ArticleJournal of food science and technology2022
Quality improvement of sweet rice wine fermented with
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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.
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Who cites it
8 citing papers in PubMed, 28 citations in OpenAlex.
- Microbial dynamics, metabolite and volatile organic compounds profiles of Tianzao (sweet fermented rice) during storage.World journal of microbiology & biotechnology · 2025Article
- Investigation on the multi-scale structure and digestibility of starch in sweet rice wine and its vinasse: Insights from indica and glutinous rice varieties.Food chemistry: X · 2025Article
- Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion.Foods (Basel, Switzerland) · 2025Article
- The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation.Food science and biotechnology · 2025Article
- Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice.Foods (Basel, Switzerland) · 2025Article
- Isolation and Evaluation ofFoods (Basel, Switzerland) · 2025Article
- Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions.Foods (Basel, Switzerland) · 2023Article
- The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The pure culture fermentation has led to less flavorful rice wine and relatively lower bioactive substance level compared to traditional mixed culture fermentation; however, a pure strain is easily controlled by industrialized producers. The purpose of the present research was to screen a species of Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05250-x.
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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.