Kombucha: An Old Tradition into a New Concept of a Beneficial, Health-Promoting Beverage by Dhuelly Kelly Almeida Andrade, Boying Wang, Emília Maria França Lima, Sergei Konstantinovich Shebeko, Alexey Mikhailovich Ermakov, Valentina Nikolaevna Khramova, Iskra Vitanova Ivanova, Ramon da Silva Rocha, Manuela Vaz-Velho, Anthony Nhamo Mutukumira, Svetoslav Dimitrov Todorov

Subjects: “…kombucha…”
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Pendampingan Usaha Mikro dalam Peningkatan Produksi dan Perbaikan Teknik Pengemasan Produk Teh Fermentasi Kombucha by Susi Kresnatita, Oesin Oemar, Hadinnupan Panupesi, Suparno Suparno

Subjects: “…kombucha…”
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Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles by Dyah Ayu Savitri, Setiyono Setiyono, Susan Barbara Patricia Sembiring Meliala, Ayu Puspita Arum, Noer Novijanto, Canserlita Puteri Herliani

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The effects of green tea and black tea on the total acid, alcohol content, and antioxidant levels in kombucha by Lembono Pilandari, Firdaus Lieneilson, Tanuwidjaja Kornelius Sophiano

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The influence of sugar concentration and fermentation time of green tea kombucha (Camellia sinensis) on its halal and safety aspects by Ratu Falasifah, Beauty Suestining Diyah Dewanti, Elok Zubaidah, Sucipto Sucipto

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Fermentasi Bunga Telang (Clitoria ternatea L) Dengan Penambahan Madu Baduy Produk SR12 Sebagai Inovasi Bioteknologi Kombucha by Mu'jijah Mu'jijah, Nurullah Asep Abdilah, Firman Rezaldi, Kusumiyati Kusumiyati, Diyan Yunanto Setyaji, M Fariz Fadillah

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Kombucha Production in Uganda: Quality Aspects and Compliance With Standards by Rehema Meeme, Ivan Muzira Mukisa, Robert Mugabi

Subjects: “…kombucha, standards, haccp, food safety, quality…”
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The Effectiveness of Kombucha Coffee (Coffea canephora) Extract Antioxidant Moisturizer on UV-B Induced Skin Epidermal Thickness by Lifia Chandra, Renata Prameswari, Prima Arundani, Henry Purbowo Sintoro

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PENGARUH VARIASI KONSENTRASI GULA TERHADAP DERAJAT KEASAMAN DAN AKTIVITAS ANTIOKSIDAN KOMBUCHA DAUN KAKAO (Theobroma cacao L.) by Sartika Gunawan Putri

Subjects: “…Kombucha…”
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A kombucha-enriched diet positively impacts the growth, nutrient utilization and intestinal microbes of striped catfish (Pangasius hypophthalmus) by Hapsari Kenconojati, Darmawan Setia Budi, Suciyono Suciyono, Arif Habib Fasya, Doni Setiawan, Ahmad Junaidi, Reta Dwi Nandira, Suliyani Suliyani, Norhidayah Mohd Taufek

Subjects: “…kombucha…”
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Impact of Water Ionic Chemistry on Kombucha Fermentation by Katherine A. Thompson-Witrick, Olivia Sundman, Sadie Disselkoen, Nicholas Hanson, Cheyenne Butler, Victoria Jordan, Ian Galbraith, Jada Spake, Seiler Pollock, Drew M. Budner

Subjects: “…kombucha…”
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Investigation of the Antioxidant Potential of Kombucha Prepared Using Salvia officinalis L. by Cihan Düşgün

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DISTRIBUTION AND POTENTIAL OF CAMELLIA SPP. IN THE CENTRAL HIGHLANDS, VIETNAM, FOR DEVELOPING HIGH-VALUE PRODUCTS IN THE FOOD INDUSTRY by Thi Thang Long Nguyen, Vu Mai Quynh Luong

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Uji Antiketombe (Tiga Fungi Patogen Rambut) Pada Produk Bioteknologi Farmasi Berupa Formulasi dan Sediaan Sampo Gel Kombucha Bunga Telang (Clitoria ternatea L) by Firman Rezaldi, Tri Saptari Haryani, Arti Wahyu Utami, Jihan Nabilla, Yetti Hariningsih, Eman Eman, Rifkarosita Putri Ginaris, Sukardi Sugeng Rahmad, Reni Purbanova, Sinta Wisma Sari, Fitria Eka Resti Wijayanti, Usman Setiawan

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Factors Influence on the yield of Bacterial Cellulose of Kombucha (Khubdat Humza) by Baghdad Science Journal

Subjects: “…Kombucha (Khubdat Humza), Bacterial Cellulose, Acetobacter xylinum…”
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Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Kombucha Beverage at Different Fermentation Temperatures by Yichao Pei, Yuanju Zheng, Michael Yuen, Tina Yuen, Hywel Yuen, Qiang Peng

Subjects: “…kombucha…”
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Seaweed (<i>Laminaria digitata</i>) and Honey Kombucha: A Fermented Antioxidant-Rich Beverage by Anastasia Karpova, Deborah Adesina, Furong Tian, Azza Silotry Naik

Subjects: “…kombucha fermentation…”
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The Effectiveness of Kombucha as a Starter in the Production of Fermented Milk Beverages by Weny Dwi Ningtiyas, Muhammad Irfan, Andi Nurul Mukhlisah, Setiawan Putra Syah, Samsu Alam Rab, Andi Mutmainna

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Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase by Mirela Iličić, Spasenija Milanović, Katarina Kanurić, Vladimir Vukić, Dajana Vukić, Biljana J. Stojanović

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ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint by Jasmina Vitas, Radomir Malbaša, Aleksandar Jokić, Eva Lončar, Spasenija Milanović

Subjects: “…kombucha…”
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