Results 91 to 100 of about 700 (148)

Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits. [PDF]

Foods
Hosseini E, Tsegay ZT, Smaoui S, Varzakas T.   +3 more
europepmc   +1 more source

Notes on a Recent Edition of a Morisco Pharmacological MS. [PDF]

, 2004
Corriente, F. (Federico)
core  

The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development. [PDF]

Microorganisms
Ge Y, Wu Y, Aihaiti A, Wang L, Wang Y, Xing J, Zhu M, Hong J.   +7 more
europepmc   +1 more source

Four Contemporary Ilokano Poems in Translation [PDF]

, 2017
Lazaga, Junley
core   +2 more sources

Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar. [PDF]

Foods
Qiang X, Zhao M, Xia T, Wang Q, Yu J, Qiao C, Zhang H, Lv S, Liu Y, Wang M.   +9 more
europepmc   +1 more source

Volatile Profile Characterization of Jujube Fruit via HS-SPME-GC/MS and Sensory Evaluation. [PDF]

Plants (Basel)
Liu R, Ma L, Meng X, Zhang S, Cao M, Kong D, Chen X, Li Z, Pang X, Bo W.   +9 more
europepmc   +1 more source

Optimization of sensory properties of ultrasound-treated strawberry vinegar. [PDF]

Ultrason Sonochem
Türkol M, Yıkmış S, Ganimet Ş, Gezer GE, Abdi G, Hussain S, Aadil RM.   +6 more
europepmc   +1 more source

Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review. [PDF]

Foods
Chen P, Zhao S, Li C, Zhang T, Xing Y, Zhang K, Lv J, Zhu W.   +7 more
europepmc   +1 more source

Aroma Release and Consumer Perception During Cider Consumption. [PDF]

Foods
Chen Y, Zhao R, Jiang G, Liu G, Cao Y, Ye X, Mao Y, He L, Cheng Y, Tian S, Qin Z.   +10 more
europepmc   +1 more source

Enhanced multivariate data fusion and optimized algorithm for comprehensive quality profiling and origin traceability of Chinese jujube. [PDF]

Food Chem X
Chen P, Wang X, Fu R, Xiao X, Li Y, Lu T, Wang T, Guo Q, Zhou P, Fei C.   +9 more
europepmc   +1 more source