
OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Evolution of fermented grain yeast communities in strongāflavored baijiu and functional validation of yeasts that produce superiorāflavored substances
Zhongfu Duan, Mingxin Han, Jialiang Niu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 5973-5981
Closed Access | Times Cited: 3
Zhongfu Duan, Mingxin Han, Jialiang Niu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 5973-5981
Closed Access | Times Cited: 3
Showing 3 citing articles:
Effect of compound aging treatment on the quality of Nongxiangxing Baijiu
Baolin Han, Xiaohu Ren, Hucheng Gong, et al.
LWT (2025), pp. 117355-117355
Open Access
Baolin Han, Xiaohu Ren, Hucheng Gong, et al.
LWT (2025), pp. 117355-117355
Open Access
Microbiome-metabolome correlations across vertical stratification in Jiupei of strong-flavored baijiu fermentation
Haiyan Xu, Qinglan Tang, Kai Fan, et al.
Food Research International (2025) Vol. 212, pp. 116395-116395
Closed Access
Haiyan Xu, Qinglan Tang, Kai Fan, et al.
Food Research International (2025) Vol. 212, pp. 116395-116395
Closed Access
Comparative transcriptomic insight into orchestrating mode of dielectric barrier discharge cold plasma and lactate in synergistic inactivation and biofilm-suppression of Pichia manshurica
Nan Zhao, Mei Yuan, Xinlei Hou, et al.
Food Research International (2024) Vol. 198, pp. 115323-115323
Closed Access
Nan Zhao, Mei Yuan, Xinlei Hou, et al.
Food Research International (2024) Vol. 198, pp. 115323-115323
Closed Access