Papers mentioning vinegar or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Cereal vinegars constitute a distinctive category across different vinegar varieties in the world. Among them, Shanxi aged vinegar (SAV) is characterized by distinct flavor and sen... Read full abstract on PubMed →
Zhejiang rosy vinegar (ZRV), a popular condiment in southeastern China, has a flavor profile and bioactivity that are not yet fully understood. This study aimed to determine the fl... Read full abstract on PubMed →
Malolactic fermentation using sea buckthorn ( Hippophaë rhamnoides ) juice as raw material was performed with six different strains of Lactobacillus plantarum . Increasing juice pH... Read full abstract on PubMed →
Aroma profiles and aroma-active compounds of Sichuan vinegar that is one of the four-famous vinegars in China were systemically analyzed by SAFE-GC-MS and GC-O. In addition, descri... Read full abstract on PubMed →
Beijing rice vinegar is a typically traditional Chinese cereal vinegar and prevalent in the northern part of China. In this study, the volatile aroma analysis of different fermenta... Read full abstract on PubMed →
This work studies the influence of cultivar and farming area on the sensory profile of green Spanish-style table olives, using Quantitative Descriptive Analysis. The lexicon develo... Read full abstract on PubMed →
Despite the comprehensive knowledge on odor coding, our understanding of the relationship between sensory input and behavioral output in Drosophila remains weak. Here, we measure t... Read full abstract on PubMed →
Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been... Read full abstract on PubMed →
Shanxi aged vinegar is one of the most famous Chinese traditional cereal vinegars produced by spontaneous solid-state fermentation. However, the aroma composition of Shanxi aged vi... Read full abstract on PubMed →
promoted both glycolysis and the TCA cycle and also led to a significant up-regulation of aromatic metabolites, such as ethyl acetate, ethyl lactate, and ethyl caproate. These resu... Read full abstract on PubMed →
, thereby effectively improving the quality and safety of alfalfa silage. Read full abstract on PubMed →
The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand for healthier, less processed... Read full abstract on PubMed →
Research background: hepatoprotective effects of pure melanoidin obtained from it. Experimental approach: -induced liver damage in rats was used to evaluate the protective role of... Read full abstract on PubMed →
-coumaric acid could effectively reduce the level of ROS, RAGE, NADPH and inflammatory factors in Caco-2 cells. Our research provided theoretical basis for the application of orang... Read full abstract on PubMed →
. This continuous biological process led to changes in the concentrations of all analytes studied. SCARS provided optimized and stabilized NIR spectral variables for the constructi... Read full abstract on PubMed →
Functional fermented fruit drinks are known worldwide for their health-promoting potential. Black wolfberry (BW) has high nutritional value, and its relative product development ca... Read full abstract on PubMed →
were the predominant bacterial species, and the functional composition of the microbiota revealed that the nucleotide biosynthesis pathway was the most enriched. These results reve... Read full abstract on PubMed →
Substantial quantities of pesticides are routinely applied to enhance agricultural crop production. Pesticides used in this way continuously accumulate in the environment and in fo... Read full abstract on PubMed →
) using cyclic voltammetry. The antioxidant capacity of six HMV produced using traditional methods and the physicochemical characterization were measured in different vinegar produ... Read full abstract on PubMed →
are the predominant genera for organic acid metabolism in SSF of SAV. This is also the first report on metabolic network of organic acids in cereal vinegar, adding new knowledge on... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.