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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.

Requested Article:

Succession of microbial community of the pit mud under the impact of Daqu of Nongxiang Baijiu
Fengjiao Mao, Jun Huang, Rongqing Zhou, et al.
Journal of Bioscience and Bioengineering (2023) Vol. 136, Iss. 4, pp. 304-311
Closed Access | Times Cited: 10

Showing 10 citing articles:

Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review
Jiamu Kang, Xiaoning Huang, Rengshu Li, et al.
Food Research International (2024) Vol. 188, pp. 114497-114497
Closed Access | Times Cited: 19
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 12
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
The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms
Yan Wang, Xiao Yu, Wei Li, et al.
LWT (2025), pp. 117331-117331
Open Access
Bioturbation analysis of microbial community and organic acid metabolism in the enriched liquid of pit mud by Daqu, HuangShui, and ZaoPei
Minghong Bian, Enze Huang, Shangchao Xia, et al.
Food Science and Biotechnology (2025) Vol. 34, Iss. 9, pp. 1981-1994
Closed Access
Research progress on the diversity, physiological and functional characteristics of lactic acid bacteria in the Nongxiangxing baijiu microbiome
Xin Huang, Jie Liu, Huibo Luo, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Characteristics and correlation of the microbial communities and physicochemical factors from pit mud of Strong-flavor Baijiu
Kaixian Zhu, Qin Xiao, S. C. Yuan, et al.
Research Square (Research Square) (2025)
Closed Access
Interrelated spatiotemporal variations between bacterial community and physicochemical factors in pit mud of Chinese strong-flavor Baijiu
Haiwei Ren, Zaoning Cai, Caixia Du, et al.
LWT (2023) Vol. 192, pp. 115630-115630
Open Access | Times Cited: 9
Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu
Mingdong Deng, Xiaolong Hu, Yong Zhang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1196-1196
Open Access | Times Cited: 2
Effect of inoculum sources on caproic acid production from food waste through lactate-based chain elongation: Properties and microbial succession
Jialing Tang, Hao Yang, Yunhui Pu, et al.
Journal of environmental chemical engineering (2024) Vol. 12, Iss. 6, pp. 114186-114186
Closed Access
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