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 between the bacterial community succession and purine compound changes during Huangjiu fermentation
Xianglin Wang, Guolin Cai, Dianhui Wu, et al.
Food Microbiology (2024) Vol. 121, pp. 104522-104522
Closed Access | Times Cited: 6
Xianglin Wang, Guolin Cai, Dianhui Wu, et al.
Food Microbiology (2024) Vol. 121, pp. 104522-104522
Closed Access | Times Cited: 6
Showing 6 citing articles:
Metagenomics unveils the roles of microbes in the metabolic network of purine formation during Huangjiu fermentation
Xianglin Wang, Qingyang Li, Wenzhe Li, et al.
Food Research International (2025) Vol. 206, pp. 116031-116031
Closed Access
Xianglin Wang, Qingyang Li, Wenzhe Li, et al.
Food Research International (2025) Vol. 206, pp. 116031-116031
Closed Access
High-Throughput Sequencing Reveals the Microbial Community Succession Process During the Fermentation of Traditional Daizhou Huangjiu
Luansong Cui, Jiaying Zhu, Ting Zhang, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 138-138
Open Access
Luansong Cui, Jiaying Zhu, Ting Zhang, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 138-138
Open Access
Development of a Flavor-Oriented Synthetic Microbial Community for pour-over rice wine: A Comprehensive Microbial Community Analysis
Qi Peng, Huajun Zheng, Leping Quan, et al.
Food Microbiology (2024) Vol. 126, pp. 104677-104677
Closed Access | Times Cited: 2
Qi Peng, Huajun Zheng, Leping Quan, et al.
Food Microbiology (2024) Vol. 126, pp. 104677-104677
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
Differences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging
Xingguang Chen, Beibei Chu, Wei Cui, et al.
Food Research International (2024) Vol. 200, pp. 115499-115499
Closed Access | Times Cited: 1
Xingguang Chen, Beibei Chu, Wei Cui, et al.
Food Research International (2024) Vol. 200, pp. 115499-115499
Closed Access | Times Cited: 1
Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6
Haiyan Yu, Shiqi Wu, Qiaowei Li, et al.
Food Chemistry X (2024) Vol. 25, pp. 102065-102065
Open Access
Haiyan Yu, Shiqi Wu, Qiaowei Li, et al.
Food Chemistry X (2024) Vol. 25, pp. 102065-102065
Open Access
