Detection of Changes in Total Antioxidant Capacity, the Content of Polyphenols, Caffeine, and Heavy Metals of Teas in Relation to Their Origin and Fermentation by Alica Bobková, Alžbeta Demianová, Ľubomír Belej, Ľuboš Harangozo, Marek Bobko, Lukáš Jurčaga, Katarína Poláková, Monika Božiková, Matúš Bilčík, Július Árvay

Subjects: “…fermented tea…”
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Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes by Aliyu Dantani Abdullahi, Pratthana Kodchasee, Kridsada Unban, Thanawat Pattananandecha, Chalermpong Saenjum, Apinun Kanpiengjai, Kalidas Shetty, Chartchai Khanongnuch

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Metabolomic kinetics investigation of Camellia sinensis kombucha using mass spectrometry and bioinformatics approaches by Cler Antônia Jansen, Daniele Maria Zanzarin, Paulo Henrique Março, Carla Porto, Rodolpho Martin do Prado, Fernando Carvalhaes, Eduardo Jorge Pilau

Subjects: “…Fermented tea…”
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Inoculation, Growth and Bactericidal Effects of Three Kombucha Cultures by Jill Ann Jarrell, Namrata Walia, Diana Nemergut, Amar Agadi, Joan W. Bennett

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Kombucha: Formulation, chemical composition, and therapeutic potentialities. by Jayme César da Silva Júnior, Ísis Meireles Mafaldo, Isabelle de Lima Brito, Angela Maria Tribuzy de Magalhães Cordeiro

Subjects: “…Fermented tea…”
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B-Type Fumonisins in Post-Fermented Tea: Occurrence and Consumer Dietary Exposure in Guangxi, China by Taotao Qiu, Jialin Zhu, Huayi Zhang, Biyun Xu, Yanju Guo, Jingrong Li, Xin Xu, Fenglin Peng, Weiguo Liu, Shengmei Zhao, Zuocheng Yin, Shihong Mao

Subjects: “…post-fermented tea…”
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Recent research advances and ethno-botanical history of miang, a traditional fermented tea (Camellia sinensis var. assamica) of northern Thailand by Chartchai Khanongnuch, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum

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Harnessing the Power of Fermented Tea to Improve Gut Microbiota and Combat Obesity Epidemic by Ruyi Zhang, Qiling Li, Yuxuan Gu, Wenli Liao

Subjects: “…fermented tea…”
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Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits by Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Mamoru Yamada, Pornthap Thanonkeo

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Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulat... by Kridsada Unban, Wirunya Chaichana, Sasitorn Baipong, Aliyu Dantani Abdullahi, Apinun Kanpiengjai, Kalidas Shetty, Chartchai Khanongnuch

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Tannin-tolerant and Extracellular Tannase Producing <i>Bacillus</i> Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties by Kridsada Unban, Pratthana Kodchasee, Kalidas Shetty, Chartchai Khanongnuch

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Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR by Somsay Phovisay, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, Kridsada Unban, Kalidas Shetty, Chartchai Khanongnuch

Subjects: “…fermented tea…”
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Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha by Gil Cohen, David A. Sela, Alissa A. Nolden

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The potential application of fermented tea as a drink for regulating bone mass by Qiaolu Xu, Yikang Yu, Ke Chen

Subjects: “…fermented tea…”
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Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha by Wee Ching Tan, Belal J. Muhialdin, Belal J. Muhialdin, Anis Shobirin Meor Hussin, Anis Shobirin Meor Hussin

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Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review by Abidemi Oluranti Ojo, Olga de Smidt

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Antioxidant and prebiotic activities of Laphet, fermented tea leaves in Myanmar, during in vitro gastrointestinal digestion and colonic fermentation by Bo Bo, Hyunbin Seong, Geonhee Kim, Nam Soo Han

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Analysis of Aroma Characteristics of Fermented Lingyun Baihao Tea Based on Odor Activity Value by YANG Jingyang, LIANG Guangzhi, LI Ziping, LIANG Xianzhi, CHEN Yuanquan

Subjects: “…lingyun baihao tea; aroma components; odor activity value; fermented tea…”
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Dynamic Analysis of the Bacterial Community and Determination of Antioxidant Capacity during the Fermentation of Sour Tea by Shuming Zhang, Chunyuan Shi, Chenjian Liu, Xingyuan Zou, Fuming Gong, Xiaoran Li

Subjects: “…anaerobic fermented tea…”
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Inhibitory Effect of Jeju Tea Extracts and Vanadate on Postprandial Hyperglycemia and Hypertension, and In Vitro Study by Shin Young Park

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