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:
Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation
Shuangping Liu, Yu Zhou, Zhili Zhou, et al.
Food Bioscience (2022) Vol. 51, pp. 102342-102342
Closed Access | Times Cited: 6
Shuangping Liu, Yu Zhou, Zhili Zhou, et al.
Food Bioscience (2022) Vol. 51, pp. 102342-102342
Closed Access | Times Cited: 6
Showing 6 citing articles:
Analysis, traceability, and screening of terpenoid-producing microorganisms in traditional Chinese Huangjiu
Qingxiang Wang, Tiantian Liu, Bin Qian, et al.
Food Bioscience (2025), pp. 105871-105871
Closed Access
Qingxiang Wang, Tiantian Liu, Bin Qian, et al.
Food Bioscience (2025), pp. 105871-105871
Closed Access
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis
Haiyan Yu, Z H Li, Danwei Zheng, et al.
Food Research International (2024) Vol. 196, pp. 115036-115036
Closed Access | Times Cited: 1
Haiyan Yu, Z H Li, Danwei Zheng, et al.
Food Research International (2024) Vol. 196, pp. 115036-115036
Closed Access | Times Cited: 1
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms
Jie Tang, Junlin Wei, Yong Yang, et al.
Trends in Food Science & Technology (2024), pp. 104832-104832
Closed Access | Times Cited: 1
Jie Tang, Junlin Wei, Yong Yang, et al.
Trends in Food Science & Technology (2024), pp. 104832-104832
Closed Access | Times Cited: 1
Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality
Ke Wang, Huijun Wu, Jiaxuan Wang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2680-2680
Open Access | Times Cited: 3
Ke Wang, Huijun Wu, Jiaxuan Wang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2680-2680
Open Access | Times Cited: 3
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
Chi Shen, Yingying Yu, Xue Zhang, et al.
Food Research International (2024) Vol. 198, pp. 115319-115319
Closed Access
Chi Shen, Yingying Yu, Xue Zhang, et al.
Food Research International (2024) Vol. 198, pp. 115319-115319
Closed Access
Influence of the Residual Mature Qu’s Bacterial Community Structure on Box Wheat Qu–Making Process for Shaoxing Rice Wine (Huangjiu)
Ge Song-Tao, Linzheng Lyu, Guochang Sun, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Ge Song-Tao, Linzheng Lyu, Guochang Sun, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
