kombucha starter
10.1016/j.jfda.2018.02.002 · 2018 · External reference
10.3390/microorganisms9010123
10.3390/microorganisms9010123 · External reference
Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum
10.2298/apt1445089v · 2014 · External reference
The Effect of Kombucha Starter Culture on the Gelation Process, Microstructure and Rheological Properties during Milk Fermentation
10.1111/jtxs.12071 · 2014 · External reference
Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate
10.2298/apt1647011i · 2016 · External reference
Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase
2021 · External reference
10.3390/pr13113598
10.3390/pr13113598 · External reference
The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage
10.1016/j.jff.2014.06.016 · 2014 · External reference
New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures
10.3168/jds.2017-13150 · 2017 · External reference
Physical and textural characteristics of fermented milk products obtained by kombucha inoculums with herbal teas
10.2298/apt1243051m · 2012 · External reference
The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory
10.2298/ciceq120205048v · 2013 · External reference
Optimisation of the antioxidant activity of kombucha fermented milk products
10.17221/447/2013-cjfs · 2014 · External reference
Use of kombucha culture in the production of fermented dairy beverages
10.1016/j.lwt.2020.110326 · 2021 · External reference
Sensory Properties and Acceptability of Kombucha Fermented Milk Drink
10.51558/2232-7568.2025.18.1-2.55 · 2026 · External reference
The effect of fermentation temperature on the functional dairy product quality
10.2298/apt1142063k · 2011 · External reference
Physicochemical and textural properties of kombucha fermented dairy products
2012 · External reference
Characteristics of fermented goat milk using combination of kombucha and Lactobacillus casei starters
10.1088/1755-1315/387/1/012077 · 2019 · External reference
Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter
10.2298/apt1950086i · 2019 · 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
Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum
10.15567/mljekarstvo.2021.0401 · 2021 · External reference
Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations
10.1007/s13197-021-05241-y · 2022 · External reference
Fortification of fresh kombucha cheese with wild thyme (Thymus serpyllum L.) herbal dust and its influence on antioxidant activity
10.1016/j.fbio.2023.103161 · 2023 · External reference
Antimicrobial potential of kombucha fresh cheese with the addition of sage (Salvia officinalis L.) and its preparations
10.1039/d2fo01774a · 2023 · External reference
10.3390/pr12061187
10.3390/pr12061187 · External reference
Changes in textural parameters and microstructure of kombucha fresh cheese initiated by the addition of wild thyme
10.15567/mljekarstvo.2025.0103 · 2025 · External reference
Manufacture of a beverage from cheese whey using a “tea fungus” fermentation
2003 · External reference
Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum
2019 · External reference
Milk Whey Fermented by Kombucha SCOBY: Effect of Sugar on the Physicochemical and Microbiological Properties of the New Beverage
10.1007/s12649-024-02720-z · 2024 · External reference
Microbial Properties Evaluation of a Yogurt Whey-Based Orange Beverage Fermented with Kombucha as a Starter Culture
10.61186/jhehp.9.4.224 · 2023 · External reference
Effect of Various Types of Sugars on Antioxidant Activity and Physico-chemical Properties of Kombucha Fermented Whey
10.24014/jupet.v21i1.28313 · 2024 · External reference
Application of kombucha combined with fructo-oligosaccharides in soy milk: Colony composition, antioxidant capacity, and flavor relationship
10.1016/j.fbio.2023.102527 · 2023 · External reference
WŁaŚciwoŚci Chemiczne, PrzeciwutleniajĄce I Sensoryczne Napoju Sojowego Typu Kombucha
10.15193/zntj/2024/140/514 · 2024 · External reference
Production and characterization of bacterial cellulose from kombucha-fermented soy whey
10.1186/s43014-023-00188-3 · 2024 · External reference
Effect of Physical and Chemical Properties of Kombucha-Fermented Soy Whey on the Quality of Tofu
10.1002/cche.70067 · 2026 · External reference
Evaluation of some physicochemical, nutritional, and microbiological properties and sensory profiles of green tea and almond milk kombucha beverages
10.1007/s11694-024-02926-8 · 2024 · External reference
Development of a functional kombucha using almond whey from plant-based cheese production
10.1016/j.ijgfs.2025.101322 · 2025 · External reference
Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.)
