Works matching Vinegar
Results: 3431
INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER.
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- Journal of the Indonesian Tropical Animal Agriculture, 2016, v. 41, n. 1, p. 21, doi. 10.14710/jitaa.41.1.21-27
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四种不同基质柑橘果醋的品质对比分析.
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- China Condiment, 2024, v. 49, n. 5, p. 156, doi. 10.3969/j.issn.1000-9973.2024.05.026
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Orthogonal signal correction applied to the classification of wine and molasses vinegar samples by near-infrared spectroscopy. Feasibility study for the detection and quantification of adulterated vinegar samples.
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- Analytical & Bioanalytical Chemistry, 2005, v. 382, n. 2, p. 412, doi. 10.1007/s00216-005-3148-x
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Validation of the 2H-SNIF NMR and IRMS Methods for Vinegar and Vinegar Analysis: An International Collaborative Study.
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- Molecules, 2020, v. 25, n. 12, p. 2932, doi. 10.3390/molecules25122932
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The Effect of Apple Cider Vinegar and Grape Vinegar on Lipid Profile in Albino White Rats.
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- Jordan Journal of Pharmaceutical Sciences, 2014, v. 7, n. 3, p. 163, doi. 10.12816/0027040
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Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1573, doi. 10.1007/s00217-022-03986-0
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Application of a strategy based on metabolomics guided promoting blood circulation bioactivity compounds screening of vinegar.
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- Chemistry Central Journal, 2017, v. 11, n. 1, p. 1, doi. 10.1186/s13065-017-0265-5
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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.
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- Foods, 2023, v. 12, n. 7, p. 1467, doi. 10.3390/foods12071467
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- Article
酵母抽提物在食醋中的应用及感官评价.
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- China Brewing, 2022, v. 41, n. 1, p. 204, doi. 10.11882/j.issn.0254-5071.2022.01.035
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- Article
啤酒糟苹果醋不同发酵阶段挥发性香气成分及抗氧化性变化分析.
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- China Brewing, 2020, v. 39, n. 9, p. 136, doi. 10.11882/j.issn.0254-5071.2020.09.026
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- Article
基于 HS-SPME-GC-MS 的不同醋龄河溪香醋香气成分比较.
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- Food & Machinery, 2022, n. 8, p. 80, doi. 10.13652/j.spjx.1003.5788.2022.80362
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- Article
Physicochemical Characteristics of Vinegar from Banana Peels and Commercial Vinegars before and after In Vitro Digestion.
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- Processes, 2021, v. 9, n. 7, p. 1193, doi. 10.3390/pr9071193
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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
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- Insects (2075-4450), 2019, v. 10, n. 3, p. 80, doi. 10.3390/insects10030080
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Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 13, p. 7366, doi. 10.3390/app13137366
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Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 12, p. 4749, doi. 10.1002/jsfa.9011
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- Article
竹醋液对夏季蛋鸡产蛋性能、蛋品质及粪便氨气含量的影响.
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- Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2020, v. 43, n. 5, p. 942, doi. 10.7685/jnau.201910017
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Development and Validation of an Inductively Coupled Plasma – Atomic Emission Spectrometry (ICP-AES) Method for Trace Element Determination in Vinegar.
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- Analytical Letters, 2021, v. 54, n. 13, p. 2227, doi. 10.1080/00032719.2020.1854777
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QUALITY CHARACTERISTICS OF QUERCUS MACEDONICA, Castanea sativa Mill. VS Quercus Alba IN ORDER TO PRODUCE AN INNOVATIVE BALSAMIC VINEGAR PRODUCT.
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- Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 4, p. 91, doi. 10.34302/crpjfst/2020.12.4.10
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THE PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT CAPACITIES OF COMMERCIAL AND HOMEMADE GREEK VINEGARS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 3, p. 225, doi. 10.17306/j.afs.0669
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مقایسه ویژگیهاي فیزیکوشیمیایی و ضداکسایشی سرکههاي سنتی عناب، سیب و انگور با سرکه صنعتی سیب.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 18, n. 121, p. 173, doi. 10.52547/fsct.18.121.14
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Evaluation of apple cider vinegar as a growth promoter for fattening lambs.
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- Pakistan Journal of Agricultural Sciences, 2024, v. 61, n. 3, p. 715, doi. 10.21162/PAKJAS/24.83
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Metagenomics and Metagenome-Assembled Genomes: Analysis of Cupei from Sichuan Baoning Vinegar, One of the Four Traditional Renowned Vinegars in China.
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- Foods, 2025, v. 14, n. 3, p. 398, doi. 10.3390/foods14030398
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The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market.
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- Foods, 2024, v. 13, n. 10, p. 1488, doi. 10.3390/foods13101488
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Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste.
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- Foods, 2023, v. 12, n. 20, p. 3812, doi. 10.3390/foods12203812
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Characterization of Fruit Vinegars via Bioactive and Organic Acid Profile Using Chemometrics.
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- Foods, 2023, v. 12, n. 20, p. 3769, doi. 10.3390/foods12203769
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Applications of UV–Visible, Fluorescence and Mid-Infrared Spectroscopic Methods Combined with Chemometrics for the Authentication of Apple Vinegar.
