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:
Sweetness science of Baijiu: Unraveling flavor compounds, perception and analytical techniques
Panpan Chen, Xiaoxiao Feng, Yiwen Zhu, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100463-100463
Open Access | Times Cited: 7
Panpan Chen, Xiaoxiao Feng, Yiwen Zhu, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100463-100463
Open Access | Times Cited: 7
Showing 7 citing articles:
Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei
Hui Zhu, Qiang Li, Ahmed H. El‐Sappah, et al.
Food Chemistry (2025) Vol. 474, pp. 143079-143079
Open Access
Hui Zhu, Qiang Li, Ahmed H. El‐Sappah, et al.
Food Chemistry (2025) Vol. 474, pp. 143079-143079
Open Access
Identification of volatile differential markers in strong‐aroma Baijiu based on gas chromatography–electronic nose combined with gas chromatography–time‐of‐flight mass spectrometry
Aliya Aliya, Yufa Cao, Danni Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Aliya Aliya, Yufa Cao, Danni Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Process Biochemistry (2024)
Closed Access | Times Cited: 1
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Process Biochemistry (2024)
Closed Access | Times Cited: 1
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access
Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS
Qiao Huang, Ying Liu, Lei Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101667-101667
Open Access
Qiao Huang, Ying Liu, Lei Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101667-101667
Open Access
The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS
Qiao Huang, Xianping Qiu, Tongwei Guan, et al.
Food Chemistry X (2024) Vol. 25, pp. 102141-102141
Open Access
Qiao Huang, Xianping Qiu, Tongwei Guan, et al.
Food Chemistry X (2024) Vol. 25, pp. 102141-102141
Open Access
Influence of Two Sorghum Varieties on Metabolic Factors, Microbial Community, and Flavor Component Precursors of Strong-Flavor Baijiu Zaopei
Hui Zhu, Qiang Li, Ahmed H. El‐Sappah, et al.
(2024)
Closed Access
Hui Zhu, Qiang Li, Ahmed H. El‐Sappah, et al.
(2024)
Closed Access