10.1016/j.ijgfs.2023.100778 · 2023 · External reference
Development of a beverage from red grape juice fermented with the Kombucha consortium
10.1007/s13213-016-1242-2 · 2016 · External reference
Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’
10.1111/ijfs.13006 · 2015 · External reference
Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium
10.1016/j.bcab.2017.12.012 · 2018 · External reference
Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates
10.1016/j.lwt.2023.115482 · 2023 · External reference
Fermentation of native Brazilian fruits with kombucha: A novel opportunity for producing low-alcohol beverages
10.1016/j.fbio.2025.106122 · 2025 · External reference
10.5220/0009981003010311
10.5220/0009981003010311 · External reference
10.3389/fsufs.2025.1570465
10.3389/fsufs.2025.1570465 · External reference
Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential
10.17113/ftb.62.03.24.8350 · 2024 · External reference
10.3390/beverages12050050
10.3390/beverages12050050 · External reference
Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink
10.1016/j.ultsonch.2025.107357 · 2025 · External reference
10.3390/beverages10020029
10.3390/beverages10020029 · External reference
Production of grape marc kombucha: Valorization of a wine by-product
10.1016/j.lwt.2024.116882 · 2024 · External reference
Valorization of winery effluent using kombucha culture
2020 · External reference
Certain production variables and antimicrobial activity of novel winery effluent based kombucha
10.1016/j.lwt.2021.112726 · 2022 · External reference
Antioxidant Potential and Composition of Winery Effluent Based Kombucha Products
10.1007/s12649-023-02130-7 · 2023 · External reference
Ultrasound-assisted extraction with deep eutectic solvents for valorization of agro-food waste: A sustainable and eco-friendly approach
10.1016/j.ultsonch.2025.107500 · 2025 · External reference
Kombucha sourdough as a novel biopreservative in bread: Characteristics and its effect on the quality and shelf-life of Lavash-bread
10.1016/j.heliyon.2026.e45049 · 2026 · External reference
Selected materials techniques for evaluation of attributes of sourdough bread with Kombucha SCOBY
10.1515/rams-2025-0133 · 2025 · External reference
Enhancement of the Functional Properties of Coffee Through Fermentation by “Tea Fungus” (Kombucha)
10.1111/jfpp.12509 · 2015 · External reference
Development of coffee kombucha containing Lactobacillus rhamnosus and Lactobacillus casei: Gastrointestinal simulations and DNA microbial analysis
10.1016/j.lwt.2021.110980 · 2021 · External reference
10.3390/pr12102159
10.3390/pr12102159 · External reference
Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis
10.1016/j.crfs.2025.100996 · 2025 · External reference
Antioxidant activity kombucha coffee (Coffee spp) with variation concentration and type
10.1051/bioconf/20249902009 · 2024 · External reference
10.3390/foods12142710
10.3390/foods12142710 · External reference
Optimization of Spent Coffee Ground Extraction for Kombucha Production: Effect of Temperature on Fermentation Dynamics and Antioxidant Activity
2025 · External reference
Unresolved reference
External reference
10.3390/foods13111636
10.3390/foods13111636 · External reference
Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion
10.1016/j.foodres.2024.114568 · 2024 · External reference
Kombucha fermentation of six medicinal herbs: Chemical profile and biological activity
10.2298/ciceq190708034v · 2020 · External reference
10.3390/antiox13101191
10.3390/antiox13101191 · External reference
