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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 9 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
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
Fanghang Qiu, Weiwei Li, Xi Chen, et al.
Food Research International (2024) Vol. 190, pp. 114647-114647
Closed Access | Times Cited: 6
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
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
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
Assembly mechanisms and function features of prokaryotic communities in artificial pit mud related to soil type and inoculum
Yan Wang, Yiran Fei, Yong Tao, et al.
International Journal of Food Microbiology (2025) Vol. 439, pp. 111232-111232
Closed Access
Identification of volatile differential markers in strong‐aroma Baijiu based on gas chromatography–electronic nose combined with gas chromatography–time‐of‐flight mass spectrometry
Aliya Aliya, Yufa Cao, Danni Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 2
Comparative characterization of key compounds of sauce-flavored rounded-baijiu in northern and southern China and the potential possibility of similar quality of their combined products
Hexia Ding, Jin Han Yang, Mingyi Cheng, et al.
Food Chemistry X (2024) Vol. 24, pp. 101970-101970
Open Access | Times Cited: 2
Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor baijiu
Xiaoning Huang, Jiamu Kang, Yuandi Zhang, et al.
Food Chemistry X (2024) Vol. 25, pp. 101982-101982
Open Access
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