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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 23 citing articles:

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: 4
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
Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan–Chongqing Region
Dawei Tu, J.S. Kang, Qingqing Li, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 810-810
Open Access | Times Cited: 1
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
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
Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China
Zemin Pang, Weiwei Li, Jing Hao, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 326-326
Open Access | Times Cited: 13
Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region
Weiwei Li, Hui Zhang, Runnan Wang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 670-670
Open Access | Times Cited: 4
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
Microbial origin of fermented grains in different fermentation stages of Taorong-type Baijiu
Yanbo Liu, Pengpeng Zhang, Haideng Li, et al.
Food Research International (2025) Vol. 203, pp. 115863-115863
Closed Access
Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process
Yuanbu Li, Xing Qin, Xianglian Zeng, et al.
Chemical Engineering Journal (2025), pp. 161049-161049
Closed Access
Analysis on the differences in genome and metabolic profile of Thermoactinomycetaceae from different Jiang-flavored Daqu niches
Mingmei Zhong, Zhenchun Sun, Chunhui Wei, et al.
Food Bioscience (2025), pp. 106373-106373
Closed Access
Preamplification-Free Detection of Viable Microorganisms in Fermentation Using Tandem CRISPR Nuclease Probe
Chun-Miao Xu, Yong Zhang, Xianglin Zhu, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Impact of secondary temperature rise on microbial succession and flavor compounds in strong-flavor baijiu fermentation
Xi Chen, Haideng Li, Fanghang Qiu, et al.
Food Research International (2025), pp. 116594-116594
Closed Access
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
Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains
Tao Li, Wentao Cao, Dounan Li, et al.
Food Research International (2024) Vol. 198, pp. 115324-115324
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
Selective Elucidation of Living Microbial Communities in Fermented Grains of Chinese Baijiu: Development of a Technique Integrating Propidium Monoazide Probe Pretreatment and Amplicon Sequencing
Tao Bo, Jiaojiao Zhang, Enxiang Zong, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1782-1782
Open Access | Times Cited: 2
Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon
Andrés González, Gustavo Adolfo Gutiérrez García, Paola Andrea Polanía-Hincapié, et al.
PLoS ONE (2024) Vol. 19, Iss. 10, pp. e0306680-e0306680
Open 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
Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region
E. Liang, Chengnan Zhang, Ying Lang, et al.
Journal of the American Society of Brewing Chemists (2023) Vol. 82, Iss. 3, pp. 271-280
Closed Access | Times Cited: 4
Exploring the Enhancement of Guaiacol Compounds in Sesame-Flavored Baijiu via Inoculation with Pseudomonas azotoformans YF-58
Zhao Deng, Min Zhu, Y. Du, et al.
Applied Biochemistry and Microbiology (2024)
Closed Access | Times Cited: 1
Study on the relationship between microbial community succession and physicochemical factors in the fermentation of rice-flavor Baijiu based on high-throughput and redundancy analysis techniques
Xin Li, Wenjun Rao, Shuai Hu, et al.
LWT (2024) Vol. 213, pp. 117031-117031
Open Access | Times Cited: 1
Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon
Andrés González, Gustavo Adolfo Gutiérrez García, Paola Andrea Polanía-Hincapié, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
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