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Vol 3, No 1 (2014) Sensory analysis of traditional balsamic vinegars: current state and future perspectives Abstract  PDF  Appendix
Federico Lemmetti, Lisa Solieri, Tommaso Bonciani, Gabriele Zanichelli, Paolo Giudici
 
Vol 1, No 1 (2012) Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate Abstract  PDF
Carmen Álvarez-Cáliz, Inés M. Santos-Dueñas, Ana M. Cañete-Rodríguez, Teresa García-Martínez, Juan C. Mauricio, Isidoro García-García
 
Vol 7, No 1 (2018) Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus Abstract  PDF
Majid Mounir, Marie-Laure Fauconnier, Mohamed Afechtal, Philippe Thonart, Mustapha Ismaili Alaoui, Frank Delvigne
 
Vol 6, No 1 (2017) The flavor and taste of cereal Chinese vinegars Abstract  PDF
Paolo Giudici, Giuseppe Corradini, Tommaso Bonciani, Jiajia Wu, Fusheng Chen, Federico Lemmetti
 
Vol 2, No 1s (2013): Special issue on Vinegar and Other products Optimization of denaturing high performance liquid chromatography technique for rapid detection and identification of acetic acid bacteria of interest in vinegar production Abstract  PDF
Noelia Isabel Sagarzazu, Maribel Martínez, Cristina Algarra, Javier Butrón, Carlos J. González-Navarro, Raquel Virto
 
Vol 2, No 1s (2013): Special issue on Vinegar and Other products Analysis of variation of main components during aging process of Shanxi Aged Vinegar Abstract  PDF
Tao Chen, Qing Gui, Jing Jing Shi, Xiu Yan Zhang, Fu Sheng Chen
 
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