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:
Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area
Dongying Ge, Wenchao Cai, Zhuang Guo, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31718-e31718
Open Access | Times Cited: 5
Dongying Ge, Wenchao Cai, Zhuang Guo, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31718-e31718
Open Access | Times Cited: 5
Showing 5 citing articles:
Characterizing the microbial community constructure and the metabolites among different colour Moutai Daqu.
Chao Chen, Derang Ni, Yubo Yang, et al.
Food Chemistry X (2025), pp. 102223-102223
Open Access | Times Cited: 1
Chao Chen, Derang Ni, Yubo Yang, et al.
Food Chemistry X (2025), pp. 102223-102223
Open Access | Times Cited: 1
Characterization and Correlation Analysis of Bacterial Composition and Physicochemical Quality in High- and Medium-Temperature Daqu from China’s Binzhou Region
Mengjun Cui, Wenchao Cai, Peirong Yu, et al.
Current Microbiology (2025) Vol. 82, Iss. 2
Closed Access
Mengjun Cui, Wenchao Cai, Peirong Yu, et al.
Current Microbiology (2025) Vol. 82, Iss. 2
Closed Access
Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavor Daqu
Lina Zhao, Wenjing Zhang, Yuting Niu, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Lina Zhao, Wenjing Zhang, Yuting Niu, et al.
Frontiers in Microbiology (2025) Vol. 16
Open 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
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Process Biochemistry (2024)
Closed Access | Times Cited: 3
Understanding Factors Influencing High-Temperature Daqu from Different Geographical Regions
Zhendong Zhang, Yaolan Meng, Yurong Wang, et al.
Food Bioscience (2024), pp. 105528-105528
Closed Access | Times Cited: 2
Zhendong Zhang, Yaolan Meng, Yurong Wang, et al.
Food Bioscience (2024), pp. 105528-105528
Closed Access | Times Cited: 2
