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:
Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu
Zhongfu Duan, Yanfang Wu, Chengnan Zhang, et al.
Journal of Bioscience and Bioengineering (2023) Vol. 136, Iss. 4, pp. 295-303
Closed Access | Times Cited: 10
Zhongfu Duan, Yanfang Wu, Chengnan Zhang, et al.
Journal of Bioscience and Bioengineering (2023) Vol. 136, Iss. 4, pp. 295-303
Closed Access | Times Cited: 10
Showing 10 citing articles:
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
Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu
Jianli Zhou, Xuanchen Li, Shuaijinyi Li, et al.
The Science of The Total Environment (2023) Vol. 912, pp. 169010-169010
Closed Access | Times Cited: 20
Jianli Zhou, Xuanchen Li, Shuaijinyi Li, et al.
The Science of The Total Environment (2023) Vol. 912, pp. 169010-169010
Closed Access | Times Cited: 20
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
Pengpeng Zhang, Yanbo Liu, Haideng Li, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1954-1954
Open Access | Times Cited: 8
Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods
He Zhao, Binghao Du, Peng‐Ju Zhao, et al.
Journal of Applied Microbiology (2024) Vol. 135, Iss. 4
Closed Access | Times Cited: 4
He Zhao, Binghao Du, Peng‐Ju Zhao, et al.
Journal of Applied Microbiology (2024) Vol. 135, Iss. 4
Closed Access | Times Cited: 4
Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce
Yuichi Mizuno, Takashi Yoshimura, Kazutaka Sawada, et al.
Journal of Bioscience and Bioengineering (2024)
Closed Access | Times Cited: 4
Yuichi Mizuno, Takashi Yoshimura, Kazutaka Sawada, et al.
Journal of Bioscience and Bioengineering (2024)
Closed Access | Times Cited: 4
Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation
Jing Zhang, Yunxuan Duan, Lin Yang, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Jing Zhang, Yunxuan Duan, Lin Yang, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Modulation of Microbial Communities and Flavor Metabolism in Rice-Flavor Baijiu Fermentation by Huazhou Exocarpium Citri Rubrum
Puxi Fan, Yongtao Fei, Minhua Liang, et al.
Food Bioscience (2025), pp. 106876-106876
Closed Access
Puxi Fan, Yongtao Fei, Minhua Liang, et al.
Food Bioscience (2025), pp. 106876-106876
Closed Access
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
Zhongfu Duan, Mingxin Han, Jialiang Niu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 5973-5981
Closed Access | Times Cited: 3
Zhongfu Duan, Mingxin Han, Jialiang Niu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 5973-5981
Closed Access | Times Cited: 3
Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor
Dongying Ge, Yurong Wang, Wenchao Cai, et al.
Food Bioscience (2024) Vol. 59, pp. 103958-103958
Closed Access | Times Cited: 3
Dongying Ge, Yurong Wang, Wenchao Cai, et al.
Food Bioscience (2024) Vol. 59, pp. 103958-103958
Closed Access | Times Cited: 3
Exploring the differences in sauce‐flavour Daqu from different regions and its contribution to Baijiu brewing based on microbial communities and flavours
Weiwei Li, Meiyue Han, Hui Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7357-7371
Closed Access | Times Cited: 2
Weiwei Li, Meiyue Han, Hui Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7357-7371
Closed Access | Times Cited: 2
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function
Zheng-Pei Chen, Qian Cao, Tian-Tian Meng, et al.
Food Research International (2024) Vol. 200, pp. 115466-115466
Closed Access | Times Cited: 2
Zheng-Pei Chen, Qian Cao, Tian-Tian Meng, et al.
Food Research International (2024) Vol. 200, pp. 115466-115466
Closed Access | Times Cited: 2
