Comparing the metabolite components of Sichuan Sun vinegar and other kinds of vinegar based on non-targeted metabolomic

[1]  Zuoming Zhang,et al.  Cellobiose phosphorylase from Caldicellulosiruptor bescii catalyzes reversible phosphorolysis via different kinetic mechanisms , 2022, Scientific Reports.

[2]  Jie Chen,et al.  The Simultaneous Formation of Acrylamide, β-carbolines, and Advanced Glycation End Products in a Chemical Model System: Effect of Multiple Precursor Amino Acids , 2022, Frontiers in Nutrition.

[3]  I. Chairez,et al.  Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Review , 2022, Applied Biochemistry and Biotechnology.

[4]  M. Farag,et al.  A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties , 2021, Critical reviews in food science and nutrition.

[5]  Zhenghong Xu,et al.  Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar. , 2021, Food research international.

[6]  H. Attia,et al.  Traditional homemade Tunisian vinegars: Phytochemical profile, biological, physicochemical and microbiological properties , 2021 .

[7]  A. Amano,et al.  Potential of Prebiotic D-Tagatose for Prevention of Oral Disease , 2021, Frontiers in Cellular and Infection Microbiology.

[8]  D. Mikulski,et al.  Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean , 2021, Biomolecules.

[9]  Xingyi Huang,et al.  Coupling electronic nose with GC–MS improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar , 2021, Journal of Food Process Engineering.

[10]  Yu Zheng,et al.  Elucidation and Regulation of Polyphenols in the Smoking Process of Shanxi Aged Vinegar , 2021, Foods.

[11]  Yan Hong,et al.  Preparation and antibacterial activity of a novel maltotetraose product , 2021 .

[12]  Donghyuk Kim,et al.  Enhanced production of nonanedioic acid from nonanoic acid by engineered Escherichia coli , 2021, Biotechnology journal.

[13]  Shengjin Fan,et al.  Characteristics of arsenic species in cerebrospinal fluid (CSF) of acute promyelocytic leukaemia (APL) patients treated with arsenic trioxide plus mannitol , 2021, British journal of clinical pharmacology.

[14]  Jian Sun,et al.  Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar , 2020, ACS omega.

[15]  Y. Zou,et al.  Antibacterial activity and mechanism of three isomeric terpineols of Cinnamomum longepaniculatum leaf oil , 2020, Folia microbiologica.

[16]  Xiuting Li,et al.  The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent , 2020 .

[17]  K. Jacobson,et al.  Adenosine-Related Mechanisms in Non-Adenosine Receptor Drugs , 2020, Cells.

[18]  Yunping Yao,et al.  Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses. , 2020, Food research international.

[19]  C. la Vecchia,et al.  Dietary linoleic acid and human health: Focus on cardiovascular and cardiometabolic effects. , 2019, Atherosclerosis.

[20]  Nilgün Özdemir,et al.  Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities. , 2019, Food chemistry.

[21]  Min Wang,et al.  Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar , 2019, Molecules.

[22]  S. Kitaoka,et al.  Leucine–Histidine Dipeptide Attenuates Microglial Activation and Emotional Disturbances Induced by Brain Inflammation and Repeated Social Defeat Stress , 2019, Nutrients.

[23]  S. Taylor-Robinson,et al.  Mass Spectrometry: A Guide for the Clinician. , 2019, Journal of clinical and experimental hepatology.

[24]  B. Narasimhan,et al.  Computational approaches: discovery of GTPase HRas as prospective drug target for 1,3-diazine scaffolds , 2019, BMC chemistry.

[25]  S. Mildner-Szkudlarz,et al.  Bioactive β-Carbolines in Food: A Review , 2019, Nutrients.

[26]  M. Sójka,et al.  Antifungal Activity of Lactobacillus pentosus ŁOCK 0979 in the Presence of Polyols and Galactosyl-Polyols , 2017, Probiotics and Antimicrobial Proteins.

[27]  P. Langella,et al.  Beneficial effects on host energy metabolism of short-chain fatty acids and vitamins produced by commensal and probiotic bacteria , 2017, Microbial Cell Factories.

