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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 12 citing articles:

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
Composition and metabolite patterns of caproic acid-producing bacteria during pH-mediated pitmud-Huangshui co-fermentation based on multi-database annotation
Huimin Zhang, Xunda Wang, Zhen Li, et al.
Food Chemistry (2025), pp. 143096-143096
Closed Access
High Yield of Prodigiosin by Serratia marcescens Ka3 Using Additive Huangshui, a Byproduct of Chinese Liquor (Baijiu)
Chuan Wang, Zhongxing Gao, Rui Han, et al.
Current Microbiology (2025) Vol. 82, Iss. 6
Closed Access
Effect of inoculum source, electron donors, and substrates on medium-chain fatty acid production from palm oil mill effluent
Edy Kurniawan, Yves Gagnon, Benjamas Cheirsilp, et al.
Industrial Crops and Products (2023) Vol. 206, pp. 117654-117654
Closed Access | Times Cited: 9
Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review
Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, et al.
Food Research International (2024) Vol. 180, pp. 114032-114032
Closed Access | Times Cited: 3
Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: status and perspectives
Xin Huang, Jia Zheng, Kaizheng Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104701-104701
Closed Access | Times Cited: 3
Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops
Qingyan Guo, Jingjing Zhao, Jiabao Peng, et al.
LWT (2024) Vol. 207, pp. 116683-116683
Open Access | Times Cited: 1
Effectively Increase the L(+)-Isomer Proportion of Ethyl Lactate in Baijiu by Isolating and Applying L(+)-Lactic Acid-Producing Bacteria
Zhiqiang Ren, Lvchang Liu, Tuoxian Tang, et al.
(2024)
Open 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
Effectively increase the L(+)-isomer proportion of ethyl lactate in Baijiu by isolating and applying L(+)-lactic acid-producing bacteria
Zhiqiang Ren, Lvchang Liu, Tuoxian Tang, et al.
Food Bioscience (2024), pp. 105615-105615
Open Access | Times Cited: 1
Revealing the Flavor Compositions, Microbial Diversity, and Biological Functions of Huangshui: A By-Product of Baijiu Fermentation
Qingyan Guo, Jingjing Zhao, Jiabao Peng, et al.
(2024)
Closed Access
Recent Advances in Resource Utilization of Huangshui from Baijiu Production
Xiaoying Zhang, Huiwen Zhang, Zhengyi Zhang, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 310-310
Open Access
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