The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Lactic acid bacteria in traditional fermented Chinese foods
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Food fermentations: Role of microorganisms in food production and preservation
Caplice, E. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00082-3 · Cited by 1,052
The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond
Bartowsky, E. J., & Henschke, P. A. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.05.013 · Cited by 370
Yang, Z., Li, S., Zhang, X., Zeng, X., Li, D., Zhao, Y., & Zhang, J. (2010) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2009.12.010 · Cited by 103
Cited by
Gómez, N. C., Ramiro, J. M. P., Quecan, B. X. V., & de Melo Franco, B. D. G. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00863 · Cited by 319
Li, C., Li, W., Chen, X., Feng, M., Rui, X., Jiang, M., & Dong, M. (2014) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2014.02.025 · Cited by 219
Hu, Y., Liu, X., Shan, C., Xia, X., Wang, Y., Dong, M., & Zhou, J. (2017) · Food Control · doi:10.1016/j.foodcont.2017.02.007 · Cited by 85
Shin, D., Lee, Y., Huang, Y.-H., Lim, H.-W., Jang, K., Kim, D.-D., & Lim, C.-J. (2018) · BMC Complementary and Alternative Medicine · doi:10.1186/s12906-018-2194-9 · Cited by 57
Ru, X., Zhang, C.-C., Yuan, Y.-H., Yue, T.-L., & Guo, C.-F. (2019) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-018-9492-5 · Cited by 45
Metadata
- Authors
- Liu, S.-N., Han, Y., & Zhou, Z.-J.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2011-04
- Volume
- 44
- Issue
- 3
- Pages
- 643-651
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2032006328
- Cited by
- 308
- References
- 3
- FWCI
- 18.44
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Lactic acid bacteria in traditional fermented Chinese foods. https://app.cochat.ai/papers/10.1016/j.foodres.2010.12.034
- The paper
- Liu, S.-N., Han, Y., & Zhou, Z.-J. (2011). Lactic acid bacteria in traditional fermented Chinese foods. Food Research International. https://doi.org/10.1016/j.foodres.2010.12.034
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
