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

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How does the tea L-theanine buffer stress and anxiety

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Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

(2022) Shuai Zhao et al.   FOOD CHEMISTRY

The anti-stress effect of taurine in fish: Assessments based on repeat acute stress and animal individuality

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Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar

(2021) Guan-Yu Fang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics

(2021) Senzheng Xu et al.   FOOD CHEMISTRY

Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar

(2021) Ting Huang et al.   FOOD RESEARCH INTERNATIONAL

Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O

(2021) Sam Al-Dalali et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

(2020) Zhilei Zhou et al.   FOOD RESEARCH INTERNATIONAL

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

(2019) Shuangping Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O

(2019) Sam Al-Dalali et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An Intermediary Role of Adenine Nucleotides on Free Fatty Acids-Induced Hyperglycemia in Obese Mice

(2019) Xiao Yang et al.   Frontiers in Endocrinology

Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses

(2019) Guozhong Zhao et al.   FOOD RESEARCH INTERNATIONAL

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing

(2019) Lin Zhu et al.   FOOD CHEMISTRY

Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

(2018) Haiying Cai et al.   FOOD MICROBIOLOGY

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

(2018) Chaoya Zhao et al.   MOLECULES

Metagenomics reveals flavour metabolic network of cereal vinegar microbiota

(2017) Lin-Huan Wu et al.   FOOD MICROBIOLOGY

Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry

(2017) Zhilei Zhou et al.   JOURNAL OF CHROMATOGRAPHY A

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

(2016) Jingjing Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo

(2015) Chung-Hsi Chou et al.   FOOD CHEMISTRY

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

(2014) Violeta Ivanova Petropulos et al.   FOOD CHEMISTRY

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Disruption of uridine homeostasis links liver pyrimidine metabolism to lipid accumulation

(2013) Thuc T. Le et al.   JOURNAL OF LIPID RESEARCH

HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

(2012) Yong-Jian Yu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Ageing status characterization of Chinese rice wines using chemical descriptors combined with multivariate data analysis

(2011) Fei Shen et al.   FOOD CONTROL

Gas Chromatography−Mass Spectrometry (GC−MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication

(2009) Fabio Chinnici et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY