Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits

Elahesadat Hosseini, Zenebe Tadesse Tsegay, Slim Smaoui and Theodoros Varzakas

Foods, 2025, 14, 698
DOI: 10.3390/foods14040698

Comparative analysis of organic acids and volatile organic compounds of ginseng vinegars fermented by Acetobacter ghanensis and Acetobacter pasteurianus

Dan Li, Xue Wu, Yujia Li, Cuicui Duan, Fumin Ma and Xiaolei Li

Eur Food Res Technol, 2025, 251, 2793
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Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar

Jiayan Zhang, Xuefen Bian, Yansheng Zhao, Ying Zhu, Juan Bai, Songtao Fan and Xiang Xiao

Foods, 2025, 14, 2263
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Insights into North African endemic plants and their applications in the food industry with particular emphasis on their quality and safety assessment

Hesham R. El-Seedi, Hanen Najjaa, Rim Gatran, Malak Harabi, Doaa M. Abo‑Atya, Shaden A. M. Khalifa, Abdelkarim Ben Arfa, Zhiming Guo and Mohamed Neffati

Beni-Suef Univ J Basic Appl Sci, 2025, 14
DOI: 10.1186/s43088-025-00690-2

Interspecific Variation in the Volatile Profiles of Acorn Kernels and Shells from Three Tunisian Quercus L. Species

Abir Haddada, Wissal Saadellaoui, Afifa Zardi-Bergaoui, Roberta Ascrizzi, Guido Flamini, Naouel Klibi, Hédia Hannachi, Fethia Harzallah-Skhiri and Sondes Stambouli-Essassi

Chemistry Africa, 2026, 9
DOI: 10.1007/s42250-026-01655-3

Evolution of physicochemical properties, bioactive components, and flavor-related compounds during the fermentation of safflower-oat vinegar

Jingyao Li, Jianxiong Hao, Hao Chen, Limin Guo, Xia Zhao and Dandan Zhao

LWT, 2026, 247, 119343
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Metabolomic and chemometric profiling of crimson grapes during drying and its impact on antidiabetic activity

Doaa M. Abo-Atya, Doaa A. Ghareeb, Badr Aldahmash, Shaden A. M. Khalifa, Hesham R. El-Seedi, Eman Shawky and Dina S. Ghallab

npj Sci Food, 2025, 9
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Development of chitosan/hydroxyethyl cellulose bionanocomposite films enriched with raisin extract and zinc oxide for antimicrobial food packaging applications

Doaa M. Abo‑Atya, Samah M. El-Sayed, Shaden A. M. Khalifa, Hesham R. El-Seedi and Ahmed M. Youssef

Polym. Bull., 2026, 83
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Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models

Beata Olas

IJMS, 2024, 26, 7
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Comprehensive Characterization of the Bioactive Profile in Spirulina platensis Vinegar

Elif Yildiz, Ozan Gurbuz, Tugce Boga Demirel, Kubra Topaloglu Gunan and Metin Guldas

Foods, 2026, 15, 2097
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Investigating the Effects of Yunnan Lufeng Aromatic Vinegar Intervention on Intestinal Microbiota, SCFAs, and Metabolites in Mice Using Multi-Omics Techniques

Hongqin Chen, Ruihuan Zhao, Zhichao Xiao, Yang Li, Junran Yang, Shuaihan Jiang, Sisi Xu, Zhiqiang Xu and Dahai Gu

Foods, 2025, 14, 3747
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Bio-Functional and Medicinal Benefits of Fruit Vinegar: A Natural Alternative for Health and Food Preservation

Rajni Choudhary, Piyush Verma, Amit Kumar, Ravinder Kaushik and Tongtong Wang

Journal of Culinary Science & Technology, 2025, 1
DOI: 10.1080/15428052.2025.2599863

Inhibitory Effects of Selected Chemical Substances on the Growth of Filamentous Fungi Occurring in Cellar Management

Karolina Kostelnikova, Romana Heralecka, Anna Krpatova, Filip Matousek, Jiri Sochor and Mojmir Baron

Microbiology Research, 2025, 16, 182
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Storage temperature and quality dynamics of sun-aged red date vinegar beverage

Zeshan Ali, Zinanone Rosaire Brottier, Jameel M. Al-Khayri, Muhammad Azhar, Othman Al-Dossary, Sam Al-Dalali, Bader Alsubaie and Mustafa I. Almaghasla

Front. Nutr., 2026, 13
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Comparison of Preservatives for the Prevention of Microbial Spoilage of Apple Pomace During Storage

Ashley Harratt, Wenyuan Wu, Peyton Strube, Joseph Ceravolo, David Beattie, Tara Pukala, Marta Krasowska and Anton Blencowe

Foods, 2025, 14, 2438
DOI: 10.3390/foods14142438

Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications

Anna Rymuszka and Wiktoria Gorczynska

Molecules, 2026, 31, 333
DOI: 10.3390/molecules31020333

Bioreactor-based vinegar production from parthenocarpic ‘assiane’ dates cv (Phoenix dactylifera L.): a sustainable valorization approach

Elbatoul Hanoune, Ouahiba Laout, Kawtar Jdaini, Abdessamad Ait Benlabchir, Ricardo Salomón-Torres, Summar A. Naqvi and Mohammed-Aziz Elhoumaizi

J Food Sci Technol, 2026
DOI: 10.1007/s13197-026-06704-w

Occurrence and exposure assessment of benzoic acid, sorbic acid, and sodium saccharin in condiments from Guizhou Province, China

Xufang Tian, Yuanbo Tao, Weilin Tian, Shengli Li, Ran Luo, Lan Yu and Weitao Wang

Journal of Food Composition and Analysis, 2026, 156, 109289
DOI: 10.1016/j.jfca.2026.109289

Microbial pathways in waste biorefineries: driving green energy and biochemical production

Omprakash Sarkar

Academia Green Energy, 2026, 3
DOI: 10.20935/AcadEnergy8328