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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:

Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics
Tianyan Chen, Hanyu Wang, Wei Su, et al.
Food Research International (2022) Vol. 165, pp. 112350-112350
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
Yuxin He, Mengwei Hu, Weiwei He, et al.
Food Bioscience (2024) Vol. 59, pp. 103639-103639
Closed Access | Times Cited: 11
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
Huaixiang Tian, Juanjuan Xiong, Sun Jiashu, et al.
Food Chemistry (2024) Vol. 456, pp. 139982-139982
Closed Access | Times Cited: 8
Unraveling the microbial community and succession during the maturation of Chinese cereal vinegar Daqu and their relationships with flavor formation
Ruteng Wei, Xiaoqi Sun, Xufeng Chen, et al.
Food Research International (2025) Vol. 203, pp. 115851-115851
Closed 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) Vol. 25, pp. 102228-102228
Open Access
Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi
Lin Lan, Jingxin Wang, Shengyu Wang, et al.
Food Bioscience (2023) Vol. 56, pp. 103192-103192
Closed Access | Times Cited: 16
Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine)
Chenguang Zhou, Yaojie Zhou, Tianrui Liu, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1458-1458
Open Access | Times Cited: 15
Metabolomics and HS-SPME-GC–MS-based analysis of quality succession patterns and flavor characteristics changes during the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine
Jian‐Guo Zhang, Jingjing Wang, Wang-Wei Zhang, et al.
Food Research International (2024) Vol. 184, pp. 114270-114270
Closed Access | Times Cited: 6
Metagenomics unveils the roles of microbes in the metabolic network of purine formation during Huangjiu fermentation
Xianglin Wang, Qingyang Li, Wenzhe Li, et al.
Food Research International (2025) Vol. 206, pp. 116031-116031
Closed Access
From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines
Qinqin Liu, Nan Hao, Lan Mi, et al.
Food Chemistry X (2025), pp. 102317-102317
Open Access
Diversity and dynamics of microbial communities during spontaneous fermentation of different cultivars of apples from China and their relationship with the volatile components in the cider
Jingyi Zhou, Xinyi Wang, Yue Cao, et al.
Food Research International (2025) Vol. 206, pp. 116029-116029
Closed Access
Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation
Xiaomin Liu, Dangwei Zhang, Yuxia Liu, et al.
Food Science and Biotechnology (2025)
Closed Access
Insights into the dynamic evolution of quality and sensory attributes in red aril wine during fermentation
Wenyue Yu, Yuanlong Wei, Feiwu Long, et al.
LWT (2024) Vol. 203, pp. 116382-116382
Open Access | Times Cited: 4
Differences in flavor characteristics of Rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
Yao Lin, Dandan Yuan, Shaoji Zhang, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106696-106696
Closed Access | Times Cited: 4
Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste
Quanye Wu, Zhaona Xu, Shirong Feng, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1209-1209
Open Access | Times Cited: 3
Unveiling the dynamic microbial succession and metabolic characteristics during traditional fermentation of hainan shanlan rice wine
Xiaoxue Guo, Chunhe Gu, Mengrui Wang, et al.
LWT (2024) Vol. 200, pp. 116201-116201
Open Access | Times Cited: 3
The Relationships between Flavor Substances and Microbial Communities during the Fermentation of Chinese Traditional Red Sour Soup
Xin Zhang, Zhenyu Wang, Xianbing Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105451-105451
Closed Access | Times Cited: 3
Identifying and characterization of novel broad-spectrum bacteriocins from the Shanxi aged vinegar microbiome: Machine learning, molecular simulation, and activity validation
Meili Cui, Mengyue Wang, Haoyan Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132272-132272
Closed Access | Times Cited: 2
Change in volatile profiles of wheat flour during maturation
Yingtao Yu, Hao Liu, Wei Gong, et al.
Food Research International (2024) Vol. 194, pp. 114936-114936
Closed Access | Times Cited: 2
Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors
Qian Zhang, Yuyan Ma, Fang Wan, et al.
LWT (2024) Vol. 208, pp. 116719-116719
Open Access | Times Cited: 2
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis
Haiyan Yu, Z H Li, Danwei Zheng, et al.
Food Research International (2024) Vol. 196, pp. 115036-115036
Closed Access | Times Cited: 2
Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation
Zihan Gong, Zhengyan Wu, Qi Yang, et al.
Food Research International (2024) Vol. 197, pp. 115172-115172
Closed Access | Times Cited: 2
Contribution of microorganisms from pit mud to volatile flavor compound synthesis in fermented grains for nongxiangxing baijiu brewing
Shuanghui Wang, Zijian Li, Dan Huang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 778-787
Closed Access | Times Cited: 5
Effect of exogenous tannic acid on reduction of biogenic amines and citrinin in monascal soybean and metabolomics analysis
Chiravoot Pechyen, Narissara Uthai, Kitisart Kraboun
Food Bioscience (2024) Vol. 59, pp. 103842-103842
Closed Access | Times Cited: 1
Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes
Shuting Hou, Defang Zhang, Dongmei Yu, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1087-1087
Open Access | Times Cited: 1
Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor
Hua-Wei Yuan, Zhongyu Wu, HaoYu Liu, et al.
PLoS ONE (2024) Vol. 19, Iss. 7, pp. e0300213-e0300213
Open Access | Times Cited: 1
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