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Qingchun Luo

ORCID: 0000-0003-2770-3585
Observed ORCID: 0000-0003-2770-3585
OpenAlex ID: A5031416781
Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China
2019 · Kaizheng Zhang, Jiangang Yang, et al. · Food Chemistry · 95
Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou‐flavour liquor by combined PCR‐DGGE and quantitative PCR assay
2014 · Huipeng Liang, Wenfang Li, et al. · Journal of the Science of Food and Agriculture · 52
Comparison of bacterial community in matured and degenerated pit mud from ChineseLuzhou-flavourliquor distillery in different regions
2016 · Huipeng Liang, Qingchun Luo, et al. · Journal of the Institute of Brewing · 29
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Monitoring of the prokaryotic diversity in pit mud from aLuzhou-flavourliquor distillery and evaluation of two predominant archaea using qPCR assays
2014 · Qingchun Luo, Chaolan Liu, et al. · Journal of the Institute of Brewing · 27
Comparison between Bacterial Diversity of Aged and Aging Pit Mud from Luzhou-flavor Liquor Distillery
2014 · Qingchun Luo, Chaolan Liu, et al. · Food Science and Technology Research · 16
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Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu
2023 · Qingchun Luo, Jia Zheng, et al. · Antonie van Leeuwenhoek · 12
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Paracoccus yibinensis sp. nov., a novel bacterium with astaxanthin producing isolated from the environment of Chinese distilled Baijiu
2025 · Qingchun Luo, Yanping Lu, et al. · Antonie van Leeuwenhoek · 2
Bacillus multifaciens sp. nov., a Crucial and Highly-Active Flavor and Protease Producer Isolated from the qu-Starter of Chinese Wuliangye Baijiu
2025 · Qingchun Luo, Xinrui Zhao, et al. · Microorganisms · 1
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Bacillus multifaciens sp. nov., isolated from the baobaoqu fermentation environment for producing Wuliangye baijiu
2024 · Qingchun Luo, Yanping Lu, et al. · Research Square
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Works count: 9
Citation count: 234
H-index: 6
I10-index: 6
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