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:
Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor
Dongying Ge, Yurong Wang, Wenchao Cai, et al.
Food Bioscience (2024) Vol. 59, pp. 103958-103958
Closed Access | Times Cited: 3
Dongying Ge, Yurong Wang, Wenchao Cai, et al.
Food Bioscience (2024) Vol. 59, pp. 103958-103958
Closed Access | Times Cited: 3
Showing 3 citing articles:
Comparative analysis of microbial communities and flavor compounds in fermented grains from different sorghum varieties used in Sichuan Xiaoqu liquor
Minghong Bian, Yuli Fang, Kailong Yang, et al.
LWT (2025), pp. 117640-117640
Open Access
Minghong Bian, Yuli Fang, Kailong Yang, et al.
LWT (2025), pp. 117640-117640
Open Access
Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains
Tao Li, Wentao Cao, Dounan Li, et al.
Food Research International (2024) Vol. 198, pp. 115324-115324
Closed Access | Times Cited: 3
Tao Li, Wentao Cao, Dounan Li, et al.
Food Research International (2024) Vol. 198, pp. 115324-115324
Closed Access | Times Cited: 3
Comparative characterization of key compounds of sauce-flavored rounded-baijiu in northern and southern China and the potential possibility of similar quality of their combined products
Hexia Ding, Jin Han Yang, Mingyi Cheng, et al.
Food Chemistry X (2024) Vol. 24, pp. 101970-101970
Open Access | Times Cited: 2
Hexia Ding, Jin Han Yang, Mingyi Cheng, et al.
Food Chemistry X (2024) Vol. 24, pp. 101970-101970
Open Access | Times Cited: 2
