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OpenAlex Citation Counts

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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:

Distance decay pattern of fermented-related microorganisms in the sauce-flavor Baijiu producing region
Shuangping Liu, Zhengfei Jiang, Dongna Ma, et al.
Food Bioscience (2022) Vol. 51, pp. 102305-102305
Closed Access | Times Cited: 15

Showing 15 citing articles:

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin
Jiaxin Gong, Yu Ma, Lili Li, et al.
Food Chemistry X (2023) Vol. 20, pp. 100932-100932
Open Access | Times Cited: 21
Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu
Jianli Zhou, Xuanchen Li, Shuaijinyi Li, et al.
The Science of The Total Environment (2023) Vol. 912, pp. 169010-169010
Closed Access | Times Cited: 20
Strategies and Challenges of Microbiota Regulation in Baijiu Brewing
Pengpeng Zhang, Yanbo Liu, Haideng Li, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1954-1954
Open Access | Times Cited: 8
Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation
Jing Zhang, Rubing Du, Jiao Niu, et al.
International Journal of Food Microbiology (2023) Vol. 408, pp. 110423-110423
Closed Access | Times Cited: 16
Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences
Pei‐Jie Han, Liang Song, Wen Zhang, et al.
Food Microbiology (2024) Vol. 123, pp. 104566-104566
Open Access | Times Cited: 6
Unraveling the mycobiota of Daqu at the species level using metabarcoding of full-length ITS sequences
Dayong Han, Xue-Wei Wang, Jos Houbraken, et al.
Mycology: An International Journal on Fungal Biology (2025), pp. 1-18
Open Access
Temperature and wind speed help fermentation-sourced microbiota reconstruct the airborne microbiota in the Chinese baijiu fermentation region
Yifu Zheng, Yingli Jiang, Jiao Niu, et al.
Journal of Environmental Management (2025) Vol. 378, pp. 124769-124769
Closed Access
Unraveling the Impact of Geographic Distance on the Microbial Communities of Jiuyao Samples in the Yangtze River Basin: From Upstream to Downstream
Chunyan Tian, Dongliang Ren, Junpu Zhang, et al.
Food Bioscience (2025), pp. 106547-106547
Closed Access
Detection and Identification of Food-Borne Yeasts: An Overview of the Relevant Methods and Their Evolution
Mónika Kovács, Andrea Pomázi, Andrea Taczman-Brückner, et al.
Microorganisms (2025) Vol. 13, Iss. 5, pp. 981-981
Open Access
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
Zhendong Zhang, Xinping Ran, Zhuang Guo, et al.
Food Research International (2025) Vol. 212, pp. 116406-116406
Closed Access
Preamplification-Free Detection of Viable Microorganisms in Fermentation Using Tandem CRISPR Nuclease Probe
Chun-Miao Xu, Yong Zhang, Xianglin Zhu, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds
Diqiang Wang, Cheng Wu, Jianfeng Hu, et al.
Food Research International (2024) Vol. 199, pp. 115359-115359
Closed Access | Times Cited: 3
Fungal communities and their correlation with the sensory quality of rice wine from the Xiaogan and Dazhou regions in China
Lei Yan, Wenchao Cai, Yurong Wang, et al.
LWT (2023) Vol. 191, pp. 115575-115575
Open Access | Times Cited: 5
The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu
Shuang Xing, Gailing Shi, Jun Lü, et al.
Food Chemistry (2024), pp. 142645-142645
Closed Access
Fungal Communities and Their Correlation with the Sensory Quality of Rice Wine from the Xiaogan and Dazhou Regions in China
Lei Yan, Wenchao Cai, Yurong Wang, et al.
(2023)
Closed Access
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