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:
Predicting the effect of climatic factors on diversity of flavor compounds in Daqu fermentation
Feng Liang, Shibo Ban, Heqiang Huang, et al.
LWT (2022) Vol. 169, pp. 113984-113984
Open Access | Times Cited: 12
Feng Liang, Shibo Ban, Heqiang Huang, et al.
LWT (2022) Vol. 169, pp. 113984-113984
Open Access | Times Cited: 12
Showing 12 citing articles:
Unraveling multifunction of low-temperature Daqu in simultaneous saccharification and fermentation of Chinese light aroma type liquor
Yifu Zheng, Feng Liang, Yi Wu, et al.
International Journal of Food Microbiology (2023) Vol. 397, pp. 110202-110202
Closed Access | Times Cited: 22
Yifu Zheng, Feng Liang, Yi Wu, et al.
International Journal of Food Microbiology (2023) Vol. 397, pp. 110202-110202
Closed Access | Times Cited: 22
Characterization of physicochemical properties, volatile compounds and microbial community structure in four types of Daqu
Jie Deng, Jia Zheng, Dan Huang, et al.
LWT (2023) Vol. 184, pp. 115064-115064
Open Access | Times Cited: 16
Jie Deng, Jia Zheng, Dan Huang, et al.
LWT (2023) Vol. 184, pp. 115064-115064
Open Access | Times Cited: 16
Effect of wheat hardness on flavor compounds and microorganisms in medium-high temperature Daqu
Yongqiang Zhu, Yong Yang, Zhichao Lu, et al.
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Yongqiang Zhu, Yong Yang, Zhichao Lu, et al.
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
Yunzi Feng, Ziming Xie, Mingtao Huang, et al.
Food Research International (2023) Vol. 177, pp. 113756-113756
Closed Access | Times Cited: 12
Yunzi Feng, Ziming Xie, Mingtao Huang, et al.
Food Research International (2023) Vol. 177, pp. 113756-113756
Closed Access | Times Cited: 12
Multi-method joint analysis reveals differences in the quality and microbial composition of high-temperature and medium–high-temperature Daqu
Yurong Wang, Qiangchuan Hou, Hui Ni, et al.
LWT (2024), pp. 116804-116804
Open Access | Times Cited: 3
Yurong Wang, Qiangchuan Hou, Hui Ni, et al.
LWT (2024), pp. 116804-116804
Open 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
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms
Jie Tang, Junlin Wei, Yong Yang, et al.
Trends in Food Science & Technology (2024), pp. 104832-104832
Closed Access | Times Cited: 2
Jie Tang, Junlin Wei, Yong Yang, et al.
Trends in Food Science & Technology (2024), pp. 104832-104832
Closed Access | Times Cited: 2
Challenges and perspectives of quantitative microbiome profiling in food fermentations
Zhihao Yao, Yang Zhu, Qun Wu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 4995-5015
Closed Access | Times Cited: 11
Zhihao Yao, Yang Zhu, Qun Wu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 4995-5015
Closed Access | Times Cited: 11
High-temperature Daqu of different colors from the Zibo region of China: Analysis of microbial community structure, physicochemical characteristics, and enzymatic activities
Mengjun Cui, Qiangchuan Hou, Yurong Wang, et al.
Research Square (Research Square) (2024)
Closed Access
Mengjun Cui, Qiangchuan Hou, Yurong Wang, et al.
Research Square (Research Square) (2024)
Closed Access
Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage
Shiyuan Ma, Yong Li, Yi Dong, et al.
International Journal of Food Microbiology (2024) Vol. 429, pp. 111017-111017
Closed Access
Shiyuan Ma, Yong Li, Yi Dong, et al.
International Journal of Food Microbiology (2024) Vol. 429, pp. 111017-111017
Closed Access
Predicting the Specific Gravity of Must During Fermentation Using Machine Learning Models
Ivana Kovačević, Mihaela Orić, Ivana Hartmann Tolić, et al.
Lecture notes in networks and systems (2024), pp. 351-363
Closed Access
Ivana Kovačević, Mihaela Orić, Ivana Hartmann Tolić, et al.
Lecture notes in networks and systems (2024), pp. 351-363
Closed Access
Community dynamics and assembly is driven by environmental microbiota mediated by spatiotemporal distribution: The case of Daqu fermentation
Shibo Ban, Yifeng Shen, Wei Cheng, et al.
International Journal of Food Microbiology (2024) Vol. 426, pp. 110933-110933
Closed Access
Shibo Ban, Yifeng Shen, Wei Cheng, et al.
International Journal of Food Microbiology (2024) Vol. 426, pp. 110933-110933
Closed Access
