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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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| Lead isotopes reveal different sources of lead in balsamic and other vinegars | | Science of the total environment |
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| Control of wine vinegar authenticity through δ18O analysis | | Food control |
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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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| Descriptive sensory analysis of wine vinegar: tasting procedure and reliability of new attributes | | Journal of sensory studies |
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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 approach to continuous vinegar decolourisation with exchange resins | | 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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| Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation | | 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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| The phenolic composition of red wine vinegar produced in barrels made from different woods | | Food chemistry |
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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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| 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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| Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars | | Journal of chromatography |
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| Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach | | Journal of agricultural and food chemistry |
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