ArticleMolecules (Basel, Switzerland)2018
Bioactive Compounds in Cornelian Cherry Vinegars.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 48 citations in OpenAlex.
- Beer Production With Umbu (Spondias tuberosa) Using Conventional and Nonconventional Yeast.Journal of food science · 2026Article
- Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models.International journal of molecular sciences · 2024Review
- Vinegar postbiotic solutions obtained from five red fruits processed using traditional methods exhibit different biochemical properties and antimicrobial and antioxidant effects.Food science & nutrition · 2024Article
- Cornelian Cherry (Foods (Basel, Switzerland) · 2023Article
- "Improved quality assessment of cornelian cherry (Journal of food science and technology · 2022Article
- Nutrition, Bioactive Components, and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry.Molecules (Basel, Switzerland) · 2022Article
- Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation ofFoods (Basel, Switzerland) · 2022Article
- The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars.Molecules (Basel, Switzerland) · 2021Article
- Biotechnological Processes in Fruit Vinegar Production.Foods (Basel, Switzerland) · 2021Review
- Total Saponins Isolated from Corni Fructus via Ultrasonic Microwave-Assisted Extraction Attenuate Diabetes in Mice.Foods (Basel, Switzerland) · 2021Article
- Article
- Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract.Antioxidants (Basel, Switzerland) · 2019Article
- Effect of two-step fermentation byJournal of advanced veterinary and animal research · 2018Article
- Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process.Molecules (Basel, Switzerland) · 2018Article
- Characteristics of Biologically Active Compounds in Cornelian Cherry Meads.Molecules (Basel, Switzerland) · 2018Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We analyzed the effect of Cornelian cherry varieties differing in fruit color ('Yantaryi'-yellow fruits, 'Koralovyi'-coral fruits, 'Podolski'-red fruits) and the production method on the physicochemical and antioxidative properties of Cornelian cherry vinegars, and on their content of iridoids and polyphenols. Acetic fermentation was conducted by two methods: I) single-stage (spontaneous) acetic fermentation, without inoculation with microorganisms, and II) two-stage fermentation in which the first stage involved the use of
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.