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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:

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

Showing 16 citing articles:

Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
Ying Huang, Dong Li, Yu Mu, et al.
Food Research International (2023) Vol. 176, pp. 113805-113805
Closed Access | Times Cited: 26
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: 13
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
Wei Shi, Li‐Juan Chai, Han Zhao, et al.
Food Bioscience (2024) Vol. 61, pp. 104917-104917
Closed Access | Times Cited: 9
Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics
Yu Mu, Shangjie Yao, Ying Huang, et al.
Food Research International (2025) Vol. 202, pp. 115735-115735
Closed Access | Times Cited: 1
Strategies and Challenges of Microbiota Regulation in Baijiu Brewing
Pengpeng Zhang, Yanbo Liu, Haideng Li, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1954-1954
Open Access | Times Cited: 6
Different functions can be provided by low temperature Daqu with different appearance features due to variations in the microbial community structure during fermentation
Enxiang Zong, Tao Bo, Ling Dang, et al.
LWT (2024) Vol. 193, pp. 115763-115763
Open Access | Times Cited: 5
Unraveling the microbial community and succession during the maturation of Chinese cereal vinegar Daqu and their relationships with flavor formation
Ruteng Wei, Xiaoqi Sun, Xufeng Chen, et al.
Food Research International (2025) Vol. 203, pp. 115851-115851
Closed Access
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
Dynamic Patterns of High-temperature Daqu Attributes in Continuous Production: Investigating the Impact of Muqu Attributes, Production Site, and Process Heterogeneity
Zhiguang Lei, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2025), pp. 106417-106417
Closed Access
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
Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu
Dan Cao, Jiali Lv, Jingying Chu, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing
Xin Nie, Xiaohan Jia, Kaixian Zhu, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4851-4851
Open Access | Times Cited: 2
Exploring the differences in sauce‐flavour Daqu from different regions and its contribution to Baijiu brewing based on microbial communities and flavours
Weiwei Li, Meiyue Han, Hui Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7357-7371
Closed Access | Times Cited: 1
Characterization of Qu-aroma of Medium-High Temperature Daqu from Different Production Areas Using Sensory Evaluation, E-nose, and GC-MS/O Analysis
Jie Deng, Jia Zheng, Xing Li, et al.
Research Square (Research Square) (2024)
Closed Access
Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-Aroma Baijiu
Liqiang Zhang, Yue Qiu, Yongqing Zhang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3743-3743
Open 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
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