ArticleFoods (Basel, Switzerland)2024
Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Microbial Consortia-Dependent Evolution of Physicochemical, Compositional and Functional Properties in Kombucha Fermentation.Foods (Basel, Switzerland) · 2026Article
- Shaping the Bioactive Properties of Kombucha Drinks by Using Raw Materials Alternative to Tea.Molecules (Basel, Switzerland) · 2026Review
- Biological Activities of Novel Kombuchas Based on Alternative Ingredients to Replace Tea Leaves.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Innovative applications of medicinal mushrooms in functional foods and nutraceuticals: a focus on health-boosting beverages.Frontiers in cellular and infection microbiology · 2025Review
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in the Western world, leading to novel drinks using alternative substrates instead of tea leaves. In this work, two truffle species (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.