10.3390/beverages12020025
10.3390/beverages12020025 · External reference
Changes in the chemical profile and bioactive potentialities of Kombucha fermented Salvia aegyptiaca tea
10.1016/j.fbio.2023.103024 · 2023 · External reference
The Content of Biologically Active Substances and Total Antioxidant Activity of Black Tea Drinks and Decoctions of Medicinal Plants Fermented with Kombucha
10.15330/jpnubio.10.20-33 · 2023 · External reference
10.3390/foods12183496
10.3390/foods12183496 · External reference
10.3389/fmicb.2022.836617
10.3389/fmicb.2022.836617 · External reference
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium
10.1016/j.ijgfs.2023.100844 · 2023 · External reference
10.3389/fnut.2025.1687776
10.3389/fnut.2025.1687776 · External reference
Addition of Saccharomyces eubayanus to SCOBY fermentations modulates the chemical and volatile compound profiles in kombucha
10.1016/j.fm.2023.104357 · 2023 · External reference
10.3390/fermentation12020100
10.3390/fermentation12020100 · External reference
10.3390/foods13081181
10.3390/foods13081181 · External reference
Kombucha and its dehydrated and freeze-dried derivatives: Physicochemical and microbiological characterization and in vivo toxicity evaluation
2024 · External reference
Efficiency of freeze- and spray-dried microbial preparation as active dried starter culture in kombucha fermentation
10.1002/jsfa.13697 · 2024 · External reference
Kombucha Fermentation With Dried Starter Cultures: A Strategy for Microbial Stabilization via Spray and Freeze Drying
10.1111/1750-3841.70474 · 2025 · External reference
Emerging applications of non-thermal ultrasound technology in functional beverages processing, a comprehensive review
10.1016/j.ultsonch.2026.108026 · 2026 · External reference
Safety Aspects and Guidance for Consumers on the Safe Preparation, Handling and Storage of Kombucha, A Fermented Tea Beverage
2018 · External reference
Determining Critical Food Safety Factors for Safely Homebrewing Kombucha: A Study on Microbial Survivability
10.4315/fpt-24-009 · 2025 · External reference
Kombucha benefits, risks and regulatory frameworks: A review
10.1016/j.focha.2023.100288 · 2023 · External reference
A Toxic Hepatitis Caused the Kombucha Tea—Case Report
10.3889/oamjms.2014.023 · 2014 · External reference
Kombucha-Induced Massive Hepatic Necrosis: A Case Report and a Review of Literature
10.1016/j.gastha.2022.09.014 · 2023 · External reference
A Case of Kombucha Tea Toxicity
10.1177/0885066609332963 · 2009 · External reference
A Review of Side Effects of Kombucha
10.17352/2455-2283.000117 · 2023 · External reference
Kombucha: A systematic review of the empirical evidence of human health benefit
10.1016/j.annepidem.2018.11.001 · 2019 · External reference
10.3390/fermentation11060353
10.3390/fermentation11060353 · External reference
Effect of Physical and Chemical Properties of Kombucha-Fermented Soy Whey on the Quality of Tofu
10.1002/cche.70067 · ExternalCitation · doi-reference
Efficiency of freeze- and spray-dried microbial preparation as active dried starter culture in kombucha fermentation
10.1002/jsfa.13697 · ExternalCitation · doi-reference
Evaluation of some physicochemical, nutritional, and microbiological properties and sensory profiles of green tea and almond milk kombucha beverages
10.1007/s11694-024-02926-8 · ExternalCitation · doi-reference
Examination of the Varied and Changing Ethanol Content of Commercial Kombucha Products
10.1007/s12161-017-0980-5 · ExternalCitation · doi-reference
Antioxidant Potential and Composition of Winery Effluent Based Kombucha Products
