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Liangqiang Chen

Observed names: Chen Liangqiang, Chen, Liangqiang, Liang-Qiang Chen
Observed institutions: Jiangnan University, Xidian University, State Key Laboratory of Food Science and Technology, ByteDance (China), Moutai Institute, Zhejiang University, Nanjing University
ORCID: 0000-0003-0639-8200
Observed ORCID: 0000-0003-0639-8200
OpenAlex ID: A5032472230
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu
2020 · Hongxia Zhang, Li Wang, et al. · International Journal of Food Microbiology · 211
Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor
2013 · Qun Wu, Liangqiang Chen, et al. · International Journal of Food Microbiology · 166
Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process
2020 · Hongxia Zhang, Li Wang, et al. · Food Research International · 156
Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu
2021 · Fei Hao, Yuwei Tan, et al. · Frontiers in Microbiology · 124
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Analysis of environmental driving factors on Core Functional Community during Daqu fermentation
2022 · Qi Zhu, Liangqiang Chen, et al. · Food Research International · 109
Improving flavor metabolism ofSaccharomyces cerevisiaeby mixed culture withBacillus licheniformisfor ChineseMaotai-flavor liquor making
2015 · Xing Meng, Qun Wu, et al. · Journal of Industrial Microbiology & Biotechnology · 89
Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process
2024 · Liangqiang Chen, Xing Qin, et al. · Bioresource Technology · 81
Identification of microorganisms producing lactic acid during solid-state fermentation of Maotai flavour liquor
2018 · Fan Yang, Liangqiang Chen, et al. · Journal of the Institute of Brewing · 68
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Yeasts and their importance to the flavour of traditional Chinese liquor: a review
2019 · Diqiang Wang, Liangqiang Chen, et al. · Journal of the Institute of Brewing · 66
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The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu
2022 · Qi Zhu, Liangqiang Chen, et al. · Food Research International · 62
Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
2023 · Liangqiang Chen, Guozheng Wang, et al. · Comprehensive Reviews in Food Science and Food Safety · 46
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Cell cycle synchronization of embryonic stem cells: Effect of serum deprivation on the differentiation of embryonic bodies in vitro
2005 · Enming Zhang, Xiaolong Li, et al. · Biochemical and Biophysical Research Communications · 46
Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu
2023 · Liang Yang, Renyuan Chen, et al. · Food Chemistry · 45
Protocol for bacterial typing using Fourier transform infrared spectroscopy
2023 · Huayan Yang, Haimei Shi, et al. · STAR Protocols · 44
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Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating baijiu fermentation through multi-omics analysis
2024 · Liangqiang Chen, Huizhen Zheng, et al. · Food Microbiology · 40
Dual recognition strategy for the rapid and precise detection of Bacillus cereus using post-modified nano-MOF and aptamer
2023 · Jintao Yan, Liangqiang Chen, et al. · Sensors and Actuators B Chemical · 39
Microbiome dynamics and environment driving factors throughout pit fermentation of Jiang-flavor Baijiu: A multi-omics study
2024 · Liangqiang Chen, Fangzhou Li, et al. · Food Bioscience · 38
Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process
2025 · Yuanbu Li, Xing Qin, et al. · Chemical Engineering Journal · 36
Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome
2020 · Fan Yang, Yanfeng Liu, et al. · Food Biotechnology · 26
Electrochemically Induced Ru/CoOOH Synergistic Catalyst as Bifunctional Electrode Materials for Alkaline Overall Water Splitting
2024 · Yingyan Ma, Yuan Ha, et al. · Small · 25
MALDI-TOF MS Is an Effective Technique To Classify Specific Microbiota
2023 · Liangqiang Chen, Wenjing Gao, et al. · Microbiology Spectrum · 25
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Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters
2023 · Jinzhi Zhao, Yi Yang, et al. · Frontiers in Microbiology · 24
Integration of multienzyme co-immobilization and biomimetic catalysis in magnetic metal–organic framework nanoflowers for α-amylase detection in fermentation samples
2024 · Liangqiang Chen, Mengdi Hao, et al. · Food Chemistry · 22
Uniaxial Strain Engineering of Anisotropic Phonon in Few‐Layer Violet Phosphorus with High Stretchability for Polarized Sensitive Flexible Photodetector
2024 · Conghui Shang, Weiwei Wang, et al. · Advanced Functional Materials · 19
The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor Daqu
2023 · Qi Zhu, Liangqiang Chen, et al. · Fermentation · 18
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Works count: 60
Citation count: 1,762
H-index: 22
I10-index: 29
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