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Bioscience, Biotechnology, and Biochemistry Volume 71, 2007 - Issue 9
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Original Articles

Generation of Antitumor Active Neutral Medium-Sized α-Glycan in Apple Vinegar Fermentation

Kaoru ABEHirosaki University School of Medicine;Aomori Industrial Research Center, Hirosaki Technical Laboratory
,
Toshisada KUSHIBIKIKanesho Co., Ltd.
,
Hajime MATSUEAomori University of Health and Welfare
,
Ken-Ichi FURUKAWAHirosaki University School of Medicine
&
Shigeru MOTOMURAHirosaki University School of Medicine
Pages 2124-2129 | Received 28 Nov 2006, Accepted 15 May 2007, Published online: 22 May 2014

Citations (11)

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Read on this site (1)

Elif Aykın, Nilgün H. Budak & Zeynep B. Güzel-Seydim. (2015) Bioactive Components of Mother Vinegar. Journal of the American College of Nutrition 34:1, pages 80-89.
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Articles from other publishers (10)

Abdulkerim AYBEK & Ebru AKKEMİK. (2022) Comparison of traditional Zivzik pomegranate vinegar against commercial pomegranate vinegar: antioxidant activity and chemical composition. Türk Doğa ve Fen Dergisi 11:3, pages 178-185.
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Amir Hossein Omidi, Amir Houshang Bahri, Maziar Yahyavi, Flora Mohammadizadeh & Seyed Pezhman Hosseini Shekarabi. (2022) Effects of Dietary Fermented Red Grape Vinegar and Lactobacillus acidophilus on Growth Performance and Hematobiochemical and Immune Parameters in Juvenile Rainbow Trout . North American Journal of Aquaculture 84:2, pages 229-238.
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Muhittin Öztürk. (2021) Evaluation of quality the pumpkin, wild plum, pear, cabbage traditional homemade vinegars using the spectroscopy and rheology methods. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 259, pages 119896.
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ÇAĞLAR GÖKIRMAKLI, Zeynep Banu Guzel-Seydim & Havva Nilgün BUDAK. (2019) SİRKENİN SAĞLIK ÜZERİNE ETKİLERİ. GIDA / THE JOURNAL OF FOOD, pages 1042-1058.
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Mohammad Afshari, Amir‐Reza Rouhani Isfahani, Saeed Hasani, Fatemeh Davar & Khadijeh Jahanbani Ardakani. (2019) Effect of apple cider vinegar agent on the microstructure, phase evolution, and magnetic properties of CoFe 2 O 4 magnetic nanoparticles . International Journal of Applied Ceramic Technology 16:4, pages 1612-1621.
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İlkin YÜCEL ŞENGÜN & Gülden KILIÇ. (2019) Farklı Sirke Çeşitlerinin Mikroflorası, Biyoaktif Bileşenleri ve Sağlık Üzerine EtkileriMicroflora, Bioactive Components and Health Effects of Various Kinds of Vinegars. Akademik Gıda 17:1, pages 89-101.
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Mohammad Hossein Rouhani, Fahimeh AghLeila Azadbakht. (2018) Pickle Consumption is Associated with Body Mass Index and Blood Pressure among Iranian Female College Students: a Cross-Sectional Study. Clinical Nutrition Research 7:4, pages 256.
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Nho-Eul Song, Sung-Ho Cho & Sang-Ho Baik. (2016) Microbial community, and biochemical and physiological properties of Korean traditional black raspberry ( Robus coreanus Miquel) vinegar . Journal of the Science of Food and Agriculture 96:11, pages 3723-3730.
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Nilgün H. Budak, Elif Aykin, Atif C. Seydim, Annel K. GreeneZeynep B. Guzel-Seydim. (2014) Functional Properties of Vinegar. Journal of Food Science 79:5, pages R757-R764.
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Nilgun H. Budak, Duygu Kumbul Doguc, Cagri M. Savas, Atif C. Seydim, Tugba Kok Tas, Metin I. Ciris & Zeynep B. Guzel-Seydim. (2011) Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats. Journal of Agricultural and Food Chemistry 59:12, pages 6638-6644.
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