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OpenAlex Citation Counts

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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:

Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum
Maoke Liu, Yu-Ming Tang, Chengyuan Liu, et al.
International Journal of Food Microbiology (2023) Vol. 397, pp. 110212-110212
Closed Access | Times Cited: 19

Showing 19 citing articles:

Exploring the controllability of the Baijiu fermentation process with microbiota orientation
Fengshuang Pan, Shuyi Qiu, Yiyi Lv, et al.
Food Research International (2023) Vol. 173, pp. 113249-113249
Closed Access | Times Cited: 44
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 10
Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing
Yan Wang, Shikai Quan, Yu Xia, et al.
Food Research International (2024) Vol. 179, pp. 114024-114024
Closed Access | Times Cited: 5
Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation
Zhenbing Ma, Haibo Lan, Dong Zhao, et al.
Food Chemistry X (2025) Vol. 25, pp. 102185-102185
Open Access
Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei
Hui Zhu, Qiang Li, Ahmed H. El‐Sappah, et al.
Food Chemistry (2025) Vol. 474, pp. 143079-143079
Open 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
Comparative analysis of strong-flavor Baijiu and brandy: volatile and nonvolatile metabolic compounds identified using non-targeted metabolomics
Chaohong He, Bo Peng, Dongsheng Zhang, et al.
European Food Research and Technology (2025)
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
Identification of Major Fungal Diseases in Sorghum and Screening of Broad-Spectrum Resistance Germplasms in Southwest China
Yü Zhang, Yam Bahadur Kami, Jing-Yang Xia, et al.
Physiological and Molecular Plant Pathology (2025), pp. 102706-102706
Closed Access
Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai
Haimei Lai, Lang Yan, Yali Wang, et al.
Microbiome Research Reports (2024) Vol. 3, Iss. 2
Open Access | Times Cited: 3
Identifying distinct markers in two Sorghum varieties for baijiu fermentation using untargeted metabolomics and molecular network approaches
Yulan Li, Yi Ma, Hui Zhu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101646-101646
Open Access | Times Cited: 3
Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds
Diqiang Wang, Cheng Wu, Jianfeng Hu, et al.
Food Research International (2024) Vol. 199, pp. 115359-115359
Closed Access | Times Cited: 3
Microbiologic surveys for Baijiu fermentation are affected by experimental design
Maoke Liu, Xinhui Tian, Chengyuan Liu, et al.
International Journal of Food Microbiology (2024) Vol. 413, pp. 110588-110588
Closed Access | Times Cited: 2
Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu
Jie Tang, Bin Lin, Yimin Shan, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
Identifying Distinct Markers in Two Sorghum Varieties for Baijiu Fermentation Using Untargeted Metabolomics and Molecular Network Approaches
Yulan Li, Yi Ma, Hui Zhu, et al.
(2024)
Closed Access
Bacterial composition and physicochemical characteristics of sorghum based on environmental factors in different regions of China
Peiyun Xie, Mingbo Shao, Xiaofeng Deng, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
National‐scale distribution of protists associated with sorghum leaves and roots
Peng He, Anqi Sun, Xiaoyan Jiao, et al.
Environmental Microbiology Reports (2024) Vol. 16, Iss. 5
Open Access
Influence of Two Sorghum Varieties on Metabolic Factors, Microbial Community, and Flavor Component Precursors of Strong-Flavor Baijiu Zaopei
Hui Zhu, Qiang Li, Ahmed H. El‐Sappah, et al.
(2024)
Closed Access
Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China)
Qingyan Guo, Tang Yurun, Fan Zhao, et al.
Czech Journal of Food Sciences (2023) Vol. 41, Iss. 5, pp. 323-339
Open Access
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