Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu
Shuangping Liu, Yu Zhou, Dongna Ma, et al.
Food Bioscience (2023) Vol. 52, pp. 102467-102467
Closed Access | Times Cited: 19

Showing 19 citing articles:

Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
Gailing Shi, Chao Fang, Shuang Xing, et al.
Food Research International (2024) Vol. 187, pp. 114327-114327
Closed Access | Times Cited: 13
Integrated characterization of filler tobacco leaves: HS–SPME–GC–MS, E-nose, and microbiome analysis across different origins
Mingzhu Zhang, Dongfeng Guo, Haiqing Wang, et al.
Bioresources and Bioprocessing (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 11
Characterization of physicochemical properties, volatile compounds and microbial community structure in four types of Daqu
Jie Deng, Jia Zheng, Dan Huang, et al.
LWT (2023) Vol. 184, pp. 115064-115064
Open Access | Times Cited: 17
Strategies and Challenges of Microbiota Regulation in Baijiu Brewing
Pengpeng Zhang, Yanbo Liu, Haideng Li, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1954-1954
Open Access | Times Cited: 8
Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters
Zhiguo Huang, Bo Zeng, Jie Deng, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3501-3513
Closed Access | Times Cited: 6
Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing
Yan Wang, Shikai Quan, Yu Xia, et al.
Food Research International (2024) Vol. 179, pp. 114024-114024
Closed Access | Times Cited: 5
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: 4
Multi-method joint analysis reveals differences in the quality and microbial composition of high-temperature and medium–high-temperature Daqu
Yurong Wang, Qiangchuan Hou, Hui Ni, et al.
LWT (2024), pp. 116804-116804
Open Access | Times Cited: 4
Decoding the synergistic mechanisms of functional microbial agents on the microecology and metabolic function in medium-high temperature Daqu starter for enhancing aromatic flavor
Min Zhu, Zhao Deng, Mingyao Wang, et al.
Food Chemistry X (2025) Vol. 26, pp. 102304-102304
Open Access
Dynamic Patterns of High-temperature Daqu Attributes in Continuous Production: Investigating the Impact of Muqu Attributes, Production Site, and Process Heterogeneity
Zhiguang Lei, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2025), pp. 106417-106417
Closed Access
Deciphering the role of traditional flipping crafts in medium-temperature Daqu fermentation: Microbial succession and metabolic phenotypes
Zhang Wen, Yu-Hua Wei, Dayong Han, et al.
Current Research in Food Science (2025), pp. 101063-101063
Open Access
Characterization of Qu-aroma of medium–high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC–MS/O analysis
Jie Deng, Jia Zheng, Xing Li, et al.
Bioresources and Bioprocessing (2025) Vol. 12, Iss. 1
Open Access
Optimization of the Conditions for the Growth and Ethanol Production of Strain Bacillus sp. EtOH
Haifeng Wu, Limei Huang, Jieli Li, et al.
Journal of Biobased Materials and Bioenergy (2024) Vol. 18, Iss. 2, pp. 333-338
Closed Access | Times Cited: 3
Intelligent Manufacturing Challenges and Directions of the Baijiu Starter Culture-Daqu Industry: Microbiome and Engineering Perspectives
Yi Luo, Liming Wu, Mengyao Wu, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104724-104724
Closed 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 | Times Cited: 3
Environmental Factors Affecting the Diversity and Composition of Environmental Microorganisms in the Shaoxing Rice Wine Producing Area
Qi Peng, Lili Zhang, Xiaoli Huang, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3564-3564
Open Access | Times Cited: 7
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: 2
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: 2
Characterization of Qu-aroma of Medium-High Temperature Daqu from Different Production Areas Using Sensory Evaluation, E-nose, and GC-MS/O Analysis
Jie Deng, Jia Zheng, Xing Li, et al.
Research Square (Research Square) (2024)
Closed Access
The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu
Shuang Xing, Gailing Shi, Jun Lü, et al.
Food Chemistry (2024), pp. 142645-142645
Closed Access
Microbial enzymes: the bridge between <i>Daqu</i> flavor and microbial communities
Z. Zhong, Tianyi Liu, Kan He, et al.
Food Innovation and Advances (2020), pp. 1-12
Closed Access
Page 1

Scroll to top