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:
Hydrophobic carbon quantum dots with red fluorescence: An optical dual-mode and smartphone imaging sensor for identifying Chinese Baijiu quality
Zihan Wang, Yang Liu, Meiqi Liang, et al.
Talanta (2024) Vol. 275, pp. 126064-126064
Closed Access | Times Cited: 5
Zihan Wang, Yang Liu, Meiqi Liang, et al.
Talanta (2024) Vol. 275, pp. 126064-126064
Closed Access | Times Cited: 5
Showing 5 citing articles:
A Trinity Sensing Platform for Uric Acid Detection in Clinical Samples Using Fe-Functionalized Carbon Quantum Dot Nanozymes
Zihan Wang, Yihong Chen, Zexian Chen, et al.
Talanta (2025), pp. 128007-128007
Closed Access
Zihan Wang, Yihong Chen, Zexian Chen, et al.
Talanta (2025), pp. 128007-128007
Closed Access
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: 4
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104885-104885
Closed Access | Times Cited: 4
Unraveling the water source and formation process of Huangshui in solid-state fermentation
Zhiqiang Ren, Qiuxu Chen, Tuoxian Tang, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 3, pp. 665-675
Open Access | Times Cited: 3
Zhiqiang Ren, Qiuxu Chen, Tuoxian Tang, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 3, pp. 665-675
Open Access | Times Cited: 3
Unraveling the Water Source and Formation Process of <em>Huangshui</em> in Solid-State Fermentation
Zhiqiang Ren, Qiuxu Chen, Tuoxian Tang, et al.
(2024)
Open Access | Times Cited: 2
Zhiqiang Ren, Qiuxu Chen, Tuoxian Tang, et al.
(2024)
Open Access | Times Cited: 2
Evolution of self-assembled amphiphilic colloidal particles in strong-flavor Chinese baijiu
Xinyue Jiang, Defu Liu, Shengzhi Yang, et al.
Food Chemistry (2024) Vol. 461, pp. 140883-140883
Closed Access
Xinyue Jiang, Defu Liu, Shengzhi Yang, et al.
Food Chemistry (2024) Vol. 461, pp. 140883-140883
Closed Access
