The brewing function of the first amphorae in the Neolithic Yangshao culture, North China
Bibliographic Data
| ID | 5402825 |
|---|---|
| Authors | Li Liu (0000-0002-5257-3391, Stanford University, corresponding author), Jiajing Wang (0000-0003-2155-1154, Stanford University), Huifang Liu (0000-0001-5357-4938, Shaanxi History Museum) |
| Year | 2020 |
| Volume | 12 |
| Issue | 6 |
| Publication date | 2020-06-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Archaeological and Anthropological Sciences (JOURNAL) |
| Journal identifiers | ISSN: 1866-9557 • E-ISSN: 1866-9565 |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1007/s12520-020-01069-3 |
| OpenAlex | W3028980950 |
| Language | EN |
| Citations received | 21 |
| References cited | 24 |
Archaeology · Biology · Botany · Flake · Foxtail · Geography · Prehistory · Archaeology and ancient environmental studies · Cassava research and cyanide · Fermentation and Sensory Analysis
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Gender across Generations
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Alcoholic beverage offerings at the bronze age mogou cemetery in northwest China
The quest for red rice beer
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International Code for Phytolith Nomenclature 1.0
Revealing a 5,000-y-old beer recipe in China
Fermented beverages of pre- and proto-historic China
The Archaeology of China
Identifying ancient beer brewing through starch analysis
A method to identify Job's tears, Coix lacryma-jobi L., phytoliths in northern China
Making beer with malted cereals and qu starter in the Neolithic Yangshao culture, China
Ethnoarchaeological Study of Brewing Technology in Wallaga Region of Western Oromia, Ethiopia
Pottery Use-Alteration as an Indicator of Socioeconomic Status
Seeing red
Identification of starch granules using a two-step identification method
Changes in starch grain morphologies from cooking
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| Unique citing works | 21 |
|---|---|
| Citations per year | 4,2 |
| Citation span | 2021 - 2026 (6) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 18 |