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 the Microbial Community Structure and Volatile Metabolites of JIUYAO in Fangxian, China
Wendi Zhang, Qing Ren, Zhongchao Wang, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 754-754
Open Access | Times Cited: 7
Wendi Zhang, Qing Ren, Zhongchao Wang, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 754-754
Open Access | Times Cited: 7
Showing 7 citing articles:
Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics
Juan Wang, Danqing Wang, Mingquan Huang, et al.
Food Research International (2023) Vol. 172, pp. 113226-113226
Closed Access | Times Cited: 38
Juan Wang, Danqing Wang, Mingquan Huang, et al.
Food Research International (2023) Vol. 172, pp. 113226-113226
Closed Access | Times Cited: 38
Effect of LacBS/LacBP on biogenic amines degradation, pHysicochemical property and flavor of Huangjiu
Hongpeng He, Yanyan Ge, Xiangyang Ma, et al.
Food Chemistry (2025) Vol. 475, pp. 143244-143244
Closed Access
Hongpeng He, Yanyan Ge, Xiangyang Ma, et al.
Food Chemistry (2025) Vol. 475, pp. 143244-143244
Closed Access
Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China
Xiaoqing Zhang, Ketao Jia, Jingjing Yi, et al.
Food Science and Biotechnology (2025) Vol. 34, Iss. 9, pp. 1969-1980
Closed Access
Xiaoqing Zhang, Ketao Jia, Jingjing Yi, et al.
Food Science and Biotechnology (2025) Vol. 34, Iss. 9, pp. 1969-1980
Closed Access
Unraveling the Impact of Geographic Distance on the Microbial Communities of Jiuyao Samples in the Yangtze River Basin: From Upstream to Downstream
Chunyan Tian, Dongliang Ren, Junpu Zhang, et al.
Food Bioscience (2025), pp. 106547-106547
Closed Access
Chunyan Tian, Dongliang Ren, Junpu Zhang, et al.
Food Bioscience (2025), pp. 106547-106547
Closed Access
The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)
Siman Zheng, Wendi Zhang, Qing Ren, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2674-2674
Open Access | Times Cited: 4
Siman Zheng, Wendi Zhang, Qing Ren, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2674-2674
Open Access | Times Cited: 4
Preparation of Fangxian traditional Xiaoqu and its evolution of microbial communities and aroma compounds during fermentation
Siman Zheng, Mingquan Huang, Yang Wu, et al.
Food Research International (2024) Vol. 199, pp. 115344-115344
Closed Access | Times Cited: 1
Siman Zheng, Mingquan Huang, Yang Wu, et al.
Food Research International (2024) Vol. 199, pp. 115344-115344
Closed Access | Times Cited: 1
Influence of the Residual Mature Qu’s Bacterial Community Structure on Box Wheat Qu–Making Process for Shaoxing Rice Wine (Huangjiu)
Ge Song-Tao, Linzheng Lyu, Guochang Sun, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Ge Song-Tao, Linzheng Lyu, Guochang Sun, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
