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Revealing a 5,000-y-old beer recipe in China
Open accessAbstract
The pottery vessels from the Mijiaya site reveal, to our knowledge, the first direct evidence of in situ beer making in China, based on the analyses of starch, phytolith, and chemical residues. Our data reveal a surprising beer recipe in which broomcorn millet ( Panicum miliaceum ), barley ( Hordeum vulgare ), Job’s tears ( Coix lacryma-jobi ), and tubers were fermented together. The results indicate that people in China established advanced beer-brewing technology by using specialized tools and creating favorable fermentation conditions around 5,000 y ago. Our findings imply that early beer making may have motivated the initial translocation of barley from the Western Eurasia into the Central Plain of China before the crop became a part of agricultural subsistence in the region 3,000 y later.
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Written from the paper’s full text.
TL;DR
Residue analyses of Mijiaya pottery provide the earliest direct evidence of in situ beer making in China, with a mixed recipe of broomcorn millet, barley, Job’s tears, and tubers around 5,000 y ago. The barley evidence predates macrobotanical remains in China by 1,000 y and suggests beer making may have motivated barley’s initial translocation before it became a subsistence crop.
Key findings
- Starch, phytolith, and chemical residues from Mijiaya vessels indicate a fermented beverage made from broomcorn millet (*Panicum miliaceum*), barley (*Hordeum vulgare*), Job’s tears (*Coix lacryma-jobi*), and tubers including snake gourd root, yam, and lily.
- A total of 541 starch grains were recovered; 488 (90.2%) were identifiable, and 166 (30.7%) showed damage patterns matching malting and mashing. Phytoliths included η-shaped broomcorn millet elements, Job’s tears crosses, and articulated dendritic Triticeae phytoliths most probably from barley.
- Ion chromatography detected oxalate in Funnel 1 at 0.08% (80 mg/100 g) and Pot 5 at 0.05% (50 mg/100 g), but not in Pot 3; control samples showed little or no comparable residues.
- Barley at Mijiaya is reported as the earliest occurrence of this crop in China, predating macrobotanical remains by 1,000 y; the authors suggest barley was initially introduced to the Central Plain as an alcohol ingredient rather than for subsistence.
Methods
- Residue analyses—starch, phytolith, and ion chromatography—were conducted on two complete funnels and pottery sherds from five *jiandiping* amphorae and two wide-mouth pots from Mijiaya pits H82 and H78, dated to 3400–2900 BC (Banpo IV/late Yangshao), with four control samples.
- Starch and phytolith identification used morphological comparison with a reference collection of over 1,000 Asian and European economically important plant specimens and morphometric methods: a discriminant model separating Job’s tears from millets with 82.4% success, and articulated dendritic phytolith wave-lobe measurements with at least 30 measurable lobes per residue sample compared against 20 Triticeae and other dendritic-producing species.
- Oxalate was measured by ion chromatography on residues from Funnel 1, Pot 3, and Pot 5, with control sample 4 analyzed separately.
Limitations
- The paper states that future research with more comprehensive phytolith data from other Neolithic contexts is needed to test the hypothesis, and notes this is the first study applying morphometric analysis to dendritic phytoliths from China.
- Oxalate was not detected in Pot 3, and only three residue samples were tested by ion chromatography for oxalate; the authors also acknowledge that oxalates occur naturally in some plants, though they argue the vessel types are not suitable for storing fresh plant material.
- Evident from the text: identifications rely partly on morphometric models and reference collections with stated success rates, such as 82.4% for separating Job’s tears from millets, and the “beer-making toolkit” interpretation rests on artifact assemblages from two pits rather than direct ancient DNA or macrobotanical barley remains.
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A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The starch assemblage mainly consists of millet, Triticeae, and Job's tears, with a smaller contribution from tubers that include snake gourd root (Trichosanthes kirilowii), yam (Dioscorea sp.), and lily (Lilium sp.) (Fig. 3 A-F).”
§ Revealing a 5,000-y-old beer recipe in China > Results
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In the paper
“Although some of the mean measurements of the archaeological samples fall within the ranges of other taxa, all of the means fall within those observed in H. vulgare (Tables S5 and S6).”
§ Revealing a 5,000-y-old beer recipe in China > Results
Load-bearingStrength:plain· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIn the paper
“Seven vessels revealed η-shaped long cells that are consistent with phytoliths formed in epidermal husk tissues of broomcorn millet (Fig. 3J) (15).”
§ Revealing a 5,000-y-old beer recipe in China > Results
What the sources say
- Not matchedcites [15]
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“In particular, articulated dendritic phytoliths consistent in pattern and shape with those produced in the husks of Triticeae species were observed (Fig. 3K).”
§ Revealing a 5,000-y-old beer recipe in China > Results
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In the paper
“Phytoliths identified to the Panicoideae grass subfamily predominate the assemblage.”
§ Revealing a 5,000-y-old beer recipe in China > Results
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In the paper
“Phytolith data indicate the presence of cereal husks (Table 2).”
§ Revealing a 5,000-y-old beer recipe in China > Results
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In the paper
“Interestingly, each pit also contained a pottery stove (Fig. 2E).”
Strength:plain· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes? Load-bearing: unclear✓ Based: passesA result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Cross-shaped phytoliths showing a considerable variation in form and size, comparable with the crosses produced by Job's tears in our modern references, were observed (Fig. 3H).”
§ Revealing a 5,000-y-old beer recipe in China > Results
Tests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesA result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“For the first time, to our knowledge, we are able to identify the presence of barley in archaeological materials from China by applying a recently developed method based on phytolith morphometrics, predating macrobotanical remains of barley by 1,000 y.”
§ Revealing a 5,000-y-old beer recipe in China > Taxonomical Identification
Tests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIn the paper
“Based on three variables, including size, eccentricity of the hilum, and presence or absence of curved arms on the extinction cross, this multivariate model has a success rate of 82.4% for separating Job's tears from millets (17).”
