ライフサイエンスコーパス: vinegar

1 rther use in the production of balsamic type vinegar.

2 ing a globally available household chemical, vinegar.

3 ice vinegar, balsamic vinegar and white wine vinegar.

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

5 phenylethylamine were not determined in any vinegar.

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

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

8 being mutually exclusive - much like oil and vinegar.

9 d for the authentication of Spanish PDO wine vinegars.

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

11 mples of apple, wine and balsamic commercial vinegars.

12 ial fluorophores and their values in the PDO vinegars.

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

14 most important aroma-active compounds in all vinegars.

15 duct content for five commercially available vinegars.

16 he different kind of vinegars, excepting red vinegars.

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

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

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

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

21 The diversity of vinegars allows extensive applications in food.

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

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

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

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

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

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

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

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

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

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

32 All investigated vinegars are likely produced from plants in fermentation

33 Vinegars are liquid products produced from the alcoholic

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

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

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

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

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

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

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

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

42 Black vinegar (BV) contains abundant essential and hydrophobic

43 landscapes pointed out different trends with vinegar categories.

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

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

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

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

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

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

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

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

52 Aversive chemotaxis in vinegar flies triggers ethologically appropriate kinemat

53 The vinegar fly Drosophila melanogaster is equipped with two

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

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

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

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

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

59 The vinegar fly, Drosophila melanogaster, displays robust ol

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

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

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

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

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

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

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

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

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

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

70 Vinegar is an inexpensive commodity, and economic consid

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

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

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

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

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

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

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

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

79 All strawberry vinegars retained certain impact odorants from strawberr

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

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

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

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

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

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

86 Apple cider vinegar triggers robust innate attraction at a relativel

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

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

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

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

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

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

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