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Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar

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Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

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Development of alcohol vinegars macerated with ACAI ( <i>Euterpe precatoria</i> Mart.) berries and their quality evaluations with emphasis on color, antioxidant capacity, and volatiles profile

Boeira, L. S., Cád, S. V., Bezerra, J. A., Benavente, C. T., Neta, M. T. S. L., Sandes, R. D. D., & Narain, N. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16429 · Cited by 5 · see citing works

Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics

Pagliarini, C. L., Pagliarini, M. A., Santos, V. A. F. O., Steffens, C. A., Hoff, R. B., Dognini, J., Crestani, I., Dacoreggio, M. V., Bagatini, L., & Kempka, A. P. (2023) · JSFA reports · doi:10.1002/jsf2.146 · Cited by 5 · see citing works

Orange passion fruit ( Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities

Wanderley, B. R. D. S. M., de Lima, N. D., Deolindo, C. T. P., Ansiliero, R., Kempka, A. P., Moroni, L. S., Louredo, F. J. C., Gonzaga, L. V., Costa, A. C. O., Amboni, R. D. D. M. C., et al. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13663 · Cited by 7 · see citing works

Fruit Vinegars as Natural and Bioactive Chitosan Solvents in the Production of Chitosan-Based Films

Stefanowska, K., Woźniak, M., Dobrucka, R., Sip, A., Mrówczyńska, L., Waśkiewicz, A., & Ratajczak, I. (2024) · Polymers · doi:10.3390/polym17010011 · Cited by 4 · see citing works

Anthocyanin‐rich fruit vinegar from Grewia and Cantaloupe fruit blends

Rudra, S. G., Singh, S., Harish, H., Bollinedi, H., Singh, K. N., Nain, L., Singh, S., & Awasthi, O. P. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15794 · Cited by 4 · see citing works

Prototype of an Innovative Vacuum Dryer with an Ejector System: Comparative Drying Analysis with a Vacuum Dryer with a Vacuum Pump on Selected Fruits

Šumić, Z. M., Tepić, A., Kašiković, V., Rajković, A., Pezo, L. L., Daničić, T., Pavlić, B., & Milić, A. (2023) · Foods · doi:10.3390/foods12173198 · Cited by 4 · see citing works

Elaboration of mangaba vinegar by semi-solid fermentation combined with enzymatic activity: chemical characterization and sensory evaluation

Siqueira, A. E. B., da Silva, E. P., Santiago, E. D. S., Teixeira, É. T. L. B., Mesquita, J. D. A., de Cristo, P. F. R. F., de Ávila, M. C., Nascimento, E., Spinosa, W. A., & Sousa, D. D. A. (2021) · Ciência Rural · doi:10.1590/0103-8478cr20200638 · Cited by 6 · see citing works

Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits

Wanderley, B. R. D. S. M., Amboni, R. D. D. M. C., Aquino, A. C. M. D. S., & Fritzen‐Freire, C. B. (2022) · Journal of Sensory Studies · doi:10.1111/joss.12810 · Cited by 4 · see citing works

Enhancing citric acid tolerance of Acetobacter tropicalis using chemical and physical mutagenesis and adaptive evolution to improve the quality of lemon fruit vinegar

Yang, S., Li, K., Liu, H., Lu, J. Z., Yang, H., & Wu, D. (2024) · Journal of Food Science · doi:10.1111/1750-3841.17031 · Cited by 4 · see citing works

Isolation and characterization of acetic acid bacteria from palm sap (Arenga pinnata Merr.) for a starter culture in the production of Java plum (Syzigium cumini L.) vinegar

Maliza, N. O., Sulaiman, M. I., & Yunita, D. (2021) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/667/1/012004 · Cited by 4 · see citing works

Brewing conditions alter the multidimensional quality of dandelion flower tea: sensory properties, bioactive composition, and antioxidant efficacy

