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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:

Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu
Liang Yang, Wenlai Fan, Yan Xu
Food Chemistry (2023) Vol. 438, pp. 137988-137988
Closed Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation
Weiwei Dong, Xiang Yu, L L Wang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 17
Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor Baijiu
Shuai Li, Yueran Han, Ming Yan, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 245-245
Open Access | Times Cited: 2
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
Gailing Shi, Chao Fang, Shuang Xing, et al.
Food Research International (2024) Vol. 187, pp. 114327-114327
Closed Access | Times Cited: 13
Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics
Yu Mu, Shangjie Yao, Ying Huang, et al.
Food Research International (2025) Vol. 202, pp. 115735-115735
Closed Access | Times Cited: 1
Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu
Lei Yan, Wenchao Cai, Yurong Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103679-103679
Closed Access | Times Cited: 8
Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling
Yu Mu, Ying Huang, Dong Li, et al.
Food Research International (2024) Vol. 191, pp. 114645-114645
Closed Access | Times Cited: 6
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection
Yuchen Gao, Qiang Yang, Guangyuan Jin, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 232-232
Open Access | Times Cited: 5
Mucorpepsin from Rhizomucor pusillus relates the quality of medium-temperature Daqu
Runjie Cao, Yesheng Ma, Qingwu Zhou, et al.
Food Bioscience (2024) Vol. 59, pp. 104027-104027
Closed Access | Times Cited: 5
Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area
Dongying Ge, Wenchao Cai, Zhuang Guo, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31718-e31718
Open Access | Times Cited: 5
Biotechnological Approaches for Targeted Strain Screening and Enhancement of Daqu for Quality Baijiu Production
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104885-104885
Closed Access | Times Cited: 5
Characterization and Correlation Analysis of Bacterial Composition and Physicochemical Quality in High- and Medium-Temperature Daqu from China’s Binzhou Region
Mengjun Cui, Wenchao Cai, Peirong Yu, et al.
Current Microbiology (2025) Vol. 82, Iss. 2
Closed Access
Unraveling the microbial community and succession during the maturation of Chinese cereal vinegar Daqu and their relationships with flavor formation
Ruteng Wei, Xiaoqi Sun, Xufeng Chen, et al.
Food Research International (2025) Vol. 203, pp. 115851-115851
Closed Access
Investigating the main contributors to esterification activity and identifying the aqueous-phase ester synthases in Daqu
Yu Tie, Lin Wang, Bo Ding, et al.
Food Bioscience (2025), pp. 106227-106227
Closed Access
Spatial and Temporal Characteristics of Riverine Fungal Communities and Their Responses to Environmental Factors in China's Largest Jiang-Flavor Baijiu-Producing Region
Yufeng Xiao, Zhou Jianguo, Fengxue Wu, et al.
Current Microbiology (2025) Vol. 82, Iss. 4
Closed Access
Dynamic Patterns of High-temperature Daqu Attributes in Continuous Production: Investigating the Impact of Muqu Attributes, Production Site, and Process Heterogeneity
Zhiguang Lei, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2025), pp. 106417-106417
Closed Access
The influence of stacking fermentation on pit fermentation and the assembly mode of microbial communities of heap and pit in Maotai flavor Baijiu
Liang Yang, Su‐Fei Shi, Jinjin Ma, et al.
Food Bioscience (2025), pp. 106451-106451
Closed Access
Synthesis of an autochthonous microbiota responsible for the prepared process improving, flavor profile and brewing attributes of high-temperature Daqu
Hongmei Li, Yaochuan Hou, Wei Zou, et al.
Food Bioscience (2025), pp. 106444-106444
Closed Access
Deciphering the role of traditional flipping crafts in medium-temperature Daqu fermentation: Microbial succession and metabolic phenotypes
Zhang Wen, Yu-Hua Wei, Dayong Han, et al.
Current Research in Food Science (2025), pp. 101063-101063
Open Access
Heterogenetic mechanism in multidimensional pit mud with different fermentation years: From microbial structure dynamic succession to metabolism phenotypes
Dongliang Ren, Shuangping Liu, Hui Qin, et al.
Food Research International (2024) Vol. 192, pp. 114770-114770
Closed Access | Times Cited: 3
Effects of storage period and season on the microecological characteristics of Jiangxiangxing high-temperature Daqu
Liang Yang, Wenlai Fan, Yan Xu
Food Research International (2024) Vol. 196, pp. 115034-115034
Closed Access | Times Cited: 3
Intelligent Manufacturing Challenges and Directions of the Baijiu Starter Culture-Daqu Industry: Microbiome and Engineering Perspectives
Yi Luo, Liming Wu, Mengyao Wu, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104724-104724
Closed Access | Times Cited: 3
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
Jialiang Niu, Weiwei Li, Binghao Du, et al.
Food Chemistry (2024) Vol. 464, pp. 141577-141577
Closed Access | Times Cited: 3
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms
Jie Tang, Junlin Wei, Yong Yang, et al.
Trends in Food Science & Technology (2024), pp. 104832-104832
Closed Access | Times Cited: 2
Revealing the synergistic effects of Qupi-shaping pattern and spatial variation on high-temperature Daqu attributes
Zhiguang Lei, Zhu Zhang, Jun Huang, et al.
LWT (2024) Vol. 215, pp. 117194-117194
Closed Access | Times Cited: 2
High-temperature Daqu of different colors from the Zibo region of China: Analysis of microbial community structure, physicochemical characteristics, and enzymatic activities
Mengjun Cui, Qiangchuan Hou, Yurong Wang, et al.
Research Square (Research Square) (2024)
Closed Access | Times Cited: 1
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