Retraction
Unraveling the composition and succession of microbial community and its relationship to flavor substances during Xin-flavor baijiu brewing
Paper Information
Record ID:
41828
Author(s):
Journal:
Publication Date:
April 14, 2022
Retraction Date:
April 14, 2022
(3.6 years years ago)
Subjects:
Institutions:
Country:
🇨🇳 ChinaArticle Type:
Publisher:
Elsevier
Open Access:
Yes
PubMed ID:
Retraction PubMed ID:
Retraction Details
Retraction Reasons:
Nature of Retraction:
Retraction
Retraction Notice:
10.1016/j.ijfoodmicro.2022.109679Additional Notes:
date of retraction unknown, html page overwrite;
Citations (15)
15
Total Citations15
Post-Retraction(100.0%)
0
Pre-Retraction0
Same DayPost-Retraction Citation Analysis
0
Within 30 days
6
Within 1 year
1
After 2+ years
970
Days since retraction (latest)
Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma baijiu
Bin Lin, Jie Tang, Qun Li et al. (12 authors)
Food Chemistry X
Open Access
Published: Dec 2024
3 citations
3 citations
970 days after retraction
Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu
Qiao Huang, Ying Liu, Zongjun He et al. (10 authors)
Food Bioscience
Published: Apr 2024
10 citations
10 citations
727 days after retraction
<scp>Seasonal dynamics of the microbial community in a strong‐flavor baijiu fermentation</scp>
Lingjuan Li, Jing Wu, Yong Tao et al. (6 authors)
Journal of the Science of Food and Agriculture
Published: Mar 2024
711 days after retraction
Microbiologic surveys for Baijiu fermentation are affected by experimental design
Maoke Liu, Xinhui Tian, Chengyuan Liu et al. (5 authors)
International Journal of Food Microbiology
Published: Jan 2024
2 citations
2 citations
648 days after retraction
Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers
Wenhua Tong, Shuqin Wang, Ying Yang et al. (8 authors)
Foods
Open Access
Published: Nov 2023
4 citations
4 citations
594 days after retraction
Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea
Xiaoya Wu, Yue Zhang, Baoshan Zhang et al. (7 authors)
Foods
Open Access
Published: Nov 2023
5 citations
5 citations
589 days after retraction
Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine
Jian-Zhong Xu, Yangyang Zhang, Weiguo Zhang
World Journal of Microbiology and Biotechnology
Published: Nov 2023
9 citations
9 citations
585 days after retraction
The regulation of key flavor of traditional fermented food by microbial metabolism: A review
Ke Zhang, Tingting Zhang, Ren-Rong Guo et al. (6 authors)
Food Chemistry X
Open Access
Published: Sep 2023
152 citations
152 citations
513 days after retraction
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
Lingyun Yao, Jing Zhang, Jun Lu et al. (8 authors)
Food Research International
Published: Apr 2023
39 citations
39 citations
381 days after retraction
Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics
Siqi Ding, Meng Tian, Yang Liu et al. (8 authors)
LWT
Open Access
Published: Mar 2023
16 citations
16 citations
348 days after retraction
Changes in microbial community during the factory production of sweet dumplings from glutinous rice determined by high-throughput sequencing analysis
Biao Suo, Zijie Dong, Yangyang Huang et al. (8 authors)
LWT
Open Access
Published: Mar 2023
7 citations
7 citations
341 days after retraction
Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu
Tingting Ren, Wei Su, Yingchun Mu et al. (5 authors)
Frontiers in Microbiology
Open Access
Published: Mar 2023
24 citations
24 citations
321 days after retraction
The microsphere of sodium alginate-chitosan-Pichia kudriavzevii enhanced esterase activity to increase the content of esters in Baijiu solid-state fermentation
Jiaqing Huang, Cailin Qiao, Xinrou Wang et al. (9 authors)
Food Chemistry
Published: Dec 2022
15 citations
15 citations
235 days after retraction
Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains
Shiming Shen, Jinyi Liu, Ruiqi Luo et al. (11 authors)
Fermentation
Open Access
Published: Nov 2022
14 citations
14 citations
224 days after retraction
Chinese Baijiu: The Perfect Works of Microorganisms
Wenying Tu, Xiaonian Cao, Jie Cheng et al. (9 authors)
Frontiers in Microbiology
Open Access
Published: Jun 2022
136 citations
136 citations
63 days after retraction
Quick Stats
Total Citations:
15
Years Since Retraction:
3.6 years
Open Access:
Yes
Last Checked:
Jul 24, 2025