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

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

Comparison of Nutritional Composition, Aroma Compounds, and Biological Activities of Two Kinds of Tartary Buckwheat Tea

(2017) Huimin Guo 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

Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential

(2017) Hasim Kelebek et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

Application of Organic Acid Based Artificial Neural Network Modeling for Assessment of Commercial Vinegar Authenticity

(2016) Mannan Hajimahmoodi et al.   Food Analytical Methods

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

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

Characterization of Organic Acids and Phenolic Compounds of Cereal Vinegars and Fruit Vinegars in China

(2016) Mengmeng Ren et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins

(2016) Jiyuan Liu et al.   Journal of Functional Foods

Polyphenolic profiles and the in vivo antioxidant effect of nipa vinegar on paracetamol induced liver damage

(2016) Boon Kee Beh et al.   RSC Advances

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

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

Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar

(2015) Zhiqiang Nie et al.   FOOD MICROBIOLOGY

Effect of fruit vinegars on liver damage and oxidative stress in high-fat-fed rats

(2015) Asma Bouazza et al.   PHARMACEUTICAL BIOLOGY

Antioxidant effects of pineapple vinegar in reversing of paracetamol-induced liver damage in mice

(2015) Nurul Mohamad et al.   Chinese Medicine

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

(2014) Davide Bertelli et al.   Food Analytical Methods

Relationship between the chemical composition and the biological activities of food melanoidins

(2014) Davide Tagliazucchi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Possible Antioxidant Mechanism of Melanoidins Extract from Shanxi Aged Vinegar in Mitophagy-Dependent and Mitophagy-Independent Pathways

(2014) Lei Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional Properties of Vinegar

(2014) Nilgün H. Budak et al.   JOURNAL OF FOOD SCIENCE

Effect and mechanisms of action of vinegar on glucose metabolism, lipid profile, and body weight

(2014) Eleni I Petsiou et al.   NUTRITION REVIEWS

Physicochemical properties and antioxidant activities of commercial vinegar drinks in Korea

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

Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

(2012) Su-Won Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods

(2011) Esra Porgalı et al.   FOOD RESEARCH INTERNATIONAL

CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF TRADITIONAL BALSAMIC VINEGAR DURING AGING

(2010) DAVIDE TAGLIAZUCCHI et al.   JOURNAL OF FOOD BIOCHEMISTRY

Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging

(2008) Pasquale Massimiliano Falcone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) Oscar Maestre et al.   PROCESS BIOCHEMISTRY