Results 141 to 150 of about 103,569 (211)

Health risks and contamination degrees associated with heavy metals in three coastal fish from the Red Sea. [PDF]

Sci Rep
Abbas MMM, EKraim YM, Alnasser AS, Ghanem MH.   +3 more
europepmc   +1 more source

Exploring Cross-Cultural Sensory Acceptance of Vinegar-Based Dipping Sauces: A Taiwanese Consumer Study with Dumplings. [PDF]

Foods
Ker JK, Chiang MC, Lee CS, Chen YC.
europepmc   +1 more source

The role of fermented foods in managing food allergies in children and adults: a systematic review. [PDF]

Front Nutr
Hyseni B, Papadimitriou K, Issa A, Tonay AN, Ergün BG, Gonzalez-Domenech CM, Arranz E, Pula EL, Erem E, Garcia-Gutierrez E, Bouchaud G, Szajewska H, Yıldırım HK, Künili İE, Markiewicz L, Caruana Grech Perry M, Kilic-Akyilmaz M, El Jalil MH, Merabti R, Mojsova S, Karagül Yüceer Y, Gulsunoglu-Konuskan Z, Akpınar A, Karakaş-Budak B, Chassard C, Pracer S, Vergères G, Bavaro SL.   +27 more
europepmc   +1 more source

Sun-aged red date vinegar-based beverage: integrated analysis of fermentation, sensory, volatile, and bioactive properties. [PDF]

Food Chem X
Ali Z, Brottier ZR, Al-Khayri JM, Tahir RA, Al-Dalali S, Al-Dossary O, Alsubaie B, Almaghasla MI.   +7 more
europepmc   +1 more source

Integrated Characterization of <i>Phoenix dactylifera</i> L. Fruits and Their Fermented Products: Volatilome Evolution and Quality Parameters. [PDF]

Molecules
Bagnulo E, Trevisan G, Strocchi G, Caratti A, Tapparo G, Felizzato G, Cordero C, Liberto E.   +7 more
europepmc   +1 more source

Assessment of the Impact of Fruit Vinegars on the Tenderness and Quality Attributes of Spent Hen Meat. [PDF]

Food Sci Nutr
Erdem N.
europepmc   +1 more source

Bioactive Phenolics from Vinegar-Egg Accelerates Acute Wound Healing by Activation of Focal Adhesion and Mitogen-Activated Protein Kinase Signaling. [PDF]

Nutrients
Oh T, Cho CH, Baek SC, Jo MS, Kang WB, Kang YS, Ko SK, Kim KH.   +7 more
europepmc   +1 more source

Vinegar-processed frankincense extracts alleviate colorectal cancer by butyric acid mediating M1 tumor-associated macrophage pyroptosis. [PDF]

Chin Med
Peng S, Liu Z, Song Z, Wang C, Yu Z, Zhao N, Lu W, Ning Z, Lyu A.   +8 more
europepmc   +1 more source

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Vinegars

2017
The history of fermentation is strictly linked to vinegar production. Among fermented foods, however, vinegar is recognized as a poor product; in many cases, the raw materials have higher nutritional values than the nal product. Vinegar is generally used as a food avoring, a preservative and a beverage with healthy properties.
GIUDICI, Paolo, DE VERO, Luciana, GULLO, Maria   +2 more
openaire   +2 more sources