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1. Multipurpose sensing applications of biocompatible radish-derived carbon dots as Cu 2+ and acetic acid vapor sensors.

2. Unlocking the potential of vinegar residue: A novel biorefining strategy for amino acid-enriched xylooligosaccharides and humic-like acid.

3. Extraction of phenolic acids and tetramethylpyrazine in Shanxi aged vinegar base on vortex-assisted liquid-liquid microextraction-hydrophobic deep eutectic solvent: COSMO-RS calculations and ANN-GA optimization.

4. Euglena gracilis polysaccharide modulated gut dysbiosis of obese individuals via acetic acid in an in vitro fermentation model.

5. Comprehensive spectroscopic and morphological analysis of the effects exerted by different acids on Pig bone: Forensic aspect.

6. Novel natural and economic approach for controlling methicillin-resistant Staphylococcus aureus using apple cider vinegar.

7. pH-controlled acetic acid pretreatment for coproduction of low degree of polymerization xylo-oligosaccharides and glucose from corncobs.

8. Glutathione metabolism contributes to citric acid tolerance and antioxidant capacity in Acetobacter tropicalis.

9. Simultaneous viscoelasticity and sprayability in antimicrobial acetic acid-alginate fluid gels.

10. Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models.

11. Dynamic changes and correlation of quality, flavor and microorganisms of Mei (Prunus mume) vinegar during fermentation and clarification.

12. The processing mechanism of vinegar-processed Curcumae Rhizome enhances anti hepatic fibrotic effects through regulation of PI3K/Akt/mTOR signaling pathway.

13. Vinegar-processed Schisandra Chinensis enhanced therapeutic effects on colitis-induced depression through tryptophan metabolism.

14. Investigation of solvent extraction of acetic acid and acetone from water in the presence of SiO 2 nanoparticles using molecular dynamics simulation.

15. Rapid non-destructive monitoring and quality assessment of the fumigation process of Shanxi aged vinegar based on Vis-NIR hyperspectral imaging combined with multiple chemometric algorithms.

16. Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques.

17. Effects of biochar and wood vinegar co-application on composting ammonia and nitrous oxide losses and fertility.

18. NMR-based approach to detect white wine vinegar fraud.

19. Effects of acetic acid fermentation product and its components on defense signaling in rice.

20. Characterization of cellulose produced by bacteria isolated from different vinegars.

21. Bamboo vinegar regulates the phytoremediation efficiency of Perilla frutescens (L.) Britt. by reducing membrane lipid damage and increasing cadmium retention.

22. A new method to analysis synthetic acetic acid to vinegar: Hydrogen isotope ratio at the methyl site of acetic acid in vinegar by GC-IRMS.

23. Ionic liquid coupled plasma promotes acetic acid production during anaerobic fermentation of waste activated sludge: Breaking the restrictions of low bioavailable substrates and altering the metabolic activities of anaerobes.

24. Antibiofilm Effect of Sequential Application of Ozonated Water, Acetic Acid and Lactic Acid on Salmonella Typhimurium and Staphylococcus aureus Biofilms In Vitro.

25. Differential impacts of furfural and acetic acid on the bioenergetics and fermentation performance of Scheffersomyces stipitis.

26. Reduction of antinutrients and off-flavour in kidney bean flour by acidic and alkaline reactive extrusion.

27. Modelling the colony growth dynamics of Listeria monocytogenes single cells after exposure to peracetic acid and acidic conditions.

28. Magnetite particles accelerate methanogenic degradation of highly concentrated acetic acid in anaerobic digestion process.

29. Discovery and verification of antidepressant active ingredients of raw and vinegar-processed Bupleurum marginatum var. Stenophyllum based on plant metabolomics and serum pharmacology.

30. Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products.

31. Effect of bicarbonate on hydrogen generation by Zero-Valent iron and its impact on generation of acetic acid by seven different inocula.

32. Microwave-assisted and methanol/acetic acid-free method for rapid staining of proteins in SDS-PAGE gels.

33. Mining novel gene targets for improving tolerance to furfural and acetic acid in Yarrowia lipolytica using whole-genome CRISPRi library.

34. Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics.

35. Research on the kinetics and degradation pathways of gaseous acetic acid ester organics.

36. Fruit vinegar as a promising source of natural anti-inflammatory agents: an up-to-date review.

37. Brookite TiO 2 as an active photocatalyst for photoconversion of plastic wastes to acetic acid and simultaneous hydrogen production: Comparison with anatase and rutile.

38. Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars.

39. Optimization of sensory properties of ultrasound-treated strawberry vinegar.

40. The effects of early age thermal conditioning and vinegar supplementation of drinking water on physiological responses of female and male broiler chickens reared under summer Mediterranean temperatures.

41. Melanoidin-like carbohydrate-containing macromolecules from Shanxi aged vinegar exert immunoenhancing effects on macrophage RAW264.7 cells.

42. Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots.

43. Update to RIFM fragrance ingredient safety assessment, acetic acid, CAS Registry Number 64-19-7.

44. Identification of Gluconacetobacter xylinus LYP25 and application to bacterial cellulose production in biomass hydrolysate with acetic acid.

45. Preparation and characterization of bacterial cellulose synthesized by kombucha from vinegar residue.

46. Expression of a recombinant protein by an acetic acid bacterial host.

47. Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar.

48. Pilot-scale production of mcl-PHA by Pseudomonas citronellolis using acetic acid as the sole carbon source.

49. Pharmacokinetic evaluation of Sinisan containing vinegar-processed products in depressive rats, a comprehensive perspective of 'individual herb, herb-pair, and herbal formula'.

50. Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha.