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References from Unraveling the unique flavor characteristics and bioactive properties of Pingshan multistep fermented vinegar: a comparative study with the four famous vinegars of China. Local targets link to admitted publications; unresolved targets remain external evidence.
Processing technologies and flavor analysis of Chinese cereal vinegar: A comprehensive review
10.1007/s12161-022-02328-w · 2023 · External reference
Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars
10.1016/j.foodres.2024.114262 · 2024 · External reference
Effects of different acetic acid bacteria strains on the bioactive compounds, volatile compounds and antioxidant activity of black tea vinegar
10.1016/j.lwt.2022.114131 · 2022 · External reference
Vinegar functions on health: Constituents, sources, and formation mechanisms
10.1111/1541-4337.12228 · 2016 · External reference
Mechanism of flavor formation in Suansun fermented by Lactiplantibacillus plantarum during a three-stage flavor formation model
10.1016/j.foodchem.2025.147316 · 2026 · External reference
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters
10.1016/j.foodchem.2025.144350 · 2025 · External reference
Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation
10.26599/fshw.2022.9250193 · 2024 · External reference
Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production
10.1016/j.foodchem.2021.129503 · 2021 · External reference
Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content
10.1016/j.lwt.2020.109175 · 2020 · External reference
Preparation of novel Ganoderma lucidum protein-derived bioactive peptides and their oxidation resistance, melanin synthesis inhibition and anti-inflammatory functions
10.1016/j.fbio.2025.105885 · 2025 · External reference
Application of Pichia kudriavzevii in solid-state fermentation of Zhenjiang aromatic vinegar: Microbial community structure and volatile flavor changes
10.1016/j.ijfoodmicro.2025.111357 · 2025 · External reference
Physico-chemical properties of apple and berry vinegars
10.1016/j.lwt.2025.118036 · 2025 · External reference
Advances in the research on phenolic acids and flavonoids in vinegar: Sources, formation and degradation mechanisms, and functional properties
10.1016/j.foodres.2025.117702 · 2025 · External reference
Rice bran as a nutrient-dense food in gut health and beyond
10.1016/j.rsci.2025.10.005 · 2026 · External reference
Formation of reactive intermediates, color, and antioxidant activity in the Maillard reaction of maltose in comparison to D-glucose
10.1021/acs.jafc.7b04105 · 2017 · External reference
Catechins for use in cardiovascular disease: Molecular mechanisms and contemporary bioassays
10.1016/j.jpba.2025.117216 · 2026 · External reference
Impact of filtration processes on the key chemical components of Shanxi aged vinegar
10.1016/j.fbio.2025.106827 · 2025 · External reference
Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar
2022 · External reference
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar
10.1016/j.foodchem.2024.142635 · 2025 · External reference
Effect of amino acids and their derivatives on meat quality of finishing pigs
10.1007/s13197-019-04077-x · 2020 · External reference
Optimization of solvent free ohmic-assisted heating as a promising esterification tool for ethyl butyrate synthesis
10.1016/j.lwt.2021.110890 · 2021 · External reference
Effects of non-thermal processing techniques on cereal bran: Focus on changes in bran structure and polyphenol release
2025 · External reference
Influence of the chemical structure on the odor qualities and odor thresholds of guaiacol-derived odorants, Part 1: Alkylated, alkenylated and methoxylated derivatives
10.1016/j.foodchem.2017.04.070 · 2017 · External reference
Metabolome combined with intestinal flora reveals a novel mechanistic insight into the collaboration of Monascus vinegar polysaccharide and organic acid in regulating lipid metabolism in hyperlipidemia
10.1016/j.fbio.2024.104807 · 2024 · External reference
Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar
10.26599/fshw.2022.9250224 · 2024 · External reference
Dynamic changes and correlation of organic acids, physicochemical properties, and microbial communities during fermentation of Sichuan bran vinegar
10.1016/j.jfca.2024.106355 · 2024 · External reference
Unraveling sensory differences among the four famous traditional Chinese vinegars at the molecular level
2025 · External reference
Revealing correlations of microbiota and key aroma-active compounds of Shanxi aged vinegar fermentation using metatranscriptomics and metabolomics
10.1016/j.lwt.2025.118375 · 2025 · External reference
Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile
2025 · External reference
Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar
10.1016/j.fm.2011.08.010 · 2012 · External reference
Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar
10.26599/fshw.2023.9250031 · 2024 · External reference
Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome
10.1016/j.crfs.2023.100566 · 2024 · External reference
Vinegar volatile organic compounds: Analytical methods, constituents, and formation processes
10.3389/fmicb.2022.907883 · 2022 · External reference
Optimization of fermentation conditions and analysis of the changes in flavor compounds for lemon vinegar
10.1016/j.fbio.2024.105128 · 2024 · External reference
Flavoromic analysis of dynamic changes and metabolic pathways of flavor compounds in Shai vinegar across aging stages and types
10.1016/j.foodchem.2025.145298 · 2025 · External reference
Comparing the metabolite components of Sichuan Sun vinegar and other kinds of vinegar based on non-targeted metabolomic
10.1016/j.lwt.2022.113640 · 2022 · External reference
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review
10.1016/j.foodres.2016.08.042 · 2016 · External reference
Revealing flavor improvement in whey-based cold brew coffee: Characteristic flavor compounds and formation mechanisms
10.1016/j.foodchem.2025.146038 · 2025 · External reference