§ Revealing a 5,000-y-old beer recipe in China > Taxonomical Identification
What the sources say
- Not matchedcites [17]
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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- It may state two separate claims as one. 19
- The quote only partly states this claim. 1
- Probably not a substantial claim. 6
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“A total of 541 starch grains were recovered from the funnels and pottery sherds (Table 1).Of these grains, 488 starch grains (90.2% of the total) were identifiable to various taxonomic levels compared with our reference data.”
§ Revealing a 5,000-y-old beer recipe in China > Results
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A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Three types of vessels were recovered in both pits: wide-mouth pots, funnels, and jiandiping amphorae (Fig. 2 B-D), all of which have yellowish residues on their interior surface (Fig. S2).”
Load-bearingStrength:plain· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
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In the paper
“First, some grains show pits and channels on their surface, ranging from being slightly pitted to completely hollow (Fig. 4A).Second, a large number of starch grains are swollen, folded, and distorted (Fig. 4B); some still retain their individual boundaries, but many merge into one another.”
§ Revealing a 5,000-y-old beer recipe in China > Results
Tests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“A high percentage of starch grains (n = 166, 30.7%) exhibit signs of damage, and among them two types of damage closely resemble that produced by beer brewing.”
§ Revealing a 5,000-y-old beer recipe in China > Results
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A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“IC analysis of the exterior scrapings from Pot 5 (control sample 4) detected no oxalate, a result in clear contrast to a high level of oxalate found in the interior surface of the same vessel.”
§ Revealing a 5,000-y-old beer recipe in China > Results
Tests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The results confirmed that high levels of oxalate are present in Funnel 1 and Pot 5 (Fig. 5).Oxalate was not detected from Pot 3.”
§ Revealing a 5,000-y-old beer recipe in China > Results
Load-bearingStrength:plain· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The oxalate concentration is 0.08% (80 mg/100 g) for Funnel 1 and 0.05% (50 mg/100 g) for Pot 5.”
§ Revealing a 5,000-y-old beer recipe in China > Results
Load-bearingStrength:plain· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Compared with ancient samples, the control samples contained a much smaller number of phytoliths and starch grains (Tables 1 and 2) with no signs of damage.”
§ Revealing a 5,000-y-old beer recipe in China > Results
Tests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The profile of phytoliths corroborates the starch grain assemblage, indicating the presence of broomcorn millet, Job's tears, and barley.”
§ Revealing a 5,000-y-old beer recipe in China > Results
Tests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
What the paper did — it cites no source for this, so there is none to check. The quote shows it is in the paper.
In the paper
“Each residue sample yielded at least 30 measurable wave lobes in total, which allowed us to have statistical confidence in the measurements of form factor, roundness, convexity, solidity, compactness, and aspect ratio (Table S2).”
§ Revealing a 5,000-y-old beer recipe in China > Taxonomical Identification
Tests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
In the paper
“Calcium oxalate is a principle component of”
§ Revealing a 5,000-y-old beer recipe in China > Results
What the sources say
- Not matchedcites (24)(25)(26)(27)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“Recent research has achieved good success at identifying wheat and barley phytoliths and distinguishing them from the relevant wild grasses (12,13).”
§ Revealing a 5,000-y-old beer recipe in China > Taxonomical Identification
What the sources say
- Not matchedcites [12]
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites [13]
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Load-bearingStrength:plain· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesProbably not a substantial claim.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Both pits belong to Banpo IV (or late Yangshao period) stratum, and an established chronology based on ceramic typology and 14 C dates in the region securely places the time period between 3400 and 2900 BC (9,10).”
What the sources say
- Not matchedcites [9]
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites [10]
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Load-bearingStrength:boosted· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
- Not matched
In the paper
“The hypothesis is possible, considering that China has an early tradition of fermentation and evidence of rice-based fermented beverage has been found from the 9,000-y-old Jiahu site (7).”
What the sources say
- Not matchedcites [7]
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Strength:hedged· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes✗ Load-bearing: fails✓ Based: passesProbably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Although oxalates occur naturally in plants like spinach (Spinacia oleracea), rhubarb (Rheum rhabarbarum), and some Dioscorea and Lilium species, the vessel types in this study are not suitable for storing any fresh plant.”
§ Revealing a 5,000-y-old beer recipe in China > Results
Load-bearingStrength:plain· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✗ Based: failsProbably not a substantial claim. The paper may give no reason why it holds. It may state two separate claims as one.
- Rests on an assumption: The Mijiaya vessel types are not suitable for storing any fresh plant.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The Yangshao people probably developed their recipe through repeated experiments.”
§ Revealing a 5,000-y-old beer recipe in China > Discussion and Conclusion
Strength:hedged· not yet calibratedCausal:conditional· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes✗ Load-bearing: fails✓ Based: passesProbably not a substantial claim. The paper’s conclusions may not depend on it.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“All three lines of evidence are consistent with the archaeological data, indicating that the Yangshao people brewed a mixed beer with specialized tools and knowledge of temperature control.”
§ Revealing a 5,000-y-old beer recipe in China > Discussion and Conclusion
Tests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The Mijiaya farmers probably obtained small quantities of barley grains through exchange or cultivated the plant along with other cereals.”
§ Revealing a 5,000-y-old beer recipe in China > Discussion and Conclusion
Strength:hedged· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes? Load-bearing: unclear✓ Based: passesIt may state two separate claims as one.
In the paper
“The timing and nature of the crop's initial adoption in China is still not well understood (29)(30)(31).”
