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References from Multi-omics profiling and correlation analysis of microbial succession and dynamic flavor formation in Zhejiang rosy vinegar. Local targets link to admitted publications; unresolved targets remain external evidence.
Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars
10.1016/j.foodres.2024.114262 · 2024 · External reference
Acetic acid bacteria spoilage of bottled red wine—A review
10.1016/j.ijfoodmicro.2007.10.016 · 2008 · External reference
Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine
10.1016/j.fm.2018.02.002 · 2018 · External reference
Extraction and study of hypoglycemic constituents from Myrica rubra pomace
10.3390/molecules27030846 · 2022 · External reference
Unveiling the flavor secrets of Zhejiang rosy vinegar: A comprehensive analysis of volatile compounds and functional properties across regions
10.1016/j.foodchem.2025.146853 · 2025 · External reference
Environmental microorganisms as heterogeneous sources and shapers of the fermentation microbiome in Zhejiang rosy vinegar
10.1016/j.ijfoodmicro.2025.111554 · 2025 · External reference
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
10.1016/j.foodres.2024.114772 · 2024 · External reference
The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
10.1016/j.foodchem.2021.131904 · 2022 · External reference
An investigation of the metabolism of valine to isobutyl alcohol in Saccharomyces cerevisiae
10.1074/jbc.273.40.25751 · 1998 · External reference
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar
10.1016/j.ijfoodmicro.2021.109070 · 2021 · External reference
Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar
10.1016/j.ifset.2022.103259 · 2023 · External reference
Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation
10.1016/j.foodres.2024.115172 · 2024 · External reference
Evaluation of the key odorants of foods by dilution experiments, aroma models and omission
10.1093/chemse/26.5.533 · 2001 · External reference
Effects of acetic acid fermentation on the phytochemicals content, taste and aroma of pineapple vinegar
10.1016/j.lwt.2024.116861 · 2024 · External reference
Effects of main nutrient sources on improving Monascus pigments and saccharifying power of Monascus purpureus in submerged fermentation
10.3390/fermentation9070696 · 2023 · External reference
Coordinated synthesis of pigments differing in side chain length in Monascus purpureus and investigation of pigments and citrinin relation
10.1021/acs.jafc.4c09653 · 2025 · External reference
Analysis of microbial interactions during the production of Chinese ethnic fermented foods
10.3390/foods15030489 · 2026 · 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
Volatile compounds produced by Lactobacillus paracasei during oat fermentation
10.1111/1750-3841.13547 · 2016 · External reference
Isolation of ethanol-and acid-resistant Acinetobacter baumannii from daqu for efficient esterification of acidic Huangshui
10.3389/fmicb.2025.1672163 · 2025 · External reference
Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms
10.1016/j.foodres.2023.113919 · 2024 · External reference
Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar
2022 · External reference
Effect of salt concentration on Chinese soy sauce fermentation and characteristics
10.1016/j.fbio.2023.102825 · 2023 · External reference
Effects of amaranth seed-and bambara groundnut-based media on the aroma-active volatile and amino acid profiles of oyster mushroom (Pleurotus ostreatus) mycelia
10.3390/foods15091584 · 2026 · External reference
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation
10.1016/j.foodres.2023.113554 · 2023 · External reference
Dynamics of microbial communities and metabolites during the fermentation of Ningxia goji berry wine: An integrated metagenomics and metabolomics approach
10.1016/j.foodres.2024.115609 · 2025 · External reference
Predicting antioxidant activity of wood vinegar using color and spectrophotometric parameters
10.1016/j.mex.2020.100783 · 2020 · External reference
Aroma compounds
2021 · External reference
Changes in nutrient composition, antioxidant capacity, phenolics, and volatile organic compounds in black mulberry vinegar across different fermentation stages
10.1016/j.fbio.2025.106222 · 2025 · External reference
Recent progress in the study of taste characteristics and the nutrition and health properties of organic acids in foods
10.3390/foods11213408 · 2022 · External reference
Construction of high ethyl acetate-producing diploid/tetraploid Saccharomyces cerevisiae through CRISPR/Cas9-mediated mating-type switching
10.1016/j.fbio.2025.105965 · 2025 · External reference
Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses
10.3168/jds.2019-17495 · 2020 · External reference
Unraveling sensory differences among the four famous traditional Chinese vinegars at the molecular level
10.1016/j.foodchem.2025.146723 · 2025 · External reference
Untargeted and targeted discrimination of honey collected by Apis cerana and Apis mellifera based on volatiles using HS-GC-IMS and HS-SPME-GC–MS
10.1021/acs.jafc.9b04438 · 2019 · External reference
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
10.1016/j.foodres.2024.114483 · 2024 · External reference
Nutrients and bioactive components from vinegar: A fermented and functional food
10.1016/j.jff.2019.103681 · 2020 · External reference
Dynamic alterations of the gut microbial pyrimidine and purine metabolism in the development of liver cirrhosis
10.3389/fmolb.2021.811399 · 2022 · External reference
Antioxidant activity of vinegar melanoidins
10.1016/j.foodchem.2006.06.013 · 2007 · External reference
Metabolomics reveal metabolic variation caused by co-culture of Arthrobacter ureafaciens and Trichoderma harzianum and their impacts on wheat germination
10.1007/s10123-022-00302-4 · 2023 · External reference
Rapid and non-destructive detection of compression damage of yellow peach using an electronic nose and chemometrics
10.3390/s20071866 · 2020 · External reference
Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation
10.1016/j.fbio.2024.104042 · 2024 · External reference
Research Progress on flavor differences and the formation mechanism of traditional Chinese cereal vinegar
10.3390/foods14132263 · 2025 · External reference
Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics
10.1016/j.foodchem.2022.134702 · 2023 · External reference
Chemical composition and antioxidant characteristic of traditional and industrial Zhenjiang aromatic vinegars during the aging process
10.3390/molecules23112949 · 2018 · External reference
Fermentation affects the antioxidant activity of plant-based food material through the release and production of bioactive components
10.3390/antiox10122004 · 2021 · External reference