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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:

Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu
Fanghang Qiu, Binghao Du, Chengnan Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103925-103925
Closed Access | Times Cited: 16

Showing 16 citing articles:

Effect of tannin extracts and hydrolysates from sorghum brans on Baijiu quality and in-vitro antioxidant activity
H. Y. Zhang, Ruoyu Mi, Yan Feng, et al.
Food Bioscience (2025), pp. 106028-106028
Closed Access | Times Cited: 1
Regulating Fermentation Based on Dominant Genus: Effects of Phenethyl Alcohol-Producing Saccharomyces cerevisiae on Microbial Succession and Flavor Compounds in Fermented Grains
Haideng Li, Xi Chen, Jianing Liu, et al.
Food Bioscience (2025), pp. 106079-106079
Closed Access | Times Cited: 1
Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu
Huadong Zhang, Hongxia Zhang, Hai Du, et al.
Bioresources and Bioprocessing (2025) Vol. 12, Iss. 1
Open Access | Times Cited: 1
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: 8
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
Fanghang Qiu, Weiwei Li, Xi Chen, et al.
Food Research International (2024) Vol. 190, pp. 114647-114647
Closed Access | Times Cited: 6
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: 5
Evaluation of flavor perception of strong-aroma baijiu based on electroencephalography (EEG) and surface electromyography (EMG) techniques
Aliya Aliya, Shui Jiang, Xue Jiang, et al.
Food Chemistry (2025) Vol. 472, pp. 142893-142893
Closed Access
Construction of high ethyl acetate-producing diploid/ tetraploid Saccharomyces cerevisiae through CRISPR/Cas9-mediated mating-type switching
Chunhong Sun, Xinjian Wang, Ruixin Wang, et al.
Food Bioscience (2025), pp. 105965-105965
Closed Access
Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification
Wen Jiang, Xianping Qiu, Xinyue Wei, et al.
Food Microbiology (2025) Vol. 128, pp. 104735-104735
Closed Access
Investigating the main contributors to esterification activity and identifying the aqueous-phase ester synthases in Daqu
Yu Tie, Lin Wang, Bo Ding, et al.
Food Bioscience (2025), pp. 106227-106227
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
Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor
Aixue Hu, Yaohui Zhu, Zhan Gao, et al.
Food Chemistry X (2025) Vol. 27, pp. 102486-102486
Open Access
Correlation between Microbial Community, Physicochemical Properties and Characteristic Flavor Compounds of Yangjiang douchi
Xiaoli Jiang, Huiyan Zhao, Meizhen Xu, et al.
Journal of Future Foods (2025)
Open Access
Improvement of the floral aroma of ripened pu-erh tea via inoculation of Saccharomyces cerevisiae in industrial-level fermentation
Teng Wang, Ruomeng Li, Nianguo Bo, et al.
LWT (2025), pp. 117776-117776
Open Access
Similarity in the microbial community structure of tobacco from geographically similar regions
Zhengfeng Li, Tian Qin, Yuzhen Xia, et al.
Research Square (Research Square) (2024)
Closed Access
Similarity in the microbial community structure of tobacco from geographically similar regions
Zhengfeng Li, Tian Qin, Yuzhen Xia, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6
Haiyan Yu, Shiqi Wu, Qiaowei Li, et al.
Food Chemistry X (2024) Vol. 25, pp. 102065-102065
Open Access
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