Chen, J., Zhu, Y., Chen, K., Li, H., Wang, M., & Zhou, Q. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148639 · Cited by 3 · see citing works

Effect of Marinade of Fermented Unpasteurised Fruit Vinegars on Poultry Meat Quality

Dykiel, M., Uram-Dudek, A., & Wajs, I. (2025) · Gastronomy · doi:10.3390/gastronomy3020007 · Cited by 3 · see citing works

Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice

Lim, J., Yoo, Y.-J., Lee, S.-H., Jang, T.-H., Kamala‐Kannan, S., Lee, E.-Y., Tae, H., Yim, E.-J., Jeong, D., & Oh, B. (2022) · Food Biotechnology · doi:10.1080/08905436.2022.2124263 · Cited by 3 · see citing works

Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment

Alifakı, Y. Ö., & Gök, S. B. (2024) · Journal of Food Safety · doi:10.1111/jfs.13111 · Cited by 2 · see citing works

Screening of non-Saccharomyces strains with high β-glucosidase productivity and their effects on wine aroma during co-fermentation with Saccharomyces cerevisiae

Sui, X., Wei, Z., Lan, Y., Li, J., Zhou, P., Duan, C., & 燕国梁 (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.108957 · Cited by 2 · see citing works

Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models

Olas, B. (2024) · International Journal of Molecular Sciences · doi:10.3390/ijms26010007 · Cited by 3 · see citing works

The Chemical Fermentation Process Properties, Bioactive Compounds, and Health Benefits of Fruit Vinegars in Pilot-Scale in Thailand

Boonsupa, W. (2021) · Walailak Journal of Science and Technology (WJST) · doi:10.48048/wjst.2021.10402 · Cited by 2 · see citing works

Use of biotechnology to produce alcoholic and acetic fermentation: A review

Machado, A. R., Machado, M. I. R., & Viana, L. F. (2023) · Research Society and Development · doi:10.33448/rsd-v12i12.23288 · Cited by 1 · see citing works

Conversion of black and orange carrot pomaces into value-added herbal infusion: influence of drying techniques on volatile compounds and bioactivity

Yetişen, M. (2025) · International Journal of Food Science & Technology · doi:10.1093/ijfood/vvaf187 · Cited by 1 · see citing works

Elucidating the effect of non-Saccharomyces yeasts on volatile and non-volatile metabolites in black plum vinegar: Insights from HS-SPME-GC–MS, e-nose and LC–MS-based metabolomics

Yang, T., Zhao, N., Hu, K., Li, J., Li, Q., Hu, X., Chen, S., He, L., Liu, S., & Liu, A. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04316-8 · Cited by 2 · see citing works

Changes in Short- and Medium-Chain Fatty Acids and Sugars During Kombucha Fermentation of Tea and Coffee Byproducts and Their Relation to Sourness

Sales, A. L., Sasso, M. A. D., Azevedo, D. D. A., Maia, A., Calado, V. M. D. A., Miguel, M. A. L., & Farah, A. (2026) · Foods · doi:10.3390/foods15122074 · Cited by 1 · see citing works

Antimicrobial Activity Of Prunus Cerasus L Mouthwash - An In Vitro Microbial Study

Ramesh, S. (2021) · International Journal of Dentistry and Oral Science · doi:10.19070/2377-8075-21000556 · Cited by 1 · see citing works

Effect of Pine Cone Vinegar on The Survival of Listeria monocytogenes and Salmonella typhimurium and Some Physico-Chemical Properties in Raw Beef

Aydemi̇r, M. E., Sezer, E., & Giraz, M. N. (2024) · Kocatepe Veterinary Journal · doi:10.30607/kvj.1486348 · Cited by 1 · see citing works

Atividade antioxidante e compostos fenólicos totais em vinagres

Kobayashi, M. T., & da Silva, A. C. (2021) · Revista Brasileira de Ciência Tecnologia e Inovação · doi:10.18554/rbcti.v5i1.4358

Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile and, sensory profiles, antioxidant activity and chemical characteristicsPreprint

Pagliarini, C. L., Pagliarini, M. A., Santos, V. A. F. O., Steffens, C. A., Hoff, R. B., Dognini, J., Crestani, I., Dacoreggio, M. V., Bagatini, L., & Kempka, A. P. (2023) · Research Square · doi:10.21203/rs.3.rs-2679033/v1

Evaluation of Phenolic and Aromatic Compound of Placenta Three Cocoa Varieties (Theobroma cacao L) Cultivated in Côte d’Ivoire

Fabrice, Z. A., Oussou, K. F., & Abdoulaye, T. (2023) · Asian Food Science Journal · doi:10.9734/afsj/2023/v22i6636

Breeding of Acetobacter Tropicalis with Citric Acid Tolerance and its Improvement on the Quality of Lemon Fruit VinegarPreprint

Yang, S., Li, K., Liu, H., Peng, M., Wang, H., Yang, H., & Lu, J. Z. (2023) · SSRN Electronic Journal · doi:10.2139/ssrn.4471800

Fermentation of wild fruit

Gayathri, K. C., Somda, M. K., Pereira, G. V. D. M., Lokeshwari, B., Manigandan, M., & Saranraj, P. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13966-6.00008-7

Evaluation of a minimal prickly pear-based medium for the growth of Lactobacillus spp.

Navarro, C. M. G., Angulo-Romero, F., & Reyes‐Escogido, M. D. L. (2025) · BIOtecnia · doi:10.18633/biotecnia.v27.2550

DETERMINATION OF TOTAL PHENOLIC COMPOUND, ANTIOXIDANT ACTIVITY, AND SOME PHYSICOCHEMICAL PROPERTIES OF DIFFERENT COMMERCIAL FRUIT VINEGARS

Topuz, S., & Bayram, M. (2025) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd25063

FTIR spectroscopy coupled with chemometric analysis and aroma profiling to differentiate classical and microwave-assisted black tea infusions

Baltacıoğlu, C. (2025) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03614-x

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Wan, Y., Chen, Z., Wu, H., Liu, W., & Wei, C. (2026) · Food Chemistry International · doi:10.1002/fci2.70070

Spontaneous Fruit Species—Ecological Functions, Biodiversity Conservation, and Ecosystem Services

Cosmulescu, S. N., Stamin, F. D., & Melinescu, A. (2026) · Sustainability · doi:10.3390/su18105140

Molecular insight into the sensory profiles of four solid-state fermented rice vinegars: A flavoromics approach

Zhu, Y., Song, M., Liu, Y., Wu, C., Wang, K. L., Yu, Z., Zhang, J., & Yu, Y. (2026) · LWT · doi:10.1016/j.lwt.2026.119549

Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation

Wang, H., Wang, X., ZHOU, X., Sun, S., Yuan, Z., Xi, Y., Wang, C., Du, J., Wang, B., & Shi, X. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.104062

Antioxidant activity and organic acid compounds of sour cherry (Prunus cerasus l.,) vinegar in the fermentation process

Budak, N. H. (2021) · DergiPark (Istanbul University)

Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity

Coelho, E., Genisheva, Z., Oliveira, J. M., Teixeira, J. A., & Domingues, L. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2783-5 · Cited by 40 · see citing works

Occurrences and changes in aroma‐associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process

Özdemir, N., Budak, N. H., Filiz, B. E., & Özer, E. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.17048 · Cited by 8 · see citing works

Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

Repajić, M., Puškar, B., Dugalić, K., Vahčić, N., Srečec, S., Dragović‐Uzelac, V., Jurković, Z., & Levaj, B. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14822 · Cited by 9 · see citing works

Production processing of cherry vinegar and cherry vinegar beverage

Zhang, H. (2008) · Zhongguo tiaoweipin