Fermented beverages in prehispanic Chile: a comprehensive review of their phytochemistry, traditional medicinal uses, bioactivity, and social aspects by Christina Mitsi, Javier Echeverría

Subjects: “…fermented beverages…”
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Himalayan fermented beverages and their therapeutic properties with scientific validations: a comprehensive review by Soumya Majumder, Malay Bhattacharya

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Investigation of the Antioxidant Potential of Kombucha Prepared Using Salvia officinalis L. by Cihan Düşgün

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Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage by Jamila Smanalieva, Janyl Iskakova

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Kombucha Beverage: Comparative Study Based on Bioactive Properties and Antimicrobial Potentials of Different Plant Infusion by Cemhan Doğan, Nurcan Doğan

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Isolation of yeast from some Ethiopian traditional fermented beverages and in vitro evaluation for probiotic traits by Dagnew Bitew, Bogale Damtew, Anteneh Tesfaye, Berhanu Andualem

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Pasteurization and the Potential Anti-Obesity Function of Fermented Beverages: A Significant Increase in Nitrogen-Containing Aromatic Heterocyclic Compound Content by Xiurong Wu, Ting Wang, Xiangzhen Nie, Yanglin Wu, Jinghan Wang, Haoming Wang, Rui Dai, Ronghan Liu, Yingying Cui, Miaoting Su, Yang Qiu, Xiantao Yan

Subjects: “…fermented beverage…”
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Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle by Tiantian Liu, Mujia Nan, Suyi Zhang, Hui Qin, Zesu Zhao, Shuangping Liu, Jian Mao

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Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage by Binyan Xu, Xueshan Yang, Jie Zhao, Baihan Yu, Jiaxin Li, Xia Zhu

Subjects: “…Composite fruit fermented beverage…”
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Honey, reducing sugar, diastase number, Kyrgyzstan by J. Iskakova, A. Deydiev, A. Kulmyrzaev

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A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment by Antonietta Maoloni, Martina Cirlini, Lorenzo Del Vecchio, Raquel Torrijos, Eleonora Carini, Giorgia Rampanti, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Andrea Osimani, Lucia Aquilanti

Subjects: “…cereal-based yogurt-like fermented beverage…”
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