(Q37625017)

21 August 2017

1 reference

title

Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties (English)

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21 August 2017

Maria Gullo

2

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Pasquale M Falcone

object named as

Pasquale Massimiliano Falcone

series ordinal

4

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Paolo Giudici

object named as

Paolo Giudici

series ordinal

1

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Lisa Solieri

object named as

Lisa Solieri

series ordinal

3

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publication date

1 January 2009

1 reference

Advances in food and nutrition research

21 August 2017

published in

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21 August 2017

volume

58

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21 August 2017

page(s)

137-182

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New developments in oxidative fermentation

21 August 2017

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Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection

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NMR and chemometric methods: a powerful combination for characterization of Balsamic and Traditional Balsamic Vinegar of Modena

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Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.

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Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar.

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Molecular size and molecular size distribution affecting traditional balsamic vinegar aging.

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A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality

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Yeast interactions and wine flavour

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Quantitative analysis of 2-furfural and 5-methylfurfural in different Italian vinegars by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry using isotope dilution

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Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection

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Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar

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Chemometric Studies of Vinegars from Different Raw Materials and Processes of Production

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7 January 2021

Extraction and identification by GC-MS of phenolic acids in traditional balsamic vinegar from Modena

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A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar

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7 January 2021

Wine vinegar: technology, authenticity and quality evaluation

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7 January 2021

Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar

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7 January 2021

Initiation and promotion of colonic aberrant crypt foci in rats by 5-hydroxymethyl-2-furaldehyde in thermolyzed sucrose

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7 January 2021

10.1016/S1043-4526(09)58004-7

Identifiers

DOI

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21 August 2017

1 reference