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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.

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Showing 20 citing articles:

Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach
Yi Ma, Ziyun Wei, Xiongjun Xiao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101367-101367
Open Access | Times Cited: 18
Formation and adaptation of algal–bacterial granular sludge in real Chinese liquor brewing wastewater treatment
Qijin Luo, Jingshi Li, Ziyang Zhang, et al.
Journal of environmental chemical engineering (2024) Vol. 12, Iss. 2, pp. 112288-112288
Closed Access | Times Cited: 10
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
Shuai Li, Yueran Han, Li Wang, et al.
Food Chemistry (2025) Vol. 475, pp. 143328-143328
Closed Access | Times Cited: 1
Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation
Jiaxin Gong, Qiancheng Zuo, Zhaoqing Wu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101660-101660
Open Access | Times Cited: 7
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
Yujuan Fang, Jian Zhang, Chao Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 108, pp. 106979-106979
Open Access | Times Cited: 5
The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasons
Lijuan Lu, Qiancheng Zuo, Yuxin Cheng, et al.
Food Chemistry X (2024) Vol. 22, pp. 101392-101392
Open Access | Times Cited: 4
Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef
Wen‐Xiong Wang, Maomao Zeng, Qiuming Chen, et al.
Molecules (2025) Vol. 30, Iss. 1, pp. 202-202
Open Access
Effect of fermentation alcohol termination by ceramic membrane filtration on the aroma of sugarcane fruit wine
Chunyi Peng, Bin Feng, Zi-Jie Zhang, et al.
Food Microbiology (2025) Vol. 128, pp. 104724-104724
Closed Access
Effect of tannin extracts and hydrolysates from sorghum brans on Baijiu quality and in-vitro antioxidant activity
H. Y. Zhang, Ruoyu Mi, Yan Feng, et al.
Food Bioscience (2025), pp. 106028-106028
Closed Access
Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds
Lin Yuan, Yunjie Li, Linlin Zheng, et al.
Food Bioscience (2025), pp. 106071-106071
Closed Access
Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
Zhen Mou, Xuemei Cai, Jingyun Liu, et al.
Food Bioscience (2025), pp. 106270-106270
Closed Access
Investigation on Quality Discrepancies of Soy Sauce Aroma Baijiu: Flavor Chemical Characteristics in Single-Source and Cross-Source Samples
Chen Li, Xiaojuan Zhang, Shiyi Wang, et al.
Food Control (2025), pp. 111305-111305
Closed Access
Aromatic composition and sensory characteristics of passion fruit wine fermented by different indigenous non-Saccharomyces yeast strains
Yiwei Zhang, Xiaoming Xiong, Yuanlin Li, et al.
Food Bioscience (2025), pp. 106576-106576
Closed Access
Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of Qingxiangxing baijiu
Lei Tian, Pei Xu, Junyu Chen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101508-101508
Open Access | Times Cited: 3
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
Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening
Shuai Li, Tao Li, Yueran Han, et al.
Food Chemistry X (2024) Vol. 24, pp. 101877-101877
Open Access | Times Cited: 2
Molecular-level insights into the brewing-dependent chemical diversity, properties, and formation mechanism of Moutai Base baijiu using Fourier transform ion cyclotron resonance mass spectrometry
Yuhan Cao, Yubo Yang, Bohan Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140802-140802
Closed Access | Times Cited: 1
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: 1
Composition of the Scent in Some Ophrys Orchids Growing in Basilicata (Southern Italy): A Solid-Phase Microextraction Study Coupled with Gas Chromatography and Mass Spectrometry
Maurizio D’Auria, Richard Lorenz, Marisabel Mecca, et al.
Compounds (2023) Vol. 3, Iss. 4, pp. 573-583
Open Access | Times Cited: 2
Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-Nose and E-Tongue
Baoqing Bai, Lanqi Zhang, Ying Zhang, et al.
Food Bioscience (2024), pp. 105789-105789
Closed Access
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