ライフサイエンスコーパス: vinegar

1 American oak for the ageing of this type of vinegar.

2 n stimulation with the food-odor apple cider vinegar.

3 phenylethylamine were not determined in any vinegar.

4 es (Sb-acetate complex) was measured in wine vinegar.

5 ns highly resistant to both are used to make vinegar.

6 being mutually exclusive - much like oil and vinegar.

7 t increased IL6 production after exposure to vinegar.

8 at they can be used in the classification of vinegar.

9 white wine vinegar adulteration with alcohol vinegar.

10 gh resistant starch, inulin, and apple cider vinegar.

11 sessment of fake pickled samples in balsamic vinegar.

12 ring solid-state fermentation of traditional vinegar.

13 decays by dry ice or mixing baking soda and vinegar.

14 ons, but not the attractive odor apple cider vinegar.

15 rther use in the production of balsamic type vinegar.

16 ing a globally available household chemical, vinegar.

17 ice vinegar, balsamic vinegar and white wine vinegar.

18 most important aroma-active compounds in all vinegars.

19 duct content for five commercially available vinegars.

20 he different kind of vinegars, excepting red vinegars.

21 amic, apple, and red, white, and Sherry wine vinegars.

22 imination of non-adulterated and adulterated vinegars.

23 y a comparison with well-recognized European vinegars.

24 s under 2% v/v in both Balsamic and PDO wine vinegars.

25 erences toward the traditional and the rapid vinegars.

26 amic vinegars of Modena and Spanish PDO wine vinegars.

27 ecting and quantifying grape-must caramel in vinegars.

28 e the total, fixed and volatile acidities of vinegars.

29 d for the authentication of Spanish PDO wine vinegars.

30 er to provide added value to the Argentinean vinegars.

31 h Protected Designation of Origin (PDO) wine vinegars.

32 mples of apple, wine and balsamic commercial vinegars.

33 ial fluorophores and their values in the PDO vinegars.

34 bundant presence of antioxidants makes olive vinegar a promising nutraceutical and environmentally-fr

35 results indicated that the classification of vinegar according to the agronomic cultivation method is

36 The strawberry cooked must vinegar accounted for the highest number of impact odora

37 This method was applied in six samples of vinegar acquired from Salvador City, Brazil.

38 Apple cider vinegar (ACV) is a natural, vegan product that has been

39 tential than the usually adopted apple cider vinegar (ACV) trap.

40 a rapid and non-destructive way, white wine vinegar adulteration with alcohol vinegar.

41 The diversity of vinegars allows extensive applications in food.

42 adulterated complex samples, including cola, vinegar, an antacid tablet slurry, serum, and urine, and

43 try, making TIE a promising tool for routine vinegar analysis.

44 was also tested in the commercial samples of vinegar and baker's yeast.

45 e vinegars were mixed separately with spirit vinegar and diluted synthetic acetic acid (4%) at 1-50%

46 homogenizing an aqueous phase, consisting of vinegar and egg yolk, with various oil phases, including

47 ed to the use of unusual adulterants such as vinegar and even floral honey to mimic the unique taste

48 fied were acetic, propanoic and butyric with vinegar and rancid odors and octanal, nonanal and decana

49 xidant vitamins (C and E) or foods (balsamic vinegar and salad).

50 were those from coffee, followed by balsamic vinegar and sweet wine.

51 e adulteration of grape vinegars with spirit vinegar and synthetic acetic acid using different spectr

52 e acetic acid fermentation (AAF) of aromatic vinegar and the corresponding correlation with the micro

53 luding black vinegar, rice vinegar, balsamic vinegar and white wine vinegar.

54 s (T2) of 88 samples, including 32 authentic vinegars and 56 adulterated samples, were collected.

55 erages and condiments (coffees, teas, wines, vinegars and lemon juice)on salivary and pancreatic amyl

56 Spectra of vinegars and mixtures were obtained with UV-visible and

57 s, including lubricants, household cleaners, vinegar, and diesel fuel.

58 ables, fruits, and their derivatives such as vinegar, and omega-3-rich fish and canola oils.

