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:
A novel organic acids-targeted colorimetric sensor array for the rapid discrimination of origins of Baijiu with three main aroma types
Meixia Wu, Yao Fan, Jinbin Zhang, et al.
Food Chemistry (2024) Vol. 447, pp. 138968-138968
Closed Access | Times Cited: 5
Meixia Wu, Yao Fan, Jinbin Zhang, et al.
Food Chemistry (2024) Vol. 447, pp. 138968-138968
Closed Access | Times Cited: 5
Showing 5 citing articles:
Species-level distribution of microbiota with secondary metabolic potential in Chinese Baijiu fermentation
Lei Xu, Rubing Du, Qun Wu, et al.
Food Bioscience (2024) Vol. 59, pp. 104231-104231
Closed Access | Times Cited: 4
Lei Xu, Rubing Du, Qun Wu, et al.
Food Bioscience (2024) Vol. 59, pp. 104231-104231
Closed Access | Times Cited: 4
Advanced techniques against food fraud
Hongtao Lei, Isabel Castanheira, Tian Guan
Food Chemistry (2025), pp. 142832-142832
Closed Access
Hongtao Lei, Isabel Castanheira, Tian Guan
Food Chemistry (2025), pp. 142832-142832
Closed Access
Impact of Staphylococcus carnosus DG06 inoculation on microbial and metabolic profiles during Cantonese soy sauce fermentation
Chi Zhao, Yuxiang Zhang, Feng Lan, et al.
Food Research International (2025), pp. 116363-116363
Closed Access
Chi Zhao, Yuxiang Zhang, Feng Lan, et al.
Food Research International (2025), pp. 116363-116363
Closed Access
Unraveling the water source and formation process of Huangshui in solid-state fermentation
Zhiqiang Ren, Qiuxu Chen, Tuoxian Tang, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 3, pp. 665-675
Open Access | Times Cited: 3
Zhiqiang Ren, Qiuxu Chen, Tuoxian Tang, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 3, pp. 665-675
Open Access | Times Cited: 3
Unraveling the Water Source and Formation Process of <em>Huangshui</em> in Solid-State Fermentation
Zhiqiang Ren, Qiuxu Chen, Tuoxian Tang, et al.
(2024)
Open Access | Times Cited: 2
Zhiqiang Ren, Qiuxu Chen, Tuoxian Tang, et al.
(2024)
Open Access | Times Cited: 2
Size-Regulated Gold and Silver Nanorods for Discriminating Reducing Substances: A Colorimetric Sensor Array for Chinese Baijiu
Yunhui Li, Xuhui Xia, Xiaofang Liu, et al.
Journal of Food Composition and Analysis (2024), pp. 106991-106991
Closed Access | Times Cited: 1
Yunhui Li, Xuhui Xia, Xiaofang Liu, et al.
Journal of Food Composition and Analysis (2024), pp. 106991-106991
Closed Access | Times Cited: 1
