Liangqiang Chen - Concepedia

Author

Liangqiang Chen

Jiangnan University

Also Known As

Chen Liangqiang, Chen, Liangqiang, Liang-Qiang Chen, Liangqiang Chen

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Jiangnan University Ningbo University Guizhou University State Key Laboratory of Food Science and Technology Guizhou Institute of Technology

About

Liangqiang Chen is an author at Jiangnan University specializing in medicine, microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	10	10	638
2	Engineering	4	4	180
3	Health Sciences	2	2	78
4	Natural Sciences	2	2	43
5	Public Health	2	2	312

Liangqiang Chen

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu Hongxia Zhang, Li Wang, Yuwei Tan, International Journal of Food Microbiology Food FermentationSauce-flavor BaijiuMicrobial EcologyFood MicrobiologyEnvironmental Microbiology	2020	184
Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor Qun Wu, Liangqiang Chen, Yan Xu International Journal of Food Microbiology Yeast CommunityFood FermentationSolid State Fermentation	2013	162
Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process Hongxia Zhang, Li Wang, Heyu Wang, Food Research International Food FermentationVolatile FlavorsBaijiu Fermentation ProcessMicrobial EcologyMicrobial Metabolism	2020	128
Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu Fei Lin Hao, Yuwei Tan, Xibin Lv, Frontiers in Microbiology	2021	99
Analysis of environmental driving factors on Core Functional Community during Daqu fermentation Qi Zhu, Liangqiang Chen, Zheng Peng, Food Research International BiogeochemistryEngineeringFood FermentationBioenergeticsMicrobial Physiology	2022	90
Improving flavor metabolism of<i>Saccharomyces cerevisiae</i>by mixed culture with<i>Bacillus licheniformis</i>for Chinese<i>Maotai</i>-flavor liquor making Xing Meng, Qun Wu, Li Wang, Journal of Industrial Microbiology & Biotechnology	2015	83
Identification of microorganisms producing lactic acid during solid-state fermentation of<i>Maotai</i>flavour liquor Fan Yang, Liangqiang Chen, Yanfeng Liu, Journal of the Institute of Brewing	2018	59
The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu Qi Zhu, Liangqiang Chen, Zheng Peng, Food Research International NutritionCarbohydrate Utilization AbilityFood CompositionAnimal NutritionFood Analysis	2022	49
Cell cycle synchronization of embryonic stem cells: Effect of serum deprivation on the differentiation of embryonic bodies in vitro Enming Zhang, Xiaolong Li, Shufang Zhang, Biochemical and Biophysical Research Communications Embryo CultureEmbryonic Stem CellDevelopmental BiologyHealth SciencesCell Division	2005	47
Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration Liangqiang Chen, Guozheng Wang, Mengjing Teng, Comprehensive Reviews in Food Science and Food Safety EngineeringMicrobiota ControlSynthetic EcologyNon-gene-editing Microbiome EngineeringMetabolic Engineering	2023	37

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