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COMPOSITION CHIMIQUE DE QUELQUES VINAIGRES INDUSTRIELSKANAMORI T; KOMATSU Y; TONOGAI Y et al.1978; J. JAP. SOC. FOOD. NUTRIT.; JPN; DA. 1978; VOL. 31; NO 5; PP. 513-518; BIBL. 13 REF.Article

BEITRAG ZUR UNTERSCHEIDUNG VON GAERUNGSESSIG UND SYNTHETISCHEM SAEUREESSIG DURCH DIE BESTIMMUNG DER SPEZIFISCHEN 14C-RADIOAKTIVITAET. = CONTRIBUTION A LA DIFFERENCIATION, PAR DETERMINATION DE LA RADIOACTIVITE SPECIFIQUE DE 14C, ENTRE VINAIGRE OBTENU PAR FERMENTATION OU PAR SYNTHESESCHMID ER; KENNDLER E; FOGY I et al.1977; Z. LEBENSMITTEL-UNTERS. U.- FORSCH.; DTSCH.; DA. 1977; VOL. 163; NO 2; PP. 121-122; ABS. ANGL.; BIBL. 4 REF.Article

COMPOSITION DES SUBSTANCES PROVOQUANT L'OPALESCENCE DE L'ACIDE ACETIQUE DE QUALITE ALIMENTAIREDRUSKINA EH Z; BUDYLINA VV.1976; GIDROLIZ. LESOKHIM. PROMYSHL.; S.S.S.R.; DA. 1976; NO 7; PP. 13; BIBL. 3 REF.Article

Antioxidant capacity and total reducing power of balsamic and traditional balsamic vinegar from Modena and Reggio Emilia by conventional chemical assaysGRECO, Emanuela; CERVELLATI, Rinaldo; LITTERIO, Maria Luisa et al.International journal of food science & technology. 2013, Vol 48, Num 1, pp 114-120, issn 0950-5423, 7 p.Article

Effect of vinegar on the viability of Giardia duodenalis cystsCOSTA, Adriana Oliveira; THOMAZ-SOCCOL, Vanete; PAULINO, Rosangela Clara et al.International journal of food microbiology. 2008, Vol 128, Num 3, pp 510-512, issn 0168-1605, 3 p.Article

Yeasts associated to Traditional Balsamic Vinegar : Ecological and technological featuresSOLIERI, L; GIUDICI, P.International journal of food microbiology. 2008, Vol 125, Num 1, pp 36-45, issn 0168-1605, 10 p.Conference Paper

LE VINAIGRE BALSAMIQUE DE MODENEBEDOT P.1981; REV. FR. OENOL.; ISSN 0395-899X; FRA; DA. 1981; VOL. 17; NO 82; PP. 9-10Article

VALORACION INSTRUMENTAL DE LA CALIDAD ORGANOLEPTICA DEL VINAGRE = EVALUATION INSTRUMENTALE DES PROPRIETES ORGANOLEPTIQUES DU VINAIGREFERRER GIMENEZ M; CLOTET BALLUS R.1979; AN. BROMATOL.; ESP; DA. 1979; VOL. 31; NO 2; PP. 109-116; ABS. ENG; BIBL. 7 REF.Article

APORTACION AL ESTUDIO DE LOS VINAGRES ESPANOLES. I. CONTENIDO EN AMINOACIDOS LIBRES Y NITROGENO TOTAL. = CONTRIBUTION A L'ETUDE DES VINAIGRES ESPAGNOLS. I. TENEUR EN ACIDES AMINES LIBRES ET EN AZOTE TOTALPOLO MC; SUAREZ MA; LLAGUNO C et al.1976; REV. AGROQUIM. TECNOL. ALIMENT.; ESP.; DA. 1976; VOL. 16; NO 2; PP. 257-264; ABS. ANGL. ALLEM. FR.; BIBL. 4 REF.Article

METHODES D'ANALYSE ET ELEMENTS CONSTITUTIFS DES VINS. 17EME REUNION DE LA SOUS-COMMISSION CONVENTIONNELLE D'UNIFICATION DES METHODES D'ANALYSE ET D'APPRECIATION DES VINS.1976; BULL. O.I.V.; FR.; DA. 1976; VOL. 49; NO 515-546; PP. 575-608Article

Antioxidant activity and phenolic content of wine vinegars produced by two different techniquesBUDAK, Havva Nilgun; GUZEL-SEYDIM, Zeynep B.Journal of the science of food and agriculture. 2010, Vol 90, Num 12, pp 2021-2026, issn 0022-5142, 6 p.Article