10.1007/s12649-023-02130-7 · ExternalCitation · doi-reference
Milk Whey Fermented by Kombucha SCOBY: Effect of Sugar on the Physicochemical and Microbiological Properties of the New Beverage
10.1007/s12649-024-02720-z · ExternalCitation · doi-reference
Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures
10.1007/s13197-018-3135-9 · ExternalCitation · doi-reference
Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations
10.1007/s13197-021-05241-y · ExternalCitation · doi-reference
Development of a beverage from red grape juice fermented with the Kombucha consortium
10.1007/s13213-016-1242-2 · ExternalCitation · doi-reference
Kombucha: A systematic review of the empirical evidence of human health benefit
10.1016/j.annepidem.2018.11.001 · ExternalCitation · doi-reference
Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium
10.1016/j.bcab.2017.12.012 · ExternalCitation · doi-reference
Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis
10.1016/j.crfs.2025.100996 · ExternalCitation · doi-reference
Application of kombucha combined with fructo-oligosaccharides in soy milk: Colony composition, antioxidant capacity, and flavor relationship
10.1016/j.fbio.2023.102527 · ExternalCitation · doi-reference
Changes in the chemical profile and bioactive potentialities of Kombucha fermented Salvia aegyptiaca tea
10.1016/j.fbio.2023.103024 · ExternalCitation · doi-reference
Fortification of fresh kombucha cheese with wild thyme (Thymus serpyllum L.) herbal dust and its influence on antioxidant activity
10.1016/j.fbio.2023.103161 · ExternalCitation · doi-reference
Fermentation of native Brazilian fruits with kombucha: A novel opportunity for producing low-alcohol beverages
10.1016/j.fbio.2025.106122 · ExternalCitation · doi-reference
Addition of Saccharomyces eubayanus to SCOBY fermentations modulates the chemical and volatile compound profiles in kombucha
10.1016/j.fm.2023.104357 · ExternalCitation · doi-reference
Kombucha benefits, risks and regulatory frameworks: A review
10.1016/j.focha.2023.100288 · ExternalCitation · doi-reference
Changes in content of organic acids and tea polyphenols during kombucha tea fermentation
10.1016/j.foodchem.2006.05.032 · ExternalCitation · doi-reference
Milk-based beverages obtained by Kombucha application
10.1016/j.foodchem.2008.05.055 · ExternalCitation · doi-reference
Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity
10.1016/j.foodchem.2022.132515 · ExternalCitation · doi-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 · ExternalCitation · doi-reference
Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion
10.1016/j.foodres.2024.114568 · ExternalCitation · doi-reference
Kombucha-Induced Massive Hepatic Necrosis: A Case Report and a Review of Literature
10.1016/j.gastha.2022.09.014 · ExternalCitation · doi-reference
Kombucha sourdough as a novel biopreservative in bread: Characteristics and its effect on the quality and shelf-life of Lavash-bread
10.1016/j.heliyon.2026.e45049 · ExternalCitation · doi-reference
Yeast ecology of Kombucha fermentation
10.1016/j.ijfoodmicro.2003.12.020 · ExternalCitation · doi-reference
Kombucha tea fermentation: Microbial and biochemical dynamics
10.1016/j.ijfoodmicro.2015.12.015 · ExternalCitation · doi-reference
Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage
10.1016/j.ijfoodmicro.2022.109934 · ExternalCitation · doi-reference
Alternative raw materials in kombucha production
10.1016/j.ijgfs.2022.100594 · ExternalCitation · doi-reference
Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.)
