S. Marimuthu

Changes in content of organic acids and tea polyphenols during kombucha tea fermentation

R. Jayabalan, S. Marimuthu, K. Swaminathan · Food Chemistry · 2006 · 445 citations

Food Chemistry, Tea Polyphenols, Food Fermentation +9

Changes in free-radical scavenging ability of kombucha tea during fermentation

R. Jayabalan, P. Subathradevi, S. Marimuthu et al. · Food Chemistry · 2008 · 311 citations

Food Fermentation, Kombucha Tea, Phytochemistry +2

Preservation of Kombucha Tea—Effect of Temperature on Tea Components and Free Radical Scavenging Properties

R. Jayabalan, S. Marimuthu, Periyasamy Thangaraj et al. · Journal of Agricultural and Food Chemistry · 2008 · 80 citations

Food Chemistry, Food Fermentation, Biotechnology +12

Effect of solvent fractions of kombucha tea on viability and invasiveness of cancer cells—Characterization of dimethyl 2-(2-hydroxy-2-methoxypropylidine) malonate and vitexin

R. Jayabalan, Pei‐Ni Chen, Yih‐Shou Hsieh et al. · 2011 · 76 citations

Medicinal Chemistry, Pharmaceutical Chemistry, Chemoprevention Strategy +14

Study of soy-fortified green tea curd formulated using potential hypocholesterolemic and hypotensive probiotics isolated from locally made curd

Sahoo Moumita, Bhaskar Das, Archana Sundaray et al. · Food Chemistry · 2018 · 22 citations

Potential Hypocholesterolemic, Nutrition, Probiotic +5