Industrial vinegar clarification by cross-flow microfiltration: effect on colour and polyphenol contentLOPEZ, F; PESCADOR, P; GÜELL, C et al.Journal of food engineering. 2005, Vol 68, Num 1, pp 133-136, issn 0260-8774, 4 p.Article

Characterization of acetic acid bacteria in traditional balsamic vinegarGULLO, Maria; CAGGIA, Cinzia; DE VERO, Luciana et al.International journal of food microbiology. 2006, Vol 106, Num 2, pp 209-212, issn 0168-1605, 4 p.Article

Sensory evaluation of sherry vinegar : Traditional compared to accelerated aging with oak chipsMORALES GOMEZ, Maria Lourdes; BENITEZ BELLIDO, Benita; TESFAYE, Wendu et al.Journal of food science. 2006, Vol 71, Num 3, issn 0022-1147, S238-S242Article

Monitoring multiple components in vinegar fermentation using Raman spectroscopyUYSAL, Reyhan Selin; SOYKUT, Esra Acar; BOYACI, Ismail Hakki et al.Food chemistry. 2013, Vol 141, Num 4, pp 4333-4343, issn 0308-8146, 11 p.Article

Inhibitory effect of fermentation byproducts on formation of advanced glycation end-productsYE, Xiu-Juan; NG, T. B; NAGAI, Ryoji et al.Food chemistry. 2010, Vol 121, Num 4, pp 1039-1045, issn 0308-8146, 7 p.Article

Measurement of the Isotope Ratio of Acetic Acid in Vinegar by HS-SPME-GC-TC/C-IRMSHATTORI, Ryota; YAMADA, Keita; SHIBATA, Hiroki et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 12, pp 7115-7118, issn 0021-8561, 4 p.Article

Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extractionLU, Zhen-Ming; WEI XU; YU, Ning-Hua et al.International journal of food science & technology. 2011, Vol 46, Num 7, pp 1508-1514, issn 0950-5423, 7 p.Article

Classification of Brazilian vinegars according to their 1H NMR spectra by pattern recognition analysisBOFFO, Elisangela F; TAVARES, Leila A; FERREIRA, Marcia M. C et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 9, pp 1455-1460, issn 0023-6438, 6 p.Article

Bioavailability of Acetate from Two Vinegar Supplements: Capsule and DrinkSUGIYAMA, Shino; FUSHIMI, Takashi; KISHI, Mikiya et al.Journal of nutritional science and vitaminology. 2010, Vol 56, Num 4, pp 266-269, issn 0301-4800, 4 p.Article

BEHAVIOR OF ACETIC ACID BACTERIA GROWN IN SURFACE CULTURE TOWARD OXYGEN.YASUI Y; SUNEYA Y; MORI A et al.1978; J. FERMENT. TECHNOL.; JPN; DA. 1978; VOL. 56; NO 4; PP. 266-272; BIBL. 6 REF.Article

DETERMINACION DE PROLINA EN VINAGRES = DOSAGE DE LA PROLINE DANS LES VINAIGRESVALDEHITA MT; GARCIA OLMEDO R; CARBALLIDO A et al.1977; AN. BROMATOL.; ESP; DA. 1977; VOL. 29; NO 4; PP. 483-487; ABS. ENG; BIBL. 14 REF.Article

DIE KONTINUIERLICHE MIKROFILTRATION VON ESSIG = LA MICROFILTRATION CONTINUE DU VINAIGREEBNER H.1981; CHEMIEINGENIEURTECH.; ISSN 0009-286X; DEU; DA. 1981; VOL. 53; NO 1; PP. 25-31; ABS. ENG; BIBL. 4 REF.Article

RECUPERACION DE RESIDUALES DE PLANTAS DESPULPADORAS DE CAFE. = RECUPERATION DES RESIDUS ISSUS DES USINES DE DEPULPAGE DU CAFEMENENDEZ GUTIERREZ C.1975; UNIV. LA HABANA, TECNOL., 6; CUBA; DA. 1975; NO 12; PP. 1-10; BIBL. 8 REF.Serial Issue

Characterisation of white vinegars of different sources with artificial neural networksGERBI, V; ZEPPA, G; BELTRAMO, R et al.Journal of the science of food and agriculture. 1998, Vol 78, Num 3, pp 417-422, issn 0022-5142Article

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