59 Pomegranate wine, vinegar, and sour sauce obtained directly from pomegrana

60 enzene, toluene, diesel fuel, lighter fluid, vinegar, and tetrahydrofuran) in a laboratory air backgr

61 enzene, toluene, diesel fuel, lighter fluid, vinegar, and tetrahydrofuran, even when these interferen

62 volatile aroma compounds of the sour cherry vinegar, and to investigate the usability of concentrate

63 In Argentina, vinegars are cheap agro-food products without exhaustive

64 All investigated vinegars are likely produced from plants in fermentation

65 Vinegars are liquid products produced from the alcoholic

66 Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes a

67 All these vinegars are produced using different raw materials, yea

68 ed for determination of the total acidity of vinegar as well as the chloride, iron, and calcium conte

69 ted, flies showed as robust an attraction to vinegar as wild-type flies.

70 without limitation practice in Spanish wine vinegars, as those with a protected designation of origi

71 he determination of the total acidity of the vinegar, ascorbic acid in vitamin C tablets, and chlorid

72 ckers, rice noodles, infant cereals and rice vinegar available in the Argentine market.

73 ars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar.

74 trate that virgin females in the presence of vinegar become receptive more rapidly to courting males,

75 panish diet (chocolate, sweet wine, balsamic vinegar, beer, bread, breakfast cereals and biscuits) an

76 hibit two acidity constants-one as acidic as vinegar-but their structural basis remains controversial

77 Black vinegar (BV) contains abundant essential and hydrophobic

78 landscapes pointed out different trends with vinegar categories.

79 es "SVM"), was able to discriminate the wine vinegar category within each PDO, for which SVM models o

80 tic acid, butyric acid and cyclohexanol with vinegar, cheese and camphor odours were the most abundan

81 cleaning with terpene, natural product, and vinegar cleaners had a much smaller influence on HONO ba

82 Vinegar decreased the glucose response acutely in health

83 Wild Pansy vinegar, despite fruity and floral volatiles, was percei

84 dy has consisted on the monitoring of Sherry vinegar during a whole year ageing in American oak, Fren

85 two methods for determination of cadmium in vinegar employing electrothermal atomic absorption spect

86 This study examined white wine vinegar enriched with Cornflower, Cosmos, and Wild Pansy

87 virgin females cVA and the complex food odor vinegar evoke a synergistic response in the cVA-responsi

88 s, allowed to separate the different kind of vinegars, excepting red vinegars.

89 Notably, a higher concentration of vinegar excites an additional glomerulus and is less att

90 Additionally, lean protein, vinegar, fish oil, tea, cinnamon, calorie restriction, w

91 Vinegar flies present several advantages over mammalian

92 Many animals, ranging from vinegar flies to humans, discriminate a wide range of ta

93 Aversive chemotaxis in vinegar flies triggers ethologically appropriate kinemat

94 From humans to vinegar flies, exposure to diets rich in sugar and fat l

95 We show that sleeping vinegar flies, like humans, discern the quality of senso

96 cially high dietary sugar, on sweet taste in vinegar flies, rodents, and humans, and discuss open que

97 The vinegar fly Drosophila melanogaster is equipped with two

98 Here, we demonstrate that the vinegar fly Drosophila melanogaster uses both taste and

99 In the vinegar fly Drosophila melanogaster, geosmin is decoded

100 To study the dynamics of ingestion in the vinegar fly Drosophila melanogaster, we developed Expres

101 obustly promotes male-male aggression in the vinegar fly Drosophila melanogaster.

102 acyclotides from Rinorea bengalensis on the vinegar fly Drosophila melanogaster.

103 focus on defensive behavioral choices in the vinegar fly Drosophila melanogaster.

104 neurons necessary for hygrosensation in the vinegar fly Drosophila melanogaster.

105 l as idiosyncratic play-like behavior in the vinegar fly Drosophila melanogaster: while some flies sh

106 eptor (Gr) genes of the recently specialized vinegar fly Drosophila sechellia.

