Results 161 to 170 of about 627 (178)

Melanoidins from Shanxi aged vinegar: Characterization and behavior after in vitro simulated digestion and colonic fermentation

Food Chemistry
This study aims to elucidate the structure, physicochemical properties, and potential behavior of vinegar melanoidins (VM) during digestion and intestinal microbial fermentation in vitro. Our findings revealed that VM mainly consisted of carbohydrates.
Jun, Wang, Nannan, Zhang, Ting, Xia, Yaning, Nie, Xiaodong, Zhang, Fanfan, Lang, Kai, Liang, Tianmeng, Li, Min, Wang   +8 more
openaire   +2 more sources

Study of Shanxi aged vinegar by non-targeted metabolomics techniques and antioxidant activity characteristics

Food Bioscience, 2023
Baoshan Sun, Xiaorui Jia, Yawen zhou, Huijun Wang, Yunxin Chen, Weiwei Zhang, Guiju Zhang, Baocai Xu   +7 more
openaire   +1 more source

Antioxidant Activity and Hepatoprotective Activity of Shanxi Aged Vinegar in Hydrogen Peroxide-Treated HepG-2 Cells

2017
Traditional vinegars are typical fermented food, which have rich antioxidant ingredients such as polyphenols, flavonoids and melanoidins. This study aims to investigate antioxidant activity and hepatoprotective activity of Shanxi aged vinegar. The results showed that total phenolic and flavonoid contents of B-3 were 5.836 mg GAE/g and 4.554 RE/g, which
Ting Xia, Jiahui Yao, Jiankang Wang, Jin Zhang, Min Wang   +4 more
openaire   +1 more source

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

Food Research International, 2020
Fang Zhong, Jian Mao
exaly  

Cancer statistics for adults aged 85 years and older, 2019

Ca-A Cancer Journal for Clinicians, 2019
Carol E Desantis, Kimberly D Miller, William Dale   +2 more
exaly  

Impact of filtration processes on the key chemical components of Shanxi aged vinegar

Food Bioscience
Ping Lin, Fanfan Lang, Yufeng Yan, Jian Chen, Zheng Peng, Juan Zhang   +5 more
openaire   +1 more source

<i>Candida Ethanolica</i> Strain Y18 Enhances Aroma of Shanxi Aged-vinegar

Food Science and Technology Research, 2018
Xiaoying Xing, Yuanhui Wang, Nairui Huo, Rufu Wang   +3 more
openaire   +1 more source

Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method

Food Chemistry, 2018
Yazhen Chen, Huifang Ge, Jianbo Xiao
exaly  

Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities

International Journal of Food Properties, 2016
Yanchun Shao, Fusheng Chen
exaly  

Antithrombotic and Fibrinolytic Activities of Methanolic Extract of Aged Sorghum Vinegar

Journal of Agricultural and Food Chemistry, 2009
Junfeng Fan, Zaigui Li
exaly