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.
UNLABELLED: Vigna umbellata is an important homologous medicinal and food legume, and its fruit is rich in polyphenols. Acidic, alkaline (highest yield) and enzymatic methods were... Read full abstract on PubMed →
This study thoroughly examined the proximate composition, bioactive composition, and in vitro biological activities of three different cultivars of papaya leaf extracts (PLEs) as p... Read full abstract on PubMed →
BACKGROUND: Jujube is a homologous herb of medicine and food, and polyphenols are key in determining the functional effects of jujubes. METHODS: In this study, characteristic polyp... Read full abstract on PubMed →
BACKGROUND: Peanuts are consumed worldwide and have been linked to multiple health benefits. Processing may affect the bioavailability of peanut bioactive compounds. Therefore, we... Read full abstract on PubMed →
Cardiocrinum cordatum (Thunb.) Makino (Family: Liliaceae), commonly known as 'Ubayuri', is native to Japan and some islands in the Russian Far East. It has high value as food, medi... Read full abstract on PubMed →
Fast and reliable determination of polyphenols is a quite common goal during investigation of new plant materials and herbal products, their standardization, quality control, or ch... Read full abstract on PubMed →
Poly(vinyl ethers) (PVEs) have many applications, such as adhesives, lubricants, and anticorrosive agents, thanks to their elastic, nonirritating, and chemically inert properties.... Read full abstract on PubMed →
It is well established that homocysteine (Hcy) and its thiolactone (HTL) are reactive towards aldehydes in an aqueous environment, forming substituted thiazinane carboxylic acids.... Read full abstract on PubMed →
Rate coefficients for the reactions of Cl atoms with isopropyl formate (IPF) and isobutyl formate (IBF) were measured experimentally over the temperature range of 268-363 K and at... Read full abstract on PubMed →
Although organic species are transported and efficiently transformed in clouds, more than 60% of this organic matter remains unspeciated. Using GCxGC-HRMS technique we were able to... Read full abstract on PubMed →
Benzyl alcohol is commonly used as an antibacterial agent in a variety of pharmaceutical formulations. Several fatalities in neonates have been linked to benzyl alcohol poisoning.... Read full abstract on PubMed →
Benzyl alcohol is commonly used as an antibacterial agent in a variety of pharmaceutical formulations. Several fatalities in neonates have been linked to benzyl alcohol poisoning.... Read full abstract on PubMed →
Urinary phenol is analyzed widely to determine benzene exposure in humans. Most methods utilize direct measurements of phenols after extraction from urine using gas chromatography... Read full abstract on PubMed →
<h4>Background</h4>Medicinal plants are commonly employed in various ways, including the prevention of infection, alleviation of stress, and stimulation of growth. <i>Calotropis pr... Read full abstract on PubMed →
Ethyl carbamate, a genotoxic chemical contaminant present in fermented alcoholic beverages and foods, is formed from naturally occurring substances in these beverages and foods. St... Read full abstract on PubMed →
Fermented foods are valued for their diverse flavor and health benefits, but the formation of ethyl carbamate (EC), a potential carcinogen, during production and storage poses chal... Read full abstract on PubMed →
Malolactic fermentation (MLF), an essential enological process for wine deacidification and aroma development, is predominantly mediated by <i>Oenococcus oeni</i> (<i>O. oeni</i>).... Read full abstract on PubMed →
In this study, we used compound fungal bran koji to enhance the fermentation of Sichuan bran <i>cupi</i>. Analysis of the microbial composition of <i>cupei</i> showed that <i>Asper... Read full abstract on PubMed →
Fermented foods have gained global attention for their unique flavor and immense health benefits. These flavor compounds and nutrients result from the metabolic activities of micro... Read full abstract on PubMed →
Urethanase is a promising biocatalyst for degrading carcinogen ethyl carbamate (EC) in fermented foods. However, their vulnerability to high ethanol and/or salt and acidic conditio... 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.