procesaur/smece · Datasets at Hugging Face

text stringlengths 0 1.45k
Kruk, M.B., Bornyak, I.M., Kruk, M.M., Oshchapovsky, V.V., Ryvak, O.V., Toropovska,
Kurechi, T., Aizawa, N., Kunugi, A. (1983): Studies of the antioxidants, Oxidation
products of TBHQ, JAOCS, 60, 1878-1882.
C.,
C.,
E.
(2001):
Lambert, J.D., Yang, C.S. (2003): Cancer chemopreventive activity and bioavailability of
tea and tea polyphenoles, Mutation Research, 523-524, 201-208.
Lampen J.O. (1968): External Enzymes of Yeast: Their Nature and Formation, Antonie
van Leeuwenhoek 34: 1-18.
Laskin, A.J., Lechevalier, H.A. (1973): Handbook of Microbiology, vol III: Microbiol
Products, CRS Press; Cleveland, 343-354.
Liu, C.-H., S.-H. Hsu, F.-L. Lee, and C.-C. Liao (1996): The isolation and identification of
Lončar, S.E., Petrović, E.S., Malbaša, V.R, Verac, M.R. (2000): Biosynthesis of
Lončar, E., Djurić, M., Malbaša, R., Kolarov, Lj., Klašnja, M. (2006), Influence of
glucuronic acid by means of tea fungus, Nahrung 44 (2), 138-139.
Working Conditions Upon Kombucha Conducted Fermentation of Black Tea, Food
and Bioproducts Processing, 84(C3), 186-192.
Maggiora, P., Marchio, S., Stella, M.C.,Giai, M., Belfiore, A., Bortoli, DeM., Di Renzo,
M.F., Costantino, A., Sismondi, P., Comoglio, P.M. (1998): Overexpession of RON
Malbaša, R., Lončar, E., Djurić. M., Klašnja, M., Kolarov, LJ., Markov, S. (2006): Scale-
84(C3), 193-199.
Markov, S.L., Malbaša, R.V., Hauk, M.J., Cvetković, D.D. (2001): Ispitivanje mikrobnih
Mayser, P., Fromme, S., Leitzmann, C., Gruender, K. (1995): The yeast spectrum of tea
fungus Kombucha, Mycoses 38 (7-8), 289-295.
Malbaša R., Lončar E., Djurić M. (2008): Comparation of the products of Kombucha
fermentation on sucrose and molasses, Food Chemistry, 106, 1039-1045.
populacija čajne gljive. I. Kvasci, Acta Periodica Technologica, 32, 133-138.
MaryAnn, O'H., Kiefer, D., Farrell, K., Kemper, K. (1998): A review of 12 commonly
Miller, N.J., Castelluccio, C., Tijburg, L., Rice-Evans, C. (1996): The antioxidant
Chemistry, Vol. 61, 4, 443-447.
Morel, I., Lescoat, G., Cillard, P., Cillard, J. (1994): Methods Enzymol; 234:437-443.
Sciences, 52, 111-117.
Montero-Julian, F.A., Dauny, I., Flavetta, S. (1998): Characterization of two monoclonal
antibodies against the RON receptor tyrosine kinase, Hybridoma, 17, 541-551.
96, 1743-1748.
Murugesan, G.S., Sathishkumar, M., Swaminathan, K. (2005): Supplementation of waste
tea fungal biomass as a dietary ingredient for broiler chicks. Bioresource Technology
483-487.
Nielsen, J., Villadsen, J., Lidén, G. (2003): Bioreaction Engineering Principles, Kluwer
Academic/Plenum Publishers, 2nd ed., New York-Moscow, 477-518.
Paris, 155-162.
Pellati, F., Benvenuti, S., Magro, L., Melegari, M., Soragni, F. (2004): Analysis of
Perry, N. (1995): Culture shock, Emerg. Med. Serv., 24:35-36.
Petrović, S. (2001): Priča o kombuhi, Novi Sad.
Petrović, S., Lončar, E. (1996): Content of water-soluble vitamins in fermentative liquids
of tea fungus, Mikrobiologija, 33(2), 101-106.
Cook (ed.), Academic Press, New York, 561-572.
Petrović, S, Lončar, E., Ružić, N, Kolarov, Lj. (1995/96): Nutritive characteristics of tea
fungus metabolites, Preceedings 26-27, Faculty of Technology, Novi Sad, 257-269.
Rechner, A.R., Smith, M.A., Kuhnle, G., Gibson, G.R., Debnam, E.S., Srai, S.K.S. (2004):
Rundschau, 9, 286-290.
Reiss, J. (1994): Influence of different sugars on the metabolism of the tea fungus, Z
