Qingchun Luo

Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China

Kaizheng Zhang, Jian‐Gang Yang, Zongwei Qiao et al. · Food Chemistry · 2019 · 92 citations

Agriculture, Enology, Food Science +16

Bidirectional Enhancement of Nitrogen Removal by Indigenous Synergetic Microalgal–Bacterial Consortia in Harsh Low-C/N Wastewater

Yanni Geng, Zhensheng Xiong, Liming Yang et al. · Environmental Science & Technology · 2024 · 55 citations

Life Sciences, Biotechnology, Microbiology +17

Analysis of the bacterial community in aged and aging pit mud of Chinese <i>Luzhou‐flavour</i> liquor by combined <scp>PCR‐DGGE</scp> and quantitative <scp>PCR</scp> assay

Huipeng Liang, Wenfang Li, Qingchun Luo et al. · Journal of the Science of Food and Agriculture · 2014 · 53 citations

Agriculture, Food Science, Microbiology +13

Comparison of bacterial community in matured and degenerated pit mud from Chinese<i>Luzhou-flavour</i>liquor distillery in different regions

Huipeng Liang, Qingchun Luo, An Zhang et al. · Journal of the Institute of Brewing · 2016 · 29 citations · Full text

Life Sciences, Food Science, Microbiology +17

Monitoring of the prokaryotic diversity in pit mud from a<i>Luzhou-flavour</i>liquor distillery and evaluation of two predominant archaea using qPCR assays

Qingchun Luo, Chaolan Liu, Zhengyun Wu et al. · Journal of the Institute of Brewing · 2014 · 26 citations · Full text

Life Sciences, Microbiology, Food Microbiology +12