Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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

Showing 1-25 of 35 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: 2
Unravelling the key flavor components of beer based on a new online recombination olfactometry of mixed targeted compounds
Qing Yang, Ning Liang, S. Chen, et al.
Food Chemistry (2025) Vol. 479, pp. 143702-143702
Closed Access | Times Cited: 2
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
Gailing Shi, Chao Fang, Shuang Xing, et al.
Food Research International (2024) Vol. 187, pp. 114327-114327
Closed Access | Times Cited: 14
Unveiling the synthesis of aromatic compounds in sauce-flavor Daqu from the functional microorganisms to enzymes
Min Zhu, Zhao Deng, Yu Tie, et al.
Food Research International (2024) Vol. 190, pp. 114628-114628
Closed Access | Times Cited: 9
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
Shuai Li, Yueran Han, Li Wang, et al.
Food Chemistry (2025) Vol. 475, pp. 143328-143328
Closed Access | Times Cited: 1
Regulating Fermentation Based on Dominant Genus: Effects of Phenethyl Alcohol-Producing Saccharomyces cerevisiae on Microbial Succession and Flavor Compounds in Fermented Grains
Haideng Li, Xi Chen, Jianing Liu, et al.
Food Bioscience (2025), pp. 106079-106079
Closed Access | Times Cited: 1
Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu
Xueli Yang, Renyuan Chen, Junhai Wu, et al.
Food Chemistry X (2025) Vol. 26, pp. 102331-102331
Open Access | Times Cited: 1
Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu
Huadong Zhang, Hongxia Zhang, Hai Du, et al.
Bioresources and Bioprocessing (2025) Vol. 12, Iss. 1
Open Access | Times Cited: 1
Screening and identification of strains for high quality and antioxidant activity of Baijiu from strong-flavor Daqu and analysis of microbial synergistic effects
Ruoyu Mi, Wei Lu, Xuan Zhang, et al.
PLoS ONE (2025) Vol. 20, Iss. 3, pp. e0319616-e0319616
Open Access | Times Cited: 1
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
Lianqing Wang, Ping Tang, Qing Zhao, et al.
Food Research International (2024) Vol. 192, pp. 114748-114748
Closed Access | Times Cited: 6
Analysis of aroma compounds in different grades of Luzhou Laojiao strong-aroma Baijiu by molecular sensory science
Erbao Chen, Fan Yang, Zhiying Ma, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106607-106607
Closed Access | Times Cited: 5
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
Unraveling the Unique Profile of Fu Brick Tea: Volatile Components, Analytical Approaches and Metabolic Mechanisms of Key Odor-Active Compounds
Xuexue Zheng, Lianqing Wang, Hengbin Yao, et al.
Trends in Food Science & Technology (2025), pp. 104879-104879
Closed Access
Effect of tannin extracts and hydrolysates from sorghum brans on Baijiu quality and in-vitro antioxidant activity
H. Y. Zhang, Ruoyu Mi, Yan Feng, et al.
Food Bioscience (2025), pp. 106028-106028
Closed Access
Decoding the synergistic mechanisms of functional microbial agents on the microecology and metabolic function in medium-high temperature Daqu starter for enhancing aromatic flavor
Min Zhu, Zhao Deng, Mingyao Wang, et al.
Food Chemistry X (2025) Vol. 26, pp. 102304-102304
Open Access
Novel Room‐Temperature‐Prepared Covalent Organic Framework as Adsorbent for Rapid Extraction of Aromatic Esters in Baijiu
Yongqing Zhang, Zhen Fan, Xiaolong Shang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation
Zhengnan Yan, Zhixin Li, Haokai Wang, et al.
Food Chemistry X (2025), pp. 102213-102213
Open Access
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
Qiuyu Zhang, Dan Wang, Xiaogang Liu, et al.
Food Research International (2025) Vol. 203, pp. 115901-115901
Closed Access
Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds
Lin Yuan, Yunjie Li, Linlin Zheng, et al.
Food Bioscience (2025), pp. 106071-106071
Closed Access
Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
Zhen Mou, Xuemei Cai, Jingyun Liu, et al.
Food Bioscience (2025), pp. 106270-106270
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
Comparative analysis of strong-flavor Baijiu and brandy: volatile and nonvolatile metabolic compounds identified using non-targeted metabolomics
Chaohong He, Bo Peng, Dongsheng Zhang, et al.
European Food Research and Technology (2025)
Closed Access
Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu
Qi Zheng, Wenhui Tian, Shanshan Wang, et al.
Food Chemistry X (2025), pp. 102452-102452
Open Access
Unveiling Microgeographical and Seasonal Variation in the Microbiome and Proteome of Fen-Flavored Daqu
Zhen Pan, Mengjiao Cao, Jihong Jiang, et al.
Food Bioscience (2025), pp. 106829-106829
Closed Access
Machine-Learning-Assisted Aroma Profile Prediction in Five Different Quality Grades of Nongxiangxing Baijiu Fermented During Summer Using Sensory Evaluation Combined with GC×GC–TOF-MS
Dongliang Shao, Wei Cheng, Chenxi Jiang, et al.
Foods (2025) Vol. 14, Iss. 10, pp. 1714-1714
Open Access
Page 1 - Next Page

Scroll to top