§ Revealing a 5,000-y-old beer recipe in China > Discussion and Conclusion
What the sources say
- Not matchedcites (29)(30)(31)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Strength:plain· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes✗ Load-bearing: fails✓ Based: passesProbably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“These observations suggest that the high concentrations of starch, phytolith, and chemical residues related to the beer-making process are exclusively present on the interior surfaces of the Mijiaya vessels, which potentially have had direct association with beer brewing.”
§ Revealing a 5,000-y-old beer recipe in China > Results
Tests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
In the paper
“Compared with millets, barley has much higher αand β-amylase activities, which promotes the saccharification process (28).”
§ Revealing a 5,000-y-old beer recipe in China > Discussion and Conclusion
What the sources say
- Not matchedcites [28]
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Strength:plain· not yet calibratedCausal:direct· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes? Load-bearing: unclear✓ Based: passesIt may state two separate claims as one.
- Not matched
In the paper
“Like other alcoholic beverages, beer is one of the most widely used and versatile drugs in the world (35), and it has been used for negotiating different kinds of social relationships.”
§ Revealing a 5,000-y-old beer recipe in China > Discussion and Conclusion
What the sources say
- Not matchedcites [35]
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Strength:plain· not yet calibratedTests✓ Asserted: passes✓ Checkable: passes✗ Load-bearing: fails✓ Based: passesProbably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“The late Yangshao period in the Wei River region was characterized by hierarchically organized settlement patterns, interpolity competitions, construction of large public architectures at regional centers, and ritual feasting likely organized by elite individuals and involving alcohol consumption (34) (SI Text).”
§ Revealing a 5,000-y-old beer recipe in China > Discussion and Conclusion
What the sources say
- Not matchedcites [34]
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Tests✓ Asserted: passes✓ Checkable: passes✓ Load-bearing: passes✓ Based: passesIt may state two separate claims as one.
- Not matched
The paper relies on this without support.
Direct evidence for alcohol production from Yangshao sites is lacking.
“However, direct evidence for alcohol production from Yangshao sites is lacking.”
The paper relies on this without support.
The Mijiaya vessel types are not suitable for storing any fresh plant.
“Although oxalates occur naturally in plants like spinach (Spinacia oleracea), rhubarb (Rheum rhabarbarum), and some Dioscorea and Lilium species, the vessel types in this study are not suitable for storing any fresh plant.”
The paper relies on this without support.
Barley was first domesticated in Western Eurasia and later introduced into China, presumably through the Central Asian steppe.
“Barley was first domesticated in Western Eurasia and later introduced into China, presumably through the Central Asian steppe.”
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
Triticeae percentage is inconsistent with the table totals
MinorThe table reports 152 Triticeae grains out of 541 total grains. That is 28.1%, not 28.61%.
Reported 28.61 · recomputed 28.096118
“| Percent, % | 28.61 | 23.7 | 28.5 | 3.0 | 0.7 | 0.6 | 5.7 | 9.8 100.0 | 30.7 | |”
Pot 3 starch counts do not sum to the reported total
MinorThe counts in the Pot 3 row sum to 37, not 38.
Reported 38 · recomputed 37
“| Pot 3 | 11 | 5 | 11 | 0 | 0 | 0 | 1 | 9 | 38 | 23 |”
Pot 5 starch counts do not sum to the reported total
MinorThe counts in the Pot 5 row sum to 64, not 66.
Reported 66 · recomputed 64
“| Pot 5 | 11 | 19 | 14 | 9 | 0 | 0 | 7 | 4 | 66 | 17 |”
Pot 7 starch counts do not sum to the reported total
MinorThe counts in the Pot 7 row sum to 22, not 24.
Reported 24 · recomputed 22
“| Pot 7 | 6 | 6 | 4 | 0 | 0 | 0 | 1 | 5 | 24 | 5 |”
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“The hypothesis is possible, considering that China has an early tradition of fermentation and evidence of rice-based fermented beverage has been found from the 9,000-y-old Jiahu site (7).”
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“The filtering applied was as follows: (1) ≥8× coverage for ≥50% of the samples; (2) ≥95% of samples represented at each SNP locus; (3) ≥5% minor allele frequency at the level of the sample: that is, counting sample genotypes rather than individual reads; (4) a VCF SNP quality score ≥30; and (5) ≥98% of samples homozyg…”
BackgroundMethodOrigin and evolution of qingke barley in Tibet
Zeng, X., Guo, Y., Xu, Q., Mascher, M., Guo, G., Li, S. C., Mao, L., Liu, Q., Xia, Z., Zhou, J., et al. (2018) · Nature Communications · doi:10.1038/s41467-018-07920-5 · Cited by 252
Self-citationThe origin and adaptive evolution of domesticated populations of yeast from Far East Asia
Duan, S.-F., Han, P.-J., Wang, Q.-M., Liu, W.-Q., Shi, J.-Y., Li, K., Zhang, X.-L., & Bai, F.-Y. (2018) · Nature Communications · doi:10.1038/s41467-018-05106-7 · Cited by 244
Li, L., Wang, J., Rosenberg, D., Zhao, H., Lengyel, G., & Nadel, D. (2018) · Journal of Archaeological Science Reports · doi:10.1016/j.jasrep.2018.08.008 · Cited by 243
Self-citationLi, L., Wang, J., Levin, M. J., Sinnott-Armstrong, N., Zhao, H., Zhao, Y., Shao, J., Di, N., & Zhang, T. (2019) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.1902668116 · Cited by 159
“Some fungi were consistent morphologically with those from Aspergillus and Rhizopus, which are among the most commonly used species in modern qu starter (10, 11).”
