Works matching Balsamic vinegar

Results: 103

Multivariate Statistical Models for the Authentication of Traditional Balsamic Vinegar of Modena and Balsamic Vinegar of Modena on 1 H-NMR Data: Comparison of Targeted and Untargeted Approaches.

Published in:

Foods, 2023, v. 12, n. 7, p. 1467, doi. 10.3390/foods12071467

By:

Truzzi, Eleonora;
Marchetti, Lucia;
Piazza, Danny Vincenzo;
Bertelli, Davide

Publication type:

Article

Balsamic Vinegar Improves High Fat-Induced Beta Cell Dysfunction via Beta Cell ABCA1.

Published in:

Diabetes & Metabolism Journal, 2012, v. 36, n. 4, p. 275, doi. 10.4093/dmj.2012.36.4.275

By:

Hannah Seok;
Ji Young Lee;
Eun Mi Park;
Se Eun Park;
Jae Hyuk Lee;
Seungtaek Lim;
Byung-Wan Lee;
Eun Seok Kang;
Hyun Chul Lee;
Bong Soo Cha

Publication type:

Article

Comparison of Phenolic Profile of Balsamic Vinegars Determined Using Liquid and Gas Chromatography Coupled with Mass Spectrometry.

Published in:

Molecules, 2022, v. 27, n. 4, p. 1356, doi. 10.3390/molecules27041356

By:

Kašpar, Michal;
Bajer, Tomáš;
Bajerová, Petra;
Česla, Petr

Publication type:

Article

Assessment of the effect of marination with broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on tenderness and quality of beefsteak.

Published in:

Veterinary Research Forum, 2022, v. 13, n. 4, p. 537, doi. 10.30466/vrf.2021.527839.3163

By:

Mirhaj, Fatemeh;
Baghaei, Homa;
Emadzadeh, Bahareh;
Javan, Ashkan Jebelli

Publication type:

Article

Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 18, p. 8946, doi. 10.3390/app12188946

By:

Kašpar, Michal;
Česla, Petr

Publication type:

Article

Multi element (C, H, O) stable isotope analysis for the authentication of balsamic vinegars.

Published in:

Isotopes in Environmental & Health Studies, 2015, v. 51, n. 1, p. 58, doi. 10.1080/10256016.2015.1011154

By:

Werner, Roland A.;
Roßmann, Andreas

Publication type:

Article

Biochemical and morphological characterization of a new fungal contaminant in balsamic and cider vinegars.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2009, v. 26, n. 9, p. 1306, doi. 10.1080/02652030903052904

By:

Schindhelm, S.;
Weber, A.;
Andrés-Barrao, C.;
Schelling, C.;
Stchigel, A.M.;
Cano, J.;
Veuthey, J.-L.;
Bourgeois, J.;
Barja, F.

Publication type:

Article

Preliminary Studies Regarding the Physicochemical Characteristics of Some Balsamic Vinegars.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, v. 66, n. 2, p. 506

By:

Truta, Delia Mihaela;
Tofanca, Maria;
Socaci, Sonia Ancuţa;
Cheleman, Rowena

Publication type:

Article

Relationship between sugar content, total acidity, and crystal by-products in the making of Traditional Balsamic Vinegar of Modena.

Published in:

European Food Research & Technology, 2015, v. 241, n. 3, p. 367, doi. 10.1007/s00217-015-2468-0

By:

Elmi, Chiara

Publication type:

Article

TECHNOLOGICAL PARAMETERS AFFECTING AGING AND REFINING OF BALSAMIC VINEGAR FROM MODENA IN WOOD RECEPTACLES RELATED TO THE NEW EC REGULATION N. 583/2009.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 228

By:

DEL SIGNORE, A.

Publication type:

Article

Contribution to the discussion of current state and future perspectives of sensory analysis of balsamic vinegars.

Published in:

2015

By:

Hatzidimitriou, Efimia;
Papadopoulou, Maria;
Lalou, Sofia;
Tsimidou, Maria Z.

Publication type:

Letter to the Editor

The Theory and Practice of Sensory Evaluation of Vinegar: A Case of Italian Traditional Balsamic Vinegar.

Published in:

Foods, 2025, v. 14, n. 5, p. 893, doi. 10.3390/foods14050893

By:

Chen, Fusheng;
Ma, Yanqin;
Corradini, Giuseppe;
Giudici, Paolo

Publication type:

Article

The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix.

