Results 101 to 110 of about 26,632 (273)

Total phenolic and flavonoid contents and antioxidant capacity of home-made Isabella grape (Vitis labrusca L.) vinegar

, 2019
Sinem Aydın, Cavidan Demir Gökışık
openalex   +1 more source

Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile [PDF]

, 2022
Shan Liang, Ying Liu, Yuan Shao, Yixuan Liu, Baoqing Zhu, Min Zhang   +5 more
openalex   +1 more source

Biochar‐Based Fertilizer Is Cost‐Effective, Reduces Nutrient Input and Improves Nutrient Use Efficiency Without Decreasing Yield

GCB Bioenergy, Volume 18, Issue 2, February 2026.
Co‐applying half‐rate BMC layer: (i) Reduced nutrient inputs and (ii) produced similar yield. ABSTRACT Developing high‐efficiency fertilizers with less environmental footprint is essential for sustainable cropping systems. This study evaluated a biochar mineral complex (BMC) to reduce nutrient leaching and increase nutrient use efficiency (NUE), yield,
Lakmini Dissanayake, Michael B. Farrar, Negar Omidvar, Stephen Joseph, Kane Trubenbacher, Md. Hafiz Hosen, Lei Guo, Weiyi Liu, Yifan Bai, Zhihong Xu, Shahla Hosseini Bai   +10 more
wiley   +1 more source

The Theory and Practice of Sensory Evaluation of Vinegar: A Case of Italian Traditional Balsamic Vinegar

Foods
Sensory analysis is a very powerful and useful tool that is used for a variety of foods. But for vinegar, the relevant sensory evaluation system is not satisfactory since there are still some issues, such as the tendency for score conservatism ...
Fusheng Chen, Yanqin Ma, Giuseppe Corradini, Paolo Giudici   +3 more
doaj   +1 more source

Study on possibility of the use of <em>Kluyveromyces marxianus</em> DMKU3 (Tropical Yeast) and thermoadapted <em>Acetobacter pasteurianus</em> TH3 in simultaneous vinegar production at higher temperature

, 2021
Buddhika Niroshie Perumpuli, Hirohide Toyama   +1 more
openalex   +1 more source

Burn Injuries in Jordan: A 5‐Year Retrospective Analysis of Presentation, Management and Hospital Mortality

International Wound Journal, Volume 23, Issue 2, February 2026.
ABSTRACT Burn injuries are a significant cause of morbidity and mortality globally; however, limited data are available from low‐ and middle‐income countries such as Jordan. This study aimed to describe burn patient presentation, initial management and factors associated with in‐hospital mortality.
Haneen Alshdowh, Jafar A. Alshraideh, Mohammad Al Qadire, Hanan Abdelrahman   +3 more
wiley   +1 more source

Reputation in International Trade: Evidence From the Fukushima Nuclear Disaster

Review of International Economics, Volume 34, Issue 1, Page 219-242, February 2026.
ABSTRACT A country's reputation may be an important determinant of its ability to export, but the effect is difficult to isolate from underlying product attributes. We consider the trade impact of the Fukushima nuclear disaster and ask whether damage to the Japanese reputation for food safety played a role in its impact. The disaster led to a large and
Christian Abele, Kentaro Asai
wiley   +1 more source

Effect of apple vinegar treatment on life variables related to renal function in male rats [PDF]

, 2006
Intesar Taha
openalex   +1 more source

Increasing the added‐value of a plant‐based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1115-1125, 30 January 2026.
Abstract BACKGROUND Changes in consumer habits have driven the food industry to develop new recipes based on organic ingredients. Furthermore, the use of waste‐derived plant‐based raw materials, such as pea hull fibers, is consistent with sustainable development.
María‐Carmen García‐González, María‐Carmen Alfaro‐Rodríguez, Carlos Lobo, José Muñoz   +3 more
wiley   +1 more source

Design and characterization of food nanoemulgels structured with flaxseed fiber: gel–nanoemulsion proportion

Journal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 612-619, 15 January 2026.
Abstract BACKGROUND Flaxseed fiber‐based nanoemulgels have gained significant interest due to their functional and nutritional benefits, promoting the development of healthy, value‐added foods. Additionally, they enhance the stability of formulations, leading to increased resistance to phase separation, oxidation, and degradation during storage.
Fátima Vela, Maria‐Carmen Alfaro‐Rodriguez, José Muñoz   +2 more
wiley   +1 more source