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Research advances in technologies and mechanisms to regulate vinegar flavor

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Exploring the roles of microorganisms and metabolites in the 30-year aging process of the dried pericarps of Citrus reticulata 'Chachi' based on high-throughput sequencing and comparative metabolomics

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Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus

Liu, N., Qin, L., Lu, X., Zhao, Y., & Miao, S. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101278 · Cited by 22 · see citing works

Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

Tong, S.-G., Li, W., Rao, Y., Xiao, Y.-Q., Yan, Y., Guo, W., Lü, X., Sun, J., Ai, L., & Li, N. (2023) · Food Science and Human Wellness · doi:10.26599/fshw.2022.9250224 · Cited by 21 · see citing works

Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar

Ye, X., Yu, Y., Liu, J., Zhu, Y., Yu, Z., Liu, P., Wang, Y., & Wang, K. (2023) · Frontiers in Microbiology · doi:10.3389/fmicb.2023.1126238 · Cited by 20 · see citing works

Changes in bioactive and volatile aroma compounds in vinegar fermented in a rotary drum bioreactor

Wang, W., Ma, Q., Zhang, F., Tang, Y., Wang, J., & Sun, J. (2023) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2023.105345 · Cited by 20 · see citing works

Deciphering the brewing process of Cantonese-style rice vinegar: Main flavors, key physicochemical factors, and important microorganisms

Sun, D., Li, W., & Luo, L. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113068 · Cited by 19 · see citing works

Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar

Ye, X., Yu, Y., Liu, J., Zhu, Y., Yu, Z., Liu, P., Wang, Y., & Wang, K. (2024) · Frontiers in Microbiology · doi:10.3389/fmicb.2024.1442604 · Cited by 19 · see citing works

Formation Mechanism and Nutritional Effects of Organic Acids in Fermented Foods: A Review

Li, Y., Zhang, L., Xu, X., Lin, S., Xie, J., & Li, J. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70745 · Cited by 21 · see citing works

Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters

Wei, G., Zhang, Z., Zhao, F., Sang, Y., Regenstein, J. M., & Zhou, P. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140151 · Cited by 18 · see citing works

Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang

Tian, L., Wang, X., Li, C., Fu, Q., Xu, X., Sun, J., Wang, C., Du, J., Wang, B., & Shi, X. (2023) · LWT · doi:10.1016/j.lwt.2023.115258 · Cited by 19 · see citing works

Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits

Hosseini, E., Tsegay, Z. T., Smaoui, S., & Varzakas, T. H. (2025) · Foods · doi:10.3390/foods14040698 · Cited by 19 · see citing works

Characterization and shelf stability of sweetened condensed milk formulated with different sucrose substitutes during storage

Fang, R., Jiang, H., Lin, C., Xia, T., Xu, S., Chen, Q., & Xiao, G. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.134402 · Cited by 17 · see citing works

Selection of initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu

Ji, X., Zhang, L., Yu, X., Chen, F., Guo, F., Wu, Q. J., & Xu, Y. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113141 · Cited by 17 · see citing works

Exploring the correlation of metabolites changes and microbial succession in solid-state fermentation of Sichuan Sun-dried vinegar

Dong, K., Li, W., Xu, Q., Hong, Z., Zhang, S., Zhang, B., Wu, Y., Zuo, H., Liu, J., Yan, Z., et al. (2023) · BMC Microbiology · doi:10.1186/s12866-023-02947-1 · Cited by 17 · see citing works

Effects of acetic acid fermentation on the phytochemicals content, taste and aroma of pineapple vinegar

Hu, Y., Peng, S., Huang, H., Wang, X., Zou, Y., Zhang, L., Chen, T., Gong, X., Liao, L., Li, J., et al. (2024) · LWT · doi:10.1016/j.lwt.2024.116861 · Cited by 18 · see citing works

Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar

Fang, G.-Y., Mu, X.-J., Huang, B.-W., Wu, G.-Z., & Jiang, Y. (2022) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2022.103259 · Cited by 16 · see citing works

Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture

Li, Q., Zhang, Y., Wang, C., Zhang, X., Wei, R., Li, Y., Li, Q., & Xu, N. (2024) · Foods · doi:10.3390/foods13213374 · Cited by 13 · see citing works

A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water

Li, K., Gao, N., Tang, J., Ma, H., Jiang, J., Duan, Y., & Li, Z. (2023) · Foods · doi:10.3390/foods12183478 · Cited by 13 · see citing works

Adaptive response and tolerance to weak acids in Saccharomyces cerevisiae boulardii : a metabolomics approach

Fu, J., Liu, C., Li, L., Liu, J., Tie, Y., Wen, X., Zhao, Q., Qiao, Z., An, Z., & Zheng, J. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15598 · Cited by 12 · see citing works

