Results 161 to 170 of about 20,000 (175)

Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics

Food Chemistry, 2023
Junli Zhu
exaly  

Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion

Food Chemistry, 2023
Yujie Chi, Yanqiu Ma, Jingnan Zang
exaly  

Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine

Food Chemistry, 2013
Li Yanxiao
exaly  

Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar

Ultrasonics Sonochemistry, 2017
Cunsheng Zhang, Haile Ma, Zhenbin Wang   +2 more
exaly  

Using SNIF-NMR method to identify the adulteration of molasses spirit vinegar by synthetic acetic acid in rice vinegar

Industrial Crops and Products, 2013
Chang-Wei Hsieh
exaly  

Functional Properties of Vinegar

Journal of Food Science, 2014
Guzel-Seydim Z B, Atif Can Seydim
exaly  

Fermenting liquid vinegar with higher taste, flavor and healthy value by using discarded Cordyceps militaris solid culture medium

LWT - Food Science and Technology, 2018
Mengzhou Zhou, Yong Shi, Ning Xu
exaly  

Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.)

International Journal of Food Microbiology, 2004
Ilkin Yücel Şengün
exaly  

Potential Uses of Vinegar as a Medicine and Related in vivo Mechanisms

International Journal for Vitamin and Nutrition Research, 2016
Asif Wali, Zeshan Ali, Ishmael Ayim
exaly  

Achieving high strength vinegar fermentation via regulating cellular growth status and aeration strategy

Process Biochemistry, 2014
Xiaobin Yu, Xiaole Xia
exaly