BackgroundInfluentialSelf-citationWannenmacher, J., Gastl, M. I., & Becker, T. M. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12352 · Cited by 151
Coix: Chemical composition and health effects
Zhu, F. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.12.003 · Cited by 148
Evolutionary psychiatry: foundations, progress and challenges
Nesse, R. M. (2023) · World Psychiatry · doi:10.1002/wps.21072 · Cited by 135
Molecular Mechanism of Functional Ingredients in Barley to Combat Human Chronic Diseases
Zeng, Y., Pu, X., Du, J., Yang, X., Li, X., Mandal, M. S. N., Yang, T., & Yang, J.-Z. (2020) · Oxidative Medicine and Cellular Longevity · doi:10.1155/2020/3836172 · Cited by 126
Identifying ancient beer brewing through starch analysis: A methodology
Wang, J., Li, L., Georgescu, A., Le, V. V., Ota, M. H., Tang, S., & Vanderbilt, M. (2017) · Journal of Archaeological Science Reports · doi:10.1016/j.jasrep.2017.07.016 · Cited by 93
Self-citationLi, L., Chen, J., Wang, J., Zhao, Y., & Chen, X. (2022) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.2212006119 · Cited by 85
“Many species of lily are distributed in China, including Gansu and Sichuan (48:135–149), and their starches have also been found in pottery vessels from several Neolithic sites along the Wei River valley, including DDW (42, 49).”
BackgroundSelf-citationCommunal drinking rituals and social formations in the Yellow River valley of Neolithic China
Li, L. (2021) · Journal of Anthropological Archaeology · doi:10.1016/j.jaa.2021.101310 · Cited by 80
The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health
Ambra, R., Pastore, G., & Lucchetti, S. (2021) · Molecules · doi:10.3390/molecules26020486 · Cited by 73
Handbook for the Analysis of Micro-Particles in Archaeological Samples
Henry, A. G., & Henry Amanda, G. (2020) · Interdisciplinary Contributions to Archaeology/Interdisciplinary contributions to archaeology · doi:10.1007/978-3-030-42622-4 · Cited by 75
Role of Yeasts in the Brewing Process: Tradition and Innovation
Iorizzo, M., Coppola, F., Letizia, F., Testa, B., & Sorrentino, E. (2021) · Processes · doi:10.3390/pr9050839 · Cited by 84
Maixner, F., Sarhan, M. S., Huang, K. D., Tett, A., Schoenafinger, A., Zingale, S., Blanco-Míguez, A., Manghi, P., Cemper-Kiesslich, J., Rosendahl, W., et al. (2021) · Current Biology · doi:10.1016/j.cub.2021.09.031 · Cited by 62
Li, L., Wang, J., Chen, R., Chen, X., & Liang, Z. (2022) · Archaeological and Anthropological Sciences · doi:10.1007/s12520-022-01545-y · Cited by 59
Self-citationIsolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology
Aouizerat, T., Gutman, I., Paz, Y., Maeir, A. M., Gadot, Y., Gelman, D., Szitenberg, A., Drori, E., Pinkus, A., Schoemann, M., et al. (2019) · mBio · doi:10.1128/mbio.00388-19 · Cited by 60
“Such residue analyses have enabled the identification of alcoholic beverages of numerous cultures as early as the Neolithic period, (ca. 6,000-5,000 BC) in the region of modern Georgia (56) to ancient China (83, 84), Mediterranean France (7), Cyprus (15), Bronze and Iron Age Israel (43), Nordic cultures of Scandinavia…”
BackgroundEarly evidence for beer drinking in a 9000-year-old platform mound in southern China
Wang, J., Jiang, L., & Sun, H. (2021) · PLoS ONE · doi:10.1371/journal.pone.0255833 · Cited by 56
Self-citationActional Mechanisms of Active Ingredients in Functional Food Adlay for Human Health
Zeng, Y., Yang, J.-Z., Chen, J., Pu, X., Li, X., Yang, X., Yang, L., Ding, Y., Nong, M., Zhang, S., et al. (2022) · Molecules · doi:10.3390/molecules27154808 · Cited by 57
Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine
Eliodório, K. P., Cunha, G. C. D. G. E., Müller, C., Lucaroni, A. C., Giudici, R., Walker, G. M., Júnior, S. L. A., & Basso, T. O. (2019) · Advances in applied microbiology · doi:10.1016/bs.aambs.2019.10.002 · Cited by 57
Evolution and Domestication Footprints Uncovered from the Genomes of Coix
Liu, H., Shi, J., Cai, Z., Huang, Y., Lv, M., Du, H., Gao, Q., Zuo, Y., Dong, Z., Huang, W., et al. (2019) · Molecular Plant · doi:10.1016/j.molp.2019.11.009 · Cited by 53
Radonjić, S. Š., Maraš, V., Raičević, J., & Košmerl, T. (2020) · Molecules · doi:10.3390/molecules25214960 · Cited by 54
“Wine has existed on Earth for more than 6000 years [1], while beer has existed for over 5000 years [2].”
BackgroundMcNeil, B. A., & Stuart, D. A. (2018) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-018-2532-6 · Cited by 51
Phytoliths in selected broad-leaved trees in China
Ge, Y., Lü, H., Wang, C., & Gao, X. (2020) · Scientific Reports · doi:10.1038/s41598-020-72547-w · Cited by 48
Xu, Y., Zhu, X., Ma, X., Xiong, H., Zeng, Z., Peng, H., & Hu, J. (2017) · Food Bioscience · doi:10.1016/j.fbio.2017.12.010 · Cited by 47
The brewing function of the first amphorae in the Neolithic Yangshao culture, North China
Li, L., Wang, J., & Liu, H. (2020) · Archaeological and Anthropological Sciences · doi:10.1007/s12520-020-01069-3 · Cited by 45
Self-citationThe Coix Genome Provides Insights into Panicoideae Evolution and Papery Hull Domestication
Guo, C., Wang, Y., Yang, A., He, J., Xiao, C., Lyu, S., Han, F., Yuan, Y., Yuan, Y., Dong, X., et al. (2019) · Molecular Plant · doi:10.1016/j.molp.2019.11.008 · Cited by 45
Valamoti, S.-M. (2017) · Vegetation History and Archaeobotany · doi:10.1007/s00334-017-0661-8 · Cited by 44
“2015) and this might explain the universal indications of early alcohol production by human societies (Moore 1989; McGovern et al. 1995; Wang et al. 2016).”