Ecological roles of lactic acid bacteria biodiversity and cross-feeding in shaping the flavor landscape of traditional Huangjiu fermentation

Zhu, C.-J., Zhong, Y., Zhang, Y.-Z., Shan, Z.-C., Qu, H.-Y., Cheng, F., Feng, W., Wang, P., Sun, X.-T., Liu, X., et al. (2026) · Bioresource Technology · doi:10.1016/j.biortech.2026.133981 · Cited by 11 · see citing works

Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar

Zhao, S., Tang, F., Zhang, Y., Cai, W., Zhang, Q., Zhao, X., & Shan, C. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17415 · Cited by 11 · see citing works

Microbial interactions and biocontrol for reducing mycotoxin accumulation in stored rice grains under temperature and humidity variations

Fang, G.-Y., Song, W., Qiu, Z., Zhong, Y., Zhu, C.-J., Wang, P., Wu, C., Zhang, Y.-Z., Feng, W., Zhu, Y.-P., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116775 · Cited by 11 · see citing works

Organic matter distribution in the icy environments of Taylor Valley, Antarctica

Guo, B., Li, W., Santibáñez, P., Priscu, J. C., Liu, Y., & Liu, K. (2022) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2022.156639 · Cited by 11 · see citing works

Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields

Ye, X., Liu, Y., Peng, C., Xi, G., Liu, Y., Che, Z., Lin, H., Xu, M., Zhu, Q., & Ding, W. (2022) · LWT · doi:10.1016/j.lwt.2022.114188 · Cited by 10 · see citing works

Simulation and Non-Invasive Testing of Vinegar Storage Time by Olfaction Visualization System and Volatile Organic Compounds Analysis

Lin, H., Lin, J., Song, B., & Chen, Q. (2021) · Foods · doi:10.3390/foods10030532 · Cited by 10 · see citing works

An underutilized bean: hyacinth bean [ Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications

Zhou, J., Wang, W., Zhang, Z., Zhu, G., Qiao, J., Guo, S., Bai, Y., Zhao, C., Teng, C., Qin, P., et al. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13708 · Cited by 9 · see citing works

Abiotic factors modulating metabolic pathways of lactic acid in solid-state fermentation of cereal vinegar

Liu, D., Wang, H. E., Wang, L., Liang, K., Cao, S., Wu, Y., Zhou, J., Zheng, Y., & Wang, M. (2024) · LWT · doi:10.1016/j.lwt.2024.117092 · Cited by 8 · see citing works

Metabolic characterization of different-aged Monascus vinegars via HS-SPME-GC-MS and CIL LC-MS approach

Dong, L., Zhao, C. G., Zhang, F., Ma, Y., Song, C., Penttinen, P., Zhang, S., & Li, Z. (2022) · LWT · doi:10.1016/j.lwt.2022.114169 · Cited by 8 · see citing works

Regulation of microbial interactions and metabolite profiles via inoculation with Lactiplantibacillus plantarum in naturally fermented young ginger pickles

Yang, M., Chen, Y., Zhu, S., Zhang, H., Zhang, L., Kang, J., & Xin, Y. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107595 · Cited by 7 · see citing works

Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar

Zhang, J., Bian, X., Zhao, Y., Zhu, Y. G., Bai, J., Fan, S., & Xiao, X. (2025) · Foods · doi:10.3390/foods14132263 · Cited by 7 · see citing works

Influence of an indigenous yeast, CECA , from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation

Zhang, F., Zhang, J., & Sun, Y. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13696 · Cited by 6 · see citing works

Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar

Yan, Y., Sun, R., Yang, D., Zhang, M., Fu, M., Zhang, X., & Huang, Y. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.14026 · Cited by 7 · see citing works

Discriminating the effects of microbial fortification on quality of Pixian Doubanjiang-pei manufactured by different chili varieties

Yang, M., Huang, J., Zhou, R., Jin, Y., Wu, C., & Zhao, N. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102880 · Cited by 6 · see citing works

Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste

Huang, L., Tang, Y., Zheng, J., Kan, J., Wu, Y., Wu, Y., Awad, S., Ibrahim, A., & Du, M. (2023) · Foods · doi:10.3390/foods12203849 · Cited by 6 · see citing works

Difference and correlation analysis of the microbial community structure and the volatile flavor compounds of six traditional cereal-fermented beverages in Xinjiang

Zhao, Z., Zou, S., Luo, J., Li, J., Zhu, H., Feng, K., & Zhang, T. (2025) · LWT · doi:10.1016/j.lwt.2025.118385 · Cited by 5 · see citing works

Comparison and analysis of the volatile compounds in solid-state and liquid-state fermented vinegars

Ji, X., & Li, X. (2022) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-022-01590-0 · Cited by 5 · see citing works

