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Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars. [PDF]

Foods
Yu HH, Jang SW, Kim E, Kim JC, Jang M.
europepmc   +1 more source

Novel Approach to Dressing Using Vinegar-Soaked Gauze and Grated Papaya in the Management of Pseudomonas-Infected Pressure Ulcers: A Case Report. [PDF]

Cureus
Patel PY, Rathod R.
europepmc   +1 more source

Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization. [PDF]

Front Microbiol
OuYang Y, Zou S, Liu P, Xie L, Xiao Y, Wang Y, Wu G, Liu J, Liu B, Gao B, Zhu D.   +10 more
europepmc   +1 more source

Flower vinegar prepared from Yunnan large-leaved tea tree prevents high-fat diet-induced obesity in mice by regulating gut microbiota. [PDF]

Front Nutr
Peng W, Yang W, Ma L, Wang Q, Yang R, Ji A, She M, Wang T, Gong W, Yan L.   +9 more
europepmc   +1 more source

Investigating the Effects of Yunnan Lufeng Aromatic Vinegar Intervention on Intestinal Microbiota, SCFAs, and Metabolites in Mice Using Multi-Omics Techniques. [PDF]

Foods
Chen H, Zhao R, Xiao Z, Li Y, Yang J, Jiang S, Xu S, Xu Z, Gu D.   +8 more
europepmc   +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

Qualitative and Quantitative Metabolite Comparison of Grain, Persimmon, and Apple Vinegars with Antioxidant Activities. [PDF]

Antioxidants (Basel)
Tak HJ, Yang S, Kim SY, Lee NR, Lee CH.
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

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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