ArticleFood science & nutrition2021
Effects of simultaneous and sequential cofermentation of
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
21 citing papers in PubMed, 53 citations in OpenAlex.
- Revealing the Flavor and Metabolite Differences of Chinese Sweet Rice Wine Fermented with Diverse Rice Varieties Using GC-IMS and UPLC-MS/MS.Foods (Basel, Switzerland) · 2026Article
- Nitric oxide enhances ethanol stress tolerance in Wickerhamomyces anomalus through modulating cell membrane and cell wall homeostasis.BMC microbiology · 2026Article
- Co-Fermentation withFoods (Basel, Switzerland) · 2025Article
- Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea.Journal of advanced research · 2025Article
- Ethanol induced oxidative stress, mitochondrial dysfunction, and autophagy in Wickerhamomyces anomalus.Microbial cell factories · 2025Article
- Effect of Intensified Fermentation withFoods (Basel, Switzerland) · 2025Article
- Stress Tolerance and Contribution to Aroma Profile ofMicroorganisms · 2025Article
- Metagenomics and volatile metabolomics reveal microbial succession and flavor formation mechanisms during fermentation of Novel Pasture-style Laozao.Food chemistry: X · 2025Article
- Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period.Molecules (Basel, Switzerland) · 2024Article
- Effects ofFoods (Basel, Switzerland) · 2024Article
- Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation.Foods (Basel, Switzerland) · 2024Article
- Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine.Foods (Basel, Switzerland) · 2024Article
- Improvement of volatile aromatic compound levels and sensory quality of distilledFood chemistry: X · 2024Article
- Effect of Sequential Inoculation ofFoods (Basel, Switzerland) · 2023Article
- Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process.ACS omega · 2023Review
- Biosynthesis pathways of expanding carbon chains for producing advanced biofuels.Biotechnology for biofuels and bioproducts · 2023Review
- A genome-informed higher rank classification of the biotechnologically important fungal subphylumStudies in mycology · 2023Article
- Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast:Foods (Basel, Switzerland) · 2022Article
- Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS.Foods (Basel, Switzerland) · 2022Article
- Effects of simultaneous and sequential cofermentation ofFood science & nutrition · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microorganism species and inoculation fermentation methods have great influence on physicochemical and flavor properties of rice wine. Thus, this work investigated microbial interactions and physicochemical and aroma changes of rice wine through different inoculation strategies of
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.