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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:

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

Showing 20 citing articles:

Airborne microbes in five important regions of Chinese traditional distilled liquor (Baijiu) brewing: regional and seasonal variations
Yan Xu, Xue Qiao, Lei He, et al.
Frontiers in Microbiology (2024) Vol. 14
Open Access | Times Cited: 10
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 8
Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Process Biochemistry (2024)
Closed Access | Times Cited: 4
Multiple sensor technologies coupled with multivariate analysis for comprehensive evaluation of sensory quality of da-jiang
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
LWT (2025) Vol. 216, pp. 117326-117326
Open Access
Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavor Daqu
Lina Zhao, Wenjing Zhang, Yuting Niu, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Temperature and wind speed help fermentation-sourced microbiota reconstruct the airborne microbiota in the Chinese baijiu fermentation region
Yifu Zheng, Yingli Jiang, Jiao Niu, et al.
Journal of Environmental Management (2025) Vol. 378, pp. 124769-124769
Closed Access
Interactions between pH and Lactobacillus drove esters’ metabolism during the fermentation of Laobaigan Baijiu
Xiaojie Geng, Zhiying Ma, Erbao Chen, et al.
Food Bioscience (2025), pp. 106297-106297
Closed Access
The microbial characteristics in low-temperature Daqu from the eastern Anhui region
Yu Bai, Jiajia Wang, Sun Xiao, et al.
All Life (2025) Vol. 18, Iss. 1
Open 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
Dynamic Patterns of High-temperature Daqu Attributes in Continuous Production: Investigating the Impact of Muqu Attributes, Production Site, and Process Heterogeneity
Zhiguang Lei, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2025), pp. 106417-106417
Closed Access
Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai
Haimei Lai, Lang Yan, Yali Wang, et al.
Microbiome Research Reports (2024) Vol. 3, Iss. 2
Open Access | Times Cited: 3
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms
Jie Tang, Junlin Wei, Yong Yang, et al.
Trends in Food Science & Technology (2024), pp. 104832-104832
Closed Access | Times Cited: 3
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
Revealing the synergistic effects of Qupi-shaping pattern and spatial variation on high-temperature Daqu attributes
Zhiguang Lei, Zhu Zhang, Jun Huang, et al.
LWT (2024) Vol. 215, pp. 117194-117194
Closed Access | Times Cited: 2
Multi-Omics Analysis of the Co-Regulation of Wood Alcohol Accumulation in Baijiu Fermentation
Tong Liu, Qing-Qing Cao, Fan Yang, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 175-175
Open Access | Times Cited: 1
Unraveling the regional environmental ecology dominated baijiu fermentation microbial community succession and associated unique flavor
Xiaowei Wu, Xiaoli Zhao, Li Wang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Microbial Succession Law of the Daqu‐Making Environment in Jiang‐Flavor Daqu
E. Fan, Shangjie Yao, Xiaolong You, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage
Shiyuan Ma, Yong Li, Yi Dong, et al.
International Journal of Food Microbiology (2024) Vol. 429, pp. 111017-111017
Closed Access
Identification of the saccharifying microbiota based on the absolute quantitative analysis in the batch solid-state fermentation system
Shilei Wang, Zhen Pan, Qun Wu, et al.
International Journal of Food Microbiology (2024) Vol. 430, pp. 111031-111031
Closed Access
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