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:
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
Enxiang Zong, Tao Bo, Ling Dang, et al.
LWT (2024) Vol. 193, pp. 115763-115763
Open Access | Times Cited: 5
Showing 5 citing articles:
Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges
Zihan Yao, Ting Xie, Huan Deng, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 216-216
Open Access
Zihan Yao, Ting Xie, Huan Deng, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 216-216
Open Access
Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area
Dongying Ge, Wenchao Cai, Zhuang Guo, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31718-e31718
Open Access | Times Cited: 5
Dongying Ge, Wenchao Cai, Zhuang Guo, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31718-e31718
Open Access | Times Cited: 5
Selective Elucidation of Living Microbial Communities in Fermented Grains of Chinese Baijiu: Development of a Technique Integrating Propidium Monoazide Probe Pretreatment and Amplicon Sequencing
Tao Bo, Jiaojiao Zhang, Enxiang Zong, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1782-1782
Open Access | Times Cited: 1
Tao Bo, Jiaojiao Zhang, Enxiang Zong, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1782-1782
Open Access | Times Cited: 1
Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Process Biochemistry (2024)
Closed Access | Times Cited: 1
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Process Biochemistry (2024)
Closed Access | Times Cited: 1
Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation
Zhang Wen, Pei‐Jie Han, Dayong Han, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100883-100883
Open Access
Zhang Wen, Pei‐Jie Han, Dayong Han, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100883-100883
Open Access
