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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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| 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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| Antioxidant properties and mutagenicity of Pinus morrisonicola and its vinegar preparation | | Lebensmittel-Wissenschaft |
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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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| 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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| 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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| 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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| 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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| 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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| 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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| 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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| 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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| Characterization of acetic acid bacteria in “traditional balsamic vinegar” | | International journal of food microbiology |
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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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| 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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| 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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| 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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| 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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| Modelling the industrial production of vinegar in aerated-stirred fermentors in terms of process variables | | Journal of food engineering |
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| Effect of vinegar on the viability of Giardia duodenalis cysts | | International journal of food microbiology |
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