Mostrando 1 - 20 Resultados de 103 Para Buscar 'Vinegar Joe~', tiempo de consulta: 3.35s Limitar resultados
  1. 1
    “…When baked with vinegar, its effect is more focused on liver related disease. …”
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    Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect
  2. 2
    “…Vinegar is one of the most widely used acidic condiments. …”
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    Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar
  3. 3
    “…[Image: see text] This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. …”
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    Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar
  4. 4
    “…For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. …”
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    Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties
  5. 5
    “…Due to its bioactivities, vinegar is one of them that helps humans. …”
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    Efficacy and functionality of sugarcane original vinegar on mice
  6. 6
    “…In the present study, we aimed to determine the cause of surface film formation in three rice vinegars fermented using the traditional static fermentation method. …”
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    Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study
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    Corrigendum: Efficacy and functionality of sugarcane original vinegar on mice
  8. 8
    “…Most of the antibiotic resistant strains were more susceptible to the wood vinegar than the non-antibiotic resistant strain except the strain of ornithine resistant Staphylococcus aureus. …”
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    Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis
  9. 9
    “…Many studies about vinegar VOCs' (VVOCs) sorts, analytical methods, and forming mechanisms have been done. …”
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    Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes
  10. 10
    “…The correlation between main microbial species, organic acids, non-volatile acids, and volatile flavor compounds is more consistent. …”
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    Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar
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    Comparative Diminution of Patulin Content in Apple Juice With Food-Grade Additives Sodium Bicarbonate, Vinegar, Mixture of Sodium Bicarbonate and Vinegar, Citric Acid, Baking Powder, and Ultraviolet Irradiation
  12. 12
    “…The microbial community diversity, and volatile compounds of six cultivars of vinegar samples fermented in a self-designed solid-state fermentation bioreactors were investigated using Illumina MiSeq platform and gas chromatography mass spectrometry (GC-MS) technology. …”
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    Changes in vinegar quality and microbial dynamics during fermentation using a self-designed drum-type bioreactor
  13. 13
    “…Radix Bupleuri (RB), also named Chaihu in Chinese, is a commonly used herbal drug in traditional Chinese medicine (TCM), and the processing of RB with vinegar to prepare vinegar-baked Radix Bupleuri (VBRB) has a long history in the clinic of TCM. …”
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    Comparison of Volatile Components between Raw and Vinegar Baked Radix Bupleuri by GC-MS Based Metabolic Fingerprinting Approach
  14. 14
    “…The Raw Curcumae Rhizoma (R-CR), included in the Chinese Pharmacopoeia Edition 2015, is a well-known Chinese herbal medicine. However, the vinegar-processed Curcumae Rhizoma (V-CR) is used more widely than R-CR. …”
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    Pharmacokinetic Comparisons of Typical Constituents in Curcumae Rhizoma and Vinegar-Processed Curcumae Rhizoma after Oral Administration to Rats
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    Balsamic Vinegar Improves High Fat-Induced Beta Cell Dysfunction via Beta Cell ABCA1
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    “…This study investigates the isolation, identification, and fermentation performance of autochthonous acetic acid bacteria (AAB) from local niche habitats on the Island of Gozo (Malta) and their further use for vinegar production, employing local raw materials. …”
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    Selection of Acetic Acid Bacterial Strains and Vinegar Production From Local Maltese Food Sources
  17. 17
    “…Aromatic vinegar simultaneously increased the expression of farnesoid X receptor and suppressed expressions of lipogenesis related proteins, including fatty acid synthase, acetyl-CoA carboxylase-1, sterol regulatory element binding transcription factor 1, and stearoyl-CoA desaturase-1. …”
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    Hepatoprotective Effect and Molecular Mechanisms of Hengshun Aromatic Vinegar on Non-Alcoholic Fatty Liver Disease
  18. 18
    “…Wood vinegar wastewater (WVWW) is the main by-product of biomass pyrolysis process, which is more suitable to use anaerobic digestion (AD) to achieve energy recovery due to its large amount of organic matter. …”
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    Continuous Anaerobic Digestion of Wood Vinegar Wastewater From Pyrolysis: Microbial Diversity and Functional Genes Prediction
  19. 19
    “…Cereal vinegar is usually produced through solid-state fermentation, and the microbial community plays an important role in fermentation. …”
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    Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths
  20. 20
    “…Cereal vinegar sediment (CVS) is a natural precipitate formed during the aging process of traditional grain vinegar. …”
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    Hepatoprotective Effect of Cereal Vinegar Sediment in Acute Liver Injury Mice and Its Influence on Gut Microbiota
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