107 In the vinegar fly Drosophila, flies chronically exposed to a h

108 we show that the serotonergic system in the vinegar fly, Drosophila melanogaster, can modulate walki

109 The vinegar fly, Drosophila melanogaster, displays robust ol

110 We found that in the vinegar fly, Drosophila melanogaster, exposure to dead c

111 We show that the vinegar fly, Drosophila melanogaster, forms nonrandom so

112 Recent work in the vinegar fly, Drosophila melanogaster, has illuminated ho

113 y integrated in the lateral horn (LH) of the vinegar fly, Drosophila melanogaster.

114 t decade, this has increasingly included the vinegar fly, Drosophila melanogaster.

115 Sensory analysis favored Cosmos vinegar for its floral and sweet notes, enhanced by este

116 verjuice represents a viable alternative to vinegar for the production of pickles with distinctive s

117 h grassy characteristics were predominant in vinegar from glass containers, and those with sweet and

118 Aromatic profile of vinegar from strawberry cooked must was also studied.

119 vinegars from Modena (TB) and seven balsamic vinegars from Modena (PGI) were determined by gas chroma

120 tive compounds in three traditional balsamic vinegars from Modena (TB) and seven balsamic vinegars fr

121 component analysis showed that both types of vinegars from Modena could be clearly differentiated bas

122 Balsamic vinegars from Modena showed lower values for the sweet c

123 ues than those found in traditional balsamic vinegars from Modena.

124 rics, in discriminating authentic white wine vinegars from products adulterated with alcohol vinegars

125 ose with sweet and fruity characteristics in vinegars from wood barrels.

126 uffs (e.g., fruit juices, coffee, honey, and vinegar) generate 5-hydroxymethylfurfural (HMF).

127 everal study categories, including the acute vinegar glucose response.

128 erences, pickles preserved with verjuice and vinegar had similar overall liking scores for visual, ol

129 c amines, while apple, white and Sherry wine vinegars had the lowest concentrations.

130 egulation and the production of high-quality vinegars has not been exploited yet.

131 In fact, Argentinean vinegars have not been studied.

132 egars from products adulterated with alcohol vinegars (i.e., 5-25% v/v adulteration levels).

133 Household acids (lemon juice and vinegar) improved the strip's ability to detect lead by

134 a simple mixing of household baking soda and vinegar in dental settings.

135 recently been proposed as an alternative to vinegar in different food preparations.

136 classification of authentic and adulterated vinegars in prediction, whereas LDA models developed wit

137 henols (3600mg/L as GAE) characterized olive vinegar, in comparison with samples of apple, wine and b

138 Vinegar intake decreased the acute glucose response [sta

139 All studied douching products (vinegar, iodine and baking soda based) induced epithelia

140 Vinegar is a versatile product used for food preservatio

141 The main volatile compound in vinegar is acetic acid, which gives vinegar its strong,

142 Vinegar is an inexpensive commodity, and economic consid

143 Vinegar is one of the commonly adulterated food products

144 150d caramel, known as grape-must caramel in vinegars, is a legal but without limitation practice in

145 pound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour.

146 is study explored the effects of coagulants (vinegar, lemon juice, and gluconolactone [GDL]) and hydr

147 of reporting scents as triggers (except for vinegar, more common in ILO, P = .019), temperature, emo

148 s were n-amyl acetate (banana), acetic acid (vinegar), octanoic acid (rancid), and phenylethyl alcoho

149 Fermentation increased sourness and 'vinegar' odor and reduced the 'beany' odor and flavor as

150 In this study, 80 vinegar of different raw materials, aging time, and for

151 is also used in the production of 'Balsamic vinegar of Modena' vinegars, with a maximum addition fix

152 Seventy-nine vinegars of different categories (aged and sweet) belong

153 e to quantify grape-must caramel in Balsamic vinegars of Modena and Spanish PDO wine vinegars.

154 like cooking of red cabbage with addition of vinegar or baking soda.

155 ying agent and compared with the traditional vinegar-pickled samples.

