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2025
Kombucha
2025
Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha
Foods
2025
Living electronics in cellulose zoogleal mats
Carbohydrate Polymer Technologies and Applications
2025
Comprehensive survey of kombucha microbial communities of diverse origins and fermentation practices
FEMS Yeast Research
2025
Preparation and evaluation of Cili Kombucha beverages based on bioactive compounds, antioxidant capacities, and sensory qualities
Journal of Food Science and Technology
2025
Novel kombucha-based energy drinks: Supplementation, efficacy, and safety
Journal of Food Composition and Analysis
2025
Changes in microbial community structure during adaptation of kombucha symbiotic culture of bacteria and yeast to fermentation of sweet and acid whey
Journal of Dairy Science
2025
Biochemical component changes of Curcuma longa - Black tea triggered by kombucha fermentation using metabolomics analysis
LWT
2025
Milk Whey Fermented by Kombucha SCOBY: Effect of Sugar on the Physicochemical and Microbiological Properties of the New Beverage
Waste and Biomass Valorization
2025
Effect of kombucha SCOBY from different climatic sources on the microbial diversity and quality of kombucha
International Journal of Food Science and Technology
2025
Designing with Bacterial Cellulose: A Pilot Study Using Localized Food Sources to Grow Innovative Materials in Vietnam
Journal of Textile Design Research and Practice
2025
Kombucha
2025
Community metagenomics, widely targeted metabolomics and volatilomics analysis reveal dynamic mechanism and correlation pattern in kombucha
Food Bioscience
2025
Uncovering the integrated metabolic profile of honey tea wine fermented by single and mixed yeast fermentation
Food Research International
2025
Kombucha
2025
Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium
Food Chemistry: Molecular Sciences
2024
Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates
Frontiers in Microbiology
2024
Metabolomic kinetics investigation of Camellia sinensis kombucha using mass spectrometry and bioinformatics approaches
Heliyon
2024
Determination of Ethanol in Kombucha with Gc-Fid: A Validated Method for Halal Verification
Research Journal of Pharmacy and Technology
2024
Trending Topics on Fermented Foods
2024
Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity
Foods
2024
Re-vitalizing wastewater: Nutrient recovery and carbon capture through microbe-algae synergy using omics-biology
Environmental Research
2024
Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas
Foods
2024
Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks
ACS Food Science & Technology
2024
Primary Metabolites and Microbial Diversity in Commercial Kombucha Products
Fermentation
2024
Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles
Foods
2024
Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation
Foods
2024
Functionalizing the Electrical Properties of Kombucha Zoogleal Mats for Biosensing Applications
ACS Omega
2024
Evolution of Kombucha Tea from Isolated Acetic Acid Bacteria, Lactic Acid Bacteria and Yeast in Single- and Mixed-Cultures: Characteristics, Bioactivities, Fermentation Performance and Kinetics
Food Biotechnology
2024
Phenolic compounds, antioxidant and antileishmanial activities of kombucha as affected by fermentation time
Heliyon
2024
Kombucha Tea-associated microbes remodel host metabolic pathways to suppress lipid accumulation
PLOS Genetics
2024
Additional advances related to the health benefits associated with kombucha consumption
Critical Reviews in Food Science and Nutrition
2024
Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution
Archives of Microbiology
2024
Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags
Fermentation
2023
Quantitative Determination of Ethyl Alcohol in Kombucha Using an Inexpensive Sensing Device
Journal of Chemical Education
2023
THE II INTERNATIONAL SCIENTIFIC CONFERENCE “INDUSTRIAL AND CIVIL CONSTRUCTION 2022”
2023
Microbiome composition of kombucha tea from Türkiye using high-throughput sequencing
Journal of Food Science and Technology
2023
Probiotic potential of kombucha drink from butterfly pea (Clitoria ternatea L.) flower with the addition of Lactiplantibacillus plantarum subsp. plantarum Dad-13
Biocatalysis and Agricultural Biotechnology
2023
Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits
Fermentation
2023
Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas
Foods
2023
Review on the strategies for enhancing mechanical properties of bacterial cellulose
Journal of Materials Science
2023
Kombucha Beverage: Comparative Study Based on Bioactive Properties and Antimicrobial Potentials of Different Plant Infusion
Journal of Advanced Research in Natural and Applied Sciences
2023
Hangover-Relieving Effect of Ginseng Berry Kombucha Fermented by Saccharomyces cerevisiae and Gluconobacter oxydans in Ethanol-Treated Cells and Mice Model
Antioxidants
2023
Selenium-Fortified Kombucha–Pollen Beverage by In Situ Biosynthesized Selenium Nanoparticles with High Biocompatibility and Antioxidant Activity
Antioxidants
2023
The contribution of fungi to the global economy
Fungal Diversity
2023
Microbial Fermentations in Nature and as Designed Processes
2023
Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea
Foods
2023
An overview of probiotic health booster-kombucha tea
Chinese Herbal Medicines
2023
Are Fermented Foods Effective against Inflammatory Diseases?
