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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1945 4
1946 9
1947 7
1948 15
1949 7
1950 11
1951 17
1952 17
1953 30
1954 24
1955 24
1956 23
1957 24
1958 16
1959 20
1960 14
1961 26
1962 17
1963 22
1964 27
1965 34
1966 31
1967 51
1968 51
1969 70
1970 42
1971 59
1972 58
1973 39
1974 41
1975 49
1976 72
1977 45
1978 66
1979 60
1980 64
1981 51
1982 70
1983 61
1984 55
1985 67
1986 80
1987 77
1988 75
1989 45
1990 60
1991 64
1992 66
1993 93
1994 82
1995 102
1996 140
1997 137
1998 173
1999 277
2000 297
2001 355
2002 404
2003 415
2004 451
2005 528
2006 538
2007 638
2008 593
2009 591
2010 670
2011 750
2012 866
2013 818
2014 928
2015 906
2016 919
2017 965
2018 1036
2019 1102
2020 1116
2021 1128
2022 969
2023 918
2024 322

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18,476 results

Results by year

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The following term was not found in PubMed: 20Katoh
Page 1
Effect of kombucha intake on the gut microbiota and obesity-related comorbidities: A systematic review.
Costa MAC, Vilela DLS, Fraiz GM, Lopes IL, Coelho AIM, Castro LCV, Martin JGP. Costa MAC, et al. Crit Rev Food Sci Nutr. 2023;63(19):3851-3866. doi: 10.1080/10408398.2021.1995321. Epub 2021 Oct 26. Crit Rev Food Sci Nutr. 2023. PMID: 34698580
Kombucha is a fermented nonalcoholic tea-based beverage produced through a symbiotic culture of bacteria and yeasts. ...
Kombucha is a fermented nonalcoholic tea-based beverage produced through a symbiotic culture of bacteria and yeasts. ...
Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine.
Eliodório KP, Cunha GCGE, Müller C, Lucaroni AC, Giudici R, Walker GM, Alves SL Jr, Basso TO. Eliodório KP, et al. Adv Appl Microbiol. 2019;109:61-119. doi: 10.1016/bs.aambs.2019.10.002. Epub 2019 Oct 25. Adv Appl Microbiol. 2019. PMID: 31677647 Review.
Yeasts have a long-standing relationship with humankind that has widened in recent years to encompass production of diverse foods, beverages, fuels and medicines. Here, key advances in the field of yeast fermentation applied to alcohol production, which represents the pred …
Yeasts have a long-standing relationship with humankind that has widened in recent years to encompass production of diverse foods, bevera …
Wine, beer, alcohol and polyphenols on cardiovascular disease and cancer.
Arranz S, Chiva-Blanch G, Valderas-Martínez P, Medina-Remón A, Lamuela-Raventós RM, Estruch R. Arranz S, et al. Nutrients. 2012 Jul;4(7):759-781. doi: 10.3390/nu4070759. Epub 2012 Jul 10. Nutrients. 2012. PMID: 22852062 Free PMC article. Review.
Since ancient times, people have attributed a variety of health benefits to moderate consumption of fermented beverages such as wine and beer, often without any scientific basis. ...However, there are discrepancies regarding the specific effects of different types o …
Since ancient times, people have attributed a variety of health benefits to moderate consumption of fermented beverages such a …
Biochemistry of Wine and Beer.
Gómez-Plaza E, Gil-Muñoz R. Gómez-Plaza E, et al. Biomolecules. 2021 Jan 5;11(1):59. doi: 10.3390/biom11010059. Biomolecules. 2021. PMID: 33466474 Free PMC article.
Flavour-active wine yeasts.
Cordente AG, Curtin CD, Varela C, Pretorius IS. Cordente AG, et al. Appl Microbiol Biotechnol. 2012 Nov;96(3):601-18. doi: 10.1007/s00253-012-4370-z. Epub 2012 Sep 1. Appl Microbiol Biotechnol. 2012. PMID: 22940803 Free PMC article. Review.
The flavour of fermented beverages such as beer, cider, sake and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a smal …
The flavour of fermented beverages such as beer, cider, sake and wine owe much to the primary fermentation yeast used in their …
Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity.
Gaggìa F, Baffoni L, Galiano M, Nielsen DS, Jakobsen RR, Castro-Mejía JL, Bosi S, Truzzi F, Musumeci F, Dinelli G, Di Gioia D. Gaggìa F, et al. Nutrients. 2018 Dec 20;11(1):1. doi: 10.3390/nu11010001. Nutrients. 2018. PMID: 30577416 Free PMC article.
These results make rooibos leaves interesting for the preparation of a fermented beverage with health benefits....
These results make rooibos leaves interesting for the preparation of a fermented beverage with health benefits....
Proteomics and glycoproteomics of beer and wine.
Liu S, Kerr ED, Pegg CL, Schulz BL. Liu S, et al. Proteomics. 2022 Aug;22(15-16):e2100329. doi: 10.1002/pmic.202100329. Epub 2022 Jun 26. Proteomics. 2022. PMID: 35716130 Review.
Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. ...In this review, we summarise recent studies of proteomic and glycoproteomic analyses of beer and wine including their strategies for mass …
Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. …
"Masato de Yuca" and "Chicha de Siete Semillas" Two Traditional Vegetable Fermented Beverages from Peru as Source for the Isolation of Potential Probiotic Bacteria.
Rebaza-Cardenas TD, Silva-Cajaleón K, Sabater C, Delgado S, Montes-Villanueva ND, Ruas-Madiedo P. Rebaza-Cardenas TD, et al. Probiotics Antimicrob Proteins. 2023 Apr;15(2):300-311. doi: 10.1007/s12602-021-09836-x. Epub 2021 Aug 27. Probiotics Antimicrob Proteins. 2023. PMID: 34453308 Free PMC article.
In this work, two Peruvian beverages "Masato de Yuca," typical of the Amazonian communities made from cassava (Manihot esculenta), and "Chicha de Siete Semillas," made from different cereal, pseudo-cereal, and legume flours, were explored for the isolation of lactic …
In this work, two Peruvian beverages "Masato de Yuca," typical of the Amazonian communities made from cassava (Manihot esculen …
Vin Santo.
Domizio P, Lencioni L. Domizio P, et al. Adv Food Nutr Res. 2011;63:41-100. doi: 10.1016/B978-0-12-384927-4.00003-8. Adv Food Nutr Res. 2011. PMID: 21867892 Review.
18,476 results
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