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:
Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China
Yanfang Wu, Zhongfu Duan, Jialiang Niu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100970-100970
Open Access | Times Cited: 10
Yanfang Wu, Zhongfu Duan, Jialiang Niu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100970-100970
Open Access | Times Cited: 10
Showing 10 citing articles:
Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins
Haiqing Wang, Dongfeng Guo, Mingzhu Zhang, et al.
Applied Microbiology and Biotechnology (2024) Vol. 108, Iss. 1
Open Access | Times Cited: 9
Haiqing Wang, Dongfeng Guo, Mingzhu Zhang, et al.
Applied Microbiology and Biotechnology (2024) Vol. 108, Iss. 1
Open Access | Times Cited: 9
Exploring the significance of the 2nd and 4th round fermentations in the brewing process of sauce-flavor Baijiu
Xi Chen, Binghao Du, Jianing Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 104114-104114
Closed Access | Times Cited: 6
Xi Chen, Binghao Du, Jianing Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 104114-104114
Closed Access | Times Cited: 6
Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor
Dongying Ge, Yurong Wang, Wenchao Cai, et al.
Food Bioscience (2024) Vol. 59, pp. 103958-103958
Closed Access | Times Cited: 2
Dongying Ge, Yurong Wang, Wenchao Cai, et al.
Food Bioscience (2024) Vol. 59, pp. 103958-103958
Closed Access | Times Cited: 2
Fast and non-invasive identification of Baijiu based on Tyndall effect and chemometrics
Qifei Zhu, Jun Zou, Chunfeng Guo, et al.
Food Chemistry X (2024) Vol. 23, pp. 101621-101621
Open Access | Times Cited: 1
Qifei Zhu, Jun Zou, Chunfeng Guo, et al.
Food Chemistry X (2024) Vol. 23, pp. 101621-101621
Open Access | Times Cited: 1
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function
Zheng-Pei Chen, Qian Cao, Tian-Tian Meng, et al.
Food Research International (2024) Vol. 200, pp. 115466-115466
Closed Access | Times Cited: 1
Zheng-Pei Chen, Qian Cao, Tian-Tian Meng, et al.
Food Research International (2024) Vol. 200, pp. 115466-115466
Closed Access | Times Cited: 1
Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating Baijiu fermentation through multi-omics analysis
Liangqiang Chen, Huizhen Zheng, Ken Cheng, et al.
Food Microbiology (2024) Vol. 125, pp. 104655-104655
Closed Access
Liangqiang Chen, Huizhen Zheng, Ken Cheng, et al.
Food Microbiology (2024) Vol. 125, pp. 104655-104655
Closed Access
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
Jialiang Niu, Weiwei Li, Binghao Du, et al.
Food Chemistry (2024) Vol. 464, pp. 141577-141577
Closed Access
Jialiang Niu, Weiwei Li, Binghao Du, et al.
Food Chemistry (2024) Vol. 464, pp. 141577-141577
Closed Access
Comparative characterization of key compounds of sauce-flavored rounded-baijiu in northern and southern China and the potential possibility of similar quality of their combined products
Hexia Ding, Jin Han Yang, Mingyi Cheng, et al.
Food Chemistry X (2024) Vol. 24, pp. 101970-101970
Open Access
Hexia Ding, Jin Han Yang, Mingyi Cheng, et al.
Food Chemistry X (2024) Vol. 24, pp. 101970-101970
Open Access
Study on the relationship between microbial community succession and physicochemical factors in the fermentation of rice-flavor Baijiu based on high-throughput and redundancy analysis techniques
Xin Li, Wenjun Rao, Shuai Hu, et al.
LWT (2024) Vol. 213, pp. 117031-117031
Open Access
Xin Li, Wenjun Rao, Shuai Hu, et al.
LWT (2024) Vol. 213, pp. 117031-117031
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
