Search

Search Results

• Third International Conference on Acetic Acid Bacteria. Vinegar and Other products, Cordoba, Spain, April 17-20, 2012

  Guest Editor: Isidoro García-García, Spain

  1-43

  16-04-2012

  https://doi.org/10.4081/aab.2012.1s

  2463

  Downloads: 4173
• 

  Fermentation strategy to produce high gluconate vinegar

  Paolo Giudici, Luciana De Vero, Maria Gullo, Lisa Solieri, Federico Lemmetti

  25-11-2016

  https://doi.org/10.4081/aab.2016.6067

  5135

  Downloads: 1435
• 

  Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus

  Majid Mounir, Marie-Laure Fauconnier, Mohamed Afechtal, Philippe Thonart, Mustapha Ismaili Alaoui, Frank Delvigne

  06-06-2018

  https://doi.org/10.4081/aab.2018.7312

  4355

  Downloads: 1557
• 

  Analysis of variation of main components during aging process of Shanxi Aged Vinegar

  Tao Chen, Qing Gui, Jing Jing Shi, Xiu Yan Zhang, Fu Sheng Chen

  e6

  26-02-2013

  https://doi.org/10.4081/aab.2013.s1.e6

  5037

  Downloads: 2537
• 

  Optimization of denaturing high performance liquid chromatography technique for rapid detection and identification of acetic acid bacteria of interest in vinegar production

  Noelia Isabel Sagarzazu, Maribel Martínez, Cristina Algarra, Javier Butrón, Carlos J. González-Navarro, Raquel Virto

  e5

  26-02-2013

  https://doi.org/10.4081/aab.2013.s1.e5

  3022

  Downloads: 1720
• 

  Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate

  Carmen Álvarez-Cáliz, Inés M. Santos-Dueñas, Ana M. Cañete-Rodríguez, Teresa García-Martínez, Juan C. Mauricio, Isidoro García-García

  e1

  24-04-2012

  https://doi.org/10.4081/aab.2012.e1

  3745

  Downloads: 1454
• 

  Functional analysis of the acetic acid resistance (aar) gene cluster in Acetobacter aceti strain 1023

  Elwood A. Mullins, T. Joseph Kappock

  e3

  26-02-2013

  https://doi.org/10.4081/aab.2013.s1.e3

  4950

  Downloads: 1679
• 

  Cheese whey recycling in traditional dairy food chain: effects of vinegar from whey in dairy cow nutrition

  Giuseppe Lustrato, Elisabetta Salimei, Gabriele Alfano, Claudia Belli, Francesco Fantuz, Luigi Grazia, Giancarlo Ranalli

  e8

  26-02-2013

  https://doi.org/10.4081/aab.2013.s1.e8

  4503

  Downloads: 2792
• 

  Sensory analysis of traditional balsamic vinegars: current state and future perspectives

  Federico Lemmetti, Lisa Solieri, Tommaso Bonciani, Gabriele Zanichelli, Paolo Giudici

  07-11-2014

  https://doi.org/10.4081/aab.2014.4619

  3564

  Downloads: 1786