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| Changes in textural characteristics of paneer in ready-to-eat canned paneer curry during storage | | Journal of texture studies |
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| Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression | | Journal of ethnopharmacology |
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| Production of Microbial Cellulose by a Bacterium Isolated from Fruit | | Applied biochemistry and biotechnology |
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| Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar | | Food microbiology |
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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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| Directional isolation of ethanol-tolerant acetic acid bacteria from industrial fermented vinegar | | European food research and technology |
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| Analysis and risk assessment of ethyl carbamate in various fermented foods | | European food research and technology |
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| Antioxidant properties and mutagenicity of Pinus morrisonicola and its vinegar preparation | | Lebensmittel-Wissenschaft |
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| Development and validation of analytical methods for ethyl carbamate in various fermented foods | | Food chemistry |
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| Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar) | | Food control |
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| Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS) | | Lebensmittel-Wissenschaft |
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| Significant damage‐rescuing effects of wood vinegar extract in living Caenorhabditis elegans under oxidative stress | | Journal of the science of food and agriculture |
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| Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation | | Entomologia experimentalis et applicata |
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| Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity | | Journal of the science of food and agriculture |
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| Lead isotopes reveal different sources of lead in balsamic and other vinegars | | Science of the total environment |
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| Wood vinegar and fermented bioextracts: Natural products to enhance growth and yield of tomato (Solanum lycopersicum L.) | | Scientia horticulturae |
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| Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins | | Meat science |
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| Control of wine vinegar authenticity through δ18O analysis | | Food control |
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| Influence of acid adaptation on the survival of Salmonella enteritidis and Salmonella typhimurium in simulated gastric fluid and in Rattus norvegicus intestine infection | | Journal of food safety |
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| Application of Competitive Adaptive Reweighted Sampling Method to Determine Effective Wavelengths for Prediction of Total Acid of Vinegar | | Food analytical methods |
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| Identification and Field Evaluation of Fermentation Volatiles from Wine and Vinegar that Mediate Attraction of Spotted Wing Drosophila, Drosophila suzukii | | Journal of chemical ecology |
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| Effect of Cinnamoyl and Flavonol Glucosides Derived from Cherry Blossom Flowers on the Production of Advanced Glycation End Products (AGEs) and AGE‐induced Fibroblast Apoptosis | | Phytotherapy research |
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| Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during aging | | Journal of food biochemistry |
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| Development and application of a lexicon to describe the flavor of pomegranate juice | | Journal of sensory studies |
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| Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by mid-infrared spectroscopy | | Food chemistry |
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| Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties | | Meat science |
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| Source diversity of toxoplasma gondii infection during meal preparation | | Journal of food safety |
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| Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars | | Food microbiology |
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| Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar | | Food microbiology |
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| Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes | | Lebensmittel-Wissenschaft |
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| A protocol for optimization vinegar fermentation according to the ratio of oxygen consumption versus acid yield | | Journal of food engineering |
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| Rapid measurement of total acid content (TAC) in vinegar using near infrared spectroscopy based on efficient variables selection algorithm and nonlinear regression tools | | Food chemistry |
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| Evaluation of viability and growth of Acetobacter senegalensis under different stress conditions | | International journal of food microbiology |
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| Investigation of fermenting conditions for sugarcane (saccharum officinarum l.) wine using response surface methodology | | Journal of food processing and preservation |
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| Importance of acetic acid bacteria in food industry | | Food control |
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| Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet | | Journal of the American Dietetic Association |
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| Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process | | Journal of the science of food and agriculture |
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| Descriptive sensory analysis of wine vinegar: tasting procedure and reliability of new attributes | | Journal of sensory studies |
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| Gluconacetobacter hansenii subsp. nov., a High-Yield Bacterial Cellulose Producing Strain Induced by High Hydrostatic Pressure | | Applied biochemistry and biotechnology |
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| Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction | | International journal of food science and technology |
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| Food fermentations: Microorganisms with technological beneficial use | | International journal of food microbiology |
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| Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection | | International journal of food microbiology |
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| A survey of ethyl carbamate in fermented foods and beverages from Zhejiang, China | | Food control |
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| Effects of residual phospholipids on surface properties of a soft-refined sunflower oil: Application to stabilization of sauce-types' emulsions | | Food hydrocolloids |
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| Antioxidant properties of traditional balsamic vinegar and boiled must model systems | | European food research and technology |
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| Comparison of Various Preparation Methods for Determination of Organic Acids in Fruit Vinegars with a Simple Ion-Exclusion Liquid Chromatography | | Food analytical methods |
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| Changes in major antioxidant compounds during aging of traditional balsamic vinegar | | Journal of food biochemistry |
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| The hedonic response to chocolate and beverage pairing: A preliminary study | | Food research international |
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| Influence of bamboo vinegar supplementation on growth performance, apparent total tract digestibility, blood characteristics, meat quality, fecal noxious gas content, and fecal microbial concentration in finishing pigs | | Livestock science |
