balsamic vinegar
Selected indexed studies
- High-Density Balsamic Vinegar: Application of Stable Isotope Ratio Analysis to Determine Watering Down. (J Agric Food Chem, 2024) [PMID:36880814]
- The Theory and Practice of Sensory Evaluation of Vinegar: A Case of Italian Traditional Balsamic Vinegar. (Foods, 2025) [PMID:40077596]
- Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties. (Adv Food Nutr Res, 2009) [PMID:19878859]
_Worker-drafted node — pending editorial review._
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Sources
- High-Density Balsamic Vinegar: Application of Stable Isotope Ratio Analysis to Determine Watering Down. (2024) pubmed
- The Theory and Practice of Sensory Evaluation of Vinegar: A Case of Italian Traditional Balsamic Vinegar. (2025) pubmed
- Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties. (2009) pubmed
- Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection. (2008) pubmed
- Yeasts associated to Traditional Balsamic Vinegar: ecological and technological features. (2008) pubmed
- Aging acceleration of balsamic vinegar applying micro-oxygenation technique. (2023) pubmed
- Balsamic Vinegar Improves High Fat-Induced Beta Cell Dysfunction via Beta Cell ABCA1. (2012) pubmed
- The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix. (2021) pubmed
- Product and Microbial Population Kinetics During Balsamic-Styled Vinegar Production. (2019) pubmed
- Inhibitory effects of balsamic vinegar on LDL oxidation and lipid accumulation in THP-1 macrophages. (2010) pubmed