Citations (35)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Cagri Cavdaroglu & Banu Ozen. (2023) Authentication of Vinegars with Targeted and Non-targeted Methods. Food Reviews International 39:1, pages 41-58.
Read now
Read now
Fatima Halladj, Aissa Boukhiar, Hayat Amellal & Salem Benamara. (2016) Optimization of Traditional Date Vinegar Preparation Using Full Factorial Design. Journal of the American Society of Brewing Chemists 74:2, pages 137-144.
Read now
Read now
W. Tesfaye, M.L. Morales, M.C. García-Parrilla & A.M. Troncoso. (2009) Improvement of Wine Vinegar Elaboration and Quality Analysis: Instrumental and Human Sensory Evaluation. Food Reviews International 25:2, pages 142-156.
Read now
Read now
Articles from other publishers (32)
Eleonora Truzzi, Lucia Marchetti, Danny Vincenzo Piazza & Davide Bertelli. (2023) Multivariate Statistical Models for the Authentication of Traditional Balsamic Vinegar of Modena and Balsamic Vinegar of Modena on 1H-NMR Data: Comparison of Targeted and Untargeted Approaches. Foods 12:7, pages 1467.
Crossref
Crossref
Nilgün H. Budak, Nilgün Özdemir & Çağlar Gökırmaklı. (2021)
The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (
Prunus cerasus
L. Batsch) vinegar during the fermentation process
. Journal of Food Biochemistry 46:6.
Crossref
Crossref
Qingchao Gao, Yangbo Song, Ying Liang, Yahui Li, Yingjiu Chang, Rong Ma, Xiaohai Cao & Shulin Wang. (2022) Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar. Foods 11:9, pages 1344.
Crossref
Crossref
Tadeja Vajdič. (2022) Genetic diversity of exopolysaccharides from acetic acid bacteria isolates originating from apple cider vinegars. German Journal of Microbiology 2:1, pages 1-18.
Crossref
Crossref
Justyna Antoniewicz, Karolina Jakubczyk, Paweł Kwiatkowski, Dominika Maciejewska-Markiewicz, Joanna Kochman, Ewa Rębacz-Maron & Katarzyna Janda-Milczarek. (2021) Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation. Molecules 26:16, pages 4727.
Crossref
Crossref
Young-Hee Pyo, Young-Hee Noh, Da-Bin Lee, Ye-Won Lee, Su-Min Yoon, A-Rang Lee & Da-Hye Song. (2021) Profile chemical compounds and antioxidant activity of Korean commercial vinegars produced by traditional fermentation. Chemical Papers 75:6, pages 2537-2547.
Crossref
Crossref
Valerio Zullo, Anna Iuliano & Lorenzo Guazzelli. (2021) Sugar-Based Ionic Liquids: Multifaceted Challenges and Intriguing Potential. Molecules 26:7, pages 2052.
Crossref
Crossref
Driss Ousaaid, Hamada Imtara, Hassan Laaroussi, Badiaa Lyoussi & Ilham Elarabi. (2021) An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities. Journal of Food Quality 2021, pages 1-8.
Crossref
Crossref
Koffi Maïzan Jean‐Paul Bouatenin, Kohi Alfred Kouamé, Minkapieu Edwige Gueu‐Kehi, N’Dédé Théodore Djéni & Koffi Marcellin Djè. (2020) Organic production of vinegar from mango and papaya. Food Science & Nutrition 9:1, pages 190-196.
Crossref
Crossref
Ana Isabel Quilez-Molina, José Alejandro Heredia-Guerrero, Andrea Armirotti, Uttam C. Paul, Athanassia Athanassiou & Ilker S. Bayer. (2020) Comparison of physicochemical, mechanical and antioxidant properties of polyvinyl alcohol films containing green tealeaves waste extracts and discarded balsamic vinegar. Food Packaging and Shelf Life 23, pages 100445.
Crossref
Crossref
Floriana Billeci, Francesca D’Anna, Marta Feroci, Patrizia Cancemi, Salvatore Feo, Antonella Forlino, Francesca Tonnelli, Kenneth Richard Seddon, H. Q. Nimal Gunaratne & Natalia V. Plechkova. (2019) When Functionalization Becomes Useful: Ionic Liquids with a “Sweet” Appended Moiety Demonstrate Drastically Reduced Toxicological Effects. ACS Sustainable Chemistry & Engineering 8:2, pages 926-938.
Crossref
Crossref
Ting Xia, Bo Zhang, Wenhui Duan, Jin Zhang & Min Wang. (2020) Nutrients and bioactive components from vinegar: A fermented and functional food. Journal of Functional Foods 64, pages 103681.
Crossref
Crossref
J. Senophiyah-Mary, R. Loganath & T. Meenambal. 2019. Waste Valorisation and Recycling. Waste Valorisation and Recycling
331
339
.
Vassilia Sinanoglou, Panagiotis Zoumpoulakis, Charalambos Fotakis, Nick Kalogeropoulos, Aikaterini Sakellari, Sotirios Karavoltsos & Irini Strati. (2018) On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars. Antioxidants 7:10, pages 139.
Crossref
Crossref
Xuefeng Wu, Hongli Yao, Qing Liu, Zhi Zheng, Lili Cao, Dongdong Mu, Hualin Wang, Shaotong Jiang & Xingjiang Li. (2018) Producing Acetic Acid of Acetobacter pasteurianus by Fermentation Characteristics and Metabolic Flux Analysis. Applied Biochemistry and Biotechnology 186:1, pages 217-232.
Crossref
Crossref
J. Senophiyah-Mary, R. Loganath & P. Mohamed Shameer. (2018) Deterioration of cross linked polymers of thermoset plastics of e-waste as a side part of bioleaching process. Journal of Environmental Chemical Engineering 6:2, pages 3185-3191.
Crossref
Crossref
Hasim Kelebek, Pınar Kadiroğlu, Nur Banu Demircan & Serkan Selli. (2017) Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential. Journal of the Institute of Brewing 123:3, pages 407-416.
Crossref
Crossref
Farhana Pinu, Samuel de Carvalho-Silva, Ana Trovatti Uetanabaro & Silas Villas-Boas. (2016) Vinegar Metabolomics: An Explorative Study of Commercial Balsamic Vinegars Using Gas Chromatography-Mass Spectrometry. Metabolites 6:3, pages 22.
Crossref
Crossref
Sofia Lalou, Efimia Hatzidimitriou, Maria Papadopoulou, Vassiliki G. Kontogianni, Constantinos G. Tsiafoulis, Ioannis P. Gerothanassis & Maria Z. Tsimidou. (2015) Beyond traditional balsamic vinegar: Compositional and sensorial characteristics of industrial balsamic vinegars and regulatory requirements. Journal of Food Composition and Analysis 43, pages 175-184.
Crossref
Crossref
Begoña Molinero-Abad, M. Asunción Alonso-Lomillo, Olga Domínguez-Renedo & M. Julia Arcos-Martínez. (2015) Simultaneous amperometric determination of malic and gluconic acids in wine using screen-printed carbon electrodes. Sensors and Actuators B: Chemical 211, pages 250-254.
Crossref
Crossref
Tatiane Melina Guerreiro, Diogo Noin de Oliveira, Mônica Siqueira Ferreira & Rodrigo Ramos Catharino. (2014) High-throughput analysis by SP-LDI-MS for fast identification of adulterations in commercial balsamic vinegars. Analytica Chimica Acta 838, pages 86-92.
Crossref
Crossref
Lorena del Torno-de Román, M. Asunción Alonso-Lomillo, Olga Domínguez-Renedo, Arrate Jaureguibeitia & M. Julia Arcos-Martínez. (2014) GADH screen-printed biosensor for gluconic acid determination in wine samples. Sensors and Actuators B: Chemical 192, pages 56-59.
Crossref
Crossref
Andrea Versari, Giuseppina Paola Parpinello, Arianna Ricci & Matteo Meglioli. (2013) Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods. Food Analytical Methods 6:6, pages 1697-1703.
Crossref
Crossref
L. del Torno-de Román, M.A. Alonso-Lomillo, O. Domínguez-Renedo & M.J. Arcos-Martínez. (2013) Gluconic acid determination in wine by electrochemical biosensing. Sensors and Actuators B: Chemical 176, pages 858-862.
Crossref
Crossref
Hedda Hillmann, Juliane Mattes, Anne Brockhoff, Andreas Dunkel, Wolfgang Meyerhof & Thomas Hofmann. (2012) Sensomics Analysis of Taste Compounds in Balsamic Vinegar and Discovery of 5-Acetoxymethyl-2-furaldehyde as a Novel Sweet Taste Modulator. Journal of Agricultural and Food Chemistry 60:40, pages 9974-9990.
Crossref
Crossref
Enrico Prenesti, Silvia Berto, Simona Toso & Pier Giuseppe Daniele. (2012) Acid-Base Chemistry of White Wine: Analytical Characterisation and Chemical Modelling. The Scientific World Journal 2012, pages 1-7.
Crossref
Crossref
Simona Baroni, Roberto Consonni, Gianni Ferrante & Silvio Aime. (2009) Relaxometric Studies for Food Characterization: The Case of Balsamic and Traditional Balsamic Vinegars. Journal of Agricultural and Food Chemistry 57:8, pages 3028-3032.
Crossref
Crossref
Martina Cirlini, Augusta Caligiani & Gerardo Palla. (2009) Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars. Food Chemistry 112:1, pages 51-56.
Crossref
Crossref
Paolo Giudici, Maria Gullo & Lisa Solieri. 2009. Vinegars of the World. Vinegars of the World
157
177
.
R. Consonni, L.R. Cagliani, F. Benevelli, M. Spraul, E. Humpfer & M. Stocchero. (2008) NMR and Chemometric methods: A powerful combination for characterization of Balsamic and Traditional Balsamic Vinegar of Modena. Analytica Chimica Acta 611:1, pages 31-40.
Crossref
Crossref
Francesca Masino, Fabio Chinnici, Alessandra Bendini, Giuseppe Montevecchi & Andrea Antonelli. (2008) A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar. Food Chemistry 106:1, pages 90-95.
Crossref
Crossref
Pasquale M. Falcone, Stefania Chillo, Paolo Giudici & Matteo A. Del Nobile. (2007) Measuring rheological properties for applications in quality assessment of Traditional Balsamic Vinegar: Description and preliminary evaluation of a model. Journal of Food Engineering 80:1, pages 234-240.
Crossref
Crossref