Lebensm Unters Forsch, 198:258-261.
Roche, J. (1998): The history and spread of Kombucha, http://www.trib. com~
Roussin, M.R. (1996): Analyses of Kombucha ferments: report on growers, Information
Resources, LC, Salt Lake City, Utah, www.kombucha-research.com.
Roussin, M.R. (1999): Kombucha research.com.http://www.kombucha-research.com.
Rouz, H.A. (1975): Hemijska mikrobiologija, ICS, Beograd, 121.
Samson, R., van Reenen-Hoekstra, E. (1988): Introduction of food-borne fungi,
Identification of the common food-borne fungi, 3th ed., Centraalbureau Voor
Schimmelcultures, Baarn, Delft, 3-219.
Scheffers W.A., Wiken T.O. (1969): The Custers effect (negative Pasteur effect) as a
diagnostic criterion for the genus Brettanomyces, Antonie van Leuwenhoek,Vol 35,
Supplement: Yeast Symposium, A31.
Sievers, M., Lanini, C., Weber, A., Schuler-Schmid, U., Teuber, M. (1995): Microbiology
Skehan, P., Storeng, R., Scudiero, D., Monks, A., McMahon, J., Vistica, D., Warren, J.,
Medicine, 12, 643-644.
and Fermentation Balance in a Kombucha Beverage Obtain from a Tea Fungus
Fermentation, Systematic Applied of Microbiology 18:590-594.
Bokesch, H., Kenney, S., Boyd, M. (1990): New colorimetric cytotoxicity assay for
anticancer-drug screening, Journal of the National Cancer Institute, 13, 1107-1112.
Sreeramulu, G., Zhu, Y., Knol, W. (2000): Kombucha fermentation and its antimicrobial
activity. Journal of Agricultural and Food Chemistry 48, 6, 2589-2594.
Srinivasan, R., Smolinske, S., Greebaum, D. (1997): Probable Gastrontestinal Toxicity og
Kombucha Tea – Is This Beverage Healthy or Harmful, Journal of General Internal
Stanier, R. Y., Doudoroff, M., Adelberg, E., A. (1971): General Microbiology, 3th Edition,
Steels H., James S.A., Bond C.J., Roberts I.N., Stratford M. (2002): Zygosaccharomyces
113-121.
The Macmillan press, London and Basingstoke, 610-611.
kombuchaensis: the physiology of a new species related to the spoilage yeasts
Zygosaccharomyces lentus and Zygosaccharomyces bailli, FEMS Yeast Research, 2,
Steinkraus, K.H., Shapiro, K.B., Hotchkiss J.H., Mortlock, R.P. (1996): Investigations into
199-205.
Vol. 7(1), 91-101.
Stojanović M., Janković I. (1996): Gajenje čajne gljive - kombuhe, IGP SANBA, Beograd.
Stojanović M., Nikšić, M. (2000): Novija saznanja o napitku čajne gljive - "Kombuhe" i
proizvodima na bazi "kombuhe", V Savetovanje industrije alkoholnih i bezalkoholnih
pića i sirćeta, Zbornik radova, Poslovna zajednica "Vrenje" Beograd, 205-211,
Stuart, D.L., Wills, R.B.H. (2000): Alkylamide and Cichoric Acid Levels in Echinacea
purpurea Tissues During Plant Growth, Journal of Herbs, Spices & Medicinal Plants,
Su, Y.L., Leung, L.K., Huang, Y., Chen, Z. (2003): Stability of tea theaflavins and
Teoh, L.A., Heard, G., Cox, J. (2004): Yeast ecology of Kombucha fermentation.
Tsubono, Y., Nishino, Y., Komatsu, S., Hsieh, C.-C., Kanemura, S., Tsuji, I., Nakatsuka,
H., Fukao, A., Satoh, H., Hisamichi, S. (2001): Green tea and the risk of gactric
Ultee, A., Kets, E.P.W., Smid, E.J. (1999): Mechanisms of Action of Carvacrol on the
International Journal of Food Microbiology 95, 119-126.
cancer in Japan, New England Journal of Medicine, 344, 632-636.
Food-Borne Pathogen Bacillus cereus, Applied and Environmental Microbiology, 65,

Kruk, M.B., Bornyak, I.M., Kruk, M.M., Oshchapovsky, V.V., Ryvak, O.V., Toropovska,

Kurechi, T., Aizawa, N., Kunugi, A. (1983): Studies of the antioxidants, Oxidation

products of TBHQ, JAOCS, 60, 1878-1882.

