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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > fermented foods > vinegars × 103 items, grouped by Health and Pathology (view ungrouped items) animal and human health (10)    (Click to View) Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression Journal of ethnopharmacology (Click to View) Antioxidant properties and mutagenicity of Pinus morrisonicola and its vinegar preparation Lebensmittel-Wissenschaft (Click to View) Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar) Food control (Click to View) 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 (Click to View) Source diversity of toxoplasma gondii infection during meal preparation Journal of food safety (Click to View) Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet Journal of the American Dietetic Association (Click to View) Simultaneous Determination of Aflatoxin B₁ and Aflatoxin M ₁ in Food Matrices by Enzyme-Linked Immunosorbent Assay Food analytical methods (Click to View) New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese rat model Food chemistry (Click to View) Antioxidant Activity of Vinegar Produced from Distilled Residues of the Japanese Liquor Shochu Journal of agricultural and food chemistry (Click to View) Effect of vinegar on the viability of Giardia duodenalis cysts International journal of food microbiology disease and pest management (1)    (Click to View) Identification and Field Evaluation of Fermentation Volatiles from Wine and Vinegar that Mediate Attraction of Spotted Wing Drosophila, Drosophila suzukii Journal of chemical ecology epidemiology (3)    (Click to View) 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 (Click to View) Source diversity of toxoplasma gondii infection during meal preparation Journal of food safety (Click to View) Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet Journal of the American Dietetic Association etiology (4)    (Click to View) Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar) Food control (Click to View) Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins Meat science (Click to View) 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 (Click to View) Effect of vinegar on the viability of Giardia duodenalis cysts International journal of food microbiology exposure (1)    (Click to View) 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 pathological processes and conditions (5)    (Click to View) Significant damage‐rescuing effects of wood vinegar extract in living Caenorhabditis elegans under oxidative stress Journal of the science of food and agriculture (Click to View) 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 (Click to View) Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet Journal of the American Dietetic Association (Click to View) New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese rat model Food chemistry (Click to View) Antioxidant activity of vinegar melanoidins Food chemistry