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These terms define your current search. Click the × to remove a term. Biological Sciences: botany × Economics, Business and Industry: products and commodities > agricultural products > foods > fermented foods > vinegars × 8 results Group by: Biological Sciences, Economics, Business and Industry   (Click to View) 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 (Click to View) Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during aging Journal of food biochemistry (Click to View) Changes in major antioxidant compounds during aging of traditional balsamic vinegar Journal of food biochemistry (Click to View) THE Composition of essential oils of different parts of laurel, mountain tea, sage and ajowan Journal of food biochemistry (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, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation Food chemistry (Click to View) Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar Food chemistry (Click to View) 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