Simple Summary In this study, traditionally produced vinegar made from gilaburu (C-GV)
and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar …

Sustainable gastronomy is an important concept that improves the health and nutritional
quality of society by supporting the preparation, production, and consumption of foods with …

The bioactive compounds, antioxidant capacity and microbiological quality of melon juice
processed by high-intensity ultrasound (HIUS) were studied. Melon juice was processed at …

Pomegranate fruit and its products have been recognized as' miracle fruit'due to their
nutritional content, organoleptic properties and health benefits. There is no detailed study …

This research aimed to enrich the bioactive components of organic cherry laurel vinegar with
ultrasound and to examine the correlation between artificial neural network (ANN) and …

In this study, to determine their alternative/complementary properties, organic cornelian
cherry vinegar samples prepared by traditional (CCV), thermal pasteurization (P‐CCV), and …

As one of the most widely used acidic condiments in the world, vinegars have demonstrated
physiological functions. Due to their polyphenol content, blueberries (Vaccinium myrtillus L.) …

Watermelon vinegar is a traditional fermented product with antioxidant activity. This study
aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar …

This Special Issue is focused on the use of modern food processing technologies to retain
the highest possible content of health-promoting compounds in raw foods. Additionally …

As the aroma of Chinese vinegar is a key quality trait that influences consumer liking, a
combination of sensory data and instrumental measurements were performed to help …