Communal drinking rituals and social formations in the Yellow River valley of Neolithic China

The brewing function of the first amphorae in the Neolithic Yangshao culture, North China

(2020) Li Liu et al.   Archaeological and Anthropological Sciences

Phylogenetic evidence for Sino-Tibetan origin in northern China in the Late Neolithic

(2019) Menghan Zhang et al.   NATURE

Dated language phylogenies shed light on the ancestry of Sino-Tibetan

(2019) Laurent Sagart et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

The origins of specialized pottery and diverse alcohol fermentation techniques in Early Neolithic China

(2019) Li Liu et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Multiproxy studies of lake sediments during mid-Holocene in Zhengzhou region of the Henan Province, central China, and the implications for reconstructing the paleoenvironments

(2019) Longsheng Wang et al.   QUATERNARY INTERNATIONAL

The Possible Stimulation of the Mid-Holocene Period’s Initial Hydrological Recession on the Development of Neolithic Cultures along the Margin of the East Asian Summer Monsoon

(2019) Wenping Xue et al.   Sustainability

Timing and duration of the East Asian summer monsoon maximum during the Holocene based on stalagmite data from North China

(2018) Na Zhang et al.   HOLOCENE

Plant exploitation of the first farmers in Northwest China: Microbotanical evidence from Dadiwan

(2018) Jiajing Wang et al.   QUATERNARY INTERNATIONAL

Wild plant use and multi-cropping at the early Neolithic Zhuzhai site in the middle Yellow River region, China

(2017) Sheahan Bestel et al.   HOLOCENE

Dating rice remains through phytolith carbon-14 study reveals domestication at the beginning of the Holocene

(2017) Xinxin Zuo et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Mystery behind Chinese liquor fermentation

(2017) Guangyuan Jin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

People and plant interaction at the Houli Culture Yuezhuang site in Shandong Province, China

(2016) Gary W Crawford et al.   HOLOCENE

Revealing a 5,000-y-old beer recipe in China

(2016) Jiajing Wang et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

In SituAnalysis of Metabolic Characteristics Reveals the Key Yeast in the Spontaneous and Solid-State Fermentation Process of Chinese Light-Style Liquor

(2014) Yu Kong et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Responses to social and environmental stress are attenuated by strong male bonds in wild macaques

(2014) Christopher Young et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Holocene moisture variations across China and driving mechanisms: A synthesis of climatic records

(2013) Min Ran et al.   QUATERNARY INTERNATIONAL

Characterization of Normal and Waxy Corn Starch for Bioethanol Production

(2012) Hanyu Yangcheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Daqu- A Traditional Chinese Liquor Fermentation Starter

(2012) Xiao-Wei Zheng et al.   JOURNAL OF THE INSTITUTE OF BREWING

Surprisingly diverged populations ofSaccharomyces cerevisiaein natural environments remote from human activity

(2012) Qi-Ming Wang et al.   MOLECULAR ECOLOGY