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:

Showing 20 citing articles:

Genome-based analysis reveals niche differentiation among Firmicutes in full-scale anaerobic digestion systems
Nguyen Thi Vinh, Hoang M. Trinh, Hee‐Deung Park
Bioresource Technology (2024) Vol. 418, pp. 131993-131993
Closed Access | Times Cited: 5
Monitoring Longitudinal Trends and Assessment of the Health Risk of Shigella flexneri Antimicrobial Resistance
Guan-Yu Fang, Xiao-Jing Mu, Bing-Wen Huang, et al.
Environmental Science & Technology (2023) Vol. 57, Iss. 12, pp. 4971-4983
Closed Access | Times Cited: 12
Correlation between microbial diversity and flavor metabolism in Huangshui: A by-product of solid-state fermentation Baijiu
Lei Gao, Fei Xie, Xue Ren, et al.
LWT (2023) Vol. 181, pp. 114767-114767
Open Access | Times Cited: 12
Succession of microbial community of the pit mud under the impact of Daqu of Nongxiang Baijiu
Fengjiao Mao, Jun Huang, Rongqing Zhou, et al.
Journal of Bioscience and Bioengineering (2023) Vol. 136, Iss. 4, pp. 304-311
Closed Access | Times Cited: 10
Monitoring longitudinal antimicrobial resistance trends of Staphylococcus aureus strains worldwide over the past 100 years to decipher its evolution and transmission
Guan-Yu Fang, Fenghua Wu, Xiao-Jing Mu, et al.
Journal of Hazardous Materials (2023) Vol. 465, pp. 133136-133136
Closed Access | Times Cited: 10
Time series comparative genomics analysis reveals the adaptive evolution of caproic acid-producing bacteria to the long-term liquor brewing environment
Guojie Li, Jun-Lan Mei, Li‐Juan Chai, et al.
Food Bioscience (2025), pp. 106333-106333
Closed Access
Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu
Chao Ren, M. G. Zhao, T. Xue, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1104-1104
Open Access
Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation
Shuai Zhao, Chengtuo Niu, Yiheng Wang, et al.
Applied and Environmental Microbiology (2023) Vol. 89, Iss. 7
Open 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
Chemotaxis of Clostridium Strains Isolated from Pit Mud and Its Application in Baijiu Fermentation
Langtao Wu, Jingya Fan, Jian Chen, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3639-3639
Open Access | Times Cited: 14
Microbial biogeography of pit mud from an artificial brewing ecosystem on a large time scale: all roads lead to Rome
Jun-Lan Mei, Li‐Juan Chai, Xiao-Zhong Zhong, et al.
mSystems (2023) Vol. 8, Iss. 5
Open Access | Times Cited: 8
Comparative genomic analysis of strain Priestia megaterium B1 reveals conserved potential for adaptation to endophytism and plant growth promotion
Fatma Mahmoud, Karin Pritsch, Roberto Siani, et al.
Microbiology Spectrum (2024) Vol. 12, Iss. 8
Open Access | Times Cited: 2
Effects of post-fermentation on the flavor compounds formation in red sour soup
Xiaojie Zhou, Wenhua Zhou, Xiaojie He, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 8
Comprehensive genomic and metabolomic analysis revealed the physiological characteristics and pickle like odor compounds metabolic pathways of Bacillus amyloliquefaciens ZZ7 isolated from fermented grains of Maotai-flavor baijiu
Liang Yang, Shuangran Zeng, Meidi Zhou, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 4
Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar
Guan-Yu Fang, Xiao-Jing Mu, Bing-Wen Huang, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 83, pp. 103259-103259
Closed Access | Times Cited: 6
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
Comparative genomics of Clostridium tyrobutyricum reveals signatures of environment-specific adaptation and metabolic potentials
Guan-Yu Fang, Li‐Juan Chai, Zhen‐Ming Lu, et al.
Food Bioscience (2024) Vol. 61, pp. 104691-104691
Closed Access
Chemical Diversity of Marine Filamentous Benthic Cyanobacteria
Fernanda O. Chagas, Paulo I. Hargreaves, Victoria Gabriela S. Trindade, et al.
Phycology (2024) Vol. 4, Iss. 4, pp. 589-604
Open Access
Applying metabolic flux analysis to hydrogen fermentation using a metabolic network constructed for anaerobic mixed cultures
Hai‐Hsuan Cheng, Liang‐Ming Whang
Environmental Research (2023) Vol. 235, pp. 116636-116636
Closed Access
Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China)
Qingyan Guo, Tang Yurun, Fan Zhao, et al.
Czech Journal of Food Sciences (2023) Vol. 41, Iss. 5, pp. 323-339
Open Access
Page 1

Scroll to top