Results 111 to 120 of about 26,632 (273)

Thasos’ Law on Wine and Vinegar

, 2018
Marcello Valente
openalex   +2 more sources

Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate [PDF]

, 2012
Carmen M. Álvarez-Cáliz, Inés M. Santos‐Dueñas, Ana M. Cañete-Rodríguez, Teresa García‐Martínez, Juan Carlos Mauricio, Isidoro García‐García   +5 more
openalex   +1 more source

Antifungal and larvicidal effects of wood vinegar on wood-destroying fungi and insects [PDF]

, 2022
Memiş Akkuş, Çağlar Akçay, Mesut Yalçın   +2 more
openalex   +1 more source

Ecology and Diversity of Urban Drosophila Species Communities as Potential Indicators of Biodiversity Decline

Ecology and Evolution, Volume 16, Issue 1, January 2026.
We investigated urban Drosophila communities in Vienna using ~18,000 specimens collected with citizen scientists, identifying 13 species including two new records for Austria (D. mercatorum and D. virilis). Compared to surveys 30 years ago, species richness has declined by more than 50%, with formerly common species replaced by neobiotic taxa.
Martin Kapun, Sonja Steindl, Maria Ricci, Manuel Löhnertz, Flora Strasser, Rui Qiang Chen, Lorin Timaeus, Nikolaus Szucsich, Elisabeth Haring   +8 more
wiley   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

The Antimicrobial Properties of A Vinegar-based Ingredient on Salmonella Typhimurium and Psychrotrophs Inoculated in Ground Chicken Breast Meat and Stored at 3±1°C for 7 days

, 2018
Ciel Harris, S.K. Williams
openalex   +1 more source

Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang‐Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
A novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Yongsu Li, Yubo Yang, Bo han Zhang, Fan Yang, Ping Xiang   +4 more
wiley   +1 more source

Enhancing Effect of Dietary Vinegar on the Intestinal Absorption of Calcium in Ovariectomized Rats [PDF]

, 1999
Mikiya Kishi, Masahiro Fukaya, Yoshinori Tsukamoto, Takashi Nagasawa, Kazushige TAKEHANA, Naoyuki NISHIZAWA   +5 more
openalex   +1 more source

Hair Care and Hair‐Focused Repetitive Behaviors: A Descriptive Cross‐Sectional Study

Health Science Reports, Volume 9, Issue 1, January 2026.
ABSTRACT Background and Aims Hair‐Focused Repetitive Behavior Disorders (HFRBDs), commonly associated with trichotillomania (TTM), including hair pulling, manipulation, or ingestion, can cause significant emotional, physical, and social distress. This study aimed to (1) identify hair care‐related behaviors among individuals with HFRBDs; (2) explore how
Linda Hollatz, Alexander L. Gerlach
wiley   +1 more source

Acceptability and Marketability of Lipote Vinegar

, 2023
Rhyca Mae C. San Juan
openalex   +1 more source