Results 121 to 130 of about 1,364,395 (158)

Decoding the medicinal aromatic characteristic of <i>Zhuyeqing</i> and gaining new insight into sotolon. [PDF]

Food Chem X
Wang L, Ma Y, Han Y, Zhang X, Gao X, Li W, Bai Y, Wang F, Xu Y, Wu Q, Tang K.   +10 more
europepmc   +1 more source

Simultaneous Determination and Dietary Risk Assessment of 26 Pesticide Residues in Wheat Grain and Bran Using QuEChERS-UHPLC-MS/MS. [PDF]

Foods
Zhang H, Liu Q, Dong X, Qiao X, Li C, Cao J, Ren P, Li J, Qin S.   +8 more
europepmc   +1 more source

Correlation between lifestyle choices, dietary factors, and the risk of adult urolithiasis: insights from a systematic review and meta-analysis. [PDF]

Transl Androl Urol
Hua L, Cao J, Zhao X, Meng X, Qiu J.
europepmc   +1 more source

The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective. [PDF]

Foods
Zhu H, Liang K, Zhu D, Sun J, Qiu J.
europepmc   +1 more source

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

Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages. [PDF]

Foods
Song D, Yang L, Zhang C.
europepmc   +1 more source

Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites. [PDF]

Foods
Li J, Wu J, Tu M, Xiao X, Hu K, Li Q, Zhao N, Liu A, Ao X, Hu X, Liu S.   +10 more
europepmc   +1 more source

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

Journal of Agricultural and Food Chemistry, 2016
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 vinegar is still ambiguous. The Shanxi vinegars before and after aging were both analyzed by solvent-assisted flavor evaporation combined with gas chromatography-mass ...
Jianchun Xie, Baoguo Sun
exaly   +3 more sources

Extraction Methods and Compositions of Polyphenols in Shanxi Aged Vinegar

Journal of Chromatography A, 2023
The extraction, purification, qualification, and quantification of polyphenols (PPs) in vinegar are challenging owing to the complex matrix of vinegar and the specific physicochemical and structural properties of PPs. This study aimed to develop a simple, efficient, low-cost method for enriching and purifying vinegar PPs.
Jing, Liu, Jiao, Wang, Guangyue, Shen, Huanmei, Meng, Jingli, Zhou, Menglei, Xia, Yu, Zheng, Min, Wang   +7 more
openaire   +2 more sources

Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process

Journal of Food Science, 2018
Abstract Shanxi aged vinegar (SAV) is known as famous fermented food in China. During the brewing process, a large number of nutritional substances and bioactive compounds are produced, which have beneficial effects on human body.
Xiaolin Xie, Yu Zheng
exaly   +3 more sources