Fermentation and Sensory Analysis39%Probiotics and Fermented Foods8%Enzyme Production and Characterization8%Biofuel production and bioconversion4%Polysaccharides Composition and Applications4%Fungal Biology and Applications4%Phytochemicals and Antioxidant Activities2%Food composition and properties2%
Academic impact
Cited at least once
54%
Top 10% share of citations
33%
Median citations
3
Originality (citation structure)
—
Integrity
Retracted: 0
Most cited works
Relationship between metabolites of wheat Qu microorganisms and flavor of rice wine
2007 · 10 cites
Fermentation method of high ratios of biobutanol with Landoltia punctata
2012 · 9 cites
Effects of yeast strains and raw materials on β-phenylethanol production in Chinese rice wines
2009 · 8 cites
Research progress on microorganisms in Chinese liquor Qu
2009 · 8 cites
Changes of fungal community in Puer tea fermentation
2012 · 7 cites
Most recent works
Extraction and antioxidant activity of hawthorn polysaccharides
2015 · 5 cites
Research progress of yeast in Moutai-flavor liquor production
2015 · 4 cites
Antibacterial activity of mushroom fermentation broth to drug-resistant bacteria
2015 · 1 cites
Research progress on extraction technique of microbial oils
2015 · 1 cites
Microorganisms and flavor formation in vinegar production with solid-state fermentation
2015 · 1 cites
Based on 98 works from OpenAlex (CC0) · method v0.1
“2-yr mean citedness” is the OpenAlex field summary_stats.2yr_mean_citedness (CC0): mean citations per paper over a two-year window. It is a raw bibliometric field, not a journal rating, and is not used for default ranking.
Agricultural and Biological Sciences1,486Biochemistry, Genetics and Molecular Biology897Engineering493Technology: Chemical technology: Biotechnology1Technology: Chemical technology: Food processing and manufacture1