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1. Full Text The manufacture of vinegar
: its theory and practice, with especial reference to the quick process
by Wetherill, Charles Mayer, 1825-1871
1860
Vinegar
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2. Lehrbuch der essigfabrikation
by Wüstenfeld, Hermann
1930, 403
Vinegar
Book
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3. Honey vinegar
by Fabian, Frederick W and Michigan State College. Agricultural Experiment Station. Bacteriological Section
1926, Volume no. 85., 13
Vinegar
Book
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4. Vinegar
: its manufacture and examination
by Mitchell, C. Ainsworth and Mitchell, Charles Ainsworth
1926, 2nd ed., thoroughly rev., xvi, 211
Vinegar
Book
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5. Full Text Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication
by Durán‐Guerrero, Enrique and Chinnici, Fabio and Natali, Nadia and Riponi, Claudio
Journal of the science of food and agriculture, ISSN 0022-5142, 09/2015, Volume 95, Issue 12, pp. 2395 - 2403
volatile aldehydes | geographical indication | solid‐phase extraction | derivatization | vinegar | Volatile aldehydes | Derivatization | Geographical indication | Vinegar | Solid-phase extraction | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Food Science & Technology | Agriculture, Multidisciplinary | Agriculture | Science & Technology | Food Industry | Geography | Gas Chromatography-Mass Spectrometry | Europe | Humans | Acetic Acid - chemistry | Aldehydes - chemistry | Quality Control | Food quality | Aldehydes | Mass spectrometry | Chromatography | Index Medicus | Origins | Discriminant analysis | Indication | Tools | Raw materials | Foods
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6. Full Text Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O
by Al-Dalali, Sam and Zheng, Fuping and Li, Hehe and Huang, Mingquan and Chen, Feng
Food science & technology, ISSN 0023-6438, 09/2019, Volume 112, p. 108264
GC-MS | HS-SPME | Commercial Chinese vinegar | Zhengrong rice vinegar (ZRV) | Volatiles | Zhenjiang aromatic vinegar (ZAV) | Longmen smoked vinegar (LSV) | GC-O
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7. Shōyu, miso, su wa sugoi
: sandai hakkō chōmiryō to Nihonjin
by Koizumi, Takeo, 1943- author
2016, Saihan., Chūkō shinsho, ISBN 4121024087, Volume 2408., iii, 202 pages
Koji | Japan | Soy sauce | Fermented foods | Vinegar | Miso | History
Book
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8. Full Text Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars
by Ríos-Reina, Rocío and Segura-Borrego, M. Pilar and Morales, M. Lourdes and Callejón, Raquel M
Food chemistry, ISSN 0308-8146, 05/2020, Volume 311, pp. 126012 - 126012
Pedro Ximénez wine vinegar | Protected Designation of Origin | GC–MS–O, Reserva wine vinegar | Impact odorant | Wine vinegar | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Gas Chromatography-Mass Spectrometry - methods | Olfactometry | Humans | Volatile Organic Compounds - analysis | Female | Male | Taste | Acetic Acid - analysis | Principal Component Analysis | Odorants - analysis | Wine - analysis | Index Medicus
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9. Full Text Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars
by Zhang, Xin and Wang, Peng and Xu, Dandan and Wang, Wenping and Zhao, Yan
Food research international, ISSN 0963-9969, 05/2019, Volume 119, pp. 398 - 410
HS-SPME-GC-MS | Traditional cereal vinegar | Aroma biomarker | Beijing rice vinegar | Typical commercial vinegar | PCA | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Heterocyclic compounds | Analysis | Polyphenols | Fermentation | Acetic acid | Mass spectrometry | Organic compounds | Index Medicus
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10. Full Text Gas Chromatography−Mass Spectrometry (GC−MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication
by Chinnici, Fabio and Durán Guerrero, Enrique and Sonni, Francesca and Natali, Nadia and Natera Marín, Ramón and Riponi, Claudio
Journal of agricultural and food chemistry, ISSN 0021-8561, 06/2009, Volume 57, Issue 11, pp. 4784 - 4792
Chemical Composition of Foods/Feeds | GC-MS | Furanic compounds | Vinegar aroma | SPE | Balsamic vinegar of Modena | Sherry vinegar | Volatile compounds | Traditional balsamic vinegar of Modena | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Food Science & Technology | Agriculture, Multidisciplinary | Agriculture | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | Wines and vinegars | Fermented food industries | Esters - analysis | Gas Chromatography-Mass Spectrometry - methods | Europe | Volatilization | Fatty Acids - analysis | Acetic Acid - chemistry | Quality Control | Index Medicus
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11. Full Text Comparison of cultivable acetic acid bacterial microbiota in organic and conventional apple cider vinegar
