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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:

Metagenomic analysis reveals the correlations between microbial communities and flavor compounds during the brewing of traditional Fangxian huangjiu
Ruijie Gao, Pai Peng, Yu Li, et al.
Food Bioscience (2024) Vol. 58, pp. 103816-103816
Closed Access | Times Cited: 9

Showing 9 citing articles:

Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds
Bo Wan, Tian Tian, Xiong Ying, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 312-312
Open Access | Times Cited: 1
Metagenomics unveils the roles of microbes in the metabolic network of purine formation during Huangjiu fermentation
Xianglin Wang, Qingyang Li, Wenzhe Li, et al.
Food Research International (2025) Vol. 206, pp. 116031-116031
Closed Access
Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation
Aoxing Tang, Bangzhu Peng
Food Chemistry (2024) Vol. 457, pp. 140428-140428
Closed Access | Times Cited: 4
A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters
Yingyin Yan, Zihua Liang, Yujia Huo, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2452-2452
Open Access | Times Cited: 2
The impact of fangxian huangjiu on the fermentation quality and microbial community dynamics of cigar wrapper leaves
Lan Yao, Tongtong Zhang, Yule Shan, et al.
Frontiers in Bioengineering and Biotechnology (2024) Vol. 12
Open Access | Times Cited: 1
Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters
Siwen Hou, Zihua Liang, Qi Wu, et al.
Food Microbiology (2024) Vol. 125, pp. 104647-104647
Closed Access | Times Cited: 1
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 | Times Cited: 1
Preparation of Fangxian traditional Xiaoqu and its evolution of microbial communities and aroma compounds during fermentation
Siman Zheng, Mingquan Huang, Yang Wu, et al.
Food Research International (2024) Vol. 199, pp. 115344-115344
Closed Access | Times Cited: 1
Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu
Zihua Liang, Shiyun Chen, Hao Wang, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3114-3114
Open Access
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