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:
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
Langtao Wu, Jingya Fan, Jian Chen, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3639-3639
Open Access | Times Cited: 14
Showing 14 citing articles:
Mechanism of lactic acid synthesis during strong-flavor baijiu fermentation revealed by transcriptomic analysis
Jingya Fan, Jian Chen, Guocheng Du, et al.
Food Bioscience (2024) Vol. 58, pp. 103780-103780
Closed Access | Times Cited: 12
Jingya Fan, Jian Chen, Guocheng Du, et al.
Food Bioscience (2024) Vol. 58, pp. 103780-103780
Closed Access | Times Cited: 12
Effect of Caproicibacterium lactatifermentans inoculation on the microbial succession and flavor formation of pit mud used in Chinese Baijiu fermentation
Hao Zhou, Shanshan Xu, Boyang Xu, et al.
Food Research International (2023) Vol. 175, pp. 113730-113730
Closed Access | Times Cited: 17
Hao Zhou, Shanshan Xu, Boyang Xu, et al.
Food Research International (2023) Vol. 175, pp. 113730-113730
Closed Access | Times Cited: 17
Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods
Jingya Fan, Guanyi Qu, Datao Wang, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2892-2892
Open Access | Times Cited: 16
Jingya Fan, Guanyi Qu, Datao Wang, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2892-2892
Open Access | Times Cited: 16
Analysis of microbial diversity and volatile metabolites across different types of pit mud in sauce-flavored Baijiu based on nanopore sequencing and metabolomics
Wenli Wei, Yi Shen, Wei Cheng, et al.
LWT (2023) Vol. 188, pp. 115465-115465
Open Access | Times Cited: 10
Wenli Wei, Yi Shen, Wei Cheng, et al.
LWT (2023) Vol. 188, pp. 115465-115465
Open Access | Times Cited: 10
Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation
Jing Zhang, Yunxuan Duan, Lin Yang, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Jing Zhang, Yunxuan Duan, Lin Yang, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Boosting Ethanol Fermentation with Carbon Dot Nanozyme
Cailin Qiao, Jun Zhou, Huibo Luo, et al.
ACS Applied Nano Materials (2025)
Closed Access
Cailin Qiao, Jun Zhou, Huibo Luo, et al.
ACS Applied Nano Materials (2025)
Closed Access
Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: status and perspectives
Xin Huang, Jia Zheng, Kaizheng Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104701-104701
Closed Access | Times Cited: 3
Xin Huang, Jia Zheng, Kaizheng Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104701-104701
Closed Access | Times Cited: 3
Analysis of the differences in physicochemical properties, volatile compounds, and microbial community structure of pit mud in different time spaces
Baolin Han, Hucheng Gong, Xiaohu Ren, et al.
PeerJ (2024) Vol. 12, pp. e17000-e17000
Open Access | Times Cited: 2
Baolin Han, Hucheng Gong, Xiaohu Ren, et al.
PeerJ (2024) Vol. 12, pp. e17000-e17000
Open Access | Times Cited: 2
Resuscitation of baijiu pit mud bacteria based on Rpf protein of Umezawaea beigongshangensis
Hanxu Pan, Jiaxuan Wang, Zhan‐Bin Sun, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 4
Closed Access | Times Cited: 2
Hanxu Pan, Jiaxuan Wang, Zhan‐Bin Sun, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 4
Closed Access | Times Cited: 2
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud
Dongliang Ren, Shuangping Liu, Hui Qin, et al.
Food Microbiology (2024) Vol. 125, pp. 104646-104646
Closed Access | Times Cited: 1
Dongliang Ren, Shuangping Liu, Hui Qin, et al.
Food Microbiology (2024) Vol. 125, pp. 104646-104646
Closed Access | Times Cited: 1
Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing
Xiangyi Jin, Hua Wang, Huixue Tian, et al.
International Journal of Food Microbiology (2024) Vol. 426, pp. 110931-110931
Closed Access | Times Cited: 1
Xiangyi Jin, Hua Wang, Huixue Tian, et al.
International Journal of Food Microbiology (2024) Vol. 426, pp. 110931-110931
Closed Access | Times Cited: 1
Integrated Metagenomics and Network Analysis of Metabolic Functional Genes in the Microbial Community of Chinese Fermentation Pits
Mingyi Guo, Yan Deng, Junqiu Huang, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 772-772
Open Access | Times Cited: 1
Mingyi Guo, Yan Deng, Junqiu Huang, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 772-772
Open Access | Times Cited: 1
Carbohydrate based biostimulation regulates the structure, function and remediation of Cr(VI) pollution by SRBs flora
Shuaixian Mao, Suya Ma, Qiancheng Zhao, et al.
Environmental Research (2024) Vol. 263, pp. 120088-120088
Closed Access
Shuaixian Mao, Suya Ma, Qiancheng Zhao, et al.
Environmental Research (2024) Vol. 263, pp. 120088-120088
Closed Access
Editorial to Special Issue—Food Brewing Technology and Brewing Microorganisms
Yanru Chen, Guiming Fu, Jinjing Wang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3324-3324
Open Access | Times Cited: 1
Yanru Chen, Guiming Fu, Jinjing Wang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3324-3324
Open Access | Times Cited: 1