Deciphering the core microbiota in open environment solid‐state fermentation of Beijing rice vinegar and its correlation with environmental factors

Zhang, X., Gao, H., Zhang, J., Liu, L., Fu, L., Zhao, Y., & Sun, Y. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13538 · Cited by 5 · see citing works

Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality

Yuan, Y., Hou, X., Lei, Y., Zhang, Q., Wang, D., Hu, K., Liu, A., Zhao, N. O., Cong, J., Li, Q., et al. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102611 · Cited by 5 · see citing works

Bacterial microbiota and metabolic characteristics of traditional Zhangjiajie Jiuqu aromatic ester vinegar in China

Sun, Y., Zuo, X., Luo, R., Dang, N., Di, S., & Liu, W. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102693 · Cited by 4 · see citing works

Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process

Wang, K., Shi, Y., Feng, J., Zhao, Y., Zhu, H., Chen, D., Gong, X., Fang, M., & Yu, Y. (2024) · Foods · doi:10.3390/foods13071071 · Cited by 4 · see citing works

Dynamics and biodiversity of microbial community among seasons in Shanxi mature vinegar fermentation by semisolid-solid process

Li, C., Kou, R., Jia, Y., Fan, X., Shi, Y., & Chen, Q. (2024) · Microbiology Spectrum · doi:10.1128/spectrum.00231-24 · Cited by 3 · see citing works

Unveiling the flavor secrets of Zhejiang rosy vinegar: A comprehensive analysis of volatile compounds and functional properties across regions

Chang, G., Zhang, F., Qin, Z., Hong, W., He, D., Lu, H., & Zhu, J. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146853 · Cited by 3 · see citing works

Comprehensive analysis of microbial community assembly and metabolic dynamics reveals the effects of environmental acidity on flavor formation pathways during the Zhejiang rosy vinegar fermentation process

Jin, C., Zhang, Y.-Z., Song, W., Wang, P., Wu, C., Liang, L.-M., Feng, W., Sun, X.-T., Liu, X.-Q., & Fang, G.-Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119472 · Cited by 3 · see citing works

Visual detection of microbial community during three bacteria mixed fermentation through hyperspectral imaging technology

Li, Y., Hu, X., Shi, J., Qiu, B., & Xiao, J. (2021) · eFood · doi:10.53365/efood.k/143830 · Cited by 3 · see citing works

Effects and Potential Risks of Chiral Penflufen on Pickled Cowpea: Combined Microbiome and Metabolomics

Guo, C., Wang, X., Liu, Z., Zhao, H., Yin, G., Lu, Y., Qi, P., Wang, Z., & Di, S. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c13144 · Cited by 3 · see citing works

Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars

Yu, H. H., Jang, S.-W., Kim, E., Kim, J.-C., & Jang, M. (2025) · Foods · doi:10.3390/foods14152728 · Cited by 3 · see citing works

Correlation between metabolite changes and microbial succession in millet vinegar produced via traditional solid‐state fermentation

Li, L., Zhang, Y., Zhu, L., Mandlaa, Sun, Z., & Chen, Z. (2025) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.70296 · Cited by 3 · see citing works

Changing trends of non-volatile metabolites during industrial broad bean paste production via untargeted metabolomics

Niu, C., Chen, S., Zuo, W., Liu, C., & Li, Q. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117926 · Cited by 2 · see citing works

Environmental microorganisms as heterogeneous sources and shapers of the fermentation microbiome in Zhejiang rosy vinegar

Chang, G., Zhang, J., Fang, X., Zhang, S., Lu, H., Jiang, Y., & Zhu, J. (2025) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2025.111554 · Cited by 2 · see citing works

Bioaugmentation with aspergillus flavus and Monascus purpureus modulates microbial community and enhances the quality of Zhejiang rice vinegar

Zhang, F., Chang, G., Zhang, S., Chen, X., Wang, X., Lu, H., & Zhu, J. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.111655 · Cited by 2 · see citing works

Lactiplantibacillus plantarum-mediated modulation of volatile flavor and quality in low-salt spontaneously fermented yellow capsicum sauce

Zhou, L., Li, D., Huang, Y., Kang, J., Lu, Y., Zhang, L., & Liu, S. (2026) · npj Science of Food · doi:10.1038/s41538-026-00854-z · Cited by 2 · see citing works

Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks

Lin, S., Yu, Y., Zhu, Y., Wang, K., Yu, Z., Wang, Y., Han, D., Wu, X., Zhang, N., Dou, S., et al. (2026) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2026.2696402 · Cited by 2 · see citing works

Comprehensive analysis of bacterial succession and flavor components in Xiguajiang with different watermelon juice supplementation during fermentation

Tian, Z., Kinanti, B., Eun, J., & Zhao, C. (2024) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2024.101053 · Cited by 2 · see citing works

