| Kombucha: Production and microbiological research B Wang, K Rutherfurd-Markwick, XX Zhang, AN Mutukumira Foods 11 (21), 3456, 2022 | 48 | 2022 |
| Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand B Wang, K Rutherfurd-Markwick, XX Zhang, AN Mutukumira Current Research in Food Science 5, 835-844, 2022 | 39 | 2022 |
| Microbiological and physico-chemical characteristics of black tea kombucha fermented with a New Zealand starter culture B Wang, K Rutherfurd-Markwick, N Naren, XX Zhang, AN Mutukumira Foods 12 (12), 2314, 2023 | 14 | 2023 |
| Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand B Wang, K Rutherfurd-Markwick, N Liu, XX Zhang, AN Mutukumira Current Research in Food Science 8, 100711, 2024 | 4 | 2024 |
| What do you we know about Kombucha today? AN Mutukumira, K Rutherfurd-Markwick, B Wang, X Wang, R Archer Food New Zealand 20 (5), 28-31, 2020 | 2 | 2020 |
| Probiotic potential of acetic acid bacteria isolated from kombucha in New Zealand in vitro B Wang, K Rutherfurd-Markwick, N Liu, XX Zhang, AN Mutukumira The Microbe 4, 100130, 2024 | 1 | 2024 |
| Characteristics of dominant acetic acid bacteria and yeast in kombucha sold in New Zealand: a thesis submitted in partial fulfilment of the requirement for the degree of Master … B Wang Massey University, 2020 | | 2020 |
| The Microbe B Wang, K Rutherfurd-Markwick, N Liu, XX Zhang, AN Mutukumira | | |