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| Investigation of chemical quality of sugarcane (Saccharum officinarum L.) wine during fermentation by Saccharomyces cerevisiae | | Journal of food quality |
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| Improving acetic acid production of Acetobacter pasteurianus AC2005 in hawthorn vinegar fermentation by using beer for seed culture | | International journal of food science and technology |
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| Simultaneous Determination of Aflatoxin B₁ and Aflatoxin M ₁ in Food Matrices by Enzyme-Linked Immunosorbent Assay | | Food analytical methods |
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| Determination of Lead, Cadmium, Copper, and Zinc Content in Commercial Iranian Vinegars Using Stripping Chronopotentiometry | | Food analytical methods |
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| THE Composition of essential oils of different parts of laurel, mountain tea, sage and ajowan | | Journal of food biochemistry |
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| Migration of antimony from PET containers into regulated EU food simulants | | Food chemistry |
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| A survey of biogenic amines in vinegars | | Food chemistry |
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| New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese rat model | | Food chemistry |
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| Optimized Extraction Method of Acetic Acid in Vinegar and Its Effect on SNIF-NMR Analysis to Control the Authenticity of Vinegar | | Food and bioprocess technology |
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| Comparison between an odour profile and a flavour profile of dry fermented sausages | | International journal of food science and technology |
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| Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar | | Bioresource technology |
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| Measurement of Soluble Solid Contents and pH of White Vinegars Using VIS/NIR Spectroscopy and Least Squares Support Vector Machine | | Food and bioprocess technology |
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| Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models | | Food quality and preference |
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| Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis | | International journal of food microbiology |
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| Characterization of acetic acid bacteria in “traditional balsamic vinegar” | | International journal of food microbiology |
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| Effect of different treatment processes and preservation methods on the quality of truffles: I. Conventional methods (drying/freezing) | | Journal of food processing and preservation |
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| Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar | | Food microbiology |
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| New approach to continuous vinegar decolourisation with exchange resins | | Journal of food engineering |
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| Measuring rheological properties for applications in quality assessment of Traditional Balsamic Vinegar: Description and preliminary evaluation of a model | | Journal of food engineering |
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| Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria isolated from tropical products of Subsaharan Africa | | Journal of food engineering |
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| Study of the monosaccharides and furfurals evolution during the preparation of cooked grape musts for Aceto Balsamico Tradizionale production | | Journal of food engineering |
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| Prediction of organic acids and other quality parameters of wine vinegar by near-infrared spectroscopy. A feasibility study | | Food chemistry |
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| Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle | | Journal of food engineering |
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| The simultaneous separation and determination of five organic acids in food by capillary electrophoresis | | Food chemistry |
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| Antioxidant activity of vinegar melanoidins | | Food chemistry |
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| A theoretical model to predict the age of traditional balsamic vinegar | | Journal of food engineering |
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| Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation | | Food chemistry |
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| Tungsten permanent chemical modifier with co-injection of Pd(NO3)2 + Mg(NO3)2 for direct determination of Pb in vinegar by graphite furnace atomic absorption spectrometry | | Food chemistry |
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| Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar | | Food chemistry |
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| Survival of Escherichia coli O157:H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157:H7 | | Food microbiology |
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| Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates | | Food chemistry |
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| A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar | | Food chemistry |
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| Determination of Antioxidant Activity and Characterization of Antioxidant Phenolics in the Plum Vinegar Extract of Cherry Blossom (Prunus lannesiana) | | Journal of agricultural and food chemistry |
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| Determination of 2,3-Butanediol and 2-Hydroxybutanone Stereoisomers in Batteries of Traditional Balsamic Vinegar | | Journal of agricultural and food chemistry |
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| A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality | | Journal of food engineering |
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| Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking | | International journal of food microbiology |
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| Modelling gas-liquid and liquid-gas transfers in vinegar production by genetic algorithms | | Journal of food engineering |
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| The phenolic composition of red wine vinegar produced in barrels made from different woods | | Food chemistry |
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| Antioxidant Activity of Vinegar Produced from Distilled Residues of the Japanese Liquor Shochu | | Journal of agricultural and food chemistry |
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| Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features | | International journal of food microbiology |
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| Analysis of proteins responsive to acetic acid in Acetobacter: Molecular mechanisms conferring acetic acid resistance in acetic acid bacteria | | International journal of food microbiology |
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| Acetic acid bacteria spoilage of bottled red wine--A review | | International journal of food microbiology |
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| Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE | | International journal of food microbiology |
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| Traditional healthful fermented products of Japan | | Journal of industrial microbiology and biotechnology |
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| Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processing | | International journal of food microbiology |
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| Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars | | Food chemistry |
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| Changes in the Chemical Composition of Reduced Cooked Musts during the Heating Process | | Journal of agricultural and food chemistry |
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| Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar | | Journal of agricultural and food chemistry |
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| Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars | | Journal of chromatography |
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| Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging | | Journal of agricultural and food chemistry |
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