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
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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
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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.
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- Shen, 2019, Lactic acid metabolism in the microbial community of Zhenjiang aromatic vinegar, JIANGNAN Univ.
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- Xu, 2007, Analysis of bacterial community composition during acetic acid fermentation of Zhenjiang balsamic vinegar, Microbiol. China, 04, 646
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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
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