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

Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps

(2016) Huiwen Zheng et al.   FOOD CHEMISTRY

Comparison of flavour qualities of three sourced Eriocheir sinensis

(2016) Shuai Wang et al.   FOOD CHEMISTRY

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Umami and related components in “chilled” pork for the Japanese market

(2016) T.M. Ngapo et al.   MEAT SCIENCE

Proteomic analysis of amino acid metabolism differences between wild and cultivated Panax ginseng

(2016) Hang Sun et al.   Journal of Ginseng Research

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

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Molecular Recognition of Nucleotides in Water by Scorpiand-Type Receptors Based on Nucleobase Discrimination

(2014) Mario Inclán et al.   CHEMISTRY-A EUROPEAN JOURNAL

Glutamine Oxidation Maintains the TCA Cycle and Cell Survival during Impaired Mitochondrial Pyruvate Transport

(2014) Chendong Yang et al.   MOLECULAR CELL

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

(2013) Maria Dermiki et al.   FOOD CHEMISTRY

Monitoring multiple components in vinegar fermentation using Raman spectroscopy

(2013) Reyhan Selin Uysal et al.   FOOD CHEMISTRY

Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression

(2011) Chang Seok Lee et al.   JOURNAL OF ETHNOPHARMACOLOGY

Can vinegar supplementation acutely influence appetite and glycaemic response?

(2010) J. Darzi et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Vinegar Intake Reduces Body Weight, Body Fat Mass, and Serum Triglyceride Levels in Obese Japanese Subjects

(2009) Tomoo KONDO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

The Effects of γ-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers

(2009) Hiroko Tanaka et al.   JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION

Dietary Strategies for Improving Post-Prandial Glucose, Lipids, Inflammation, and Cardiovascular Health

(2008) James H. O’Keefe et al.   JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY

Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates

(2007) Senji Sakanaka et al.   FOOD CHEMISTRY