[28]  Azwan Mat Lazim,et al.  Varieties, production, composition and health benefits of vinegars: A review. , 2017, Food chemistry.

[29]  Yuchen Liu,et al.  Biosynthesis of Sulfur-Containing tRNA Modifications: A Comparison of Bacterial, Archaeal, and Eukaryotic Pathways , 2017, Biomolecules.

[30]  J. Mounier,et al.  Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria. , 2016, International journal of food microbiology.

[31]  Hengye Chen,et al.  Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms. , 2016, Comprehensive reviews in food science and food safety.

[32]  J. C. Pereira,et al.  Unsupervised component analysis: PCA, POA and ICA data exploring - connecting the dots. , 2016, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

[33]  W. Zou,et al.  Screening of Bacillus Strains from Sun Vinegar for Efficient Production of Flavonoid and Phenol , 2016, Indian Journal of Microbiology.

[34]  A. Moazzami,et al.  Metabolomics study of cereal grains reveals the discriminative metabolic markers associated with anatomical compartments , 2015 .

[35]  Z. Guzel‐Seydim,et al.  Functional properties of vinegar. , 2014, Journal of food science.

[36]  Meizhong Luo,et al.  A geographical discrimination of Shanxi extra aged vinegars using polyalcohols as the discriminators. , 2013, Journal of AOAC International.

[37]  S. Ferreira-Dias,et al.  Modelling and optimization of ethyl butyrate production catalysed by Rhizopus oryzae lipase , 2013 .

[38]  Peng Wang,et al.  Distribution and function of allantoin (5-ureidohydantoin) in rice grains. , 2012, Journal of agricultural and food chemistry.

[39]  Kechun Zhang,et al.  A synthetic metabolic pathway for production of the platform chemical isobutyric acid. , 2011, ChemSusChem.

[40]  Wei Xu,et al.  Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction , 2011 .

[41]  F. Sonni,et al.  Gas chromatography-mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected european geographical indication. , 2009, Journal of agricultural and food chemistry.

[42]  S. Cunnane,et al.  alpha-Linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans. , 2009, Prostaglandins, leukotrienes, and essential fatty acids.

[43]  Y. Bessho,et al.  Crystal structure and mutational study of a unique SpoU family archaeal methylase that forms 2'-O-methylcytidine at position 56 of tRNA. , 2008, Journal of molecular biology.

[44]  Peter Raspor,et al.  Biotechnological Applications of Acetic Acid Bacteria , 2008 .

[45]  Wenlai Fan,et al.  Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry , 2006 .

[46]  Yi-Chung Fu,et al.  Quantitative analysis of allantoin and allantoic acid in yam tuber, mucilage, skin and bulbil of the Dioscorea species , 2006 .

[47]  S. Craig,et al.  Betaine in human nutrition. , 2004, The American journal of clinical nutrition.

[48]  M. Gatti,et al.  Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese. , 2000, Journal of dairy science.

[49]  J. Zigová,et al.  Advances in biotechnological production of butyric acid , 2000, Journal of Industrial Microbiology and Biotechnology.

[50]  F. Rocchiccioli,et al.  Formation of 2-hydroxy-4-methylpentanoic acid from l-leucine by Clostridium butyricum , 1995 .

[51]  Eun-Ju Kim,et al.  Factors affecting vinegar metabolites during two-stage fermentation through metabolomics study , 2021 .

[52]  Zaigui Li,et al.  Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel , 2015, Journal of Food Science and Technology.

[53]  Sevim Akyuz,et al.  Conformational analysis and vibrational spectroscopic investigation of L-alanyl-L-glutamine dipeptide , 2010 .

[54]  E. Roura,et al.  Biosynthesis of ethyl butyrate using immobilized lipase: a statistical approach , 2005 .

[55]  M. Ohnishi,et al.  Reversed Phase HPLC Analysis of Component Fatty Acids in Lipophilic Components Extracted from Vinegar , 2005 .