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:
Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu
Huan Wang, Yumei Wang, Yulei Ruan, et al.
Food Research International (2024) Vol. 183, pp. 114196-114196
Closed Access | Times Cited: 7
Huan Wang, Yumei Wang, Yulei Ruan, et al.
Food Research International (2024) Vol. 183, pp. 114196-114196
Closed Access | Times Cited: 7
Showing 7 citing articles:
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
Gailing Shi, Chao Fang, Shuang Xing, et al.
Food Research International (2024) Vol. 187, pp. 114327-114327
Closed Access | Times Cited: 9
Gailing Shi, Chao Fang, Shuang Xing, et al.
Food Research International (2024) Vol. 187, pp. 114327-114327
Closed Access | Times Cited: 9
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 3
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 3
Unveiling the synthesis of aromatic compounds in sauce-flavor Daqu from the functional microorganisms to enzymes
Min Zhu, Zhao Deng, Yu Tie, et al.
Food Research International (2024) Vol. 190, pp. 114628-114628
Closed Access | Times Cited: 3
Min Zhu, Zhao Deng, Yu Tie, et al.
Food Research International (2024) Vol. 190, pp. 114628-114628
Closed Access | Times Cited: 3
A systematic discussion and comparison of the construction methods of synthetic microbial community
Chenglong Li, Yanfeng Han, Xiao Zou, et al.
Synthetic and Systems Biotechnology (2024) Vol. 9, Iss. 4, pp. 775-783
Open Access | Times Cited: 2
Chenglong Li, Yanfeng Han, Xiao Zou, et al.
Synthetic and Systems Biotechnology (2024) Vol. 9, Iss. 4, pp. 775-783
Open Access | Times Cited: 2
Differences in microbial communities among different types of zaopei and their effects on quality and flavor of baijiu
Xinyue Li, Cheng‐Jin Du, Yufei Zhao, et al.
Food Research International (2024) Vol. 197, pp. 115224-115224
Closed Access
Xinyue Li, Cheng‐Jin Du, Yufei Zhao, et al.
Food Research International (2024) Vol. 197, pp. 115224-115224
Closed Access
Improving the quality of Xiaoqu Qingxiangxing Baijiu through optimization of key parameters in industrial fermentation processes driven by regulation models
Wenhua Tong, Yan Wang, Yiyun Li, et al.
LWT (2024) Vol. 212, pp. 116982-116982
Open Access
Wenhua Tong, Yan Wang, Yiyun Li, et al.
LWT (2024) Vol. 212, pp. 116982-116982
Open Access
Development of a Flavor-Oriented Synthetic Microbial Community for pour-over rice wine: A Comprehensive Microbial Community Analysis
Qi Peng, Huajun Zheng, Leping Quan, et al.
Food Microbiology (2024) Vol. 126, pp. 104677-104677
Closed Access
Qi Peng, Huajun Zheng, Leping Quan, et al.
Food Microbiology (2024) Vol. 126, pp. 104677-104677
Closed Access
