Qiangchuan Hou

机构：Hubei University of Arts and Science, Hubei University of Technology · ORCID：0000-0003-0013-3500

发表论文 129 篇 · 总被引 4542 次 · h-index 39

代表论文

Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors (2025 · Food Research International · 被引 27)
Multi-method joint analysis reveals differences in the quality and microbial composition of high-temperature and medium–high-temperature Daqu (2024 · LWT · 被引 25)
Understanding the factors influencing high-temperature Daqu from different geographical regions (2024 · Food Bioscience · 被引 18)
Comparative analysis of microbial diversity and functional characteristics of low-temperature Daqu from different regions in China (2024 · Food and Bioproducts Processing · 被引 14)
Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor (2024 · Food Bioscience · 被引 11)
Microbial and flavor dynamics of medium-high temperature Daqu: regional influences and implications for Daqu quality optimization (2025 · Food Research International · 被引 10)