Vinegar has been widely used as acidic condiment worldwide for thousands of years.
Vinegar contains various nutrients and bioactive components, which are brewed by liquid …

The production of vinegar depends on an oxidation process that is mainly performed by
acetic acid bacteria. Despite the different methods of vinegar production (more or less …

Liquid chromatography/ultraviolet (LC/UV) and mass spectrometry/mass spectrometry
(MS/MS) libraries containing 39 phenolic compounds were established by coupling a LC …

The antioxidant properties of traditional balsamic vinegar as regards its phenolic and
flavonoid content comparing it to selected vinegars and red wines have been investigated …

Flavonols are one of the most studied classes of polyphenolic phytochemicals, because of
the importance pertaining to their antioxidant potency and other biological activities. Grapes …

The review is based on the evaluation of electronically collated data published between
2002 to June 2006. It is based on 325 references dealing with the following subclasses of …

Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced
from any fermentable sugary substrate by various fermentation methods. The final vinegar …

High-quality wine vinegars protected by the indication “Protected Designation of
Origin”(PDO) need efficient tools to protect their brands and prevent adulteration and unfair …

Vinegar is a condiment derived from alcoholic fermentation followed by the acetification of
glucose in fruits like apples, pears, grapes, molasses, berries, honeys, and many other food …

Vinegars contain several bioactive compounds that are characterized according to the type
of the raw material, such as grape vinegars and apple vinegars. Liquid chromatography …