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

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

Production of Auroxanthins from Violaxanthin and 9-cis-Violaxanthin by Acidic Treatment and the Antioxidant Activities of Violaxanthin, 9-cis-Violaxanthin, and Auroxanthins

(2016) Michiko Araki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolics of Selected Cranberry Genotypes (Vaccinium macrocarpon Ait.) and Their Antioxidant Efficacy

(2016) Gihan Abeywickrama et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2015) Zhiqiang Nie et al.   FOOD MICROBIOLOGY

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

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

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

(2014) Davide Bertelli et al.   Food Analytical Methods

Effect of fermentation on the antioxidant activity in plant-based foods

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Antioxidant capacity and total reducing power of balsamic and traditional balsamic vinegar from Modena and Reggio Emilia by conventional chemical assays

(2012) Emanuela Greco et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sensomics Analysis of Taste Compounds in Balsamic Vinegar and Discovery of 5-Acetoxymethyl-2-furaldehyde as a Novel Sweet Taste Modulator

(2012) Hedda Hillmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process

(2011) Wei Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Determination of polyphenols content and antioxidant activity of some red wines by differential pulse voltammetry, HPLC and spectrophotometric methods

(2010) Marijan Šeruga et al.   FOOD CHEMISTRY

Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants

(2010) C.M. Ajila et al.   FOOD CHEMISTRY

Enhanced functional properties of tannic acid after thermal hydrolysis

(2010) T.J. Kim et al.   FOOD CHEMISTRY

CHANGES IN MAJOR ANTIOXIDANT COMPOUNDS DURING AGING OF TRADITIONAL BALSAMIC VINEGAR

(2010) ELENA VERZELLONI et al.   JOURNAL OF FOOD BIOCHEMISTRY

Phytochemical content and antioxidant activity of six diverse varieties of whole wheat

(2009) Neal Okarter et al.   FOOD CHEMISTRY

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

(2009) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Temperature and Solvent Effects on Radical Scavenging Ability of Phenols

(2009) Velmurugan Thavasi et al.   JOURNAL OF PHYSICAL CHEMISTRY A

Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?

(2008) Anthony Fardet et al.   JOURNAL OF CEREAL SCIENCE

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

(2007) Francesca Masino et al.   FOOD CHEMISTRY

A comparative study on the antioxidant properties of Slovakian and Austrian wines

(2007) Andrej Staško et al.   LWT-FOOD SCIENCE AND TECHNOLOGY