Functional Properties of Vinegar

Bioactive compounds and health-promoting properties of royal jelly: A review

(2012) Mohamed Fawzy Ramadan et al.   Journal of Functional Foods

Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review

(2011) M.I. Fernández-Mar et al.   FOOD CHEMISTRY

Fermentation effects of oligosaccharides of Radix Ophiopogonis on alloxan-induced diabetes in mice

(2011) Wan-Ling Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats

(2011) Nilgun H. Budak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes

(2011) C. Ubeda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

From balsamic to healthy: Traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat

(2010) Elena Verzelloni et al.   FOOD AND CHEMICAL TOXICOLOGY

Importance of acetic acid bacteria in food industry

(2010) Ilkin Yucel Sengun et al.   FOOD CONTROL

Strain typing of acetic acid bacteria responsible for vinegar production by the submerged elaboration method

(2010) Rocío Fernández-Pérez et al.   FOOD MICROBIOLOGY

Population dynamics of acetic acid bacteria during traditional wine vinegar production

(2010) Carlos Vegas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Acetic Acid Bacterial Lipids Improve Cognitive Function in Dementia Model Rats

(2010) Hiroyuki Fukami et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review on the oxidative and nitrosative stress (O&NS) pathways in major depression and their possible contribution to the (neuro)degenerative processes in that illness

(2010) Michael Maes et al.   PROGRESS IN NEURO-PSYCHOPHARMACOLOGY & BIOLOGICAL PSYCHIATRY

Oxygen toxicity: chemistry and biology of reactive oxygen species

(2010) Giuseppe Buonocore et al.   Seminars in Fetal & Neonatal Medicine

Yacon, a new source of prebiotic oligosaccharides with a history of safe use

(2010) Ilkka Ojansivu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar

(2009) M. Gullo et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Heart Disease and Stroke Statistics—2010 Update

(2009) et al.   CIRCULATION

Study on the conditions to brew rice vinegar with high content of γ-amino butyric acid by response surface methodology

(2009) Chunxu Chen et al.   FOOD AND BIOPRODUCTS PROCESSING

Application of successive projections algorithm for variable selection to determine organic acids of plum vinegar

(2009) Fei Liu et al.   FOOD CHEMISTRY

Vinegar lacks antiglycemic action on enteral carbohydrate absorption in human subjects

(2009) Arline D. Salbe et al.   NUTRITION RESEARCH

Effect of ginsam, a vinegar extract from Panax ginseng, on body weight and glucose homeostasis in an obese insulin-resistant rat model

(2008) Soo Lim et al.   METABOLISM-CLINICAL AND EXPERIMENTAL

A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar

(2007) Francesca Masino et al.   FOOD CHEMISTRY

Acetic acid bacteria spoilage of bottled red wine—A review

(2007) Eveline J. Bartowsky et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection

(2007) Maria Gullo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Determination of Antioxidant Activity and Characterization of Antioxidant Phenolics in the Plum Vinegar Extract of Cherry Blossom (Prunus lannesiana)

(2007) Ritaro Matsuura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY