Works matching Rice vinegar

Results: 118

Intestinal immunostimulatory activity of neutral polysaccharide isolated from traditionally fermented Korean brown rice vinegar.

Published in:

Bioscience, Biotechnology & Biochemistry, 2016, v. 80, n. 12, p. 2383, doi. 10.1080/09168451.2016.1217149

By:

Kim, Hoon;
Lee, Ho;
Shin, Kwang-Soon

Publication type:

Article

Effects of different fermentation methods on bacterial cellulose and acid production by Gluconacetobacter xylinus in Cantonese-style rice vinegar.

Published in:

Food Science & Technology International, 2014, v. 20, n. 5, p. 321, doi. 10.1177/1082013213486663

By:

Fu, Liang;
Chen, Siqian;
Yi, Jiulong;
Hou, Zongxia

Publication type:

Article

Study on the conditions to brew rice vinegar with high content of γ-amino butyric acid by response surface methodology.

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Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 4, p. 334, doi. 10.1016/j.fbp.2009.03.003

By:

Chunxu Chen;
Fusheng Chen

Publication type:

Article

Enhancement of rice vinegar production by modified semi-continuous culture based on analysis of enzymatic kinetic.

Published in:

European Food Research & Technology, 2015, v. 241, n. 4, p. 479, doi. 10.1007/s00217-015-2477-z

By:

Xia, Xiaole;
Zhu, Xiaoming;
Yang, Hailing;
Xin, Yu;
Wang, Wu

Publication type:

Article

White rice vinegar improves pancreatic beta-cell function and fatty liver in streptozotocin-induced diabetic rats.

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Acta Diabetologica, 2012, v. 49, n. 3, p. 185, doi. 10.1007/s00592-010-0184-6

By:

Gu, Xuemei;
Zhao, Hai-Lu;
Sui, Yi;
Guan, Jing;
Chan, Juliana;
Tong, Peter

Publication type:

Article

The Brewed Rice Vinegar Kurozu Increases HSPA1A Expression and Ameliorates Cognitive Dysfunction in Aged P8 Mice.

Published in:

PLoS ONE, 2016, v. 11, n. 3, p. 1, doi. 10.1371/journal.pone.0150796

By:

Kanouchi, Hiroaki;
Kakimoto, Toshiaki;
Nakano, Hideya;
Suzuki, Masahiro;
Nakai, Yuji;
Shiozaki, Kazuhiro;
Akikoka, Kohei;
Otomaru, Konosuke;
Nagano, Masanobu;
Matsumoto, Mitsuharu

Publication type:

Article

A study on the chemical constituents of Veratrum nigrum L. processed by rice vinegar.

Published in:

Journal of Asian Natural Products Research, 2008, v. 10, n. 7, p. 616, doi. 10.1080/10286020802133266

By:

Cong, Yue;
Wang, Jin-Hui;
Wang, Rui;
Zeng, Yi-Mei;
Liu, Chang-Da;
Li, Xian

Publication type:

Article

Three New DaphneDiterpenes from the Buds of Daphne genkwaSieb. etZucc. Processed by Rice Vinegar.

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Helvetica Chimica Acta, 2009, v. 92, n. 7, p. 1273, doi. 10.1002/hlca.200800419

By:

YiMei Zeng;
WenJian Zuo;
MinGe Sun;
He Meng;
QingHui Wang;
Xian Li

Publication type:

Article

Comparative Proteome of Acetobacter pasteurianus Ab3 During the High Acidity Rice Vinegar Fermentation.

Published in:

Applied Biochemistry & Biotechnology, 2015, v. 177, n. 8, p. 1573, doi. 10.1007/s12010-015-1838-1

By:

Wang, Zhe;
Zang, Ning;
Shi, Jieyan;
Feng, Wei;
Liu, Ye;
Liang, Xinle

Publication type:

Article

红曲霉菌的筛选及其在液态食醋酿造中的应用.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 33, doi. 10.3969/j.issn.1000-9973.2024.01.006

By:

杜琳琳;
赵祥颖;
刘丽萍;
黄艳红;
王新文;
李梦真;
刘建军

Publication type:

Article

小龙虾虾壳对液态酿造米醋的影响.

Published in:

China Brewing, 2022, v. 41, n. 4, p. 168, doi. 10.11882/j.issn.0254-5071.2022.04.029

By:

周宇科;
付诗鸣;
任汐月;
郑吴伟;
祁勇刚;
胡勇

Publication type:

Article

Thai Rice Vinegars: Production and Biological Properties.

Published in:

Applied Sciences (2076-3417), 2021, v. 11, n. 13, p. 5929, doi. 10.3390/app11135929

By:

Taweekasemsombut, Samuch;
Tinoi, Jidapha;
Mungkornasawakul, Pitchaya;
Chandet, Nopakarn

Publication type:

Article

Brown Rice Vinegar as an Olfactory Field Attractant for Drosophila suzukii (Matsumura) and Zaprionus indianus Gupta (Diptera: Drosophilidae) in Cherimoya in Maui, Hawaii, with Implications for Attractant Specificity between Species and Estimation of Relative Abundance

Published in:

Insects (2075-4450), 2019, v. 10, n. 3, p. 80, doi. 10.3390/insects10030080

By:

Willbrand, Brittany N.;
Pfeiffer, Douglas G.

Publication type:

Article

Importance of Komagataeibacter in submerged fermented rice vinegar microbiome.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 4, p. 115, doi. 10.3136/nskkk.NSKKK-D-23-00093

By:

Tomoki Ohno;
Satoshi Gamano;
Mayu Furuta;
Syuhei Mishima;
Hitoshi Iwahashi

Publication type:

Article

Antioxidant and Anthocyanin-Rich Vinegar Fermented from Thai Colored Rice Varieties.

Published in:

Trends in Sciences, 2024, v. 21, n. 6, p. 1, doi. 10.48048/tis.2024.7532

By:

Saithong, Pramuan;
Permpool, Jirawut;
Nitipan, Supachai

Publication type:

Article

Deciphering the core microbiota in open environment solid‐state fermentation of Beijing rice vinegar and its correlation with environmental factors.

Published in:

Journal of the Science of Food & Agriculture, 2024, v. 104, n. 12, p. 7159, doi. 10.1002/jsfa.13538

By:

Zhang, Xin;
Gao, Hang;
Zhang, Jian;
Liu, Li;
Fu, Lijun;
Zhao, Yan;
Sun, Yong

Publication type:

Article

红曲米醋制曲过程中微生物群落演替及其对生化指标的影响.

Published in:

China Brewing, 2019, v. 38, n. 12, p. 36, doi. 10.11882/j.issn.0254-5071.2019.12.008

By:

张娇娇;
李婧;
范冰倩;
杜鹏;
郑宇;
朱立磊;
宋佳

Publication type:

Article

Unraveling the Chemosensory Characteristics of Typical Chinese Commercial Rice Vinegars with Multiple Strategies.

Published in:

Food Analytical Methods, 2022, v. 15, n. 7, p. 1922, doi. 10.1007/s12161-022-02260-z

By:

Gao, Hang;
Zhao, Yan;
Wang, Wenping;
Xu, Dandan;
Sun, Yong;
Li, Jiapeng;
Zhang, Xin

Publication type:

Article

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

Published in:

Food Science & Biotechnology, 2012, v. 21, n. 2, p. 453, doi. 10.1007/s10068-012-0057-6

By:

Lee, Su-Won;
Yoon, Sung-Ran;
Kim, Gui-Ran;
Woo, Seung-Mi;
Jeong, Yong-Jin;
Yeo, Soo-Hwan;
Kim, Kyong-Su;
Kwon, Joong-Ho

Publication type:

Article

Application of a strategy based on metabolomics guided promoting blood circulation bioactivity compounds screening of vinegar.

Published in:

Chemistry Central Journal, 2017, v. 11, n. 1, p. 1, doi. 10.1186/s13065-017-0265-5

By:

Ning, Zhangchi;
Liu, Zhenli;
Song, Zhiqian;
Wang, Chun;
Liu, Yuanyan;
Gan, Jiahe;
Ma, Xinling;
Lu, Aiping

Publication type:

Article

Stable carbon isotopic characterization of rice vinegar protein as an intrinsic reference for discriminating the authenticity of brewed rice vinegar.

Published in:

Journal of Food & Drug Analysis, 2022, v. 30, n. 1, p. 38, doi. 10.38212/2224-6614.3398

By:

Chun-Jen Fang;
Hsin-Cheng You;
Zih-Ling Huang;
Che-Lun Hsu;
Chia-Fen Tsai;
Ya-Tze Lin;
Ya-Min Kao;
Su-Hsiang Tseng;
Der-Yuan Wang;
Nan-Wei Su

Publication type:

Article

Food-grade γ-aminobutyric acid production by immobilized glutamate decarboxylase from Lactobacillus plantarum in rice vinegar and monosodium glutamate system.

Published in:

Biotechnology Letters, 2021, v. 43, n. 10, p. 2027, doi. 10.1007/s10529-021-03164-4

By:

Yao, Li-Li;
Cao, Jia-Ren;
Lyu, Chang-Jiang;
Fan, Fang-Fang;
Wang, Hong-Peng;
Cao, Hong-Wei;
Huang, Jun;
Mei, Le-He

Publication type:

Article

Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities.

Published in:

NPJ Science of Food, 2022, v. 6, n. 1, p. 1, doi. 10.1038/s41538-021-00118-y

By:

Yu, Zhaoshuo;
Tan, Ying;
Luo, Sihao;
Zhou, Jingru;
Xu, Tianhao;
Zou, Jianqiao;
Ke, Lijing;
Yu, Ji;
Zhang, Suyun;
Zhou, Jianwu;
Rao, Pingfan;
Li, Jiaxing

Publication type:

Article

Pirinç Sirkesi ve Çeşitli Ticari Sirkelerin Bazı Kalite Özellikleri.

Published in:

Academic Food Journal / Akademik GIDA, 2018, v. 16, n. 3, p. 293, doi. 10.24323/akademik-gida.475357

By:

Bayram, Mustafa;
Kaya, Cemal;
Yücel, Esra Esin;
Er, Büşra;
Gülmez, Esra;
Terzioğlu, Elif

Publication type:

Article

Pest's Taste for Fine Wine May Prove Its Undoing.

Published in:

Agricultural Research, 2014, v. 62, n. 9, p. 9

By:

Suszkiw, Jan

Publication type:

Article

Feasibility of Leum Pua glutinous rice substrate for sugar syrup and vinegar production by raw starch degrading enzyme hydrolysis.

Published in:

International Food Research Journal, 2019, v. 26, n. 5, p. 1515

By:

Lomthong, T.;
Saithong, P.

Publication type:

Article

纳豆菌对液态糙米醋品质的影响.

Published in:

China Brewing, 2021, v. 40, n. 8, p. 54, doi. 10.11882/j.issn.0254-5071.2021.08.010

By:

董红兵;
蔡凯;
黄程;
龚元元;
祁勇刚;
汪超;
张亮子

Publication type:

Article

Simple Controlling Ecofriendly Synthesis of Silver Nanoparticles at Room Temperature Using Lemon Juice Extract and Commercial Rice Vinegar.

Published in:

Journal of Nanotechnology, 2020, p. 1, doi. 10.1155/2020/3539701

By:

Luu, T. Lan Anh;
Cao, X. Truong;
Nguyen, V. Thai;
Pham, N. Linh;
Nguyen, H. Lam;
Nguyen, C. Tu

Publication type:

Article

Extract of Kurosu, a Vinegar From Unpolished Rice, Inhibits Azoxymethane-Induced Colon Carcinogenesis in Male F344 Rats.

Published in:

Nutrition & Cancer, 2004, v. 49, n. 2, p. 170, doi. 10.1207/s15327914nc4902_8

By:

Shimoji, Yumi;
Kohno, Hiroyuki;
Nanda, Kumiko;
Nishikawa, Yasushi;
Ohigashi, Hajime;
Uenakai, Kazuo;
Tanaka, Takuji

Publication type:

Article

Comparative Genomics of Acetobacterpasteurianus Ab3, an Acetic Acid Producing Strain Isolated from Chinese Traditional Rice Vinegar Meiguichu.

Published in:

PLoS ONE, 2016, v. 11, n. 9, p. 1, doi. 10.1371/journal.pone.0162172

By:

Xia, Kai;
Li, Yudong;
Sun, Jing;
Liang, Xinle

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

不同醋酸菌对菠萝糯米果粮醋风味的影响.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 9, doi. 10.3969/j.issn.1000-9973.2024.09.002

By:

祁勇刚;
董红兵;
蔡凤娇;
谷云;
龚元元;
胡勇;
吴茜;
胡东彬;
汪超

Publication type:

Article

Process Optimization for Fermentative Production of Black Rice Vinegar.

Published in:

Starch / Staerke, 2025, v. 77, n. 3, p. 1, doi. 10.1002/star.202400070

By:

Kaur, Harmandeep;
Kocher, Gurvinder Singh

Publication type:

Article

Evaluation of Food-Based Attractants for Drosophila suzukii (Diptera: Drosophilidae).

Published in:

Environmental Entomology, 2017, v. 46, n. 4, p. 878, doi. 10.1093/ee/nvx097

By:

Juan Huang;
Gut, Larry;
Grieshop, Matthew

Publication type:

Article

A review of Kurozu, amber rice vinegar made in pottery jars.

Published in:

Functional Foods in Health & Disease, 2020, v. 10, n. 6, p. 254, doi. 10.31989/ffhd.v10i6.713

By:

Yoshihiko Shibayama;
Hiroaki Kanouchi;
Akira Fujii;
Masanobu Nagano

Publication type:

Article

固定化醋酸菌发酵制备果香型米醋.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 184, doi. 10.16429/j.l009-7848.2023.05.019

By:

郑超群;
何炯灵;
谢广发;
蒋予箭

Publication type:

Article

Enhanced antioxidant capacity of brown rice vinegar supplemented with soy residue.

Published in:

Cereal Chemistry, 2023, v. 100, n. 6, p. 1314, doi. 10.1002/cche.10712

By:

Park, Kyungeun;
Kim, Yookyung

Publication type:

Article

Antitumor activity of rice-shochu post-distillation slurry and vinegar produced from the post-distillation slurry via oral administration in a mouse model.

Published in:

Biofactors, 2004, v. 22, n. 1-4, p. 103, doi. 10.1002/biof.5520220120

By:

Seki, Takahiro;
Morimura, Shigeru;
Shigematsu, Tohru;
Maeda, Hiroshi;
Kida, Kenji

Publication type:

Article

Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation.

Published in:

Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 159, doi. 10.1002/jib.406

By:

Chung, Namhyeok;
Jo, Yunhee;
Joe, Min‐Ho;
Jeong, Min‐Hee;
Jeong, Yong‐Jin;
Kwon, Joong‐Ho

Publication type:

Article

Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME.

Published in:

International Journal of Food Properties, 2019, v. 22, n. 1, p. 1195, doi. 10.1080/10942912.2019.1634099

By:

Nam, Tae Gyu;
Lee, Jun-Young;
Kim, Bum-Keun;
Song, Nho-Eul;
Jang, Hae Won

Publication type:

Article

Variety Identification of Rice Vinegars Using Visible and Near Infrared Spectroscopy and Multivariate Calibrations.

Published in:

International Journal of Food Properties, 2011, v. 14, n. 6, p. 1264, doi. 10.1080/10942911003647508

By:

Liu, Fei;
Yusuf, BabangidaLawal;
Zhong, Jianli;
Feng, Lei;
He, Yong;
Wang, Li

Publication type:

Article

Influence of Saccharomyces cerevisiae strains on fermentation of Monascus vinegar from rice pasta by-product.

Published in:

International Food Research Journal, 2022, v. 29, n. 6, p. 1390, doi. 10.47836/ifrj.29.6.15

By:

Chantarot, S.;
Nopharatana, M.;
Jirasatid, S.

Publication type:

Article

Production and development of vinegar fermentation from broken Riceberry rice using raw starch-degrading enzyme hydrolysis.

Published in:

3 Biotech, 2020, v. 10, n. 12, p. 1, doi. 10.1007/s13205-020-02488-8

By:

Sangngern, Nujarin;
Puangnark, Thidarat;
Nguansangiam, Watsachon;
Saithong, Pramuan;
Kitpreechavanich, Vichien;
Lomthong, Thanasak

Publication type:

Article

山兰米醋发酵过程中理化指标及挥发性风味物质的变化规律.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 108, doi. 10.13995/j.cnki.11-1802/ts.035449

By:

吴晓茜;
钟秋平;
张云竹

Publication type:

Article

基于多元统计学分析红曲米醋醋酸发酵阶段挥发性风味特征组分.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 219, doi. 10.7506/spkx1002-6630-20210806-078

By:

高航;
续丹丹;
王文平;
赵燕;
张建1,2，;
丁洁;
谭磊;
张欣

Publication type:

Article

不同乳酸菌对液态发酵米醋总酸及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 97, doi. 10.7506/spkx1002-6630-20191011-083

By:

邓永建;
陆震鸣;
张晓娟;
柴丽娟;
李信;
余永建;
李华钟;
史劲松;
许正宏

Publication type:

Article

Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 128, doi. 10.7506/spkx1002-6630-20181114-155

By:

TONG Litao;
JU Zhiyuan;
GENG Donghui;
WANG Lili;
ZHOU Xianrong;
ZHOU Sumei

Publication type:

Article

Effect of pH modulation on the physicochemical characteristics of chicken bone extract.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 4, p. 297, doi. 10.9755/ejfa.2022.v34.i4.2800

By:

Sanghun Lee;
Yunhwan Park;
Sanghun Park;
Yun-a Kim;
Gyutae Park;
Sehyuk Oh;
Yoonsik Kim;
Jungseok Choi

Publication type:

Article

Control Efficacy of Natural Products on Broadleaf and Grass Weeds Using Various Application Methods.

Published in:

Agronomy, 2023, v. 13, n. 9, p. 2262, doi. 10.3390/agronomy13092262

By:

Win, Pyae-Pyae;
Park, Hyun-Hwa;
Kuk, Yong-In

Publication type:

Article

Traditional healthful fermented products of Japan.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2008, v. 35, n. 8, p. 791, doi. 10.1007/s10295-008-0362-5

By:

Murooka, Yoshikatsu;
Yamshita, Mitsuo

Publication type:

Article