ArticleFood chemistry: X2024
Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke.
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 4 papers.
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Who cites it
4 citing papers in PubMed.
- Contrasting PSII Photochemistry and Energy Partitioning Between Spikes and Leaves During Grain Anthocyanin Accumulation in Hulless Barley on the Tibetan Plateau.Plants (Basel, Switzerland) · 2026Article
- Qingke flavor characteristics and formation mechanisms: volatile metabolites and their changes from raw material to diverse product.Frontiers in nutrition · 2026Review
- Response surface optimization reveals monthly total flavonoid peaks in Ginkgo biloba leaves with corresponding DPPH scavenging activity.Scientific reports · 2025Article
- Comprehensive characterization of Chinese beers based on chemical composition, antioxidant activity and volatile metabolomics.Scientific reports · 2025Article
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Authors and funding
6 authors.
Funding
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Abstract
The addition of baked Qingke improves the flavor profile of beer. In this study, beer was brewed using Qingke baked at various temperatures. The beer produced with Qingke baked at 180 °C achieved the highest sensory score (40/50), an alcohol content of 6.92% (
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