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- Foods, 2023, v. 12, n. 6, p. 1139, doi. 10.3390/foods12061139
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Detecting the adulteration in apple vinegar using olfactory machine coupled PCA and ANN methods.
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- Agricultural Engineering International: CIGR Journal, 2022, v. 24, n. 4, p. 164
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刺梨酵素化果醋对小鼠急性酒精性肝损伤的改善作用.
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- Modern Food Science & Technology, 2023, v. 39, n. 4, p. 26, doi. 10.13982/j.mfst.1673-9078.2023.4.0592
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Effects of dietary vinegar on performance, immune response and small intestine histomorphology in 1‐ to 28‐day broiler chickens.
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- Veterinary Medicine & Science, 2021, v. 7, n. 3, p. 766, doi. 10.1002/vms3.408
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The production of wine vinegar using different types of acetic acid bacteria.
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- Slovak Journal of Food Sciences, 2022, v. 16, p. 556, doi. 10.5219/1723
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The flavor and taste of cereal Chinese vinegars.
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- Acetic Acid Bacteria, 2017, v. 6, n. 1, p. 1, doi. 10.4081/aab.2017.6370
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SCREENING AND IDENTIFICATION OF ANTAGONISTIC BACTERIA FROM SHANXI MATURE VINEGAR AND ANALYSIS OF ANTIBACTERIAL SUBSTANCES.
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- Acetic Acid Bacteria, 2015, v. 4, n. 1S, p. 7
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EFFECT OF MATURE PROCESS ON VOLATILE COMPOUNDS OF SHANXI MATURE VINEGAR, A TRADITIONAL CHINESE VINEGAR.
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- Acetic Acid Bacteria, 2015, v. 4, n. 1S, p. 4
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Analysis of variation of main components during aging process of Shanxi Aged Vinegar.
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- Acetic Acid Bacteria, 2013, v. 2, n. 1s, p. 31, doi. 10.4081/aab.2013.s1.e6
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THE EFFECTS OF WOOD VINEGAR ON SOME SOIL MICROORGANISMS.
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- Applied Ecology & Environmental Research, 2019, v. 17, n. 2, p. 2437, doi. 10.15666/aeer/1702_24372447
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Optimization of fermentation process of sugarcane papaya compound fruit vinegar by response surface methodology.
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- Packaging & Food Machinery, 2023, v. 41, n. 5, p. 35, doi. 10.3969/j.issn.1005-1295.2023.05.006
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- Article
山西老陈醋熏醅过程中吡嗪类生成规律分析.
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- China Brewing, 2023, v. 42, n. 8, p. 84, doi. 10.11882/j.issn.0254-5071.2023.08.014
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大曲添加量对山西陈醋发酵过程中理化指标和特征成分的影响.
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- China Brewing, 2023, v. 42, n. 8, p. 71, doi. 10.11882/j.issn.0254-5071.2023.08.012
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- Article
不同陈酿年份四大名醋有机酸及挥发性风味物质比较分析.
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- China Brewing, 2023, v. 42, n. 7, p. 58, doi. 10.11882/j.issn.0254-5071.2023.07.010
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利用酒糟与酒尾、黄水混合酿醋的工艺研究.
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- China Brewing, 2023, v. 42, n. 6, p. 192, doi. 10.11882/j.issn.0254-5071.2023.06.031
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不同陈酿年份市售山西老陈醋理化指标、风味和功能成分的比较.
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- China Brewing, 2023, v. 42, n. 3, p. 41, doi. 10.11882/j.issn.0254-5071.2023.03.008
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山西老陈醋陈酿过程中挥发性香气物质和功能物质的变化规律.
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- China Brewing, 2023, v. 42, n. 3, p. 34, doi. 10.11882/j.issn.0254-5071.2023.03.007
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金丝枣柠檬复合果醋的发酵工艺优化.
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- China Brewing, 2022, v. 41, n. 12, p. 190, doi. 10.11882/j.issn.0254-5071.2022.12.031
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中国传统食醋营养健康物质组成研究进展.
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- China Brewing, 2022, v. 41, n. 12, p. 9, doi. 10.11882/j.issn.0254-5071.2022.12.002
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陈酿方式对赤水晒醋醋酝的影响研究.
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- China Brewing, 2022, v. 41, n. 11, p. 78, doi. 10.11882/j.issn.0254-5071.2022.11.014
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食醋物料平衡法监管模型的建立.
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- China Brewing, 2022, v. 41, n. 9, p. 252, doi. 10.11882/j.issn.0254-5071.2022.09.042
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不同原料发酵原醋中挥发性风味物质成分分析.
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- China Brewing, 2022, v. 41, n. 9, p. 234, doi. 10.11882/j.issn.0254-5071.2022.09.040
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自然发酵咖啡果醋中醋酸菌的分离鉴定.
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- China Brewing, 2022, v. 41, n. 9, p. 130, doi. 10.11882/j.issn.0254-5071.2022.09.022
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蓝莓-酸樱桃复合果醋的醋酸发酵工艺优化及抗氧化性研究.
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- China Brewing, 2022, v. 41, n. 3, p. 180, doi. 10.11882/j.issn.0254-5071.2022.03.031
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黑枸杞果醋发酵工艺条件优化.
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- China Brewing, 2021, v. 40, n. 12, p. 204, doi. 10.11882/j.issn.0254-5071.2021.12.037
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