Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review
Jiamu Kang, Xiaoning Huang, Rengshu Li, et al.
Food Research International (2024) Vol. 188, pp. 114497-114497
Closed Access | Times Cited: 18

Showing 18 citing articles:

Improvement of Esterifying Power of Isolated Bacillus velezensis from Daqu by Atmospheric Pressure and Room Temperature Plasma Mutagenesis
Chuan Song, Tongwei Guan, Zhuang Xiong, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 800-800
Open Access
Efficacy of Phage Application in Modulating Raw Milk Microbiota: Targeting Escherichia coli, Pseudomonas fluorescens, and Lactiplantibacillus plantarum
Esra Ekiz, Kubra Guven, Emine Kübra Tayyarcan, et al.
Food Control (2025), pp. 111166-111166
Closed Access
Regulating Fermentation Based on Dominant Genus: Effects of Phenethyl Alcohol-Producing Saccharomyces cerevisiae on Microbial Succession and Flavor Compounds in Fermented Grains
Haideng Li, Xi Chen, Jianing Liu, et al.
Food Bioscience (2025), pp. 106079-106079
Closed Access
Integrated multi-omics uncover viruses, active fermenting microbes and their metabolic profiles in the Daqu microbiome
Xiaoning Huang, Rengshu Li, Jinguo Xu, et al.
Food Research International (2025), pp. 116061-116061
Closed Access
Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process
Yuanbu Li, Xing Qin, Xianglian Zeng, et al.
Chemical Engineering Journal (2025), pp. 161049-161049
Closed Access
Application of indigenous Saccharomycopsis fibuligera for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism
Jie Tang, Bin Lin, Yimin Shan, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101008-101008
Open Access
Interactions between pH and Lactobacillus drove esters’ metabolism during the fermentation of Laobaigan Baijiu
Xiaojie Geng, Zhiying Ma, Erbao Chen, et al.
Food Bioscience (2025), pp. 106297-106297
Closed Access
Comparative analysis of microbial communities and flavor compounds in fermented grains from different sorghum varieties used in Sichuan Xiaoqu liquor
Minghong Bian, Yuli Fang, Kailong Yang, et al.
LWT (2025), pp. 117640-117640
Open Access
Microbial succession and organic acid metabolism during spontaneous calamondin fermentation: The vital role of Pichia
Hongjian Zhang, Shuaiguang Liu, Zewei Ma, et al.
Food Research International (2025) Vol. 209, pp. 116200-116200
Closed Access
Interactive mechanism-guided microbial interaction dynamics in food fermentations: lactic acid bacteria and yeasts as a case example
Zixuan Cheng, Junhan Yang, Ruyu Yan, et al.
Food Bioscience (2025), pp. 106453-106453
Closed Access
Insight into the succession pattern of the microbial community of fermented grains and driving forces during pit fermentation of Maotai-flavor baijiu
Xiangyong Zeng, Lanlan Liu, Dong Li, et al.
Food Research International (2025), pp. 116482-116482
Closed Access
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: 3
Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening
Shuai Li, Tao Li, Yueran Han, et al.
Food Chemistry X (2024) Vol. 24, pp. 101877-101877
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 | Times Cited: 1
Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains
Tao Li, Wentao Cao, Dounan Li, et al.
Food Research International (2024) Vol. 198, pp. 115324-115324
Closed 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
Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor baijiu
Xiaoning Huang, Jiamu Kang, Yuandi Zhang, et al.
Food Chemistry X (2024) Vol. 25, pp. 101982-101982
Open Access
Analysis of the baijiu pit mud microorganisms and sub-communities that biosynthesize specific metabolites, using genomic and metabolic models
Cong Chen, Wei Zou, Lingling Yang, et al.
Food Bioscience (2024) Vol. 63, pp. 105648-105648
Closed Access
Page 1

Scroll to top