Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

(2018) Samira Kharchoufi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process

(2018) Ting Xia et al.   JOURNAL OF FOOD SCIENCE

Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process

(2018) Chaoya Zhao et al.   MOLECULES

Varieties, production, composition and health benefits of vinegars: A review

(2017) Chin Wai Ho et al.   FOOD CHEMISTRY

Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process

(2017) Xiaolin Xie et al.   JOURNAL OF FOOD SCIENCE

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

(2017) Yan Kong et al.   JOURNAL OF FOOD SCIENCE

Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar

(2017) Zhenbin Wang et al.   ULTRASONICS SONOCHEMISTRY

Amino-acid transporters in T-cell activation and differentiation

(2017) Wenkai Ren et al.   Cell Death & Disease

Protective effects of Shanxi aged vinegar against hydrogen peroxide-induced oxidative damage in LO2 cells through Nrf2-mediated antioxidant responses

(2017) Ting Xia et al.   RSC Advances

Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

(2016) Hengye Chen et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Flavonoids as Potent Scavengers of Hydroxyl Radicals

(2016) Jakub Treml et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar

(2016) Masahiro Koyama et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content

(2016) Fabio Chinnici et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Structure–function relationships of immunostimulatory polysaccharides: A review

(2015) Sónia S. Ferreira et al.   CARBOHYDRATE POLYMERS

Biological Function of Acetic Acid–Improvement in Obesity and Glucose Tolerance by Acetic Acid in Type 2 Diabetic Rats

(2015) Hiromi Yamashita   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities

(2015) Hengye Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Beyond traditional balsamic vinegar: Compositional and sensorial characteristics of industrial balsamic vinegars and regulatory requirements

(2015) Sofia Lalou et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

(2015) Hong Zhu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant Activity, Phenolic Compounds, and NMR Characterization of Balsamic and Traditional Balsamic Vinegar of Modena

(2014) Davide Bertelli et al.   Food Analytical Methods

Modulation of the Rate of Reversible Electron Transfer in Oxidized Tryptophan and Tyrosine Containing Peptides in Acidic Aqueous Solution

(2014) Olga B. Morozova et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Physicochemical properties and antioxidant activities of commercial vinegar drinks in Korea

(2013) Sun-Hee Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

(2012) Shi Ji-yong et al.   FOOD CHEMISTRY

Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar

(2011) Wei Xu et al.   FOOD MICROBIOLOGY

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

(2009) Fei Liu et al.   FOOD CHEMISTRY

Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator

(2008) Oscar Maestre et al.   PROCESS BIOCHEMISTRY