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:
Multidimensional analysis of wheat original crucial endogenous enzymes driving microbial communities metabolism during high-temperature Daqu fermentation
Mengyao Wu, Yi Luo, Yongqi Yao, et al.
International Journal of Food Microbiology (2024) Vol. 413, pp. 110589-110589
Closed Access | Times Cited: 7
Mengyao Wu, Yi Luo, Yongqi Yao, et al.
International Journal of Food Microbiology (2024) Vol. 413, pp. 110589-110589
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
Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling
Yu Mu, Ying Huang, Dong Li, et al.
Food Research International (2024) Vol. 191, pp. 114645-114645
Closed Access | Times Cited: 4
Yu Mu, Ying Huang, Dong Li, et al.
Food Research International (2024) Vol. 191, pp. 114645-114645
Closed Access | Times Cited: 4
Biotechnological Approaches for Targeted Strain Screening and Enhancement of Daqu for Quality Baijiu Production
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104885-104885
Closed Access | Times Cited: 2
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104885-104885
Closed Access | Times Cited: 2
Intelligent Manufacturing Challenges and Directions of the Baijiu Starter Culture-Daqu Industry: Microbiome and Engineering Perspectives
Yi Luo, Liming Wu, Mengyao Wu, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104724-104724
Closed Access | Times Cited: 2
Yi Luo, Liming Wu, Mengyao Wu, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104724-104724
Closed Access | Times Cited: 2
Characterizing the Contribution of Strain Specificity to the Microbiota Structure and Metabolites of Muqu and Fresh High-Temperature Daqu
Yi Zhang, Zhu Zhang, Jun Huang, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3098-3098
Open Access
Yi Zhang, Zhu Zhang, Jun Huang, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3098-3098
Open Access
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
Jialiang Niu, Weiwei Li, Binghao Du, et al.
Food Chemistry (2024) Vol. 464, pp. 141577-141577
Closed Access
Jialiang Niu, Weiwei Li, Binghao Du, et al.
Food Chemistry (2024) Vol. 464, pp. 141577-141577
Closed Access
The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu
Shuang Xing, Gailing Shi, Jun Lü, et al.
Food Chemistry (2024), pp. 142645-142645
Closed Access
Shuang Xing, Gailing Shi, Jun Lü, et al.
Food Chemistry (2024), pp. 142645-142645
Closed Access
