Investigating the antioxidant and antimicrobial activities of different vinegars
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2908-0
Abstract: In this study, the antioxidant contents and the antimicrobial activities of 18 vinegar samples were investigated. For this purpose, total flavonoid contents (TFC) and total phenolic contents (TPC) of different vinegar samples were determined. In… read more here.
Keywords: different vinegars; antimicrobial activities; vinegar samples; investigating antioxidant ... See more keywords
An effervescence tablet-assisted microextraction based on the solidification of deep eutectic solvents for the determination of strobilurin fungicides in water, juice, wine, and vinegar samples by HPLC.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126424
Abstract: In this study, a simple, efficient, and green effervescence tablet-assisted microextraction method based on the solidification of deep eutectic solvent (ETA-ME-SDES) was developed to determine picoxystrobin, pyraclostrobin, and trifloxystrobin in water, juice, wine, and vinegar… read more here.
Keywords: vinegar samples; juice wine; water juice; effervescence ... See more keywords
Cyclodextrin-based dispersive liquid-liquid microextraction for the determination of fungicides in water, juice, and vinegar samples via HPLC.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130664
Abstract: Cyclodextrin-based dispersive liquid-liquid microextraction (CD-DLLME) was developed for the determination of triazole and strobilurin fungicides in water, juice, and vinegar samples using high-performance liquid chromatography-diode-array detection (HPLC-DAD). Undecanol, which is a green solvent, was selected… read more here.
Keywords: water juice; juice vinegar; vinegar samples; liquid ... See more keywords
Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11223573
Abstract: The fermentation of traditional vinegar is a spontaneous and complex process that involves interactions among various microorganisms. Here, we used a microbiome approach to determine the effects of networks, such as fermentation temperature, location, physicochemical… read more here.
Keywords: grain vinegar; vinegar samples; traditional grain; various regions ... See more keywords