Solid-Phase Microextraction as a Promising Tool for the Determination of Volatile Organic Components in Vinegar

Ji, X. (2022) · Journal of Analytical Chemistry · doi:10.1134/s106193482212005x · Cited by 2 · see citing works

Deciphering bacterial community succession patterns and their correlations with physicochemical factors in solid-state fermentation of high-quality jujube vinegar

Fan, Y. K., Ma, C., & Wang, R. (2022) · Food Science and Technology · doi:10.1590/fst.05022 · Cited by 2 · see citing works

Identification of core microorganisms and source tracking of microbial communities in traditional Kazakh cheese during spontaneous fermentation

Li, C., Wang, F., Niu, J., Fu, Q., Wang, B., Wang, Q., Wang, B., & Shi, X. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107259 · Cited by 1 · see citing works

Impact of Microbial Interactions on Growth and Flavor Profiles of Indigenous Yeasts and Lactic Acid Bacteria in Shanxi Aged Vinegar: Combinatorial Co-Cultures Versus Monocultures

Zhao, X., Zhang, Y., & Xu, N. (2026) · Foods · doi:10.3390/foods15132371 · Cited by 1 · see citing works

Spatiotemporal heterogeneity drives acetic acid fermentation of traditional Chinese aromatic vinegar: Insights into microbiota dynamics and flavor formation

Tian, L., Lu, Y., Ye, X., Li, L., Lu, Z., Zhou, Q., Chi, Y., & Xu, Z. H. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.112000 · Cited by 1 · see citing works

Conversion of coconut water to vinegar by acetic acid bacteria isolated from fruit waste: a two-stage fermentation and quality analysis

Yasmin, S., Emon, D. D., Rana, J., Ferdoush, Z., Fahad, Z. H., & Aziz, M. G. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101319 · Cited by 3 · see citing works

Diversity and Functional Roles of Microorganisms in Anatolian Black Pine Cone Vinegar Fermentation

Alp, D., Ertürkmen, P., & Bulantekin, Ö. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.70155

Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing

Song, Q., Li, J., Liu, Y., Li, W., Li, M., Zhang, B., & Guo, B. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103446

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

Sequential microbial fermentation reprograms navel orange metabolome for flavor evolution and bioactive enhancement

Yang, Y., Zeng, X., Yin, X., Xiao, X., Xu, L., & Zhu, B. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.109329

Multi-omics profiling and correlation analysis of microbial succession and dynamic flavor formation in Zhejiang rosy vinegar

Chang, G., Zhang, S., Wang, X., Fang, G., Zhu, J., & Qin, Z. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.104273

Metagenomic Insights into Microbial Assembly and Key Metabolic Genes Driving Flavor Formation in Spontaneously Fermented Zhejiang Rosy Vinegar

Jin, C., Liu, S.-R., Song, W., Yuan, S.-K., Zhang, Y.-Z., Wang, P., Sun, X.-T., Liu, X.-Q., & Fang, G.-Y. (2026) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6c10005

Multilayer defense collapse model and rare taxa-based early warning for solid-state vinegar fermentation stagnation: A time-series metagenomic study

Zhu, Y., Yin, J., Guo, Y., Yu, Y., Wang, K., Yu, Z., Zhang, J., Han, D., Wang, Y., Li, W., et al. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.112122

Metagenomic Insights into Microbial Assembly and Key Metabolic Genes Driving Flavor Formation in Spontaneously Fermented Zhejiang Rosy Vinegar

Jin, C., Liu, S.-R., Song, W., Yuan, S.-K., Zhang, Y.-Z., Wang, P., Sun, X.-T., Liu, X.-Q., & Fang, G.-Y. (2026) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6c10005

Comprehensive analysis of microbial community assembly and metabolic dynamics reveals the effects of environmental acidity on flavor formation pathways during the Zhejiang rosy vinegar fermentation process

Jin, C., Zhang, Y.-Z., Song, W., Wang, P., Wu, C., Liang, L.-M., Feng, W., Sun, X.-T., Liu, X.-Q., & Fang, G.-Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119472 · Cited by 3 · see citing works

Multi-omics profiling and correlation analysis of microbial succession and dynamic flavor formation in Zhejiang rosy vinegar

Chang, G., Zhang, S., Wang, X., Fang, G., Zhu, J., & Qin, Z. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.104273

Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar

Huang, T., Lu, Z., Peng, M., Liu, Z.-F., Chai, L., Zhang, X., Shi, J., Li, Q., & Xu, Z. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110900 · Cited by 108 · see citing works

Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar

Wang, Z.-M., Lu, Z., Yu, Y., Li, G.-Q., Shi, J., & Xu, Z. (2015) · Food Microbiology · doi:10.1016/j.fm.2015.03.012 · Cited by 109 · see citing works