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:
Analysis of microbial diversity and volatile metabolites across different types of pit mud in sauce-flavored Baijiu based on nanopore sequencing and metabolomics
Wenli Wei, Yi Shen, Wei Cheng, et al.
LWT (2023) Vol. 188, pp. 115465-115465
Open Access | Times Cited: 10
Wenli Wei, Yi Shen, Wei Cheng, et al.
LWT (2023) Vol. 188, pp. 115465-115465
Open Access | Times Cited: 10
Showing 10 citing articles:
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
Lianqing Wang, Ping Tang, Pengjie Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104376-104376
Closed Access | Times Cited: 35
Lianqing Wang, Ping Tang, Pengjie Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104376-104376
Closed Access | Times Cited: 35
Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation
Jiaxin Gong, Qiancheng Zuo, Zhaoqing Wu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101660-101660
Open Access | Times Cited: 7
Jiaxin Gong, Qiancheng Zuo, Zhaoqing Wu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101660-101660
Open Access | Times Cited: 7
Multi-omics analysis of microbial spatiotemporal succession and metabolite differences in pit mud of varying cellar ages and spatial positions
Haiwei Ren, Zhijuan Li, Qin Zhou, et al.
Food Chemistry X (2025) Vol. 26, pp. 102287-102287
Open Access
Haiwei Ren, Zhijuan Li, Qin Zhou, et al.
Food Chemistry X (2025) Vol. 26, pp. 102287-102287
Open Access
Spatial and Temporal Characteristics of Riverine Fungal Communities and Their Responses to Environmental Factors in China's Largest Jiang-Flavor Baijiu-Producing Region
Yufeng Xiao, Zhou Jianguo, Fengxue Wu, et al.
Current Microbiology (2025) Vol. 82, Iss. 4
Closed Access
Yufeng Xiao, Zhou Jianguo, Fengxue Wu, et al.
Current Microbiology (2025) Vol. 82, Iss. 4
Closed Access
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
Min Zhu, Mingyao Wang, Gu Junfeng, et al.
Food Chemistry (2025) Vol. 478, pp. 143661-143661
Closed Access
Min Zhu, Mingyao Wang, Gu Junfeng, et al.
Food Chemistry (2025) Vol. 478, pp. 143661-143661
Closed Access
Comparative analysis of microbial communities and flavor compounds in fermented grains from different sorghum varieties used in Sichuan Xiaoqu liquor
Minghong Bian, Yuli Fang, Kailong Yang, et al.
LWT (2025), pp. 117640-117640
Open Access
Minghong Bian, Yuli Fang, Kailong Yang, et al.
LWT (2025), pp. 117640-117640
Open Access
Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating Baijiu fermentation through multi-omics analysis
Liangqiang Chen, Huizhen Zheng, Ken Cheng, et al.
Food Microbiology (2024) Vol. 125, pp. 104655-104655
Closed Access | Times Cited: 3
Liangqiang Chen, Huizhen Zheng, Ken Cheng, et al.
Food Microbiology (2024) Vol. 125, pp. 104655-104655
Closed Access | Times Cited: 3
Molecular-level insights into the brewing-dependent chemical diversity, properties, and formation mechanism of Moutai Base baijiu using Fourier transform ion cyclotron resonance mass spectrometry
Yuhan Cao, Yubo Yang, Bohan Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140802-140802
Closed Access | Times Cited: 1
Yuhan Cao, Yubo Yang, Bohan Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140802-140802
Closed Access | Times Cited: 1
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
Qingyan Guo, Jingjing Zhao, Jiabao Peng, et al.
LWT (2024) Vol. 207, pp. 116683-116683
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
Qingyan Guo, Jingjing Zhao, Jiabao Peng, et al.
(2024)
Closed Access