BackgroundFang, H., Wu, H., Wang, T., Long, W., Chen, A., Ding, Y. J., & Yu, R. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128235 · Cited by 40
Making beer with malted cereals and qu starter in the Neolithic Yangshao culture, China
Li, L., Li, Y., & Hou, J. (2019) · Journal of Archaeological Science Reports · doi:10.1016/j.jasrep.2019.102134 · Cited by 39
Self-citationAdvances in Morphometrics in Archaeobotany
Portillo, M., Ball, T. B., Wallace, M. P., Murphy, C., Díaz, S. P., Alonso, M. R., Bocanegra, F. J. A., & Sáez, J. A. L. (2019) · Environmental Archaeology · doi:10.1080/14614103.2019.1569351 · Cited by 39
“As a case-study, integrated biochemical and plant microfossil analyses, including phytolith morphometrics and starch analyses, revealed an advanced beer-brewing technology defined by specialised tools and favourable fermentation conditions around 5,000 years ago, thus predating macro-botanical remains of barley in Chi…”
BackgroundInfluentialSelf-citationCultures of Fermentation: Living with Microbes: An Introduction to Supplement 24
Hendy, J., Rest, M., Aldenderfer, M., & Warinner, C. (2021) · Current Anthropology · doi:10.1086/715476 · Cited by 35
“Using a combination of microfossil analysis (starch and phytolith analysis), aswell as the chemical detection of oxalate,Wang et al. (2016) demonstrated evidence for a fermented mix of broomcorn millet, barley, Job’s tears (Coix lacrymajobi), and tubers from 5,000 years ago in central China.”
MethodInebriation and the early state: Beer and the politics of affect in Mesopotamia
Paulette, T. (2021) · Journal of Anthropological Archaeology · doi:10.1016/j.jaa.2021.101330 · Cited by 36
Plant exploitation of the first farmers in Northwest China: Microbotanical evidence from Dadiwan
Wang, J., Zhao, X., Wang, H., & Li, L. (2018) · Quaternary International · doi:10.1016/j.quaint.2018.10.019 · Cited by 36
Self-citationBeer Polyphenols and Menopause: Effects and Mechanisms—A Review of Current Knowledge
Sandoval-Ramírez, B. A., Lamuela-Raventós, R. M., Estruch, R., Sasot, G., Doménech, M., & Tresserra‐Rimbau, A. (2017) · Oxidative Medicine and Cellular Longevity · doi:10.1155/2017/4749131 · Cited by 35
Wang, C., Lü, H., Gu, W., Wu, N., Zhang, J., Zuo, X., Li, F., Wang, D., Dong, Y., Wang, S., et al. (2018) · The Holocene · doi:10.1177/0959683618804640 · Cited by 35
“Common millet and rice were the main ingredients of Yangshao beer, but foxtail millet was absent (Liu et al., 2017, 2018a, 2018b; Wang et al., 2016).”
BackgroundLiu, C., Xu, W., Ni, L., Chen, H., Hu, X., & Lin, H. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.137563 · Cited by 33
Li, L., Duncan, N. A., Chen, X., & Cui, J. (2018) · Quaternary International · doi:10.1016/j.quaint.2018.11.019 · Cited by 33
Revealing the constituents of Egypt’s oldest beer using infrared and mass spectrometry
Farag, M. A., Elmassry, M. M., Baba, M., & Friedman, R. F. (2019) · Scientific Reports · doi:10.1038/s41598-019-52877-0 · Cited by 33
Craft Beers: Current Situation and Future Trends
Callejo, M. J., Tesfaye, W., González, M. C., & Morata, A. (2019) · IntechOpen eBooks · doi:10.5772/intechopen.90006 · Cited by 33
Prehistoric Fermentation, Delayed-Return Economies, and the Adoption of Pottery Technology
Craig, O. E. (2021) · Current Anthropology · doi:10.1086/716610 · Cited by 34
Cruz, N., Abernathy, G. A., Dichosa, A. E. K., & Kumar, A. (2022) · Infection and Immunity · doi:10.1128/iai.00589-21 · Cited by 34
New Insights on Low-Temperature Fermentation for Food
Liang, C. B., Liu, L., Liu, J., Aihaiti, A., Tang, X., & Liu, Y. (2023) · Fermentation · doi:10.3390/fermentation9050477 · Cited by 32
Self-citationLeipe, C., Сергушева, Е. А., Müller, S., Spengler, R. N., Goślar, T., Kato, H., Wagner, M., Weber, A. W., & Tarasov, P. E. (2017) · PLoS ONE · doi:10.1371/journal.pone.0174397 · Cited by 31
“Although, an alternative hypothesis is that these crops were used to produce alcohol [70].”
