The DOI matches its Crossref record; 28 of the 28 references it cites were found in a registry or an index.
Dynamic changes and correlation of organic acids, physicochemical properties, and microbial communities during fermentation of Sichuan bran vinegar
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Additionally, amino acid nitrogen, reducing sugars, and alcohol play crucial roles in this transformation [89,90].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [89]
In the citing paper
“During the aging process, acetic acid serves as a precursor for the formation of esters, ketones, and aldehydes.”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [89]
Citations
Cites
Schloss, P. D., Westcott, S. L., Ryabin, T., Hall, J. R., Hartmann, M., Hollister, E. B., Lesniewski, R. A., Oakley, B. B., Parks, D. H., Robinson, C. J., et al. (2009) · Applied and Environmental Microbiology · doi:10.1128/aem.01541-09 · Cited by 19,549
Porebski, S., Bailey, L. G., & Baum, B. R. (1997) · Plant Molecular Biology Reporter · doi:10.1007/bf02772108 · Cited by 2,595
Functional Properties of Vinegar
Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K., & Guzel‐Seydim, Z. B. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12434 · Cited by 405
Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages
Lynch, K. M., Zannini, E., Wilkinson, S., Daenen, L., & Arendt, E. K. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12440 · Cited by 258
Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms
Chen, H., Chen, T., Giudici, P., & Chen, F. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12228 · Cited by 232
Gullo, M., & Giudici, P. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.11.076 · Cited by 221
Nutrients and Bioactive Components from Vinegar: A Fermented and Functional Food
Xia, T., Zhang, B., Duan, W., Zhang, J., & Wang, M. (2020) · Journal of Functional Foods · doi:10.1016/j.jff.2019.103681 · Cited by 220
Haruta, S., Ueno, S., 江川, 勲., Hashiguchi, K., Fujii, A., Nagano, M., Ishii, M., & Igarashi, Y. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2006.01.015 · Cited by 190
An investigation of orthogonal signal correction algorithms and their characteristics
Svensson, O., Kourti, T., & MacGregor, J. F. (2002) · Journal of Chemometrics · doi:10.1002/cem.700 · Cited by 166
Microbial diversity and their roles in the vinegar fermentation process
Li, S., Li, P., Feng, F., & Luo, L.-X. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-6659-1 · Cited by 126
Research works printed but not linked: 12
- Huang, 2016, Study of main aroma components of sichuan bran vinegar based on ROAV value, Food Ind., 288
- Huang, 2022, Functional analysis of microbial community of Zhenjiang aromatic vinegar and construction of a defined starter for acitic acid production, JIANGNAN Univ.
- Lv, 2008, Research on component analysis and liquid fermentation process of shanxi overmature vinegar, Shanxi Univ.
- Paolo, 2017, Analysis of sensory flavor characteristics of Chinese grain vinegar, China Brew., 1
- Qin, 2019, Preliminary discussion on the production technology and quality safety of vinegar in China, China Condiment, 44, 195
- Rao, 2018, Simultaneous determination of 17 organic acids in apple vinegar and raw materials by HPLC, China Brew., 04, 169
- Shen, 2019, Lactic acid metabolism in the microbial community of Zhenjiang aromatic vinegar, JIANGNAN Univ.
- Wang, 2022, Research progress on metabolism and function of fungal oxalic acid, Microbiol. China, 49, 817
- Wu, 2021, Microbial interaction and regulatory mechanism of organic acids metabolism during fermentation process of shanxi aged vinegar, Tianjin Univ. Sci. Technol.
- Xu, 2007, Analysis of bacterial community composition during acetic acid fermentation of Zhenjiang balsamic vinegar, Microbiol. China, 04, 646
- Yu, 2020, Analysis of physicochemical indexes and organic acid changes of Cupei during Sichuan bran vinegar fermentation process, China Brew., 39, 51
- Zhou, 2020, Effect of morphology of aspergillus oryzae on l-malate production, J. Food Sci. Biotechnol., 39, 24
Cited by
Sorted by citations
Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49
Hou, S., Liang, Z., Wu, Q., Cai, Q., Weng, Q., Guo, W., Ni, L., & Lv, X. (2024) · Food Microbiology · doi:10.1016/j.fm.2024.104647 · Cited by 23
Liu, J., Wang, J., Zhu, B., Liang, K., Zhang, Y., Song, J. M., Tu, L., Zheng, Y., & Wang, M. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.142635 · Cited by 20
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 22
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
Metadata
- Authors
- Tong, W., Chen, G., Yu, H., Wang, X., Xue, R., Yang, Y., Luo, H., & Huang, D.
- Affiliations
- Sichuan University of Science and Engineering (CN)
- Corresponding author
- Tong, Wenhua
- Huang, Dan
- Venue
- Journal of Food Composition and Analysis
- Publisher
- Elsevier BV
- Published
- 2024-08
- Volume
- 132
- Pages
- 106355
- ISSN
- 0889-1575 (ISSN-L)
- OpenAlex
- W4398224403
- Cited by
- 24
- References
- 28
- Citations by year
- 2026: 7 · 2025: 14 · 2024: 3
- FWCI
- 5.15
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Journal of Food Composition and Analysis (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- organic acids, vinegar fermentation, microbial communities, Lactobacillus, Acetobacter, Bacillus, Pichia, Candida, Alternaria, physicochemical properties, amino nitrogen, reducing sugars, alcohol content, flavor compounds, bacterial communities
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Dynamic changes and correlation of organic acids, physicochemical properties, and microbial communities during fermentation of Sichuan bran vinegar. https://app.cochat.ai/papers/10.1016/j.jfca.2024.106355
- The paper
- Tong, W., Chen, G., Yu, H., Wang, X., Xue, R., Yang, Y., Luo, H., & Huang, D. (2024). Dynamic changes and correlation of organic acids, physicochemical properties, and microbial communities during fermentation of Sichuan bran vinegar. Journal of Food Composition and Analysis. https://doi.org/10.1016/j.jfca.2024.106355
