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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:

Unraveling multifunction of low-temperature Daqu in simultaneous saccharification and fermentation of Chinese light aroma type liquor
Yifu Zheng, Feng Liang, Yi Wu, et al.
International Journal of Food Microbiology (2023) Vol. 397, pp. 110202-110202
Closed Access | Times Cited: 22

Showing 22 citing articles:

Daqu regulates the balance of saccharification and alcoholic fermentation to promote Chinese baijiu fermentation
Yu Bai, Zijian Miao, Ruyu Yan, et al.
Food Bioscience (2024) Vol. 61, pp. 104723-104723
Closed Access | Times Cited: 12
Multidimensional analysis of wheat original crucial endogenous enzymes driving microbial communities metabolism during high-temperature Daqu fermentation
Mengyao Wu, Yi Luo, Yongqi Yao, et al.
International Journal of Food Microbiology (2024) Vol. 413, pp. 110589-110589
Closed Access | Times Cited: 11
Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics
Yang Yang, Man-Si Niu, Hui Yu, et al.
LWT (2024) Vol. 197, pp. 115916-115916
Open Access | Times Cited: 9
Unveiling the synthesis of aromatic compounds in sauce-flavor Daqu from the functional microorganisms to enzymes
Min Zhu, Zhao Deng, Yu Tie, et al.
Food Research International (2024) Vol. 190, pp. 114628-114628
Closed Access | Times Cited: 9
Strategies and Challenges of Microbiota Regulation in Baijiu Brewing
Pengpeng Zhang, Yanbo Liu, Haideng Li, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1954-1954
Open Access | Times Cited: 8
Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing
Yan Wang, Shikai Quan, Yu Xia, et al.
Food Research International (2024) Vol. 179, pp. 114024-114024
Closed Access | Times Cited: 6
Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences
Pei‐Jie Han, Liang Song, Wen Zhang, et al.
Food Microbiology (2024) Vol. 123, pp. 104566-104566
Open Access | Times Cited: 6
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
Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine
Ziyi Yang, Wenlong Li, Yujie Yuan, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3075-3075
Open Access | Times Cited: 13
Effect of storage on microbioa and enzyme proteomic profile of low-temperature Daqu
Feng Liang, Zhiming Zhong, Muyan Ma, et al.
Food Bioscience (2024) Vol. 59, pp. 104242-104242
Closed Access | Times Cited: 4
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
Analysis of dominant microorganisms and core enzymes in Qingke Baijiu Daqu by high-throughput sequencing and proteomics
Lihua Chen, Qinghua Peng, Yuhang Chen, et al.
Food Research International (2025) Vol. 204, pp. 115941-115941
Closed Access
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
Multiomics Insights into Microbiome Succession throughout Medium-Temperature Daqu Fermentation
Yi Zhao, Yehui Han, Runjie Cao, et al.
ACS Food Science & Technology (2025)
Closed Access
Exploring potential correlations between fungal community succession and changes in total purines during Huangjiu fermentation
Xianglin Wang, Qingyang Li, Guolin Cai, et al.
Systems Microbiology and Biomanufacturing (2025)
Closed Access
Contribution of moisture to functional microbial succession and functional expression in medium-high temperature Daqu
Yongqi Yao, Yi Luo, Mengyao Wu, et al.
Food Bioscience (2025), pp. 106831-106831
Closed Access
Influence of fermentation conditions by Rhizopus oryzae on the release of phenolic compounds, composition, and properties of brewer's spent grain
Lucas Correia Silva, Larine Kupski, Sandra Beserra da Silva de Souza, et al.
Food Bioscience (2024) Vol. 61, pp. 104591-104591
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
Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters
Siwen Hou, Zihua Liang, Qi Wu, et al.
Food Microbiology (2024) Vol. 125, pp. 104647-104647
Closed Access | Times Cited: 3
Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing
Xin Nie, Xiaohan Jia, Kaixian Zhu, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4851-4851
Open 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: 3
Effect of Enhanced Fermentation of <em>Wickerhamomyces fuqu</em> on the Flavor Substances of Xiaoqu Baijiu
Bo Zeng, jie Deng, Jun Xie, et al.
(2024)
Open Access | Times Cited: 1
Functional Insights into Microbial Communities of Korean Traditional Rice Wine (Makgeolli) during Fermentation
Min‐Ji Kim, So Yeong Han, Dayun Kang, et al.
LWT (2024), pp. 116826-116826
Open Access | Times Cited: 1
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