C.,

E.

(2001):

Lambert, J.D., Yang, C.S. (2003): Cancer chemopreventive activity and bioavailability of

tea and tea polyphenoles, Mutation Research, 523-524, 201-208.

Lampen J.O. (1968): External Enzymes of Yeast: Their Nature and Formation, Antonie

van Leeuwenhoek 34: 1-18.

Laskin, A.J., Lechevalier, H.A. (1973): Handbook of Microbiology, vol III: Microbiol

Products, CRS Press; Cleveland, 343-354.

Liu, C.-H., S.-H. Hsu, F.-L. Lee, and C.-C. Liao (1996): The isolation and identification of

Lončar, S.E., Petrović, E.S., Malbaša, V.R, Verac, M.R. (2000): Biosynthesis of

Lončar, E., Djurić, M., Malbaša, R., Kolarov, Lj., Klašnja, M. (2006), Influence of

glucuronic acid by means of tea fungus, Nahrung 44 (2), 138-139.

Working Conditions Upon Kombucha Conducted Fermentation of Black Tea, Food

and Bioproducts Processing, 84(C3), 186-192.

Maggiora, P., Marchio, S., Stella, M.C.,Giai, M., Belfiore, A., Bortoli, DeM., Di Renzo,

M.F., Costantino, A., Sismondi, P., Comoglio, P.M. (1998): Overexpession of RON

Malbaša, R., Lončar, E., Djurić. M., Klašnja, M., Kolarov, LJ., Markov, S. (2006): Scale-

84(C3), 193-199.

Markov, S.L., Malbaša, R.V., Hauk, M.J., Cvetković, D.D. (2001): Ispitivanje mikrobnih

Mayser, P., Fromme, S., Leitzmann, C., Gruender, K. (1995): The yeast spectrum of tea

fungus Kombucha, Mycoses 38 (7-8), 289-295.

Malbaša R., Lončar E., Djurić M. (2008): Comparation of the products of Kombucha

fermentation on sucrose and molasses, Food Chemistry, 106, 1039-1045.

populacija čajne gljive. I. Kvasci, Acta Periodica Technologica, 32, 133-138.

MaryAnn, O'H., Kiefer, D., Farrell, K., Kemper, K. (1998): A review of 12 commonly

Miller, N.J., Castelluccio, C., Tijburg, L., Rice-Evans, C. (1996): The antioxidant

Chemistry, Vol. 61, 4, 443-447.

Morel, I., Lescoat, G., Cillard, P., Cillard, J. (1994): Methods Enzymol; 234:437-443.

Sciences, 52, 111-117.

Montero-Julian, F.A., Dauny, I., Flavetta, S. (1998): Characterization of two monoclonal

antibodies against the RON receptor tyrosine kinase, Hybridoma, 17, 541-551.

96, 1743-1748.

Murugesan, G.S., Sathishkumar, M., Swaminathan, K. (2005): Supplementation of waste

tea fungal biomass as a dietary ingredient for broiler chicks. Bioresource Technology

483-487.

Nielsen, J., Villadsen, J., Lidén, G. (2003): Bioreaction Engineering Principles, Kluwer

Academic/Plenum Publishers, 2nd ed., New York-Moscow, 477-518.

Paris, 155-162.

Pellati, F., Benvenuti, S., Magro, L., Melegari, M., Soragni, F. (2004): Analysis of

Perry, N. (1995): Culture shock, Emerg. Med. Serv., 24:35-36.

Petrović, S. (2001): Priča o kombuhi, Novi Sad.

Petrović, S., Lončar, E. (1996): Content of water-soluble vitamins in fermentative liquids

of tea fungus, Mikrobiologija, 33(2), 101-106.

Cook (ed.), Academic Press, New York, 561-572.

Petrović, S, Lončar, E., Ružić, N, Kolarov, Lj. (1995/96): Nutritive characteristics of tea

fungus metabolites, Preceedings 26-27, Faculty of Technology, Novi Sad, 257-269.

