Beverages | Top Papers Published in 2024–2025 Related to Kombucha
As all of the articles published in Beverages (ISSN: 2306-5710) are of open access format, you have free and unlimited access to the full text of all articles. We invite you to read our papers of Kombucha in Beverages, which are listed below:
1. “Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (Sideritis scardica) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties”
by Ioannis Geraris Kartelias, Ioannis Panagiotakopoulos, Constantina Nasopoulou and Haralabos Christos Karantonis
Beverages 2024, 10(1), 9; https://doi.org/10.3390/beverages10010009
Full text available online: https://www.mdpi.com/2306-5710/10/1/9
2. “α-Glucosidase Inhibitory Activity of Tea and Kombucha from Rhizophora mucronata Leaves”
by Yunita Eka Puspitasari, Emmy Tuenter, Annelies Breynaert, Kenn Foubert, Herawati Herawati, Anik Martinah Hariati, Aulanni’am Aulanni’am, Tess De Bruyne and Nina Hermans
Beverages 2024, 10(1), 22; https://doi.org/10.3390/beverages10010022
Full text available online: https://www.mdpi.com/2306-5710/10/1/22
3. “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 and Drew M. Budner
Beverages 2024, 10(4), 108; https://doi.org/10.3390/beverages10040108
Full text available online: https://www.mdpi.com/2306-5710/10/4/108
4. “Antioxidant, Antiproliferative, Antibacterial, and Antimalarial Effects of Phenolic-Rich Green Tea Kombucha”
by Udielle Vermelho Lacerda, Carolina Vargas Pereira da Costa, Rodrigo Rezende Cardoso, Carolina Thomaz dos Santos D’Almeida, Mariana Araújo Vieira do Carmo, Amanda dos Santos Lima, Laura da Silva Cruz, Amanda Bubula de Souza, Philipe Oliveira Fernandes, Vinícius Gonçalves Maltarollo et al.
Beverages 2025, 11(1), 7; https://doi.org/10.3390/beverages11010007
Full text available online: https://www.mdpi.com/2306-5710/11/1/7
5. “Investigation of the Influence of Different Camellia sinensis Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits”
by Raniele Oliveira Alves, Amanda Lins Bispo Monteiro, Camila Macaúbas da Silva, Tania Maria Sarmento da Silva, Rodrigo Lira de Oliveira, Camila Souza Porto and Tatiana Souza Porto
Beverages 2025, 11(1), 13; https://doi.org/10.3390/beverages11010013
Full text available online: https://www.mdpi.com/2306-5710/11/1/13
6. “Development of Low-Caffeine Kombucha Using Lotus Root Tea and an Evaluation of Its Functional Properties”
by Jin Seon Baek, Younhee Nam, Sunghee Kim, Hee Song Kim, Eun Jin Lee, Mee-Ryung Lee and Soo Rin Kim
Beverages 2025, 11(2), 55; https://doi.org/10.3390/beverages11020055
Full text available online: https://www.mdpi.com/2306-5710/11/2/55
7. “Synergistic Bioactive Potential of Combined Fermented Kombucha and Water Kefir”
by Chiara La Torre, Roberta Pino, Alessia Fazio, Pierluigi Plastina and Monica Rosa Loizzo
Beverages 2025, 11(3), 65; https://doi.org/10.3390/beverages11030065
Full text available online: https://www.mdpi.com/2306-5710/11/3/65
8. “Sea Grape (Caulerpa racemosa) Kombucha: A Comprehensive Study of Metagenomic and Metabolomic Profiling, Its Molecular Mechanism of Action as an Antioxidative Agent, and the Impact of Fermentation Time”
by Dian Aruni Kumalawati, Reza Sukma Dewi, Noor Rezky Fitriani, Scheirana Zahira Muchtar, Juan Leonardo, Nurpudji Astuti Taslim, Raffaele Romano, Antonello Santini and Fahrul Nurkolis
Beverages 2025, 11(5), 134; https://doi.org/10.3390/beverages11050134
Full text available online: https://www.mdpi.com/2306-5710/11/5/134
9.“Investigating the Volatiles of Kombucha During Storage Under Refrigerated Conditions”
by Massimo Mozzon, Luigi Rinaldi, Abdelhakam Esmaeil Mohamed Ahmed, Béla Kovács and Roberta Foligni
Beverages 2025, 11(5), 143; https://doi.org/10.3390/beverages11050143
Full text available online: https://www.mdpi.com/2306-5710/11/5/143
10. “Kombucha as a Sustainable Source of Metabiotics: Potential, Applications, and Future Perspectives”
by Atittaya Tandhanskul, Samatcha Krungkaew, Luoluo Li, Sai Aung Kham and Lina Yonekura
Beverages 2025, 11(6), 173; https://doi.org/10.3390/beverages11060173
Full text available online: https://www.mdpi.com/2306-5710/11/6/173
