期刊名：Beverages

期刊主页：https://www.mdpi.com/journal/beverages

1.Optimization of Hempseed-Added Kombucha for Increasing the Antioxidant Capacity, Protein Concentration, and Total Phenolic Content

添加大麻籽的康普茶的优化：提升抗氧化能力、蛋白质浓度及总酚含量

Reyes-Flores, S.; Pereira, T.S.S.; Ramírez-Rodrigues, M.M. Optimization of Hempseed-Added Kombucha for Increasing the Antioxidant Capacity, Protein Concentration, and Total Phenolic Content. Beverages 2023, 9, 50. https://doi.org/10.3390/beverages9020050

2.Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States

活菌,益生菌还是两者皆非？美国太平洋西北地区市售康普茶与“硬”康普茶的微生物组成

Harrison, K.; Navarro, R.; Jensen, K.; Cayler, W.; Nielsen, T.; Curtin, C. Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States. Beverages 2023, 9, 59. https://doi.org/10.3390/beverages9030059

3.Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.)

基于玫瑰果（Rosa canina L.）花草茶的生物活性成分,抗氧化及抗糖尿病特性研究——木槿花（Hibiscus sabdariffa L.）与藏红花（Crocus sativus L.）的添加作用

Vasic, D.; Katanic Stankovic, J.S.; Uroševic, T.; Kozarski, M.; Naumovski, N.; Khan, H.; Popovic-Djordjevic, J. Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.). Beverages 2024, 10, 1. https://doi.org/10.3390/beverages10010001

4.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

在百里香蜂蜜甜化的奥林匹斯山茶（Sideritis scardica）康普茶中添加特定草本,香料与水果的效果评估：理化与功能特性的分析

Geraris Kartelias, I.; Panagiotakopoulos, I.; Nasopoulou, C.; Karantonis, H.C. 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. Beverages 2024, 10, 9. https://doi.org/10.3390/beverages10010009

5.α-Glucosidase Inhibitory Activity of Tea and Kombucha from Rhizophora mucronata Leaves

红树（Rhizophora mucronata）叶茶与康普茶的α-葡萄糖苷酶抑制活性

Puspitasari, Y.E.; Tuenter, E.; Breynaert, A.; Foubert, K.; Herawati, H.; Hariati, A.M.; Aulanni’am, A.; De Bruyne, T.; Hermans, N. α-Glucosidase Inhibitory Activity of Tea and Kombucha from Rhizophora mucronata Leaves. Beverages 2024, 10, 22. https://doi.org/10.3390/beverages10010022

6.Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities

葡萄渣新型康普茶的开发：发酵条件对成分及生物活性的影响

Barakat, N.; Bouajila, J.; Beaufort, S.; Rizk, Z.; Taillandier, P.; El Rayess, Y. Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities. Beverages 2024, 10, 29. https://doi.org/10.3390/beverages10020029