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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:

Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation
Yu Xia, Huibo Luo, Zhengyun Wu, et al.
Applied Microbiology and Biotechnology (2022) Vol. 107, Iss. 1, pp. 25-41
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces
Chutian Zhu, Yuxin Cheng, Qili Shi, et al.
Food Research International (2023) Vol. 172, pp. 113076-113076
Closed Access | Times Cited: 38
Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation
Weiwei Dong, Xiang Yu, L L Wang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 10
Community-level bioaugmentation results in enzymatic activity- and aroma-enhanced Daqu through altering microbial community structure and metabolic function
Wenhu Liu, Li‐Juan Chai, Hongmei Wang, et al.
Food Bioscience (2024) Vol. 57, pp. 103630-103630
Closed Access | Times Cited: 7
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
A Rapid Photoionization Detector-Based Gas Chromatography Electronic Nose Enhanced by DOE and SVM for Accurate Classification of Baijiu Jiuqu Quality Grades
Yuezhong Mao, Lining Fang, Ye Xiao, et al.
Journal of Food Composition and Analysis (2025), pp. 107302-107302
Closed Access
Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation
Pei‐Jie Han, Lu-Jun Luo, Ying Han, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2936-2936
Open Access | Times Cited: 17
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
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
Wei Shi, Li‐Juan Chai, Han Zhao, et al.
Food Bioscience (2024) Vol. 61, pp. 104917-104917
Closed Access | Times Cited: 5
Biotransformation of Lignocellulosic Biomass to Value-Added Bioproducts: Insights into Bio-Saccharification Strategies and Potential Concerns
Muhammad Jahangeer, Muti Ur Rehman, Rubina Nelofer, et al.
Topics in Catalysis (2024)
Open Access | Times Cited: 4
East meets west in alcoholic beverages: Flavor comparison, microbial metabolism and health effects
Meng‐Wei Lin, Bingyan Yang, Mengqi Dai, et al.
Food Bioscience (2023) Vol. 56, pp. 103385-103385
Closed Access | Times Cited: 13
Unveiling the synthesis of aromatic compounds in sauce-flavor Daqu from the functional microorganisms to enzymes
Min Zhu, Zhao Deng, Yu Tie, et al.
Food Research International (2024) Vol. 190, pp. 114628-114628
Closed Access | Times Cited: 3
Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas
Zhigao Li, Xu Yan, Sibo Zou, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1263-1263
Open Access | Times Cited: 2
Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi‐flavor Baijiu
Wenhong Zhao, Minhua Liang, Puxi Fan, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4019-4031
Closed Access | Times Cited: 2
Environmental Factors Affecting the Diversity and Composition of Environmental Microorganisms in the Shaoxing Rice Wine Producing Area
Qi Peng, Zhang Li-li, Xiaoli Huang, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3564-3564
Open Access | Times Cited: 7
Effect of inoculated Daqu on the spontaneous fermentation of Chinese liquor
Wenzhi Lv, Feng Li, LI Chang-an
Food Research International (2023) Vol. 173, pp. 113321-113321
Closed Access | Times Cited: 6
Ultra-high-depth macrogenomic sequencing revealed differences in microbial composition and function between high temperature and medium–high temperature Daqu
Yurong Wang, Jianshe Gai, Qiangchuan Hou, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 12
Closed Access | Times Cited: 6
Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu
Jingzhang Geng, Siqiao He, Shanshan Zhang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1019-1019
Open Access | Times Cited: 1
Skin Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk
Hyun-Ju Han, Min Nyeong Ko, Chan Seong Shin, et al.
(2024)
Open Access | Times Cited: 1
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
Xiaoxuan Sun, Leilei Yu, Meifang Xiao, et al.
Food Chemistry (2024) Vol. 463, pp. 141019-141019
Closed Access | Times Cited: 1
Distribution, Generation, and Control of Ethyl Carbamate in Baijiu: A Review
Baolin Han, Shufan Zhang, Lei Chen, et al.
Food Control (2024), pp. 110951-110951
Open Access | Times Cited: 1
Analysis of Bacterial Diversity in Fermented Grains of Baijiu Based on Culturomics and Amplicon Sequencing
Jiaxuan Wang, Shuyue Hao, Qing Ren
Fermentation (2023) Vol. 9, Iss. 3, pp. 260-260
Open Access | Times Cited: 4
Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China
Qi Yu, Feiyan Mou, Junwen Xiao, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 40, Iss. 2
Open Access | Times Cited: 4
The therapeutic effects of fermented milk with lactic acid bacteria from traditional Daqu on hypertensive mice
Yuhang Jiang, Jiang Wu, Lei Tian, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 2, pp. 742-758
Open Access | Times Cited: 3
A specific and rapid method for detecting Bacillus and Acinetobacter species in Daqu
Yanwei Wei, Shuyue Zhang, Guikun Guan, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 2
Microbial metabolism during the thermophilic phase promotes the generation of aroma substances in nongxiangxing Daqu
Yong Du, Jie Tang, Dan Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101044-101044
Open Access | Times Cited: 2
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