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:
Exploring the significance of the 2nd and 4th round fermentations in the brewing process of sauce-flavor Baijiu
Xi Chen, Binghao Du, Jianing Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 104114-104114
Closed Access | Times Cited: 13
Xi Chen, Binghao Du, Jianing Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 104114-104114
Closed Access | Times Cited: 13
Showing 13 citing articles:
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
Xiaomin Liu, Yingchun Mu, X.L. Lv, et al.
Food Chemistry X (2025) Vol. 25, pp. 102228-102228
Open Access | Times Cited: 1
Xiaomin Liu, Yingchun Mu, X.L. Lv, et al.
Food Chemistry X (2025) Vol. 25, pp. 102228-102228
Open Access | Times Cited: 1
Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu
Jiao Niu, Yahan Yan, Guihu Zhang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 924-924
Open Access
Jiao Niu, Yahan Yan, Guihu Zhang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 924-924
Open Access
Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization
Longwen Wang, Guo-Lei Zhu, Na Li, et al.
Molecules (2025) Vol. 30, Iss. 8, pp. 1800-1800
Open Access
Longwen Wang, Guo-Lei Zhu, Na Li, et al.
Molecules (2025) Vol. 30, Iss. 8, pp. 1800-1800
Open Access
Insight into the succession pattern of the microbial community of fermented grains and driving forces during pit fermentation of Maotai-flavor baijiu
Xiangyong Zeng, Lanlan Liu, Dong Li, et al.
Food Research International (2025) Vol. 211, pp. 116482-116482
Closed Access
Xiangyong Zeng, Lanlan Liu, Dong Li, et al.
Food Research International (2025) Vol. 211, pp. 116482-116482
Closed Access
(R)-Ethyl lactate is an important contributor to fruity flavor of Baijiu as revealed by chiral GC–MS and sensory evaluation
C. Yu, Jing Zhu, Jiajie Chen, et al.
Food Chemistry X (2025), pp. 102525-102525
Open Access
C. Yu, Jing Zhu, Jiajie Chen, et al.
Food Chemistry X (2025), pp. 102525-102525
Open Access
Impact of secondary temperature rise on microbial succession and flavor compounds in strong-flavor baijiu fermentation
Xi Chen, Haideng Li, Fanghang Qiu, et al.
Food Research International (2025), pp. 116594-116594
Closed Access
Xi Chen, Haideng Li, Fanghang Qiu, et al.
Food Research International (2025), pp. 116594-116594
Closed Access
Identification of Key Volatile Compounds in Tilapia during Air Frying Process by Quantitative Gas Chromatography–Ion Mobility Spectrometry
Tianyu Chen, Yong Xue, Chunsheng Li, et al.
Molecules (2024) Vol. 29, Iss. 18, pp. 4516-4516
Open Access | Times Cited: 3
Tianyu Chen, Yong Xue, Chunsheng Li, et al.
Molecules (2024) Vol. 29, Iss. 18, pp. 4516-4516
Open Access | Times Cited: 3
Decoding the aroma characterization and influencing factor in the core brewing process of China’s northern Sauce-Flavored Baijiu
Yangyang Sun, Yage Yin, Yumeng Wu, et al.
Journal of Food Composition and Analysis (2025), pp. 107666-107666
Closed Access
Yangyang Sun, Yage Yin, Yumeng Wu, et al.
Journal of Food Composition and Analysis (2025), pp. 107666-107666
Closed Access
Physicochemical evolution of sorghum grain starch under the condition of solid-state fermentation of Baijiu
Tao Li, Junrong Huang, Xiaodong Tian, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137225-137225
Closed Access | Times Cited: 2
Tao Li, Junrong Huang, Xiaodong Tian, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137225-137225
Closed Access | Times Cited: 2
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
Metagenomic and metabolomic profiling analyses to unravel the formation mechanism of n-propanol during the first and second round of Jiangxiangxing Baijiu fermentation
Cailing Wang, Zhiqiang Bin, Lianqing Wang, et al.
Food Research International (2024) Vol. 200, pp. 115459-115459
Closed Access | Times Cited: 2
Cailing Wang, Zhiqiang Bin, Lianqing Wang, et al.
Food Research International (2024) Vol. 200, pp. 115459-115459
Closed Access | Times Cited: 2
Differences in microbial communities among different types of zaopei and their effects on quality and flavor of baijiu
Xinyue Li, Cheng‐Jin Du, Yufei Zhao, et al.
Food Research International (2024) Vol. 197, pp. 115224-115224
Closed Access | Times Cited: 1
Xinyue Li, Cheng‐Jin Du, Yufei Zhao, et al.
Food Research International (2024) Vol. 197, pp. 115224-115224
Closed Access | Times Cited: 1
Fermentation-Linked Conversion of Dimethylpyrazines in Moutai-Flavor Liquor: Insight From HPLC-FLD Analysis
Hui Xu, Zhizhi Yang, B.-C. Huang, et al.
Journal of Food Composition and Analysis (2024), pp. 107021-107021
Closed Access | Times Cited: 1
Hui Xu, Zhizhi Yang, B.-C. Huang, et al.
Journal of Food Composition and Analysis (2024), pp. 107021-107021
Closed Access | Times Cited: 1