156 However, the vinegar produced using the CSCJ was more prominent, acco

157 The finding shown that both vinegars produced have rich functional compounds (gallic

158 Impact odorants in strawberry vinegars produced in different containers (glass, oak an

159 ls, considered as an attractive approach for vinegar-producing industries, mimicking and accelerating

160 s work, an effective and simple approach for vinegar production from olive oil press-mill wastewaters

161 A practice in wine vinegar production is the addition of grape-must caramel

162 roma compounds, and sour cherry is ideal for vinegar production.

163 ed juice instead of the fresh fruit juice in vinegar production.

164 current legislation allows it, the effect in vinegars' quality has not been studied yet and it can be

165 The total content of biogenic amines in vinegars ranged from 23.35 to 1445.2 mug/L, being lower

166 The concentrations of sulfur in various vinegars ranged from LOD to 163.6mgL(-1).

167 Balsamic and "Pedro Ximenez" Sherry vinegars reached the highest amounts of biogenic amines,

168 d accurate ways of detecting adulteration in vinegars regardless of adulterant type.

169 All strawberry vinegars retained certain impact odorants from strawberr

170 types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine v

171 fects that grape-must caramel has upon a PDO vinegar's final quality.

172 A higher intake of oil and vinegar salad dressing, an important source of alpha-lin

173 In control and vinegar samples, formation of methylsulfinylalkyl amines

174 These vinegars show promise as functional foods combining bioa

175 All infused vinegars showed significant changes in volatile and phen

176 The addition of vinegar significantly increased isothiocyanate formation

177 best organoleptic characteristics to Sherry vinegar, Spanish oak and chestnut seemed to be satisfact

178 food sources (coffee, bread, beer, balsamic vinegar, sweet wine, biscuit, chocolate, and breakfast c

179 ded in wines produced at 5 degrees C, but no vinegar taint was detected.

180 ificantly more concentrated in the pineapple vinegar than in the original wine.

181 ients and other bioactive compounds found in vinegars that contribute to their pharmacological effect

182 In the obtained olive vinegar, the pH and total acidity were 2.92 and 5.6%, re

183 Vinegar, the product of a two stage fermentation, was us

184 ctural analysis revealed uniform networks in vinegar-tofu and coarser textures in GDL-based samples.

185 Vinegar-tofu and GDL-tofu were lighter, firmer and more

186 were lighter, firmer and more elastic, with vinegar-tofu exhibiting a smoother texture.

187 Apple cider vinegar triggers robust innate attraction at a relativel

188 presents a method of carbon extraction from vinegar used in preparation of liquid scintillation coun

189 ty and sensorial characteristics of balsamic vinegar was investigated, aiming to aging acceleration.

190 Cornflower vinegar was notably astringent, linked to salivary prote

191 first study of Argentinean balsamic and wine vinegars was carried out by a sensory and spectroscopic

192 sensory characterization on Argentinean wine vinegars was performed by triangular and ordering prefer

193 Although its quantification in vinegars was studied by other techniques, there is still

194 d simulants (vegetable oil), as well as into vinegar, was studied.

195 omatic and functional aspects of sour cherry vinegar were revealed for the first time.

196 Total sulfur concentrations in vinegars were determined using molecular absorption of c

197 ristics and the aromatic profile of all aged vinegars were evaluated throughout aging.

198 For this purpose, grape vinegars were mixed separately with spirit vinegar and d

199 And, two sour cherry vinegars were produced using juices prepareted fresh fru

200 aracterized the aroma of the final pineapple vinegar, whilst off-flavors were significantly reduced r

201 to highlight the metabolite profile of fruit vinegar with a slight floral aroma profile derived from

202 The aroma profiles of Spanish wine vinegars with Protected Designation of Origin (PDO) were

203 tudy aims to determine adulteration of grape vinegars with spirit vinegar and synthetic acetic acid u

204 e production of 'Balsamic vinegar of Modena' vinegars, with a maximum addition fixed at 2% v/v by law

205 wed positive attitudes toward flower-infused vinegars, with perceived health benefits exceeding those

206 e conventional method for different kinds of vinegars, with values of 1.7%, and 2.3% for repeatabilit

207 There are many types of vinegars worldwide, including black vinegar, rice vinega