Evidence map›Paper›PMID 40718725›Full record

ArticleFood science & nutrition2025

Impact of Applying Magnetic Fields on the Development of Postbiotic Metabolites and Probiotic Microorganisms in Kombucha Tea.

Azize Atik, Gökhan Akarca, Ayşe Janseli Denizkara

Abstract read
In one paragraph

Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Kombucha Tea Fortified WithFood science & nutrition · 2026
    Article
  2. Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Azize AtikFood Technology Program Afyon Kocatepe University, Afyon Vocational School Afyonkarahisar Turkiye.ORCID https://orcid.org/0000-0002-3294-380X
Gökhan AkarcaFaculty of Engineering, Department of Food Engineering Afyon Kocatepe University Afyonkarahisar Turkiye.ORCID https://orcid.org/0000-0002-5055-2722
Ayşe Janseli DenizkaraFaculty of Engineering, Department of Food Engineering Afyon Kocatepe University Afyonkarahisar Turkiye.ORCID https://orcid.org/0000-0002-3078-8914

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The rising interest in fermented beverages is attributable to their content of probiotics and postbiotics. Kombucha, a fermented tea, captivates consumer interest. A natural source of probiotic bacteria and a variety of postbiotics, Kombucha is produced using a complex culture of different bacteria and yeasts (SCOBY). This study examined the physicochemical, microbiological, and textural changes of kombucha teas produced using SCOBY cultures subjected to varying magnetic field strengths (180 mT, 240 mT, and 300 mT) and durations (1, 2 h). The impact of magnetic field applications on the existence of probiotic bacteria and the generation of postbiotic metabolites in the samples was also examined. The total count of bacteria in SCOBY increased synchronously with the intensity and duration of the magnetic field. The highest

Indexed as

D‐glucuronic acidmagnetic fieldpostbioticsSCOBY

Identifiers

PMID40718725
PMCPMC12290486

What OpenQuestion holds

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LicenceCC BY
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Registered trials

None linked

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.