Published in:

Foods, 2021, v. 10, n. 2, p. 411, doi. 10.3390/foods10020411

By:

Urbinati, Eleonora;
Di Nunzio, Mattia;
Picone, Gianfranco;
Chiarello, Elena;
Bordoni, Alessandra;
Capozzi, Francesco;
Wilde, Peter James

Publication type:

Article

Molecular assessment of indigenous yeast population from traditional balsamic vinegar.

Published in:

Journal of Applied Microbiology, 2006, v. 101, n. 1, p. 63, doi. 10.1111/j.1365-2672.2006.02906.x

By:

Solieri, L.;
Landi, S.;
De Vero, L.;
Giudici, P.

Publication type:

Article

Positioning and Competitiveness of Producers of Balsamic Vinegar of Modena.

Published in:

Journal of International Food & Agribusiness Marketing, 2006, v. 18, n. 3/4, p. 119, doi. 10.1300/J047v18n03_08

By:

Canavari, Maurizio;
Rivaroli, Sergio;
Spadoni, Roberta

Publication type:

Article

CHANGES IN MAJOR ANTIOXIDANT COMPOUNDS DURING AGING OF TRADITIONAL BALSAMIC VINEGAR.

Published in:

Journal of Food Biochemistry, 2010, v. 34, n. 1, p. 152, doi. 10.1111/j.1745-4514.2009.00271.x

By:

VERZELLONI, ELENA;
TAGLIAZUCCHI, DAVIDE;
CONTE, ANGELA

Publication type:

Article

Copper Complexing Capacity and Trace Metal Content in Common and Balsamic Vinegars: Impact of Organic Matter.

Published in:

Molecules, 2020, v. 25, n. 4, p. 861, doi. 10.3390/molecules25040861

By:

Karavoltsos, Sotirios;
Sakellari, Aikaterini;
Sinanoglou, Vassilia J.;
Zoumpoulakis, Panagiotis;
Plavšić, Marta;
Dassenakis, Manos;
Kalogeropoulos, Nick;
McPhee, Derek J.

Publication type:

Article

On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars.

Published in:

Antioxidants, 2018, v. 7, n. 10, p. 139, doi. 10.3390/antiox7100139

By:

Sinanoglou, Vassilia J.;
Zoumpoulakis, Panagiotis;
Fotakis, Charalambos;
Kalogeropoulos, Nick;
Sakellari, Aikaterini;
Karavoltsos, Sotirios;
Strati, Irini F.

Publication type:

Article

Antioxidant properties of traditional balsamic vinegar and boiled must model systems.

Published in:

European Food Research & Technology, 2008, v. 227, n. 3, p. 835, doi. 10.1007/s00217-007-0794-6

By:

Davide Tagliazucchi;
Elena Verzelloni;
Angela Conte

Publication type:

Article

Balsamic Vinegar Improves High Fat-Induced Beta Cell Dysfunction via Beta Cell ABCA1 (Diabetes Metab J 2012;36:275-9).

Published in:

2012

By:

Hannah Seok;
Bong Soo Cha

Publication type:

Letter

Balsamic Vinegar Improves High Fat-Induced Beta Cell Dysfunction via Beta Cell ABCA1 (Diabetes Metab J 2012;36:275-9).

Published in:

2012

By:

Jae-Hyoung Cho

Publication type:

Letter

QUALITY CHARACTERISTICS OF QUERCUS MACEDONICA, Castanea sativa Mill. VS Quercus Alba IN ORDER TO PRODUCE AN INNOVATIVE BALSAMIC VINEGAR PRODUCT.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 4, p. 91, doi. 10.34302/crpjfst/2020.12.4.10

By:

Kakavas, Konstantinos V.

Publication type:

Article

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

Published in:

Food Analytical Methods, 2015, v. 8, n. 2, p. 371, doi. 10.1007/s12161-014-9902-y

By:

Bertelli, Davide;
Maietti, Annalisa;
Papotti, Giulia;
Tedeschi, Paola;
Bonetti, Gianpiero;
Graziosi, Riccardo;
Brandolini, Vincenzo;
Plessi, Maria

Publication type:

Article

Octy owocowe - otrzymywanie i właściwości prozdrowotne.

Published in:

Annales Horticulturae, 2023, v. 32, n. 2, p. 21, doi. 10.24326/ah.2023.5289

By:

GRUSZECKI, ROBERT;
KOWALSKA, MAGDALENA;
KACZMARCZYK, MILENA;
PIETRASIK, DOMINIKA;
WALASEK-JANUSZ, MAGDALENA

Publication type:

Article

Validation of the 2H-SNIF NMR and IRMS Methods for Vinegar and Vinegar Analysis: An International Collaborative Study.

