ArticleFood chemistry: X2023
Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
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Who cites it
16 citing papers in PubMed, 34 citations in OpenAlex.
- Bacterial microbiome and flavor metabolome shifts in traditional Hinggan league sauerkraut fermentation.Food chemistry. Molecular sciences · 2026Article
- Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China.Food chemistry: X · 2026Article
- Northeastern Chinese Sauerkraut Juice as a Water Replacer in Pork Fillings: Flavor Profiles and Sensory Attributes.Foods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Microbial Community and Metabonomics in Traditional Sour Meat from Different Regions of China.Foods (Basel, Switzerland) · 2026Article
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Physicochemical and Textural Features of the Shuidong Mustard (Foods (Basel, Switzerland) · 2026Article
- Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies:Food chemistry: X · 2026Article
- Article
- Recent advances on fermentation of mustard plant (Frontiers in microbiology · 2026Review
- Alterations in Biochemical Characteristics, Flavor, and Microbial Community During the Storage of Suancai.Foods (Basel, Switzerland) · 2025Article
- Microbiomics and flavoromics insights into the effect of high temperature steam pretreatment on the flavor of walnut meal-based soy sauce.Food chemistry: X · 2025Article
- Comparative evaluation of quality and microbial community of Yibin yacai as influenced by traditional sun drying-natural and mechanical drying-inoculation fermentation.Food chemistry: X · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba.Food chemistry: X · 2025Article
- Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonousFood chemistry: X · 2024Article
- A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the bacterial communities and flavor metabolites of 27 traditional naturally fermented sauerkraut samples collected from nine regions of Heilongjiang Province in Northeast China were investigated. The dominant genera were
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Registered trials
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