International Journal of Environmental Research and Public Health
2023
Electrical Potential Spiking of Kombucha Zoogleal Mats: A Symbiotic Community of Bacteria and Yeasts
Bioelectricity
2023
Phytochemicals and Sensory Quality of Cascara Kombucha Made From Coffee By-Products
Current Research in Nutrition and Food Science Journal
2023
Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review
Fermentation
2023
Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits
Fermentation
2023
Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages
Foods
2023
Kombucha electronics: electronic circuits on kombucha mats
Scientific Reports
2023
Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice
Foods
2023
ACS Symposium Series
2023
Recent trends in Kombucha: Conventional and alternative fermentation in development of novel beverage
Food Bioscience
2023
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome
Microorganisms
2023
The community-function landscape of microbial consortia
Cell Systems
2023
Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores
Scientific Reports
2022
Inoculation, Growth and Bactericidal Effects of Three Kombucha Cultures
Microbiology Research
2022
Clean Energy Production Technologies
2022
Dynamics of Electrical Resistance of Kombucha Zoogleal Mats
Biophysical Reviews and Letters
2022
Review on Dietary Factors in Fermented Foods and their Efficacy in Disease Management
Current Nutrition & Food Science
2022
Microbial Diversity and Interaction Specificity in Kombucha Tea Fermentations
mSystems
2022
The Technological Perspectives of Kombucha and Its Implications for Production
Fermentation
2022
Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parameters
Food Microbiology
2022
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication
Comprehensive Reviews in Food Science and Food Safety
2022
The Effect of Dekkera bruxellensis Concentration and Inoculation Time on Biochemical Changes and Cellulose Biosynthesis by Komagataeibacter intermedius
Journal of Fungi
2022
Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile
Food Chemistry Advances
2022
Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties
Foods
2022
A systematic, complexity-reduction approach to dissect the kombucha tea microbiome
eLife
2022
Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production
International Journal of Food Microbiology
2022
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea
Foods
2022
Microbial food: microorganisms repurposed for our food
Microbial Biotechnology
2022
Evaluation of the Fermentation Characteristics and Functionality of Kombucha for Commercialization
Journal of the Korean Society of Food Science and Nutrition
2022
Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context
Foods
2022
Putting microbial interactions back into community contexts
Current Opinion in Microbiology
2022
Microbial Interactions in Kombucha through the Lens of Metabolomics
Metabolites
2022
The Space-Exposed Kombucha Microbial Community Member Komagataeibacter oboediens Showed Only Minor Changes in Its Genome After Reactivation on Earth
Frontiers in Microbiology
2022
Microbial and Chemical Profiles of Commercial Kombucha Products
Nutrients
2022
Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages
Antioxidants
2022
Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces
Biofilm
2022
Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea
Antioxidants
2021
Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation
Food Research International
2021
Cellulose Science and Derivatives
2021
Phage community involvement in fermented beverages: an open door to technological advances?
Critical Reviews in Food Science and Nutrition
2021
To Other Planets With Upgraded Millennial Kombucha in Rhythms of Sustainability and Health Support
Frontiers in Astronomy and Space Sciences
2021
Determination of Potential Antimicrobial Activities of some Local Berries Fruits in Kombucha Tea Production
Brazilian Archives of Biology and Technology
2021
Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies
Trends in Food Science & Technology
2021
Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
Microorganisms
2021
Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis
Nutrients
2021
Novel use of Kombucha consortium to reduce Escherichia coli in dairy shed effluent
Journal of the Science of Food and Agriculture
2021
Shotgun metagenomic analysis of kombucha mutualistic community exposed to Mars‐like environment outside the International Space Station
Environmental Microbiology
2021
Shedding Light on the Formation and Structure of Kombucha Biofilm Using Two-Photon Fluorescence Microscopy
Frontiers in Microbiology
2021
Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?
Journal of Fungi
2021
Automated design of synthetic microbial communities
Nature Communications
2021
Reduced tensile properties of bacterial cellulose membranes after an accelerated composite temperature/humidity cyclic assay
Journal of Polymers and the Environment
2020
From Microbial Communities to Distributed Computing Systems
Frontiers in Bioengineering and Biotechnology
2020
Kombucha Tea Fermentation: A Review
Journal of the American Society of Brewing Chemists
2020
Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha
Comprehensive Reviews in Food Science and Food Safety
2020
Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage
Foods
2020
Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments
Molecules
2020
Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research
Beverages
2020
Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha
International Journal of Food Science & Technology
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