García-Granero, J. J. (2020) · Journal of Archaeological Science · doi:10.1016/j.jas.2020.105267 · Cited by 30
Phytolith Analysis in Paleoecology and Archaeology
Cabanes, D. (2020) · Interdisciplinary Contributions to Archaeology/Interdisciplinary contributions to archaeology · doi:10.1007/978-3-030-42622-4_11 · Cited by 30
Ethanol-water clusters determine the critical concentration of alcoholic beverages
Yang, X., Zheng, J., Luo, X., Xiao, H., Li, P., Luo, X., Tian, Y., Jiang, L., & Zhao, D. (2024) · Matter · doi:10.1016/j.matt.2024.03.017 · Cited by 27
Han, P., Song, L., Wen, Z., Zhu, H., Wei, Y.-H., Wang, J., Bai, M., Luo, L., Wang, J., Chen, S. C. A., et al. (2024) · Food Microbiology · doi:10.1016/j.fm.2024.104566 · Cited by 26
Self-citationThe Chulmun Period of Korea: Current Findings and Discourse on Korean Neolithic Culture
Lee, G. (2017) · Springer eBooks · doi:10.1007/978-1-4939-6521-2_28 · Cited by 26
Santiago-Marrero, C. G., Tsoraki, C., Lancelotti, C., & Madella, M. (2021) · PLoS ONE · doi:10.1371/journal.pone.0252312 · Cited by 26
Ethnopharmacological Applications Targeting Alcohol Abuse: Overview and Outlook
Singh, L., Joshi, T., Tewari, D., Echeverría, J., Mocan, A., Sah, A. N., Parvanov, E. D., Tzvetkov, N. T., Feei, Z., Lee, Y. Y., et al. (2020) · Frontiers in Pharmacology · doi:10.3389/fphar.2019.01593 · Cited by 26
“Also, there is a similarity in terms of style in brewing vessels found in the Yangshao period like jiandiping (pointed-bottom vessel) amphorae and funnels, and those found in the modern ethnographic records and the historical period (Wang et al., 2016).”
BackgroundInfluentialLi, L., Wang, J., Rosenberg, D., Zhao, H., Lengyel, G., & Nadel, D. (2019) · Journal of Archaeological Science Reports · doi:10.1016/j.jasrep.2019.101914 · Cited by 24
Self-citationSangeetha, T., Rajneesh, C. P., & Yan, W. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-817493-7.00015-1 · Cited by 24
Hamon, C., Cagnato, C., Emery‐Barbier, A., & Salavert, A. (2021) · Journal of Archaeological Science Reports · doi:10.1016/j.jasrep.2020.102764 · Cited by 24
How Many CO2 Bubbles in a Glass of Beer?
Liger‐Belair, G., & Cilindre, C. (2021) · ACS Omega · doi:10.1021/acsomega.1c00256 · Cited by 24
Feng, S., Li, L., Wang, J., Levin, M. J., Li, X., & Ma, X. (2021) · Journal of Anthropological Archaeology · doi:10.1016/j.jaa.2021.101365 · Cited by 24
Self-citationNon-conventional Yeasts for Producing Alternative Beers
Sannino, C., Mezzasoma, A., Buzzini, P., & Turchetti, B. (2019) · Springer eBooks · doi:10.1007/978-3-030-21110-3_11 · Cited by 26
Intensive acorn processing in the early Holocene of southern China
Wang, J., & Jiang, L. (2021) · The Holocene · doi:10.1177/09596836211041732 · Cited by 23
“Residue and control samples were processed with protocols established in the Stanford Archaeology Center (Wang et al., 2016b).”
BackgroundMethodSelf-citationHe, Y., Li, L., Sun, Z., Shao, J., & Di, N. (2021) · Journal of Anthropological Archaeology · doi:10.1016/j.jaa.2021.101352 · Cited by 21
Decomposing the molecular complexity of brewing
Pieczonka, S. A., Lucio, M., Rychlik, M., & Schmitt‐Kopplin, P. (2020) · npj Science of Food · doi:10.1038/s41538-020-00070-3 · Cited by 24
Never Change a Brewing Yeast? Why Not, There Are Plenty to Choose From
Lengeler, K. B., Šťovíček, V., Fennessy, R. T., Katz, M., & Förster, J. (2020) · Frontiers in Genetics · doi:10.3389/fgene.2020.582789 · Cited by 22
Chen, R., He, Y., Li, X., Ramos, J., Li, M., & Li, L. (2021) · Journal of Anthropological Archaeology · doi:10.1016/j.jaa.2021.101373 · Cited by 22
Courel, B., Schaeffer, P., Adam, P., Motsch, E., Ebert, Q., Moser, E., Feliu, C., Bernasconi, S. M., Hajdas, I., Ertlen, D., et al. (2017) · Organic Geochemistry · doi:10.1016/j.orggeochem.2017.03.002 · Cited by 20
“For instance, it has 492 been recently shown that, in China, millet grains were fermented with other cereal grains to 493 prepare beer (Wang et al., 2016).”
BackgroundCharacterization of liquor remains in Beibaie site, central China during the 8th century BCE
Li, J., Yang, J., Cao, J., Nan, P., Gao, J., Shi, D., Han, B., & Yang, Y. (2022) · Microchemical Journal · doi:10.1016/j.microc.2022.107293 · Cited by 20
Hua, Y., Liu, Q., Zhai, Y., Zhao, L., Zhu, J., Zhang, X., Jia, Q., Liang, Z., & Wang, D. (2023) · BMC Genomics · doi:10.1186/s12864-023-09580-2 · Cited by 20
“It is widely planted throughout the world and is mainly planted in the countries of Northeast Asia, such as China, Korea, and Japan [18].”
BackgroundZhu, Z., Yu, C., Miao, Y., Lu, Z., & Yang, J. (2018) · Heritage Science · doi:10.1186/s40494-018-0210-5 · Cited by 19
Chantran, A., & Cagnato, C. (2020) · Journal of Archaeological Science Reports · doi:10.1016/j.jasrep.2020.102715 · Cited by 19
Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution
Peng, B., Huang, H., Xu, J., Xin, Y., Hu, L., Wen, L., Li, L., Chen, J., Han, Y., & Li, C. (2025) · Foods · doi:10.3390/foods14142544 · Cited by 18
“Combined with winter temperatures (8–12 ◦ C), this promotes a 15% increase in amylopectin helix unwinding, exposing more enzymatic cleavage sites [59].”
The Prehistory of Psychoactive Drug Use
Hagen, E. H., & Tushingham, S. (2019) · Routledge eBooks · doi:10.4324/9780429488818-25 · Cited by 17
“China has the longest established records of fermented beverage consumption.”
