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Vinegar from Bael (Aegle marmelos): A Mixed Culture Approach

Chakraborty, K., Saha, S., Raychaudhuri, U., & Chakraborty, R. (2017) · Indian Chemical Engineer · doi:10.1080/00194506.2017.1376601 · Cited by 2 · see citing works

Production of Antioxidant Rich Tomato Vinegar: An Alternative to Coconut Vinegar in Culinary Production

Perumpuli, P. A. B. N., Mirihana Mirihana, A., & Kaumal, M. N. (2021) · Current Applied Science and Technology · doi:10.55003/cast.2022.03.22.010 · Cited by 2 · see citing works

Evaluation of Antioxidant Capacity and Flavor Profile Change of Pineapple Peel Vinegar during Fermentation

Liangkun, L., Huang, H., Yuan, Y., Xiaoyi, W., Lin, L., Gong, X., & Suhui, Z. (2018) · International Conference on Materials Science, Machinery and Energy Engineering (MSMEE) · doi:10.23977/msmee.2018.72162 · Cited by 2 · see citing works

Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition

Chanivet, M., Es‐sbata, I., Astola, A., Durán, E., & Castro, R. (2024) · European Food Research and Technology · doi:10.1007/s00217-024-04580-2 · Cited by 2 · see citing works

EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR

ÖZTÜRK, S., Elmacı, S. B., & Özçelik, F. (2023) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd22099 · Cited by 1 · see citing works

Evaluation of bioactivities of olive oil mill wastewater and jujube vinegars

Ede, A., & El, S. N. (2025) · Acta Alimentaria · doi:10.1556/066.2025.00037 · Cited by 1 · see citing works

Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice

Davies, C. V., Gerard, L. M., Soldá, C. A., Corrado, M. B., & Arteaga, M. C. C. (2021) · Brazilian journal of food technology/Brazilian Journal of Food Technology · doi:10.1590/1981-6723.19020 · Cited by 2 · see citing works

Production and Evaluation of Vinegar Using Nabag as a Raw Material

Sulieman, A. M. E., & Yousif, H. B. (2022) · Springer eBooks · doi:10.1007/978-3-030-82902-5_19 · Cited by 1 · see citing works

PRODUÇÃO DE VINAGRE COMO ESTRATÉGIA DE APROVEITAMENTO TECNOLÓGICO DA AMORA-PRETA: AVALIAÇÃO DO PROCESSO SUBMERSO E DO PROCESSO LENTO

de Lima, K. P. (2014) · Americanae (AECID Library)

INCIDENCIA DE LA ADICIÓN DE SOLUTOS DE ALTO PESO MOLECULAR EN LA CALIDAD DE FRESA EN POLVO OBTENIDA POR ATOMIZACIÓN

Vicedo, T. C. (2014)

Selection and optimization of acetic acid bacteria for d-gluconic acid production

Perez, F. S. (2016) · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)

Strawberry

García‐García, I., García-Parrilla, M. C., Santos‐Dueñas, I. M., Mas, A., & Cañete-Rodríguez, A. M. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-817106-6.00013-7

Improvement of the anthocyanic extraction for the elaboration of blueberry vinegar

Gil-Calderón, A., Otañe, M. A. C., & Vejarano, R. (2023) · LACCEI International Multi-Conference for Engineering, Education and Technology (LACCEI) · doi:10.18687/laccei2023.1.1.1004

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

Fruit Vinegar Production

Soldo, T., Gavran, S., Babić, J., Miličević, B., & Kovač, T. (2025) · Food science and nutrition · doi:10.5772/intechopen.1011478

Wild raspberries from Republic of North Macedonia as a valuable source for healing vinegars

Veličkovskа, S. K., Todevska, D., Ilieva, F., Chochevska, M., Seniceva, E. J., & Bauer, B. (2025) · Etnobotanika · doi:10.46793/etnbot25.109kv

Çilek Sirkesinin Bazı Biyolojik Özellikleri

Murathan, Z. T., Filiz, M. C., Erbil, N., & Arslan, M. (2025) · Afyon Kocatepe University Journal of Sciences and Engineering · doi:10.35414/akufemubid.1600311

Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines

Muhammed, Y. M. R., Cavoski, I., Apa, C. A., Celano, G., Spagnuolo, M., Minervini, F., & Angelis, M. D. (2026) · Foods · doi:10.3390/foods15020238

Dynamic changes in physicochemical properties and volatile metabolites during tomato peel residue vinegar fermentation

Hong, J., Ge, Y., Deng, W., Yh, M., Qiu, Y. F., Wu, Y., Zhu, M., Aihaiti, A., Chen, K., & WANG, L. C. (2026) · LWT · doi:10.1016/j.lwt.2026.119486

Application of Komagataeibacter intermedius in the production of drinking vinegar from mango juice (Mangifera indica L.)

Le, V. T. H., To, T. H. T., Huynh, N. K., Vo, A. V. T., Le, K. M., Giang, Q. T., Chau, L. M., Thạnh, N. N., & Phong, H. X. (2026) · Exploration of Foods and Foodomics · doi:10.37349/eff.2026.1010168

Comparative study of enzyme-assisted extraction and two-stage fermentation for vinegar production from Nymphaea pubescens and Nelumbo nucifera rhizome

Singkhum, U., & Tanganurat, P. (2026) · Discover Food · doi:10.1007/s44187-026-01165-8

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

Ortega, R. H., Álvarez‐Fernández, M. A., Cerezo, A. B., García‐García, I., Troncoso, A. M., & García-Parrilla, M. C. (2017) · Journal of Food Science · doi:10.1111/1750-3841.13624 · Cited by 60 · see citing works

Determination of quality and antioxidant activity of traditional homemade fruit vinegars produced with double spontaneous fermentation

Chochevska, M., Jancovska Seniceva, E., Kostadinovic Velickovska, S., Naumova-Leţia, G., & Mirčeski, V. (2021) · Goce Delchev University Repository (Goce Delčev University of Štip)

Effect of fermentation methods on physicochemical components and antioxidant activities of apple-strawberry wine

ZENG Chaozhen, M. Y. (2025) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.11882/j.issn.0254-5071.2025.01.031

The Total Content of Polyphenols and the Antioxidant Properties of several Berry Vinegars

Padureanu, C., Maier, A., Pădureanu, V., Nedelcu, A., Lupu, M. I., & BĂDĂRĂU, C. L. (2022) · Bulletin of the Transilvania University of Brasov Series II Forestry • Wood Industry • Agricultural Food Engineering · doi:10.31926/but.fwiafe.2022.15.64.1.11 · Cited by 9 · see citing works

Vinagre de arándano: Mejora del perfil bioactivo mediante aplicación de estrategias tecnológicas previo a la etapa de fermentación alcohólica

Gil-Calderón, A., & Otañe, M. A. C. (2019) · renati