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:
Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu
Lei Yang, Jie Chen, Zijian Li, et al.
Biotechnology Letters (2023) Vol. 45, Iss. 9, pp. 1183-1197
Open Access | Times Cited: 8
Lei Yang, Jie Chen, Zijian Li, et al.
Biotechnology Letters (2023) Vol. 45, Iss. 9, pp. 1183-1197
Open Access | Times Cited: 8
Showing 8 citing articles:
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
Qiangchuan Hou, Yurong Wang, Dingwu Qu, et al.
Food Research International (2024) Vol. 184, pp. 114257-114257
Closed Access | Times Cited: 16
Qiangchuan Hou, Yurong Wang, Dingwu Qu, et al.
Food Research International (2024) Vol. 184, pp. 114257-114257
Closed Access | Times Cited: 16
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: 9
Jingya Fan, Jian Chen, Guocheng Du, et al.
Food Bioscience (2024) Vol. 58, pp. 103780-103780
Closed Access | Times Cited: 9
The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation
Hulin Dan, Xuemiao Song, G. M. Xiang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 5021-5030
Closed Access | Times Cited: 3
Hulin Dan, Xuemiao Song, G. M. Xiang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 5021-5030
Closed Access | Times Cited: 3
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: 3
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 3
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: 2
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104885-104885
Closed Access | Times Cited: 2
Microbiomic and metabolomic dynamics in chrysanthemum waste at different fermentation stages
Yiyan Cui, Xinyan Ma, Miao Yu, et al.
Food Bioscience (2024) Vol. 61, pp. 104744-104744
Closed Access
Yiyan Cui, Xinyan Ma, Miao Yu, et al.
Food Bioscience (2024) Vol. 61, pp. 104744-104744
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
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Process Biochemistry (2024)
Closed Access
Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains
Tao Li, Wentao Cao, Dounan Li, et al.
Food Research International (2024) Vol. 198, pp. 115324-115324
Closed Access
Tao Li, Wentao Cao, Dounan Li, et al.
Food Research International (2024) Vol. 198, pp. 115324-115324
Closed Access
