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1. Full Text Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar
by Wu, Jia Jia and Ma, Ying Kun and Zhang, Fen Fen and Chen, Fu Sheng
Food microbiology, ISSN 0740-0020, 05/2012, Volume 30, Issue 1, pp. 289 - 297
Lactic acid bacteria | Yeast | Acetic acid bacteria | Shanxi aged vinegar | Diversity | Food Science & Technology | Life Sciences & Biomedicine | Microbiology | Biotechnology & Applied Microbiology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Food microbiology | Biological and medical sciences | Wines and vinegars | Fermented food industries | Lactobacillaceae - classification | Genotype | Saccharomyces cerevisiae - classification | Lactobacillaceae - growth & development | Colony Count, Microbial | Biodiversity | Fermentation | Food Microbiology | Lactobacillaceae - isolation & purification | Polymerase Chain Reaction - methods | Phenotype | Polymorphism, Restriction Fragment Length | RNA, Ribosomal, 16S - genetics | RNA, Ribosomal, 16S - isolation & purification | Acetobacter - classification | Acetic Acid - analysis | Acetobacter - growth & development | Saccharomyces cerevisiae - isolation & purification | Saccharomyces cerevisiae - growth & development | Acetobacter - isolation & purification | RNA | Analysis | Lions | Bacteria | Universities and colleges | Acetic acid | Wetlands | Biological diversity | Index Medicus
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2. Full Text Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition
by Kharchoufi, Samira and Gomez, Juan and Lasanta, Cristina and Castro, Remedios and Sainz, Florencia and Hamdi, Moktar
Journal of the science of food and agriculture, ISSN 0022-5142, 09/2018, Volume 98, Issue 12, pp. 4749 - 4758
volatile compounds | pomegranate vinegar | polyphenols | wine vinegar | antioxidant activity | sensory analysis | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Food Science & Technology | Agriculture, Multidisciplinary | Agriculture | Science & Technology | Punicaceae - chemistry | Alcohols - chemistry | Antioxidants - chemistry | Fruit - chemistry | Wine - economics | Humans | Benchmarking | Phenols - chemistry | Taste | Acetic Acid - analysis | Wine - analysis | Antioxidants | Laboratories | Analysis | Benchmarks | Polyphenols | Laboratory equipment | Equipment and supplies | Fatty acids | Wine | Sherry | Free radicals | Esters | Vinegar | Phenolic compounds | Volatiles | Sulfonic acid | Alcohols | Fruits | Wines | Organic chemistry | Sensory evaluation | Phenols | Chemical activity | Chemical composition | Volatile compounds | Index Medicus
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3. Full Text Varieties, production, composition and health benefits of vinegars: A review
by Ho, Chin Wai and Lazim, Azwan Mat and Fazry, Shazrul and Zaki, Umi Kalsum Hj Hussain and Lim, Seng Joe
Food chemistry, ISSN 0308-8146, 04/2017, Volume 221, pp. 1621 - 1630
Composition | Bioactive compounds | Production methods | Alcohol | Acetic acid | Fermentation | Vinegar | Health benefits | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Volatile Organic Compounds - analysis | Ketones - analysis | Wine - analysis | Esters - analysis | Aldehydes - analysis | Polyphenols - analysis | Alcohols - analysis | Acetic Acid - analysis | Food Handling | Micronutrients - analysis | Antioxidants - analysis | Hydrogen-Ion Concentration | Polyphenols | Health | Antioxidants | Ketones | Raw materials | Research institutes | Aldehydes | Production processes | Organic acids | Index Medicus
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4. Full Text Sensory and spectroscopic characterization of Argentinean wine and balsamic vinegars: A comparative study with European vinegars
by Ríos-Reina, R and Azcarate, S.M and Camiña, J.M and Callejón, R.M
Food chemistry, ISSN 0308-8146, 09/2020, Volume 323, pp. 126791 - 126791
Sensory Evaluation | Exploratory Analysis | Industrial and Traditional Production | UV–vis Spectroscopy | Wine and Balsamic Vinegars | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Index Medicus
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5. Full Text Bioactive compounds in cornelian cherry vinegars
by Kawa-Rygielska, Joanna and Adamenko, Kinga and Kucharska, Alicja Z and Piórecki, Narcyz
Molecules (Basel, Switzerland), ISSN 1420-3049, 2018, Volume 23, Issue 2, p. 379
