Open Access
BIO Web Conf.
Volume 98, 2024
The 2nd International Conference on Food Technology and Nutrition (IC-FTN 2023)
Article Number 06006
Number of page(s) 11
Section Food Processing and Engineering
Published online 28 March 2024
  • S. Mulyani, B. Admadi, K. Satriawan, MH Mardiana “Profile Review of Grapes Horticulture Cultivation in the Buleleng”. Agroindustrial Journal 1(1): 7–14, (2012). [Google Scholar]
  • ING Astawa, NMA, Mayadewi, IM Sukewijaya, NLM Pradnyawathi, R. Dwiyani, Perbaikan Kualitas Buah Anggur Bali (Vitis Vinifera L. Var. Alphonso Lavallee) melalui Aplikasi GA3 sebelum Bunga Mekar. Agrotrop 5(1): 37–42, (2015) [Google Scholar]
  • X. Wei, S. R. Sykesand P. R. Clingeleffer, Euphytica, vol. 128, no. 3, pp. 343–351, (2002) [Google Scholar]
  • I. N. Tika, I. G. A. T. Agustiana, and L. P. D. Puspaningrat, “Effect of Storage and Ageing Time on Sensorial Quality and Composition of Wine Phenolic Compounds Improved with Saccharomyces Cerevisiae Local Hybrid”, IOP Conference Series: Materials Science and Engineering, vol. 1115, no. 1, p. 012071, (2021). [Google Scholar]
  • J. Rehm, D. Baliunas, GLG Borges, K. Graham, H. Irving, T. Kehoe, CD Parry, J. Patra, S. Popova, S. Poznyak, M. Roerecke, R. Room, AV Samokhvalov, B. Taylor “The relation between different dimensions of alcohol consumption and burden of disease: an overview”, Addiction, vol. 105, no. 5, pp. 817–843, (2010) [CrossRef] [PubMed] [Google Scholar]
  • B. Taylor, HM Irving, D. Baliunas, M. Roerecke, J. Patra, S. Mohapatra, J. Rehm “Alcohol and hypertension: gender differences in dose–response relationships determined through systematic review and meta-analysis”. Addiction, 104:1981–1990 (2009). [CrossRef] [PubMed] [Google Scholar]
  • J. Patra, B. Taylor, H. Irving, M. Roerecke, D. Baliunas, S. Mohapatra, J. Rehm “Alcohol consumption and the risk of morbidity and mortality from different stroke types – a systematic review and meta-analysis”. BMC Public Health, 10: 258, (2010) [CrossRef] [PubMed] [Google Scholar]
  • S. Gaur and R. Agnihotri, “Green tea: A novel functional food for the oral health of older adults”, Geriatrics & Gerontology International, vol. 14, no. 2, pp. 238–250, (2014). [CrossRef] [PubMed] [Google Scholar]
  • A Kosińska, W Andlauer, Chapter 12 Antioxidant Capacity of Tea: Effect of Processing and Storage, Processing and Impact on Antioxidants in Beverages, Academic Press, (2014). [Google Scholar]
  • F. Gaggìa, L. Baffoni, M. Galiano, DS Nielsen, RR Jakobsen, JL Castri-mejia, S. Bosi, F. Truzzi, F. Musumeci, G. Dinelli, D. Di Gioia “Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity”, Nutrients, vol. 11, no. 1, p. 1, (2018) [CrossRef] [PubMed] [Google Scholar]
  • R. Jayabalan, RV Malbaša, ES Lončar, JS Vitas, M. Sathishkumar “A review on Kombucha tea—microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus”. Compr. Rev. Food Sci. Food Saf. 13, 538–550 (2014). [CrossRef] [Google Scholar]
  • CJ Greenwalt, KH Steinkraus, RA Ledford “Kombucha, the fermented tea: microbiology, composition, and claimed health effects”. J. Food Prot. 63, 976–981, (2000). [CrossRef] [Google Scholar]
  • C. Chen, C., and BY Liu “Changes in major components of tea fungus metabolites during prolonged fermentation”. Journal of Applied Microbiology, 89, 834 83, (2000). [Google Scholar]
  • PJ Blanc, “Characterization of the tea fungus metabolites. Biotechnology Letters”, 18(2), 139–142, (1996). [Google Scholar]
  • R. Jayabalan, S. Marimuthu, and K. Swaminathan, “Changes in content of organic acids and tea polyphenols during Kombucha tea fermentation”. Food Chemistry, 102(1), 392–398, (2007). [CrossRef] [Google Scholar]
  • E. Lončar, M. Djurić, R. Malbaša, L.J. Kolarov, M. Klašnja, “Influence of working conditions upon Kombucha conducted fermentation of black tea”. Food and Bioproducts Processing, 84(3), 186–192, (2006). [CrossRef] [Google Scholar]
  • L Zhang, N Li, Z Ma, and P Tu. Journal of Agricultural and Food Chemistry 59 (16), 87548760, (2011) [Google Scholar]
  • UJ Unachukwu, S. Ahmed, A. Kavalier, JT Lyles, and EJ Kennelly “White and Green Teas (Camellia sinensis var. sinensis): Variation in Phenolic, Methylxanthine, and Antioxidant Profiles”. Journal of Food Science, 75: C541–C548, (2010). [Google Scholar]
  • D. M. E. Kersh, G. Hammad, M. S. Doniaand M. A. Farag, “A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value”, Food and Bioprocess Technology, vol. 16, no. 1, pp. 1–23, (2023) [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.