On the public citation graph

Effects of different lactic acid bacteria on the characteristic flavor profiles of Chinese rice wine

0 signed · 59 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.

Claim with ORCID

Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.

See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/ejlt.201800238openalex-snapshot

Ethanol From Olive Paste During Malaxation, Exploratory Experiments

inferredcites →https://doi.org/10.1002/jsfa.6639openalex-snapshot

Evolution of polyphenols and organic acids during the fermentation of apple cider

inferredcites →https://doi.org/10.1002/jsfa.9923openalex-snapshot

Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

inferredcites →https://doi.org/10.1007/s11694-019-00116-5openalex-snapshot

Gas chromatography-ion mobility spectrometric classification of vegetable oils based on digital image processing

inferredcites →https://doi.org/10.1016/j.fbio.2020.100612openalex-snapshot

A Lactobacillus brevis strain with citrulline re-uptake activity for citrulline and ethyl carbamate control during Chinese rice wine fermentation

inferredcites →https://doi.org/10.1016/j.foodchem.2015.06.027openalex-snapshot

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

inferredcites →https://doi.org/10.1016/j.foodchem.2016.02.116openalex-snapshot

Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing

inferredcites →https://doi.org/10.1016/j.foodchem.2018.09.128openalex-snapshot

Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine

inferredcites →https://doi.org/10.1016/j.foodchem.2019.04.014openalex-snapshot

Ethyl carbamate regulation and genomic expression of Saccharomyces cerevisiae during mixed-culture yellow rice wine fermentation with Lactobacillus sp

inferredcites →https://doi.org/10.1016/j.foodchem.2020.126520openalex-snapshot

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

inferredcites →https://doi.org/10.1016/j.foodchem.2020.126900openalex-snapshot

Age-dependent characterization of volatile organic compounds and age discrimination in Chinese rice wine using an untargeted GC/MS-based metabolomic approach

inferredcites →https://doi.org/10.1016/j.foodchem.2020.128880openalex-snapshot

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

inferredcites →https://doi.org/10.1016/j.foodchem.2021.129863openalex-snapshot

Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)

inferredcites →https://doi.org/10.1016/j.foodchem.2021.130691openalex-snapshot

Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages

inferredcites →https://doi.org/10.1016/j.foodcont.2014.03.018openalex-snapshot

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

inferredcites →https://doi.org/10.1016/j.foodcont.2018.01.029openalex-snapshot

Thermal inactivation kinetics of Bacillus cereus in Chinese rice wine and in simulated media based on wine components

inferredcites →https://doi.org/10.1016/j.foodcont.2020.107821openalex-snapshot

Application of mixed-culture with Lactobacillus brevis and Saccharomyces cerevisiae to Chinese yellow rice wine brewing for ethyl carbamate regulation

inferredcites →https://doi.org/10.1016/j.foodhyd.2019.03.040openalex-snapshot

The effect of extrusion puffing on the physicochemical properties of brown rice used for saccharification and Chinese rice wine fermentation

inferredcites →https://doi.org/10.1016/j.foodres.2005.04.007openalex-snapshot

A review of the analytical methods to determine organic acids in grape juices and wines

inferredcites →https://doi.org/10.1016/j.foodres.2018.03.036openalex-snapshot

Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity

inferredcites →https://doi.org/10.1016/j.foodres.2018.12.024openalex-snapshot

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

inferredcites →https://doi.org/10.1016/j.foodres.2021.110146openalex-snapshot

Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine

inferredcites →https://doi.org/10.1016/j.lwt.2016.06.062openalex-snapshot

Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release

inferredcites →https://doi.org/10.1016/j.lwt.2017.10.012openalex-snapshot

Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria

inferredcites →https://doi.org/10.1016/j.lwt.2019.05.003openalex-snapshot

Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters

inferredcites →https://doi.org/10.1016/j.lwt.2020.109758openalex-snapshot

Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose

inferredcites →https://doi.org/10.1016/j.lwt.2020.110575openalex-snapshot

Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)

