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Yingmanee Tragoolpua on Muck Rack

Yingmanee Tragoolpua

As seen in: Nature, Wiley Online Library, MDPI, PeerJ
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Articles

Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation - Scientific Reports

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By Yingmanee Tragoolpua
| Nature Verified
Abstract Kombucha tea is a fermented tea that produced by acetic acid bacteria and yeast. In this study, the kombucha tea from white, green and black tea was studied for its microbial composition, chemical profile, and biological activities during 15-day fermentation period. HPLC analysis revealed key organic acids, including acetic, gluconic, and glucuronic acids in kombucha tea. In this study, white tea kombucha showed the highest glucuronic acid content.
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Drosophila models of the anti‐inflammatory and anti‐obesity mechanisms of kombucha tea produced by Camellia sinensis leaf fermentation

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By Duy Tran, Minh Duong, Yingmanee Tragoolpua, Kamo Yuna
| Wiley Online Library Verified
1 INTRODUCTION Kombucha tea is a refreshing beverage that is made by fermenting Camellia sinensis (C. sinensis) leaves with a mutualistic culture of yeast and acetic acid bacterial cells. It is widely consumed as a traditional drink in China, Thailand, Vietnam, Russia, and Germany (Dufresne & Farnworth, 2000).
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Nanomaterials | Free Full-Text | Innovative Eco-Friendly Microwave-Assisted Rapid Biosynthesis of Ag/AgCl-NPs Coated with Algae Bloom Extract as Multi-Functional Biomaterials with Non-Toxic Effects on Normal Human Cells

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By Thida Kaewkod, Yingmanee Tragoolpua, Jeeraporn Pekkoh, Khomsan Ruangrit
| MDPI
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