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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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| 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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| 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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| Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity | | Journal of the science of food and agriculture |
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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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| 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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| 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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| 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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| 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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| 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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| 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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| Changes in major antioxidant compounds during aging of traditional balsamic vinegar | | Journal of food biochemistry |
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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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| 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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| 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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| Characterization of acetic acid bacteria in “traditional balsamic vinegar” | | International journal of food microbiology |
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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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| 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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