Tài liệu tham khảo |
Loại |
Chi tiết |
4. Aleksandra S. Velićanski (2014), "Lemon Balm Kombucha Antioxidant Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts", Biotechnol. 52, pp. 420-429 |
Sách, tạp chí |
Tiêu đề: |
Lemon Balm Kombucha Antioxidant Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts |
Tác giả: |
Aleksandra S. Velićanski |
Năm: |
2014 |
|
5. Aloulou A, Hamden K, Elloumi D, Ali MB, Hargafi K, Jaouadi B, Ayadi F, Elfeki A, Ammar E. (2012) “Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats”. BMC Complement Altern Med 12, pp. 63-71 |
Sách, tạp chí |
Tiêu đề: |
“Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats” |
|
6. Balentine D.A., (1997) “Special issuse: tea and health”. Critical reviews in Food Science and Nutrition 8, pp. 691 -692 |
Sách, tạp chí |
Tiêu đề: |
“Special issuse: tea and health” |
|
7. Balentine D. A., Wiseman S. A., BouwensL. C. (1997). “The chemistry of tea flavonoids”. Critical Review in Food Science and Nutrition, 37, 693–704 |
Sách, tạp chí |
Tiêu đề: |
“The chemistry of tea flavonoids” |
Tác giả: |
Balentine D. A., Wiseman S. A., BouwensL. C |
Năm: |
1997 |
|
8. Bauer-Petrovska, B., Petrushevska-Tozi, L. (2000). “Mineral and water soluble vitamins content in the kombucha drink”. International Journal of Food Science and Technology, 35, pp. 201–205 |
Sách, tạp chí |
Tiêu đề: |
“Mineral and water soluble vitamins content in the kombucha drink” |
Tác giả: |
Bauer-Petrovska, B., Petrushevska-Tozi, L |
Năm: |
2000 |
|
9.Beigmohammadi F., Karbasi A., and Beigmohammadi Z. (2010), "Production of high glucuronic acid level in Kombucha beverage under the influence environmental condition", Food Technol. Nutr. 7, pp. 30-38 |
Sách, tạp chí |
Tiêu đề: |
Production of high glucuronic acid level in Kombucha beverage under the influence environmental condition |
Tác giả: |
Beigmohammadi F., Karbasi A., and Beigmohammadi Z |
Năm: |
2010 |
|
11. Castillo E Del (2007), “Process Optimization A Statistical Approach”. Springer Science. New York, USA: 118-122 |
Sách, tạp chí |
Tiêu đề: |
“Process Optimization A Statistical Approach” |
Tác giả: |
Castillo E Del |
Năm: |
2007 |
|
12. Cetojevic-Simin DD, Bogdannovic GM, Cvetkovic DD, Velicanski AS (2008), “Antiproliferative and antimicrobial activity of traditional kombucha and Satureja montana L. kombucha”. pp. 395-401 |
Sách, tạp chí |
Tiêu đề: |
“Antiproliferative and antimicrobial activity of traditional kombucha and Satureja montana L. kombucha” |
Tác giả: |
Cetojevic-Simin DD, Bogdannovic GM, Cvetkovic DD, Velicanski AS |
Năm: |
2008 |
|
13. Ceccarelli N., Curadi M., Picciarelli P., Martelloni L., Sbrana C., Giovannetti M. (2010) “Globe artichoke as a functional food” Mediterranean Journal of Nutrition and Metabolism, pp 197-201 |
Sách, tạp chí |
Tiêu đề: |
“Globe artichoke as a functional food” |
|
14.Chen, C., Liu, B. Y. (2000), “Changes in major components of tea fungus metabolites during prolonged fermentation”. Journal of Applied Microbiology, 89, 834–83 |
Sách, tạp chí |
Tiêu đề: |
“Changes in major components of tea fungus metabolites during prolonged fermentation” |
Tác giả: |
Chen, C., Liu, B. Y |
Năm: |
2000 |
|
15. Chu S.C., Chen C. (2006),” Effects of origins and fermentation time on the antioxidant activities of kombucha”. Food Chem 98, pp. 502 |