Published in:

Molecules, 2020, v. 25, n. 12, p. 2932, doi. 10.3390/molecules25122932

By:

Camin, Federica;
Simoni, Marco;
Hermann, Armin;
Thomas, Freddy;
Perini, Matteo;
Amarowicz, Ryszard

Publication type:

Article

FACTS AND FICTION, SCIENCE AND TECHNOLOGY: THE BALSAMIC VINEGAR CASE STUDY.

Published in:

2015

By:

Giudici, P.

Publication type:

Case Study

Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production.

Published in:

Foods, 2019, v. 8, n. 8, p. 303, doi. 10.3390/foods8080303

By:

Hutchinson, Ucrecia F.;
Gqozo, Sivuyile;
Jolly, Neil P.;
Chidi, Boredi S.;
Du Plessis, Heinrich W.;
Mewa-Ngongang, Maxwell;
Ntwampe, Seteno K. O.

Publication type:

Article

Survival of planktonic and sessile Acetobacter cerevisiae.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 3, p. 484, doi. 10.1111/j.1365-2621.2006.01476.x

By:

Altieri, Clelia;
Speranza, Barbara;
Cardillo, Daniela;
Sinigaglia, Milena

Publication type:

Article

The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak.

Published in:

Journal of Food Science & Technology, 2021, v. 58, n. 8, p. 3143, doi. 10.1007/s13197-020-04817-4

By:

Mazaheri Kalahrodi, Mona;
Baghaei, Homa;
Emadzadeh, Bahareh;
Bolandi, Marzieh

Publication type:

Article

Gas Chromatography-Mass Spectrometry Analysis of 4-Methylimidazole in Balsamic Vinegars and Processed Sauces.

Published in:

Food Analytical Methods, 2014, v. 7, n. 7, p. 1519, doi. 10.1007/s12161-013-9782-6

By:

Cunha, C.;
Senra, L.;
Fernandes, J.;
Cunha, S.

Publication type:

Article

اثر آنتی‌آپوپتوز و نگهدارنده سرکه بالزامیک بر بافت کبد و پروفایل‌های لیپیدی در موش‌های صحرایی تحت رژیم پرچرب

Published in:

Journal of Guilan University of Medical Sciences, 2016, v. 25, n. 98, p. 89

By:

عباسی, معصومه;
آقاجانی نسب, منیره;
روشن, زهرا عطرکار;
حبیبی‌پور, راضیه;
محمدقاسمی, فهیمه

Publication type:

Article

Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations.

Published in:

Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040103

By:

Hutchinson, Ucrecia F.;
Ntwampe, Seteno K. O.;
Chidi, Boredi S.;
Mewa-Ngongang, Maxwell;
du Plessis, Heinrich W.;
Booyse, Mardé;
Jolly, Neil P.

Publication type:

Article

Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 13, p. 7366, doi. 10.3390/app13137366

By:

Vilela, Alice

Publication type:

Article

Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness.

Published in:

Journal of Food Science & Technology, 2016, v. 53, n. 9, p. 3424, doi. 10.1007/s13197-016-2306-9

By:

Lalou, Sofia;
Capece, Angela;
Mantzouridou, Fani;
Romano, Patrizia;
Tsimidou, Maria

Publication type:

Article

The potentiality of NMR‐based metabolomics in food science and food authentication assessment.

Published in:

Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 558, doi. 10.1002/mrc.4807

By:

Consonni, Roberto;
Cagliani, Laura Ruth

Publication type:

Article

Influence of balsamic vinegar on the quality indicators of natural semi-finished pork meat products.

Published in:

Scientific Journal 'Animal Science & Food Technologies', 2022, v. 13, n. 3, p. 59, doi. 10.31548/animal.13(3).2022.59-66

By:

Shtonda, Oksana;
Kulyk, Viktoriia

Publication type:

Article

CHARACTERISATION OF VOLATILE COMPOUNDS IN THREE ACETIFICATION BATTERIES USED FOR THE PRODUCTION OF "ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA".

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2002, v. 14, n. 3, p. 247

By:

Zeppa, G.;
Giordano, M.;
Gerbi, V.;
Meglioli, G.

Publication type:

Article

Rapid Food Authentication Using a Portable Laser-Induced Breakdown Spectroscopy System.

