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:
The spatiotemporal heterogeneity of microbial community assembly during pit fermentation of soy sauce flavor baijiu
Liang Yang, Huang Xiao-dong, Jiafeng Hu, et al.
Food Bioscience (2024) Vol. 61, pp. 104438-104438
Closed Access | Times Cited: 6
Liang Yang, Huang Xiao-dong, Jiafeng Hu, et al.
Food Bioscience (2024) Vol. 61, pp. 104438-104438
Closed Access | Times Cited: 6
Showing 6 citing articles:
Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor Baijiu
Shuai Li, Yueran Han, Ming Yan, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 245-245
Open Access
Shuai Li, Yueran Han, Ming Yan, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 245-245
Open Access
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
Xiaomin Liu, Yingchun Mu, X.L. Lv, et al.
Food Chemistry X (2025), pp. 102228-102228
Open Access
Xiaomin Liu, Yingchun Mu, X.L. Lv, et al.
Food Chemistry X (2025), pp. 102228-102228
Open Access
Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis
Jilei Wang, Qu Li, Yun Sun, et al.
Food Chemistry (2024) Vol. 463, pp. 141469-141469
Closed Access | Times Cited: 1
Jilei Wang, Qu Li, Yun Sun, et al.
Food Chemistry (2024) Vol. 463, pp. 141469-141469
Closed Access | Times Cited: 1
Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening
Shuai Li, Tao Li, Yueran Han, et al.
Food Chemistry X (2024) Vol. 24, pp. 101877-101877
Open Access
Shuai Li, Tao Li, Yueran Han, et al.
Food Chemistry X (2024) Vol. 24, pp. 101877-101877
Open Access
Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds
Diqiang Wang, Cheng Wu, Jianfeng Hu, et al.
Food Research International (2024) Vol. 199, pp. 115359-115359
Closed Access
Diqiang Wang, Cheng Wu, Jianfeng Hu, et al.
Food Research International (2024) Vol. 199, pp. 115359-115359
Closed Access
Microorganisms and metabolic characteristics of temperature-dependent fermentation during Sauce-flavor Baijiu production
Ying Cao, Hongxia Zhang, Hai Du, et al.
Food Bioscience (2024), pp. 105787-105787
Closed Access
Ying Cao, Hongxia Zhang, Hai Du, et al.
Food Bioscience (2024), pp. 105787-105787
Closed Access
EDITORIAL: Microbial Diversity, Microbial Resources and the Quality/Safety of Fermented Beverages
Vittorio Capozzi, Baoru Yang, Wenjia He, et al.
Food Bioscience (2024), pp. 105793-105793
Closed Access
Vittorio Capozzi, Baoru Yang, Wenjia He, et al.
Food Bioscience (2024), pp. 105793-105793
Closed Access
