Results 81 to 90 of about 286 (139)

Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing. [PDF]

Foods, 2023
Li G, Yan N, Li G, Wang J.
europepmc   +1 more source

Metabolomic fingerprint of volatile and non-volatile compounds of Ganoderma vinegar, Astragalus vinegar, and Winter jujube vinegar based on integrated HS-SPME/GC-MS and UPLC-MS/MS technologies. [PDF]

Food Chem X
Lv H, Guo S, Zhu M, Gao F.
europepmc   +1 more source

Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation. [PDF]

Food Chem X
Wang H, Wang X, Zhou X, Sun S, Yuan Z, Xi Y, Wang C, Du J, Wang B, Shi X.   +9 more
europepmc   +1 more source

Yongchun Aged Vinegar Powder: Preparation, Characterization, and Effects on Sodium Oleate-Induced Steatosis in HepG2 Cells. [PDF]

Foods
Wang X, Su W, Pang J, Mu R.
europepmc   +1 more source

Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter. [PDF]

Curr Res Food Sci
Zhang A, Li N, Hu J, Wang J, Wang L, Zhang C, Song J, Liang K, Lang F, Zheng Y, Wang M.   +10 more
europepmc   +1 more source

Candida Ethanolica Strain Y18 Enhances Aroma of Shanxi Aged-vinegar

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

Metabolic diversity in sorghum: Mechanism underlying grain color variation and fermentation quality. [PDF]

PLoS One
Yang F, Qiao J, Yang M, Liu D, Sun H, Wang X, Zhang X, Huo D.   +7 more
europepmc   +1 more source

Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar. [PDF]

Foods
Zhang J, Bian X, Zhao Y, Zhu Y, Bai J, Fan S, Xiao X.   +6 more
europepmc   +1 more source

Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with <i>Lactobacillus acidophilus, Lactiplantibacillus plantarum</i> and <i>Wickerhamomyces anomalus</i>. [PDF]

Food Chem X
Wan N, Wang M, Wang L, Wang D.
europepmc   +1 more source

Exploring Ultrasound and Microwave-Assisted Accelerated Aging of Jerez Vinegar: Impacts on Phenolic, Volatile, Colorimetric, and Sensory Properties. [PDF]

Foods
Uysal RS, Issa-Issa H, Carbonell-Barrachina ÁA, Sendra E.   +3 more
europepmc   +1 more source