by Štornik, Aleksandra and Skok, Barbara and Trček, Janja
Food technology and biotechnology, ISSN 1330-9862, 01/2016, Volume 54, Issue 1, pp. 113 - 119
Organic and conventional apple cider vinegar | Microbiota | Gluconacetobacter | Acetobacter | Komagataeibacter | Food Science & Technology | Life Sciences & Biomedicine | Biotechnology & Applied Microbiology | Science & Technology | Usage | Microbiota (Symbiotic organisms) | Fermentation | Properties | Cider vinegar | Methods | Apples | Ethanol | Laboratories | Alcohol | Bacteria | Vinegar | Molecular biology | Deoxyribonucleic acid--DNA | microbiota | organic and conventional apple cider vinegar | Scientific Notes
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12. Full Text Influence of calcium chloride in the high temperature acetification by strain Acetobacter acetiWK for vinegar
by W Krusong and S Kerdpiboon and A Jindaprasert and S Yaiyen and S Pornpukdeewatana and S Tantratian
Journal of applied microbiology, ISSN 1364-5072, 11/2015, Volume 119, Issue 5, p. 1291
Microbiology | Bacteria | Vinegar
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13. Full Text Fermenting liquid vinegar with higher taste, flavor and healthy value by using discarded Cordyceps militaris solid culture medium
by Liu, Lu and Chen, Yang and Luo, Qing and Xu, Ning and Zhou, Mengzhou and Gao, Bing and Wang, Chao and Shi, Yong
Food science & technology, ISSN 0023-6438, 12/2018, Volume 98, pp. 654 - 660
Cordyceps vinegar | Cordyceps militaris | Sensory attributes | Rice vinegar | Discarded solid culture medium | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology
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14. Bibliografia de los vinagres
by Martínez, Pérez and Cuba. Ministerio de industrias. Dept. de información técnica
1963, Serie bibliográfica., 120
Vinegar | Bibliography
Book
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15. Vinegar
: its manufacture and examination
by Mitchell, C. Ainsworth
1926, 2nd ed. thoroughly rev., xvi, 211
Vinaigre | Vinegar
Book
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16. Full Text Comparison of microbial community and metabolites in spontaneous fermentation of two types Daqu starter for traditional Chinese vinegar production
by Tang, Hanlan and Liang, Hebin and Song, Jiankun and Lin, Weifeng and Luo, Lixin
Journal of bioscience and bioengineering, ISSN 1389-1723, 09/2019, Volume 128, Issue 3, pp. 307 - 315
Fermentation process | Vinegar Daqu | Temperature | Metabolic activity | Microbial community | Food Science & Technology | Life Sciences & Biomedicine | Biotechnology & Applied Microbiology | Science & Technology | Metabolites | Fermentation | Analysis | Index Medicus
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17. Full Text Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process
by Xie, Xiaolin and Zheng, Yu and Liu, Xian and Cheng, Cheng and Zhang, Xianglong and Xia, Ting and Yu, Songfeng and Wang, Min
Journal of food science, ISSN 0022-1147, 10/2017, Volume 82, Issue 10, pp. 2479 - 2486
polyphenols | Chinese traditional vinegar | smoking pei | antioxidant activity | Shanxi aged vinegar | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Catechin - analysis | Flavonoids - analysis | China | Polyphenols - analysis | Acetic Acid - analysis | Fermentation | Antioxidants - analysis | Flavonoids | Flavones | Bioflavonoids | Nutritional aspects | Polyphenols | Chemical properties | Vinegar | Production processes | Methods | Food | Testing | Catechin | Gallic acid | Correlation coefficients | Chlorogenic acid | Brewing | Alliances | Antioxidants | Acids | Correlation analysis | Solid state fermentation | Aging | Alcoholic beverages | Acetic acid | Breweries | Microbreweries | Smoking | Index Medicus
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18. Full Text Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE
by Milanović, Vesna and Osimani, Andrea and Garofalo, Cristiana and De Filippis, Francesca and Ercolini, Danilo and Cardinali, Federica and Taccari, Manuela and Aquilanti, Lucia and Clementi, Francesca
International journal of food microbiology, ISSN 0168-1605, 12/2018, Volume 286, pp. 66 - 74
Vinegar microbiota | Bacterial diversity | Acetic acid bacteria | Homemade vinegar | Bulk cells | Food Science & Technology | Life Sciences & Biomedicine | Microbiology | Science & Technology | Wine - microbiology | Metagenomics | Bacteria - isolation & purification | Microbiota - genetics | Polymerase Chain Reaction | Bacteria - classification | RNA, Ribosomal, 16S - genetics | Acetic Acid - analysis | Biodiversity | Fermentation | Bacteria - genetics | Molecular Typing | Microbiota (Symbiotic organisms) | Analysis | Bacteria | Acetic acid | Organic acids | Biological diversity | Wine | Biota | Vinegar | Exploitation | Starter cultures | Wines | Microbiota | Microorganisms | Acids | Growth media | Index Medicus
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