ArticleFood chemistry: X2024
Effect of microbial communities on flavor profile of Hakka rice wine throughout production.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 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
18 citing papers in PubMed, 27 citations in OpenAlex.
- Impact of green tea powder on the flavor and functional properties of fermented glutinous rice sweet wine.Food chemistry: X · 2026Article
- Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation.Comprehensive reviews in food science and food safety · 2026Review
- Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation.Foods (Basel, Switzerland) · 2026Article
- Correlations Between the Inherent Components of Grains in Various Rice Varieties and the Quality of Sweet Rice Wine.Foods (Basel, Switzerland) · 2026Article
- Nutritional evaluation, characteristic component differences and non-targeted metabolomics analysis of traditional fermented glutinous Rice in four Chinese provinces.Food chemistry: X · 2026Article
- Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution.Foods (Basel, Switzerland) · 2025Review
- The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines.Food chemistry: X · 2025Article
- Whole Genome Sequencing ofBiology · 2025Article
- Microbiome Flora and Metabolomics Analysis of Mung Bean Sour Liquid in Luoyang, China.Foods (Basel, Switzerland) · 2025Article
- Isolation and Evaluation ofFoods (Basel, Switzerland) · 2025Article
- Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species.IMA fungus · 2025Article
- Article
- Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics.Food chemistry: X · 2024Article
- Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality betweenFoods (Basel, Switzerland) · 2024Article
- A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters.Foods (Basel, Switzerland) · 2024Article
- Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance.Foods (Basel, Switzerland) · 2024Article
- Impact of Incorporating Shiitake Mushrooms (Foods (Basel, Switzerland) · 2024Article
- The impact of fangxian huangjiu on the fermentation quality and microbial community dynamics of cigar wrapper leaves.Frontiers in bioengineering and biotechnology · 2024Article
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing technology revealed that non-
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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.