Polyphenols | Antioxidative activity | Cornelian cherry vinegar | Iridoids | Fermentation | Biochemistry & Molecular Biology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Multidisciplinary | Science & Technology | Flavonols - analysis | Glycerol - analysis | Iridoids - analysis | Humans | Chromatography, High Pressure Liquid | Wine - analysis | Plant Extracts - analysis | Coloring Agents - analysis | Cornus - chemistry | Polyphenols - analysis | Ethanol - analysis | Acetic Acid - analysis | Antioxidants - analysis | Anthocyanins - analysis | Hydrogen-Ion Concentration | Flavonols | Yeast | Glycerol | Thiazoline | Liquid chromatography | Vinegar | High-performance liquid chromatography | Phenolic acids | Sulfonic acid | Fruits | Antioxidants | Inoculation | Microorganisms | Properties (attributes) | Acids | Caffeoylquinic acid | Bioactive compounds | Phenols | Anthocyanins | Acetic acid | High performance liquid chromatography | Index Medicus
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6. Full Text Application of hierarchical classification models and reliability estimation by bootstrapping, for authentication and discrimination of wine vinegars by UV–vis spectroscopy
by Ríos-Reina, R and Azcarate, S.M and Camiña, J and Callejón, R.M and Amigo, J.M
Chemometrics and intelligent laboratory systems, ISSN 0169-7439, 08/2019, Volume 191, pp. 42 - 53
Hierarchical model | Bootstrap | PLS-DA | Wine vinegar | Protected designation of origin | SIMCA | Mathematics, Interdisciplinary Applications | Statistics & Probability | Physical Sciences | Chemistry | Technology | Instruments & Instrumentation | Computer Science | Automation & Control Systems | Computer Science, Artificial Intelligence | Mathematics | Chemistry, Analytical | Science & Technology | Spectrum analysis | Models | Unfair competition (Commerce)
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7. Full Text Effect of In Vitro Digestion on Free α‐Dicarbonyl Compounds in Balsamic Vinegars
by Papetti, Adele and Mascherpa, Dora and Marrubini, Giorgio and Gazzani, Gabriella
Journal of food science, ISSN 0022-1147, 04/2013, Volume 78, Issue 4, pp. C514 - C519
α‐dicarbonyl compound bioavailability | food α‐dicarbonyl compounds | balsamic vinegar | α‐dicarbonyl compound digestion | α-dicarbonyl compound digestion | Balsamic vinegar | α-dicarbonyl compound bioavailability | Food α-dicarbonyl compounds | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Feeding. Feeding behavior | Food industries | Vertebrates: anatomy and physiology, studies on body, several organs or systems | Wines and vinegars | Biological and medical sciences | Fermented food industries | Pyruvaldehyde - analysis | Reproducibility of Results | Glycation End Products, Advanced - analysis | Glyoxal - analysis | Acetic Acid - chemistry | Chromatography, High Pressure Liquid | Diacetyl - analysis | Index Medicus | Enzymes | Toxicology | Toxic | In vitro testing | Digestion | Foods | Vinegar | Standards
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8. Full Text Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics
by Ríos-Reina, Rocío and Elcoroaristizabal, Saioa and Ocaña-González, Juan A and García-González, Diego L and Amigo, José M and Callejón, Raquel M
Food chemistry, ISSN 0308-8146, 09/2017, Volume 230, pp. 108 - 116
Wine vinegars | PLS-DA | Multidimensional fluorescence | PARAFAC | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Wine | Spectrometry, Fluorescence - methods | Acetic Acid - analysis | Food Contamination - analysis | Fluorescent Dyes - analysis | Spain | Fluorescence spectroscopy | Fluorescence | Analysis | Green technology | Index Medicus
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9. Full Text HS-SPME/GC–MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing
by Cirlini, M and Caligiani, A and Palla, L and Palla, G
Food chemistry, ISSN 0308-8146, 2011, Volume 124, Issue 4, pp. 1678 - 1683
Aromatic profile | GC–MS | Balsamic Vinegar of Modena (BVM) | HS-SPME | Classification Trees (CT) | Principal Components Analysis (PCA) | GC-MS | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | Wines and vinegars | Fermented food industries | Esters | Analysis | Furans
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10. Full Text Data fusion approaches in spectroscopic characterization and classification of PDO wine vinegars
by Ríos-Reina, Rocío and Callejón, Raquel M and Savorani, Francesco and Amigo, José M and Cocchi, Marina
Talanta (Oxford), ISSN 0039-9140, 06/2019, Volume 198, pp. 560 - 572
Wine vinegars | Spectroscopy | Data fusion | Food authentication | P-Comdim | Classification | Physical Sciences | Chemistry | Chemistry, Analytical | Science & Technology | Fluorescence spectroscopy | Analysis
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