Rechner, A.R., Smith, M.A., Kuhnle, G., Gibson, G.R., Debnam, E.S., Srai, S.K.S. (2004):

Rundschau, 9, 286-290.

Reiss, J. (1994): Influence of different sugars on the metabolism of the tea fungus, Z

Lebensm Unters Forsch, 198:258-261.

Roche, J. (1998): The history and spread of Kombucha, http://www.trib. com~

Roussin, M.R. (1996): Analyses of Kombucha ferments: report on growers, Information

Resources, LC, Salt Lake City, Utah, www.kombucha-research.com.

Roussin, M.R. (1999): Kombucha research.com.http://www.kombucha-research.com.

Rouz, H.A. (1975): Hemijska mikrobiologija, ICS, Beograd, 121.

Samson, R., van Reenen-Hoekstra, E. (1988): Introduction of food-borne fungi,

Identification of the common food-borne fungi, 3th ed., Centraalbureau Voor

Schimmelcultures, Baarn, Delft, 3-219.

Scheffers W.A., Wiken T.O. (1969): The Custers effect (negative Pasteur effect) as a

diagnostic criterion for the genus Brettanomyces, Antonie van Leuwenhoek,Vol 35,

Supplement: Yeast Symposium, A31.

Sievers, M., Lanini, C., Weber, A., Schuler-Schmid, U., Teuber, M. (1995): Microbiology

Skehan, P., Storeng, R., Scudiero, D., Monks, A., McMahon, J., Vistica, D., Warren, J.,

Medicine, 12, 643-644.

and Fermentation Balance in a Kombucha Beverage Obtain from a Tea Fungus

Fermentation, Systematic Applied of Microbiology 18:590-594.

Bokesch, H., Kenney, S., Boyd, M. (1990): New colorimetric cytotoxicity assay for

anticancer-drug screening, Journal of the National Cancer Institute, 13, 1107-1112.

Sreeramulu, G., Zhu, Y., Knol, W. (2000): Kombucha fermentation and its antimicrobial

activity. Journal of Agricultural and Food Chemistry 48, 6, 2589-2594.

Srinivasan, R., Smolinske, S., Greebaum, D. (1997): Probable Gastrontestinal Toxicity og

Kombucha Tea – Is This Beverage Healthy or Harmful, Journal of General Internal

Stanier, R. Y., Doudoroff, M., Adelberg, E., A. (1971): General Microbiology, 3th Edition,

Steels H., James S.A., Bond C.J., Roberts I.N., Stratford M. (2002): Zygosaccharomyces

113-121.

The Macmillan press, London and Basingstoke, 610-611.

kombuchaensis: the physiology of a new species related to the spoilage yeasts

Zygosaccharomyces lentus and Zygosaccharomyces bailli, FEMS Yeast Research, 2,

Steinkraus, K.H., Shapiro, K.B., Hotchkiss J.H., Mortlock, R.P. (1996): Investigations into

199-205.

Vol. 7(1), 91-101.

Stojanović M., Janković I. (1996): Gajenje čajne gljive - kombuhe, IGP SANBA, Beograd.

Stojanović M., Nikšić, M. (2000): Novija saznanja o napitku čajne gljive - "Kombuhe" i

proizvodima na bazi "kombuhe", V Savetovanje industrije alkoholnih i bezalkoholnih

pića i sirćeta, Zbornik radova, Poslovna zajednica "Vrenje" Beograd, 205-211,

Stuart, D.L., Wills, R.B.H. (2000): Alkylamide and Cichoric Acid Levels in Echinacea

purpurea Tissues During Plant Growth, Journal of Herbs, Spices & Medicinal Plants,

Su, Y.L., Leung, L.K., Huang, Y., Chen, Z. (2003): Stability of tea theaflavins and

Teoh, L.A., Heard, G., Cox, J. (2004): Yeast ecology of Kombucha fermentation.

Tsubono, Y., Nishino, Y., Komatsu, S., Hsieh, C.-C., Kanemura, S., Tsuji, I., Nakatsuka,

H., Fukao, A., Satoh, H., Hisamichi, S. (2001): Green tea and the risk of gactric

Ultee, A., Kets, E.P.W., Smid, E.J. (1999): Mechanisms of Action of Carvacrol on the

International Journal of Food Microbiology 95, 119-126.

cancer in Japan, New England Journal of Medicine, 344, 632-636.

Food-Borne Pathogen Bacillus cereus, Applied and Environmental Microbiology, 65,