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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:

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: 18

Showing 18 citing articles:

The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 10
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
Shuai Li, Yueran Han, Li Wang, et al.
Food Chemistry (2025) Vol. 475, pp. 143328-143328
Closed Access | Times Cited: 1
A novel quantum dot-based ratiometric fluorescence sensor array: for reducing substances detection and Baijiu quality discrimination
Xuhui Xia, Peng Zhao, Jia Zheng, et al.
Analytica Chimica Acta (2025) Vol. 1347, pp. 343785-343785
Closed Access
Development of a Pigmented Soju-Like Beverage Using Natural Colorants from Sweet Potatoes (Ipomoea Batatas L.)
Marie Bless Galang, Dennis Marvin Santiago, Gizelle T Nanit, et al.
Journal of Food Innovation, Nutrition, and Environmental Sciences (2025) Vol. 2, Iss. 1, pp. 1-9
Closed Access
Comparative analysis of strong-flavor Baijiu and brandy: volatile and nonvolatile metabolic compounds identified using non-targeted metabolomics
Chaohong He, Bo Peng, Dongsheng Zhang, et al.
European Food Research and Technology (2025)
Closed Access
Applications of Microextraction Technology for the Analysis of Alcoholic Beverages Quality: Current Perspectives and Future Directions
Yue Qiu, Qi Deng, Yongqing Zhang, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1152-1152
Open Access
Production, characterization and antioxidant analysis on the Undaria-based alcoholic beverages using response surface method and HS-SPME-GC × GC-TOF-MS
Fangru Nan, Hao Gong, Feng Jia, et al.
Food Chemistry X (2025), pp. 102428-102428
Open Access
Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in the Quality, Authenticity and Food Safety
Sheila Oliveira-Alves, Silvia de Afonseca Lourenço, Tiago A. Fernandes, et al.
(2024)
Open Access | Times Cited: 3
Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety
Sheila Oliveira-Alves, Silvia de Afonseca Lourenço, Tiago A. Fernandes, et al.
Applied Sciences (2024) Vol. 14, Iss. 3, pp. 1010-1010
Open Access | Times Cited: 2
Caproicibacter sp. BJN0012, a potential new species isolated from cellar mud for caproic acid production from glucose
Mengqi Dai, Youqiang Xu, Lei Zhao, et al.
Journal of Biotechnology (2024) Vol. 388, pp. 11-23
Closed Access | Times Cited: 2
Characterizing the Contribution of Strain Specificity to the Microbiota Structure and Metabolites of Muqu and Fresh High-Temperature Daqu
Yi Zhang, Zhu Zhang, Jun Huang, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3098-3098
Open Access | Times Cited: 2
Diversity of Culturable Yeasts Associated with the Technification Level in the Process of Mezcal Production in the State of Durango
Sandra Consuelo Martínez-Estrada, José Alberto Narváez-Zapata, Raúl Rodríguez‐Herrera, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 147-147
Open Access | Times Cited: 1
Effects of High-Hydrostatic-Pressure Treatment on Polyphenols and Volatile Aromatic Compounds in Marselan Wine
Zicheng Yi, Danqing Zhao, Tengwen Chang, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2468-2468
Open Access | Times Cited: 1
Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops
Qingyan Guo, Jingjing Zhao, Jiabao Peng, et al.
LWT (2024) Vol. 207, pp. 116683-116683
Open Access
Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries
Mário Bezerra, Fernanda Cosme, Fernando M. Nunes
Foods (2024) Vol. 13, Iss. 8, pp. 1187-1187
Open Access
Revealing the Flavor Compositions, Microbial Diversity, and Biological Functions of Huangshui: A By-Product of Baijiu Fermentation
Qingyan Guo, Jingjing Zhao, Jiabao Peng, et al.
(2024)
Closed Access
Multi-platform metabolic profiling of the stages of production of locally made lambanog, a traditional Philippine alcoholic beverage
Maria Krizel Anne G. Tabago, Mark Christian Emmanuel A. Marmeto, George D. Posadas, et al.
Discover Chemistry. (2024) Vol. 1, Iss. 1
Open Access
Seasonal Variations in Physicochemical Properties, Volatile Compounds, and Microbial Community Structure of Dajiang Fermented Using a Semi-Controlled Method
Xiaojing Zhang, Qiqi Xiao, Xin Wang, et al.
Food Bioscience (2024), pp. 105791-105791
Closed Access
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