Sách, tạp chí |
Tiêu đề: |
),” Effects of origins and fermentation time on the antioxidant activities of kombucha” |
Tác giả: |
Chu S.C., Chen C |
Năm: |
2006 |
|
16. Conney A.H., Lu Y.P., Lou Y.R., Huang M.T (2002). “Inhibitory effects of tea and caffeine on UV-induced carcinogenesis: realationship to enhanced apoptosis and decreased tissue fat”. Eur J Cancer Prev 2, pp: 28 – 36 |
Sách, tạp chí |
Tiêu đề: |
Inhibitory effects of tea and caffeine on UV-induced carcinogenesis: realationship to enhanced apoptosis and decreased tissue fat |
Tác giả: |
Conney A.H., Lu Y.P., Lou Y.R., Huang M.T |
Năm: |
2002 |
|
17. Dufresne C., Farnworth E. (2000). Tea, “Kombucha, and health: a review”. Food research international 33, pp. 409-421 |
Sách, tạp chí |
Tiêu đề: |
“Kombucha, and health: a review” |
Tác giả: |
Dufresne C., Farnworth E |
Năm: |
2000 |
|
18. Holt J.G., et al. (1994),”Bergey's Manual of Determinative Bacteriology”, Williams & Wilkins |
Sách, tạp chí |
Tiêu đề: |
Bergey's Manual of Determinative Bacteriology” |
Tác giả: |
Holt J.G., et al |
Năm: |
1994 |
|
19. Ilmara Vina, Raimonds Linde, Arturs Patetko & Pavels Semjonovs (2013). “Glucuronic acid from fermented beverages: Biochemical functions in humans and its role in health protection”. Institute of Microbiolocy and Biotechnology, University of Latvia, Kronvalda blvd. 4, LV-1586, Riga, Latvia |
Sách, tạp chí |
Tiêu đề: |
“Glucuronic acid from fermented beverages: Biochemical functions in humans and its role in health protection” |
Tác giả: |
Ilmara Vina, Raimonds Linde, Arturs Patetko & Pavels Semjonovs |
Năm: |
2013 |
|
20. Ioannides C., Yoxall V. (2003) “Antimutagenic activity of tea: role of polyphenols”. Curr Opin Clin Nutr Metab Care 6, pp. 649-56 |
Sách, tạp chí |
Tiêu đề: |
“Antimutagenic activity of tea: role of polyphenols” |
|
21. Jayabalan R., et al. (2008), “Changes in free-radical scavenging ability of kombucha tea during fermentation”, Food Chemistry 109, pp.227-234 |
Sách, tạp chí |
Tiêu đề: |
“Changes in free-radical scavenging ability of kombucha tea during fermentation” |
Tác giả: |
Jayabalan R., et al |
Năm: |
2008 |
|
22. Jayabalan R., Chen P.-N., Hsieh Y.-S. et al., (2011) “Effect of solvent fracions of kombucha tea on viability and invasiveness of cancer cells–characterization of dimethyl 2 (2-hydroxy-2- methoxypropylidine) malonate and vitexin”, India Journal of Biotechnology, vol.10, no.1, pp.75-82, 2011 |
Sách, tạp chí |
Tiêu đề: |
“Effect of solvent fracions of kombucha tea on viability and invasiveness of cancer cells–characterization of dimethyl 2 (2-hydroxy-2- methoxypropylidine) malonate and vitexin” |
|
23. Jayabalan R., Malbasa R. V., Loncar E. S., Vitas J. S., Sathishkumar M. (2014) “A Review on kombucha tea - microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus”, Comprehensive Reviews in Food Science and Food Safety, vol 13, no.4, pp.538-550 |
Sách, tạp chí |
Tiêu đề: |
“A Review on kombucha tea - microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus” |
|
24. Jayabalan R., Malbasa R. V., Sathishkumar M., (2015) “Fungal Metabolites”, Kombucha tea: Metabolites, p. 14 |
Sách, tạp chí |
Tiêu đề: |
“Fungal Metabolites” |
|