BackgroundInfluentialCagnato, C., Hamon, C., Salavert, A., & Elliott, M. (2021) · Open Archaeology · doi:10.1515/opar-2020-0186 · Cited by 18
“…of these objects, from for example studying the function of grinding stones (Cagnato & Ponce, 2017; Hamon, Cagnato, Barbier-Emery, & Salavert, 2021; Hayes, Cnuts, Lepers, & Rots, 2017; Liu et al., 2010) to what plants were contained in vessels (Duncan, Pearsall, & Benfer, 2009; Wang et al., 2016).”
BackgroundBrewing rich 2‐phenylethanol beer from cassava and its producing metabolisms in yeast
Li, C., Dong, G., Bian, M., Liu, X. L., Gong, J., Hao, J., Wang, W., Li, K., Ou, W., & Xia, T. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11040 · Cited by 17
Predynastic beer production, distribution, and consumption at Hierakonpolis, Egypt
Wang, J., Friedman, R. F., & Baba, M. (2021) · Journal of Anthropological Archaeology · doi:10.1016/j.jaa.2021.101347 · Cited by 16
“Ceramic residues were recovered and analyzed using wellestablished protocols for microfossil analysis (Wang et al. 2016).”
MethodSelf-citationPhytoliths in spikelets of selected Oryzoideae species: new findings from in situ observation
Ge, Y., Lü, H., Wang, C., Deng, Z., Huan, X., & Jiang, H. (2022) · Archaeological and Anthropological Sciences · doi:10.1007/s12520-022-01544-z · Cited by 15
Starch Granules as Markers of Diet and Behavior
Henry, A. G. (2020) · Interdisciplinary Contributions to Archaeology/Interdisciplinary contributions to archaeology · doi:10.1007/978-3-030-42622-4_5 · Cited by 15
Perfusion Cell Culture Processes for Biopharmaceuticals
Wolf, M., Bielser, J., & Morbidelli, M. (2020) · Cambridge University Press eBooks · doi:10.1017/9781108847209 · Cited by 15
Zhang, T., Xu, S., Li, Y., Wen, R., & Yang, G. (2018) · Microchemical Journal · doi:10.1016/j.microc.2018.06.029 · Cited by 15
Self-citationLiao, J., Yang, Y., Gu, W., Yao, L., Wei, Q., Luo, W., Gong, Y., Ding, L., Gu, C., & Zhang, J. (2022) · Frontiers in Earth Science · doi:10.3389/feart.2022.884630 · Cited by 14
“By the middle and late Neolithic, several archaeological studies proved that the brewing and drinking vessels in the Yangshao Culture had evolved from globular jars to flat-based jars (pingdiqi), then to conical-based jars (jiandiping) in the Weihe River valley and the westernHenan, central China (Wang et al., 2016; L…”
BackgroundFang, H., Wu, H., Wang, T., Chen, Y., Chang, Y., Ding, Y. J., & Yu, R. (2022) · Microchemical Journal · doi:10.1016/j.microc.2022.107650 · Cited by 14
Li, L., & Liu, Z. (2023) · Ethnoarchaeology · doi:10.1080/19442890.2023.2245214 · Cited by 13
“The presence of abundant yeast cells is also a strong indicator of alcoholic fermentation (Liu et al. 2019; Liu, Li, and Hou 2020; Liu, Wang, and Liu 2020; Wang et al. 2016).”
BackgroundCagnato, C. (2021) · Ancient Mesoamerica · doi:10.1017/s0956536121000225 · Cited by 13
“…ground and lithic stone tools, ceramic vessels, dental calculus (calcified plaque), paleofeces, and, in exceptional cases, even intestinal remains (Cagnato and Ponce 2017; Cagnato et al. 2021; Henry et al. 2011; Horrocks et al. 2004; Piperno et al. 2009; Therin et al. 1999; Wang et al. 2016).”
BackgroundLibation ritual and the performance of kingship in early China
Min, L. I. (2021) · Journal of Anthropological Archaeology · doi:10.1016/j.jaa.2021.101370 · Cited by 12
He, Y., Zhao, H., Li, L., & Hong, X. (2022) · Frontiers in Ecology and Evolution · doi:10.3389/fevo.2022.845065 · Cited by 12
Li, Y., Zhang, G., Nan, P., Yang, J., Cao, J., Ma, Z., Ge, W., & Wen, R. (2023) · Heritage Science · doi:10.1186/s40494-023-01012-4 · Cited by 12
“China has a long history of beer making [3, 4].”
BackgroundSelf-citationAlcoholic Beverages: Current Situation and Generalities of Anthropological Interest
Núñez-Caraballo, A., García-García, J. D., Ilyina, A. D., Flores‐Gallegos, A. C., Michelena-Álvarez, L. G., Rodríguez-Cutiño, G., Martínez‐Hernández, J. L., & Aguilar, C. N. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-815259-1.00002-1 · Cited by 13
Lee, G., Cho, M.-S., & Obata, H. (2019) · Quaternary International · doi:10.1016/j.quaint.2019.10.013 · Cited by 12
Cagnato, C. (2019) · doi:10.7311/itinerarios.29.2019.01 · Cited by 11
“…del almidón, considerado un tipo de microfósil, se ha extraído con éxito de herramientas (cf. Loy et al. 1992, Shibutani 2017), recipientes de cerámica (cf. Wang et al. 2016), recipientes orgánicos (cf. Duncan et al. 2009), cálculos dentales (cf. Henry et al. 2011), coprolitos (cf. Horrocks…”
Early Maize ( Zea mays ) in the North American Central Plains: The Microbotanical Evidence
Adair, M. J., Duncan, N. A., Young, D. N., Bozarth, S. R., & Lusteck, R. (2022) · American Antiquity · doi:10.1017/aaq.2021.152 · Cited by 10
“…and social life (Hastorf 2016; Kennedy 1978; Mandelbaum 1965; Marshall 1979) in parts of North America and note that beer made from starchy grains was one of the most widely consumed alcoholic beverages in the ancient world (Guerra-Doce 2015; Logan et al. 2012; Munro 1963; Wang et al. 2016, 2017).”
