In the current study, twenty traditional home-made vinegars collected from different regions
of Turkey were characterized in terms of their antioxidant, antimicrobial, mineral and volatile …

Vinegar is a natural product widely used in food and traditional medicine thanks to its
physicochemical properties and its richness in bioactive molecules. However, its direct use …

Sirke çok eski yıllardan bu yana çeşitli gıdalarda aroma verici ve koruyucu madde olarak
kullanılan özel bir üründür. Başta Uzak Doğu ve Avrupa ülkeleri olmak üzere tüm dünyada …

One of the problems in the characterization of vinegars is the wide range of values obtained
for the main physicochemical and sensorial parameters. The production method, raw …

Classification of wine represents a multi-criteria decision-making problem characterized by
great complexity, non-linearity and lack of objective information regarding the quality of the …

The present study aimed to investigate major volatile compounds, organic acid, phenolic
and mineral contents, and antiradical and antimicrobial properties of home-made …

Classical multivariate analysis techniques such as factor analysis and stepwise linear
discriminant analysis and artificial neural networks method (ANN) have been applied to the …

Near-infrared (NIR) spectroscopy was used to discriminate between wine vinegar (red or
white) and alcohol vinegar. One orthogonal signal correction method (OSC) was applied on …

Objectives: To investigate the effects of acetic acid on durable Ascaris lumbricoides (A.
lumbricoides) eggs to determine the effective concentration of vinegar and the …

Bu çalışmada ülkemizde üretilen bazı üzüm sirkelerinin genel bileşimleri, kalıntı metal-
metaloit içerikleri belirlenmiş ve Türk Gıda Mevzuatına uygunlukları araştırılmıştır. Bu amaçla …