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OpenAlex Citation Counts

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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:

Difference of microbial community and gene composition with saccharification function between Chinese nongxiangxing daqu and jiangxiangxing daqu
Yu Xia, Wen Zhou, Yake Du, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 2, pp. 637-647
Closed Access | Times Cited: 21

Showing 21 citing articles:

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: 22
Revealing the influence of exogenously inoculated Bacillus spp. on the microbiota and metabolic potential of medium-temperature Daqu: A meta-omics analysis
Hui Qin, Suyi Zhang, Chao Wang, et al.
Food Research International (2024) Vol. 182, pp. 114152-114152
Closed Access | Times Cited: 6
Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavor Daqu
Lina Zhao, Wenjing Zhang, Yuting Niu, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Analysis of dominant microorganisms and core enzymes in Qingke Baijiu Daqu by high-throughput sequencing and proteomics
Lihua Chen, Qinghua Peng, Yuhang Chen, et al.
Food Research International (2025), pp. 115941-115941
Closed Access
Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
Liangqiang Chen, Guozheng Wang, Mengjing Teng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1902-1932
Closed Access | Times Cited: 19
Unraveling multifunction of low-temperature Daqu in simultaneous saccharification and fermentation of Chinese light aroma type liquor
Yifu Zheng, Feng Liang, Yi Wu, et al.
International Journal of Food Microbiology (2023) Vol. 397, pp. 110202-110202
Closed Access | Times Cited: 18
Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu
Jianli Zhou, Xuanchen Li, Shuaijinyi Li, et al.
The Science of The Total Environment (2023) Vol. 912, pp. 169010-169010
Closed Access | Times Cited: 15
Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics
Yang Yang, Man-Si Niu, Hui Yu, et al.
LWT (2024) Vol. 197, pp. 115916-115916
Open Access | Times Cited: 5
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation
Kyu-Taek Choi, Su-Hyun Lee, Yeong-Jun Kim, et al.
Food Chemistry X (2024) Vol. 22, pp. 101368-101368
Open Access | Times Cited: 5
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: 12
Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China
Yanfang Wu, Zhongfu Duan, Jialiang Niu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100970-100970
Open Access | Times Cited: 10
Spatial Heterogeneity of Microbiota and Flavor Across Different Rounds of Sauce-Flavor Baijiu in Northern China
Yanfang Wu, Zhongfu Duan, Jialiang Niu, et al.
(2023)
Closed Access | Times Cited: 7
The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential
Vincenzina Fusco, Daniele Chieffi, Francesca Fanelli, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 6
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
Zhongfu Duan, Mingxin Han, Jialiang Niu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 5973-5981
Closed Access | Times Cited: 1
Comparative genomic analyses reveal carbohydrates-rich environment adaptability of Lentilactobacillus laojiaonis sp. nov. IM3328
Qiuwei Zhao, Huawei Zhu, Tong Xi, et al.
Food Bioscience (2023) Vol. 53, pp. 102737-102737
Closed Access | Times Cited: 2
Effect of Irradiation Insecticidal Technology on Microbiome, Physicochemical Properties of Strong-flavor Baijiu Daqu
Yu Wang, Jiaohao Xue, Yue Qiu, et al.
Research Square (Research Square) (2024)
Open Access
Genetics and Proteomics of Polyextremophiles Existing in High Temperature
Komal Imran, Aqsa Majgaonkar, Rameesha Abid, et al.
(2024), pp. 33-62
Closed Access
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
Metatranscriptomic insights into the mechanism of ’Multiple Qu’ utilization in Jian-flavor Baijiu fermentation
Shanshan Xu, Weiqi Hu, Hao Zhou, et al.
Food Research International (2024) Vol. 200, pp. 115463-115463
Closed Access
Proposal of a Novel Standard for Determining the Aging Period of High-Temperature Daqu Based on the Species-Level Bacterial Composition Through PacBio Sequencing
Xiangyong Zeng, Tao Li, Wentao Cao, et al.
Indian Journal of Microbiology (2024)
Closed Access
Insight into broad substrate specificity and synergistic contribution of a fungal α-glucosidase in Chinese Nong-flavor daqu
Zhuolin Yi, Lanchai Chen, Yanling Jin, et al.
Microbial Cell Factories (2023) Vol. 22, Iss. 1
Open Access | Times Cited: 1
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
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