Published in:

Foods, 2023, v. 12, n. 2, p. 402, doi. 10.3390/foods12020402

By:

Wu, Xi;
Shin, Sungho;
Gondhalekar, Carmen;
Patsekin, Valery;
Bae, Euiwon;
Robinson, J. Paul;
Rajwa, Bartek

Publication type:

Article

The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak.

Published in:

Foods, 2022, v. 11, n. 20, p. 3251, doi. 10.3390/foods11203251

By:

Fencioglu, Halenur;
Oz, Emel;
Turhan, Sadettin;
Proestos, Charalampos;
Oz, Fatih

Publication type:

Article

Stable oxygen isotopes in water of concentrated liquid foodstuffs: Are the commonly determined values accurate?

Published in:

Rapid Communications in Mass Spectrometry: RCM, 2018, v. 32, n. 20, p. 1751, doi. 10.1002/rcm.8250

By:

Iacumin, Paola;
Di Matteo, Antonietta;
Selmo, Enricomaria;
Venturelli, Giampiero

Publication type:

Article

基于 HS-SPME-GC-MS 的不同醋龄河溪香醋香气成分比较.

Published in:

Food & Machinery, 2022, n. 8, p. 80, doi. 10.13652/j.spjx.1003.5788.2022.80362

By:

谭琰俐;
吴泳;
刘品;
谭笑;
麻成金;
陈万富;
余佶

Publication type:

Article

Assessment of 5-Hydroxymethylfurfural in Food Matrix by an Innovative Spectrophotometric Assay.

Published in:

International Journal of Molecular Sciences, 2024, v. 25, n. 15, p. 8501, doi. 10.3390/ijms25158501

By:

Geirola, Nadia;
Greco, Simona;
Mare, Rosario;
Ricupero, Domenico;
Settino, Mariagiovanna;
Tirinato, Luca;
Maurotti, Samantha;
Montalcini, Tiziana;
Pujia, Arturo

Publication type:

Article

酵母抽提物在食醋中的应用及感官评价.

Published in:

China Brewing, 2022, v. 41, n. 1, p. 204, doi. 10.11882/j.issn.0254-5071.2022.01.035

By:

王治丹;
呼振豪;
张彦民;
迟焕荣;
李沛;
赵国忠

Publication type:

Article

Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars.

Published in:

Acta Alimentaria, 2022, v. 51, n. 1, p. 1, doi. 10.1556/066.2021.00077

By:

Benedek, Cs.;
Szakolczi, O.;
Makai, G.;
Kiskó, G.;
Kókai, Z.

Publication type:

Article

THE PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT CAPACITIES OF COMMERCIAL AND HOMEMADE GREEK VINEGARS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 3, p. 225, doi. 10.17306/j.afs.0669

By:

Arvaniti, Olga S.;
Mitsonis, Panagiotis;
Siorokos, Ioannis;
Dermishaj, Endrysa;
Samaras, Yiannis

Publication type:

Article

Rheological Properties of Traditional Balsamic Vinegar: New Insights and Markers for Objective and Perceived Quality.

Published in:

International Journal of Food Studies, 2017, v. 6, p. 95, doi. 10.7455/ijfs/6.1.2017.a9

By:

FALCONE, PASQUALE M.;
SABATINELLI, ELISA;
LEMMETTI, FEDERICO;
GLÜDIOI, PAOLO

Publication type:

Article

A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar.

Published in:

Foods, 2024, v. 13, n. 21, p. 3384, doi. 10.3390/foods13213384

By:

Marques, Catarina;
Correia, Elisete;
Aires, Alfredo;
Dinis, Lia-Tânia;
Vilela, Alice

Publication type:

Article

Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile.

Published in:

Foods, 2022, v. 11, n. 15, p. 2224, doi. 10.3390/foods11152224

By:

Liang, Shan;
Liu, Ying;
Yuan, Shao;
Liu, Yixuan;
Zhu, Baoqing;
Zhang, Min

Publication type:

Article

FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4121, doi. 10.1002/jsfa.8929

By:

Kadiroğlu, Pınar

Publication type:

Article

Development and Validation of an Inductively Coupled Plasma – Atomic Emission Spectrometry (ICP-AES) Method for Trace Element Determination in Vinegar.

Published in:

Analytical Letters, 2021, v. 54, n. 13, p. 2227, doi. 10.1080/00032719.2020.1854777

By:

Paktsevanidou, Ioanna P.;
Manousi, N.;
Zachariadis, G. A.

Publication type:

Article