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:
Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts
Jie Wu, Qin Li, Kaidi Hu, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 2
Closed Access | Times Cited: 7
Jie Wu, Qin Li, Kaidi Hu, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 2
Closed Access | Times Cited: 7
Showing 7 citing articles:
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 11
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 11
Extraction of phenolic acids and tetramethylpyrazine in Shanxi aged vinegar base on vortex-assisted liquid-liquid microextraction-hydrophobic deep eutectic solvent: COSMO-RS calculations and ANN-GA optimization
Baoqing Bai, Siyuan Meng, Yanli Guo, et al.
Food Chemistry (2024) Vol. 463, pp. 141353-141353
Closed Access | Times Cited: 4
Baoqing Bai, Siyuan Meng, Yanli Guo, et al.
Food Chemistry (2024) Vol. 463, pp. 141353-141353
Closed Access | Times Cited: 4
Metagenomics and Metagenome-Assembled Genomes: Analysis of Cupei from Sichuan Baoning Vinegar, One of the Four Traditional Renowned Vinegars in China
Jie Wu, Ning Zhao, Qin Li, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 398-398
Open Access
Jie Wu, Ning Zhao, Qin Li, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 398-398
Open Access
Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits
Elahesadat Hosseini, Zenebe Tadesse Tsegay, Slim Smaoui, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 698-698
Open Access
Elahesadat Hosseini, Zenebe Tadesse Tsegay, Slim Smaoui, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 698-698
Open Access
Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites
Jianlong Li, Jie Wu, Meiqi Tu, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1471-1471
Open Access
Jianlong Li, Jie Wu, Meiqi Tu, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1471-1471
Open Access
Multivariate discrimination of Chinese vinegars using multi-element: Implications for origin traceability and dietary safety
Min Li, Qian Zhang, Guilin Han, et al.
Journal of Food Composition and Analysis (2025), pp. 107807-107807
Closed Access
Min Li, Qian Zhang, Guilin Han, et al.
Journal of Food Composition and Analysis (2025), pp. 107807-107807
Closed Access
Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria
João Mota, Alice Vilela
Fermentation (2024) Vol. 10, Iss. 4, pp. 200-200
Open Access | Times Cited: 3
João Mota, Alice Vilela
Fermentation (2024) Vol. 10, Iss. 4, pp. 200-200
Open Access | Times Cited: 3
Exploring Microbial Diversity and Functionality in Verdejo Wine Vinegar Fermentation through LC-MS/MS Analysis
Cristina Campos-Vázquez, Juan J. Román‐Camacho, Roger Consuegra-Rivera, et al.
LWT (2024) Vol. 213, pp. 117054-117054
Open Access | Times Cited: 1
Cristina Campos-Vázquez, Juan J. Román‐Camacho, Roger Consuegra-Rivera, et al.
LWT (2024) Vol. 213, pp. 117054-117054
Open Access | Times Cited: 1
Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars
Juan J. Román‐Camacho, Inés M. Santos‐Dueñas, Isidoro García‐García, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 56-56
Open Access | Times Cited: 1
Juan J. Román‐Camacho, Inés M. Santos‐Dueñas, Isidoro García‐García, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 56-56
Open Access | Times Cited: 1
