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:
Analysis of differences in microorganisms and aroma profiles between normal and off-flavor pit mud in Chinese strong-flavor Baijiu
Jinyang Li, Ze Ding, Wenqi Dong, et al.
Journal of Bioscience and Bioengineering (2024) Vol. 137, Iss. 5, pp. 360-371
Closed Access | Times Cited: 7
Jinyang Li, Ze Ding, Wenqi Dong, et al.
Journal of Bioscience and Bioengineering (2024) Vol. 137, Iss. 5, pp. 360-371
Closed Access | Times Cited: 7
Showing 7 citing articles:
Spatial and Temporal Characteristics of Riverine Fungal Communities and Their Responses to Environmental Factors in China's Largest Jiang-Flavor Baijiu-Producing Region
Yufeng Xiao, Zhou Jianguo, Fengxue Wu, et al.
Current Microbiology (2025) Vol. 82, Iss. 4
Closed Access
Yufeng Xiao, Zhou Jianguo, Fengxue Wu, et al.
Current Microbiology (2025) Vol. 82, Iss. 4
Closed 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
Chaohong He, Bo Peng, Dongsheng Zhang, et al.
European Food Research and Technology (2025)
Closed Access
Identification of volatile differential markers in strong‐aroma Baijiu based on gas chromatography–electronic nose combined with gas chromatography–time‐of‐flight mass spectrometry
Aliya Aliya, Yufa Cao, Danni Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Aliya Aliya, Yufa Cao, Danni Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Revealing the Flavor Compositions, Microbial Diversity, and Biological Functions of Huangshui: A By-Product of Baijiu Fermentation
Qingyan Guo, Jingjing Zhao, Jiabao Peng, et al.
(2024)
Closed Access
Qingyan Guo, Jingjing Zhao, Jiabao Peng, et al.
(2024)
Closed Access
Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops
Qingyan Guo, Jingjing Zhao, Jiabao Peng, et al.
LWT (2024) Vol. 207, pp. 116683-116683
Open Access
Qingyan Guo, Jingjing Zhao, Jiabao Peng, et al.
LWT (2024) Vol. 207, pp. 116683-116683
Open Access
Research progress on quality evaluation of strong-flavor baijiu pit mud
Xinqiang Ning, Luling Lan, Huazhi Li, et al.
Journal of Food Composition and Analysis (2024), pp. 106889-106889
Closed Access
Xinqiang Ning, Luling Lan, Huazhi Li, et al.
Journal of Food Composition and Analysis (2024), pp. 106889-106889
Closed Access
Tailored production of butyric acid from mixed culture fermentation of food waste
Reema Kumar, Guneet Kaur, Satinder Kaur Brar
Food and Bioproducts Processing (2024)
Open Access
Reema Kumar, Guneet Kaur, Satinder Kaur Brar
Food and Bioproducts Processing (2024)
Open Access
