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:
Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China
Zemin Pang, Weiwei Li, Jing Hao, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 326-326
Open Access | Times Cited: 13
Zemin Pang, Weiwei Li, Jing Hao, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 326-326
Open Access | Times Cited: 13
Showing 13 citing articles:
Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus
Qiuxiao Li, Binghao Du, Xi Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 103909-103909
Closed Access | Times Cited: 24
Qiuxiao Li, Binghao Du, Xi Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 103909-103909
Closed Access | Times Cited: 24
Oceanobacillus in high-temperature Daqu: taxonomic diversity, metabolic characteristics and biofortification effect
Tony Liu, Junjie Fu, Hongyu Shen, et al.
Process Biochemistry (2025) Vol. 150, pp. 68-79
Closed Access | Times Cited: 2
Tony Liu, Junjie Fu, Hongyu Shen, et al.
Process Biochemistry (2025) Vol. 150, pp. 68-79
Closed Access | Times Cited: 2
Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu
Wei Cheng, Xuefeng Chen, Xijia Xue, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 203-203
Open Access | Times Cited: 11
Wei Cheng, Xuefeng Chen, Xijia Xue, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 203-203
Open Access | Times Cited: 11
Biotechnological Approaches for Targeted Strain Screening and Enhancement of Daqu for Quality Baijiu Production
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104885-104885
Closed Access | Times Cited: 8
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104885-104885
Closed Access | Times Cited: 8
Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu
Zemin Pang, Jing Hao, Weiwei Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103292-103292
Closed Access | Times Cited: 16
Zemin Pang, Jing Hao, Weiwei Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103292-103292
Closed Access | Times Cited: 16
Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area
Dongying Ge, Wenchao Cai, Zhuang Guo, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31718-e31718
Open Access | Times Cited: 6
Dongying Ge, Wenchao Cai, Zhuang Guo, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31718-e31718
Open Access | Times Cited: 6
Characterization and Correlation Analysis of Bacterial Composition and Physicochemical Quality in High- and Medium-Temperature Daqu from China’s Binzhou Region
Mengjun Cui, Wenchao Cai, Peirong Yu, et al.
Current Microbiology (2025) Vol. 82, Iss. 2
Closed Access
Mengjun Cui, Wenchao Cai, Peirong Yu, et al.
Current Microbiology (2025) Vol. 82, Iss. 2
Closed Access
Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan–Northern Guizhou Region
Cheng Yan, Zhangjun Huang, Rongkun Tu, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 570-570
Open Access
Cheng Yan, Zhangjun Huang, Rongkun Tu, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 570-570
Open Access
Exploring the differences in sauce‐flavour Daqu from different regions and its contribution to Baijiu brewing based on microbial communities and flavours
Weiwei Li, Meiyue Han, Hui Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7357-7371
Closed Access | Times Cited: 2
Weiwei Li, Meiyue Han, Hui Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7357-7371
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
Zhiguang Lei, Zhu Zhang, Jun Huang, et al.
LWT (2024) Vol. 215, pp. 117194-117194
Closed Access | Times Cited: 2
High-temperature Daqu of different colors from the Zibo region of China: Analysis of microbial community structure, physicochemical characteristics, and enzymatic activities
Mengjun Cui, Qiangchuan Hou, Yurong Wang, et al.
Research Square (Research Square) (2024)
Closed Access | Times Cited: 1
Mengjun Cui, Qiangchuan Hou, Yurong Wang, et al.
Research Square (Research Square) (2024)
Closed Access | Times Cited: 1
Preparation of layer‐assembled W/O/W‐type microencapsulated beads and application in solid‐state fermentation
Lei Wen, Jingrong Jiang, Jia Zheng, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2084-2095
Closed Access
Lei Wen, Jingrong Jiang, Jia Zheng, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2084-2095
Closed Access
Bacterial composition and physicochemical characteristics of sorghum based on environmental factors in different regions of China
Peiyun Xie, Mingbo Shao, Xiaofeng Deng, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
Peiyun Xie, Mingbo Shao, Xiaofeng Deng, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
