On the public citation graph

https://doi.org/10.2139/ssrn.4644591

0 signed · 44 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 See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.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/jib.59openalex-extracted
Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)
inferredcites →https://doi.org/10.1007/s00284-017-1337-4openalex-extracted
Bacterial DNA Detected in Japanese Rice Wines and the Fermentation Starters
inferredcites →https://doi.org/10.1007/s12602-017-9282-xopenalex-extracted
Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food
inferredcites →https://doi.org/10.1007/s13197-019-03781-yopenalex-extracted
Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing
inferredcites →https://doi.org/10.1007/s40009-020-00903-5openalex-extracted
Antioxidant Properties and Phenolic Contents of Traditional Rice-Based Alcoholic Beverages of Assam, India
inferredcites →https://doi.org/10.1016/j.crfs.2022.100420openalex-extracted
Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
inferredcites →https://doi.org/10.1016/j.fbio.2023.102404openalex-extracted
Characterization of Short-chain fatty acid-producing and cholesterol assimilation potential probiotic Lactic acid bacteria from Chinese fermented rice
inferredcites →https://doi.org/10.1016/j.foodchem.2011.04.062openalex-extracted
Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles
inferredcites →https://doi.org/10.1016/j.foodchem.2022.134722openalex-extracted
Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage
inferredcites →https://doi.org/10.1016/j.foodchem.2023.135844openalex-extracted
The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
inferredcites →https://doi.org/10.1016/j.foodchem.2023.137150openalex-extracted
Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses
inferredcites →https://doi.org/10.1016/j.foodres.2019.03.021openalex-extracted
Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu
inferredcites →https://doi.org/10.1016/j.foodres.2020.109800openalex-extracted
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
inferredcites →https://doi.org/10.1016/j.foodres.2021.110130openalex-extracted
Bacterial community structure in acidic gruel from different regions and its influence on quality
inferredcites →https://doi.org/10.1016/j.foodres.2021.110146openalex-extracted
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.foodres.2021.110543openalex-extracted
Investigating the core microbiota and its influencing factors in traditional Chinese pickles
inferredcites →https://doi.org/10.1016/j.foodres.2022.111622openalex-extracted
Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai
inferredcites →https://doi.org/10.1016/j.foodres.2023.113456openalex-extracted
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
inferredcites →https://doi.org/10.1016/j.ijbiomac.2020.08.185openalex-extracted
Overview of exopolysaccharides produced by Weissella genus – A review
inferredcites →https://doi.org/10.1016/j.lwt.2020.109743openalex-extracted
Microbial communities and amino acids during the fermentation of Wuyi Hong Qu Huangjiu
inferredcites →https://doi.org/10.1016/j.lwt.2020.110575openalex-extracted
Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)
inferredcites →https://doi.org/10.1016/j.lwt.2022.113900openalex-extracted
Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)
inferredcites →https://doi.org/10.1016/j.meatsci.2023.109337openalex-extracted
Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
inferredcites →https://doi.org/10.1016/j.procbio.2016.08.005openalex-extracted
Metabolite profiling of Makgeolli for the understanding of yeast fermentation characteristics during fermentation and aging
inferredcites →https://doi.org/10.1016/j.scitotenv.2020.137360openalex-extracted
Bacterial diversity and functional profile of microbial populations on surfaces in public hospital environments in South Africa: A high throughput metagenomic analysis
inferredcites →https://doi.org/10.1016/j.scitotenv.2023.166742openalex-extracted
Forest swamp succession alters organic carbon composition and survival strategies of soil microbial communities
inferredcites →https://doi.org/10.1016/j.solener.2023.111979openalex-extracted
Harnessing climate variables for predicting PV power output: A backpropagation neural network analysis in a subtropical climate region
inferredcites →https://doi.org/10.1016/j.tifs.2021.05.003openalex-extracted
Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran
inferredcites →https://doi.org/10.1021/acsomega.3c04732openalex-extracted
Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process
inferredcites →https://doi.org/10.1021/jf903631wopenalex-extracted
Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction
inferredcites →https://doi.org/10.1080/10408398.2022.2134982openalex-extracted
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
inferredcites →https://doi.org/10.1111/jam.14720openalex-extracted
Biogeographic patterns of abundant and rare bacterial and microeukaryotic subcommunities in connected freshwater lake zones subjected to different levels of nutrient loading
inferredcites →https://doi.org/10.1111/jfpp.15556openalex-extracted
Physicochemical properties of red millet: A novel Chinese rice wine brewing material
inferredcites →https://doi.org/10.1155/2014/426929openalex-extracted
Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice
inferredcites →https://doi.org/10.1186/s40793-023-00517-6openalex-extracted
Elucidating the effects of organic vs. conventional cropping practice and rhizobia inoculation on rhizosphere microbial diversity and yield of peanut
inferredcites →https://doi.org/10.2139/ssrn.4232748openalex-extracted
Effects of Lactic Acid Bacteria and Coagulase-Negative Staphylococci on Dry-Fermented Sausage Quality and Safety: Systematic Review and Meta-Analysis
inferredcites →https://doi.org/10.3389/fcimb.2023.1124256openalex-extracted
Shifts and importance of viable bacteria in treatment of DSS-induced ulcerative colitis mice with FMT
inferredcites →https://doi.org/10.3389/fmicb.2021.748779openalex-extracted
Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China
inferredcites →https://doi.org/10.3389/fmicb.2023.1224601openalex-extracted
Influence of phylogenetic, environmental, and behavioral factors on the gut bacterial community structure of dung beetles (Scarabaeidae: Scarabaeinae) in a Neotropical Biosphere Reserve
inferredcites →https://doi.org/10.3389/fnut.2022.912504openalex-extracted
Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review
inferredcites →https://doi.org/10.3390/foods11081097openalex-extracted
Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine
inferredcites →https://doi.org/10.3390/foods12193564openalex-extracted
Environmental Factors Affecting the Diversity and Composition of Environmental Microorganisms in the Shaoxing Rice Wine Producing Area
inferredcites →https://doi.org/10.3746/jkfn.2019.48.2.149openalex-extracted
Research Trends on Quality Characteristics and Physiological Functions of Korean Traditional Makgeolli (Korean Rice Wine) : A Literature Review
inferredcites →https://doi.org/10.4014/jmb.1704.04029openalex-extracted
Characterization of Microbial Communities in Chinese Rice Wine Collected at Yichang City and Suzhou City in China
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.