10.1016/j.ijgfs.2023.100778 · ExternalCitation · doi-reference
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium
10.1016/j.ijgfs.2023.100844 · ExternalCitation · doi-reference
Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life
10.1016/j.ijgfs.2024.100903 · ExternalCitation · doi-reference
The effect of different yeast and bacterial strain combinations on the physicochemical and metabolic profile of kombucha fermentation
10.1016/j.ijgfs.2025.101296 · ExternalCitation · doi-reference
Development of a functional kombucha using almond whey from plant-based cheese production
10.1016/j.ijgfs.2025.101322 · ExternalCitation · doi-reference
Kinetics of lactose fermentation in milk with kombucha starter
10.1016/j.jfda.2018.02.002 · ExternalCitation · doi-reference
The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage
10.1016/j.jff.2014.06.016 · ExternalCitation · doi-reference
Use of kombucha consortium to transform soy whey into a novel functional beverage
10.1016/j.jff.2018.10.024 · ExternalCitation · doi-reference
Kombucha fermentation enhances the health-promoting properties of soymilk beverage
10.1016/j.jff.2019.103549 · ExternalCitation · doi-reference
Antimicrobial effect of Kombucha analogues
10.1016/j.lwt.2011.12.033 · ExternalCitation · doi-reference
Use of kombucha culture in the production of fermented dairy beverages
10.1016/j.lwt.2020.110326 · ExternalCitation · doi-reference
Development of coffee kombucha containing Lactobacillus rhamnosus and Lactobacillus casei: Gastrointestinal simulations and DNA microbial analysis
10.1016/j.lwt.2021.110980 · ExternalCitation · doi-reference
The application of kombucha inoculum as an innovative starter culture in fresh cheese production
10.1016/j.lwt.2021.112142 · ExternalCitation · doi-reference
Certain production variables and antimicrobial activity of novel winery effluent based kombucha
10.1016/j.lwt.2021.112726 · ExternalCitation · doi-reference
Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha
10.1016/j.lwt.2021.112937 · ExternalCitation · doi-reference
Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates
10.1016/j.lwt.2023.115482 · ExternalCitation · doi-reference
The chemical, antioxidant and sensorial properties of milk and plant based kombucha analogues
10.1016/j.lwt.2024.116610 · ExternalCitation · doi-reference
Production of grape marc kombucha: Valorization of a wine by-product
10.1016/j.lwt.2024.116882 · ExternalCitation · doi-reference
Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials
10.1016/j.tifs.2022.11.001 · ExternalCitation · doi-reference
Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink
10.1016/j.ultsonch.2025.107357 · ExternalCitation · doi-reference
Ultrasound-assisted extraction with deep eutectic solvents for valorization of agro-food waste: A sustainable and eco-friendly approach
10.1016/j.ultsonch.2025.107500 · ExternalCitation · doi-reference
Emerging applications of non-thermal ultrasound technology in functional beverages processing, a comprehensive review
10.1016/j.ultsonch.2026.108026 · ExternalCitation · doi-reference
Antimicrobial potential of kombucha fresh cheese with the addition of sage (Salvia officinalis L.) and its preparations
10.1039/d2fo01774a · ExternalCitation · doi-reference
Antioxidant activity kombucha coffee (Coffee spp) with variation concentration and type
10.1051/bioconf/20249902009 · ExternalCitation · doi-reference
Kombucha from alternative raw materials—The review
10.1080/10408398.2019.1679714 · ExternalCitation · doi-reference
Kombucha analogues around the world: A review
10.1080/10408398.2022.2069673 · ExternalCitation · doi-reference
Characteristics of fermented goat milk using combination of kombucha and Lactobacillus casei starters
10.1088/1755-1315/387/1/012077 · ExternalCitation · doi-reference
Determination of Ethanol Concentration in Kombucha Beverages: Single-Laboratory Validation of an Enzymatic Method, First Action Method 2019.08
10.1093/jaoacint/qsaa122 · ExternalCitation · doi-reference
Understanding Kombucha Tea Fermentation: A Review
10.1111/1750-3841.14068 · ExternalCitation · doi-reference
Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture
10.1111/1750-3841.15302 · ExternalCitation · doi-reference
Kombucha: A review of substrates, regulations, composition, and biological properties
10.1111/1750-3841.16029 · ExternalCitation · doi-reference
Kombucha Fermentation With Dried Starter Cultures: A Strategy for Microbial Stabilization via Spray and Freeze Drying
10.1111/1750-3841.70474 · ExternalCitation · doi-reference
Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’
10.1111/ijfs.13006 · ExternalCitation · doi-reference
Enhancement of the Functional Properties of Coffee Through Fermentation by “Tea Fungus” (Kombucha)
10.1111/jfpp.12509 · ExternalCitation · doi-reference
The Effect of Kombucha Starter Culture on the Gelation Process, Microstructure and Rheological Properties during Milk Fermentation
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New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures
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