inferredcites →https://doi.org/10.1021/ac60147a030openalex-snapshot

Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

inferredcites →https://doi.org/10.1021/acs.jafc.9b01420openalex-snapshot

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

inferredcites →https://doi.org/10.1038/s41598-019-40337-8openalex-snapshot

The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock

inferredcites →https://doi.org/10.1093/9780197610145.002.001openalex-snapshot

Official Methods of Analysis

inferredcites →https://doi.org/10.1155/2021/9541725openalex-snapshot

Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics

inferredcites →https://doi.org/10.3389/fmicb.2020.580247openalex-snapshot

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

inferredcites →https://doi.org/10.3389/fsufs.2021.684228openalex-snapshot

Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

inferredcites →https://doi.org/10.3390/foods11081097openalex-snapshot

Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine

inferredcites →https://doi.org/10.3390/molecules24173053openalex-snapshot

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4753216openalex-extracted

Impact of the Addition of Polygonum Orientale L. Flowers on the Microbial Community of Xiaoqu and Volatile Compounds of Huangjiu in Fangxian, China

inferred← citeshttps://doi.org/10.1007/s10068-024-01754-2openalex-snapshot

The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation

inferred← citeshttps://doi.org/10.1007/s10068-025-01829-8openalex-snapshot

Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China

inferred← citeshttps://doi.org/10.1007/s11694-026-04633-yopenalex-snapshot

Elucidating flavor generation and retention in Chinese date rice wine: An approach combining fermentation dynamics with multi-scale molecular interaction analysis

inferred← citeshttps://doi.org/10.1016/j.biortech.2026.133981openalex-snapshot

Ecological roles of lactic acid bacteria biodiversity and cross-feeding in shaping the flavor landscape of traditional Huangjiu fermentation

inferred← citeshttps://doi.org/10.1016/j.fbio.2026.109029openalex-snapshot

Rosa laevigata Michx. as a fermentation adjunct modulates microbial succession, metabolic profiles, and sensory quality of Traditional Hakka Huangjiu during brewing

inferred← citeshttps://doi.org/10.1016/j.fm.2024.104677openalex-snapshot

Development of a flavor-oriented synthetic microbial community for pour-over rice wine: A comprehensive microbial community analysis

inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.147865openalex-snapshot

Multilayered characterization of sour cream fermentation: Effects of cream origin and fermentation time on microbiota, lipid transformation, and aroma compounds

inferred← citeshttps://doi.org/10.1016/j.foodres.2024.115093openalex-snapshot

Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice

inferred← citeshttps://doi.org/10.1016/j.foodres.2024.115319openalex-snapshot

The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116509openalex-snapshot

Characteristics of the fermented chicken products by Lactobacillus strains in different fermentation processes

inferred← citeshttps://doi.org/10.1016/j.ifset.2024.103874openalex-snapshot

A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2026.111659openalex-snapshot

Lactic acid spraying on split carcasses reshapes microbial succession and reduces the occurrence of blown pack spoilage in vacuum-packaged beef stored at different temperatures over extended shelf life

inferred← citeshttps://doi.org/10.1016/j.jcs.2026.104389openalex-snapshot

Effects of fermentation with different coarse cereals on antioxidant capacity, flavor profiles and sensory characteristics of Huangjiu

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116935openalex-snapshot

Enhancing the flavor quality of Chinese rice wine (Huangjiu) through inoculation with Lactobacillus plantarum and Leuconostoc mesenteroides

inferred← citeshttps://doi.org/10.1111/ijfs.16977openalex-snapshot

Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

inferred← citeshttps://doi.org/10.1111/ijfs.17257openalex-snapshot

Dynamics and correlation between volatile compounds and microbial community in chestnut rice wine fermentation

inferred← citeshttps://doi.org/10.3390/fermentation10010040openalex-snapshot

Advancements and Future Directions in Yellow Rice Wine Production Research

inferred← citeshttps://doi.org/10.3390/fermentation12060264openalex-snapshot

Metabolomics-Driven Insights into Rice Wine Fermentation: From Descriptive Profiling to Intelligent Process Control

inferred← citeshttps://doi.org/10.3390/foods14111868openalex-snapshot

Influence of Lactiplantibacillus plantarum and Saccharomyces cerevisiae Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage

inferred← citeshttps://doi.org/10.3390/foods15060999openalex-snapshot

Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation

inferred← citeshttps://doi.org/10.3390/foods15122137openalex-snapshot

Revealing the Flavor and Metabolite Differences of Chinese Sweet Rice Wine Fermented with Diverse Rice Varieties Using GC-IMS and UPLC-MS/MS

inferred← citeshttps://doi.org/10.7717/peerj.21180openalex-snapshot

Analysis of microbial structure and function in fermented grains during the fermentation process of Congjiang WeiJiu based on high-throughput sequencing

Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.