BackgroundThe role of starch digestion in the brewing of gluten-free beers
Ledley, A. J., Elias, R. J., & Cockburn, D. W. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104949 · Cited by 10
Marker–Trait Association for Protein Content among Maize Wild Accessions and Coix Using SSR Markers
Varalakshmi, S., Sahoo, S., Singh, N. K., Pareek, N., Garkoti, P., Senthilkumar, V., Kashyap, S., Jaiswal, J. P., Jacob, S. R., & Nankar, A. N. (2023) · Agronomy · doi:10.3390/agronomy13082138 · Cited by 10
“Many studies have identified the genetic determinants of maize kernel quality wherein seven QTLs for protein content [26] and 38 QTLs for kernel quality [18] have been identified.”
BackgroundNeolithic bone meal with acorn: Analyses on crusts in pottery bowls from 7000 BP Hemudu, China
Ge, W., Li, L., Huang, W., Tao, S., Hou, X., Yin, X., & Wu, Y. (2021) · International Journal of Osteoarchaeology · doi:10.1002/oa.3026 · Cited by 10
Arthur, J. W. (2022) · doi:10.1093/oso/9780197579800.001.0001 · Cited by 10
Revealing the 2300-Year-Old Fermented Beverage in a Bronze Bottle from Shaanxi, China
Li, L., Zhang, Y., Ge, W., Lin, Z., Sinnott-Armstrong, N., & Yang, L. (2024) · Fermentation · doi:10.3390/fermentation10070365 · Cited by 9
Introduction: Alcohol, rituals, and politics in the ancient world
Wang, J., & Li, L. (2022) · Journal of Anthropological Archaeology · doi:10.1016/j.jaa.2022.101397 · Cited by 9
Self-citationNew evidence for rice harvesting in the early Neolithic Lower Yangtze River, China
Wang, J., Zhu, J., Lei, D., & Jiang, L. (2022) · PLoS ONE · doi:10.1371/journal.pone.0278200 · Cited by 9
“Laboratory processing of phytolith residue samples followed the established protocol [32].”
MethodSelf-citationSörensen, P. M. (2023) · Journal of Chemical Education · doi:10.1021/acs.jchemed.2c01153 · Cited by 8
Xie, Z., Hu, Y., Shan, S., Lü, Q.-Q., Yuan, F., & Li, T. (2024) · Heritage Science · doi:10.1186/s40494-024-01181-w · Cited by 8
Peng, L., Fang, J., Yang, L., Abirami, G., Yin, F., Cai, L., Zhang, C., Zhao, Y., Jin, Y., Zhang, S., et al. (2025) · Current Research in Food Science · doi:10.1016/j.crfs.2025.101040 · Cited by 8
“Coix seed is widely used in producing porridge, tea, feed, and wine (Wang et al., 2016).”
Richards, S. M., Li, L., Breen, J., Hovhannisyan, N., Estrada, O., Gasparyan, B., Gilliham, M., Smith, A., Cooper, A., & Zhang, H. (2022) · Scientific Reports · doi:10.1038/s41598-022-17931-4 · Cited by 8
Ding, L., Yang, Q., Shi, D., Wang, Q., Pei, J., & Hu, G. (2023) · Archaeometry · doi:10.1111/arcm.12879 · Cited by 7
Metadata
- Authors
- Wang, J., Liu, L., Ball, T., Yu, L., Li, Y., & Xing, F.
- Affiliations
- Stanford University (US)
- Stanford Archaeology Center, Stanford University, Stanford, CA 94305;
- Brigham Young University (US)
- Zhejiang Research Institute of Chemical Industry (CN)
- Shaanxi Provincial Institute of Archaeology, 710054 Xi’an, China
- Corresponding author
- Wang, Jiajing
- ORCID
- Ball, Terry
- Venue
- Proceedings of the National Academy of Sciences
- Publisher
- National Academy of Sciences
- Published
- 2016-05-23
- Volume
- 113
- Issue
- 23
- Pages
- 6444-6448
- ISSN
- 0027-8424 (ISSN-L)
- 1091-6490
- PMC
- PMC4988576
- OpenAlex
- W2398626377
- Semantic Scholar
- 386190a5203471f5d068ef58f979ad39e18d994f
- Cited by
- 206
- References
- 28
- Citations by year
- 2026: 12 · 2025: 13 · 2024: 35 · 2023: 20 · 2022: 30 · 2021: 24 · 2020: 32 · 2019: 18 · 2018: 13 · 2017: 9
- FWCI
- 11.09
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Proceedings of the National Academy of Sciences (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- ScholarsArchive (Brigham Young University) (submittedVersion, cc-by-nc-nd)
- Topics
- Social Sciences › Archeology › Archaeology and ancient environmental studies
- Social Sciences › Arts and Humanities › Archeology (arts and humanities) › Archaeological and Geological Studies
- Social Sciences › Arts and Humanities › Archeology (arts and humanities) › Ancient and Medieval Archaeology Studies
- Keywords
- starch grain analysis, phytoliths, chemical residues, Panicum miliaceum, barley, Coix lacryma-jobi, tubers, fermentation
- MeSH terms
- Beer, Edible Grain, China, Magnoliopsida, Plant Tubers, History, Ancient
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.
A language model drew the claims from the paper on 2026-10-30, under version 3 of the claim definition (model deepseek-v4.1-flash, prompt extract-v3).
A second model labelled each claim on 2026-10-30 (model jev-1.13-20260917, definition revision gold-guideline-v0.2).
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.
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