Every reference with a DOI in the deposited reference list resolved to a known
work in Crossref or DataCite at the dated check, and none carried a retraction,
withdrawal, or removal notice.
The 48 checked references that resolve
resolves10.1016/j.fm.2011.08.010Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar
resolves10.1016/j.fm.2011.03.011Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar
resolves10.1128/AEM.02028-10Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations
resolves10.1002/cem.724O2‐PLS for qualitative and quantitative analysis in multivariate calibration
resolves10.1021/pr060124wStatistically Integrated Metabonomic−Proteomic Studies on a Human Prostate Cancer Xenograft Model in Mice
resolves10.1016/j.fm.2015.03.012Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar
resolves10.1016/j.lwt.2014.10.042Traditional balsamic vinegar and balsamic vinegar of Modena analyzed by nuclear magnetic resonance spectroscopy coupled with multivariate data analysis
resolves10.1016/j.fm.2013.01.009Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood
resolves10.11648/j.ijnfs.20120101.11Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis
resolves10.1016/j.foodchem.2014.02.147Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour
resolves10.1007/s10068-015-0059-2Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration
resolves10.1021/jf903008tAntihypertensive Effect of a γ-Aminobutyric Acid Rich Tomato Cultivar ‘DG03-9’ in Spontaneously Hypertensive Rats
resolves10.1007/s00284-009-9538-0Diversity of Acetobacter pasteurianus Strains Isolated From Solid-State Fermentation of Cereal Vinegars
resolves10.1016/j.fm.2014.11.006Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar
resolves10.1128/AEM.67.2.986-990.2001Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan
resolves10.1128/AEM.02249-08Succession of Selected Strains of
<i>Acetobacter pasteurianus</i>
and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar
resolves10.1016/j.fm.2006.01.006Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar
resolves10.1016/j.ijfoodmicro.2006.01.015Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis
resolves10.1021/jf040334yRelease of Nucleotides and Nucleosides during Yeast Autolysis: Kinetics and Potential Impact on Flavor
resolves10.1186/1471-2180-10-189ITS as an environmental DNA barcode for fungi: an in silico approach reveals potential PCR biases
resolves10.1007/s12275-009-0297-1Application of quantitative real-time PCR for enumeration of total bacterial, archaeal, and yeast populations in kimchi
resolves10.1128/AEM.00062-07Naïve Bayesian Classifier for Rapid Assignment of rRNA Sequences into the New Bacterial Taxonomy
resolves10.1128/AEM.01821-12Comparison of the Levels of Bacterial Diversity in Freshwater, Intertidal Wetland, and Marine Sediments by Using Millions of Illumina Tags
resolves10.1038/nbt.2676Predictive functional profiling of microbial communities using 16S rRNA marker gene sequences
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