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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 Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments
Haiyan Yu, Qiaowei Li, Jingru Xie, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 40, pp. 12907-12915
Closed Access | Times Cited: 21

Showing 21 citing articles:

Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
Luyao Lin, Wenlai Fan, Yan Xu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 2, pp. 1256-1265
Closed Access | Times Cited: 20
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
Huaixiang Tian, Juanjuan Xiong, Sun Jiashu, et al.
Food Chemistry (2024) Vol. 456, pp. 139982-139982
Closed Access | Times Cited: 11
Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR
Qian Zhang, Jian Ma, Yupei Yang, et al.
LWT (2023) Vol. 185, pp. 115193-115193
Open Access | Times Cited: 19
Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process
Xi Mao, Shi‐Jun Yue, Ding‐Qiao Xu, et al.
ACS Omega (2023) Vol. 8, Iss. 36, pp. 32311-32330
Open Access | Times Cited: 19
Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu
Fan Wu, Shaohui Fan, Guoliang He, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 681-681
Open Access | Times Cited: 6
Machine learning combined with multi-source data fusion for rapid quality assessment of yellow rice wine with different aging years
Zhi‐Tong Zhang, Yu Li, Lei Bai, et al.
Microchemical Journal (2024) Vol. 199, pp. 110126-110126
Closed Access | Times Cited: 4
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis
Haiyan Yu, Z H Li, Danwei Zheng, et al.
Food Research International (2024) Vol. 196, pp. 115036-115036
Closed Access | Times Cited: 4
Characterization of volatile bitter off-taste compounds in Maotai-flavor baijiu (Chinese liquor)
Xue Luo, Wenlai Fan, Yan Xu, et al.
LWT (2025), pp. 117363-117363
Open Access
Investigating the Role of Primary Fungi in Huangjiu Fermentation: Insights from Flavor Orientation and Synthetic Microbiomes
Qi Peng, Huihui Zhou, Huajun Zheng, et al.
Food Microbiology (2025) Vol. 129, pp. 104765-104765
Closed Access
Effects of aging years on taste attributes of Huangjiu and their correlation with non-volatile compounds: A study based on E-tongue, UPLC-MS untargeted metabolomics, and WGCNA
Dianhui Wu, Ziqiang Chen, Mingtao Ma, et al.
Food Chemistry (2025) Vol. 484, pp. 144319-144319
Closed Access
Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids
Cen Li, Cui Tang, Xiangyong Zeng, et al.
Food Chemistry (2024) Vol. 448, pp. 139118-139118
Closed Access | Times Cited: 2
Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality
Ke Wang, Huijun Wu, Jiaxuan Wang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2680-2680
Open Access | Times Cited: 5
Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)
Yuzong Zhao, Mingyue Gu, Peng Jiang, et al.
Food Chemistry (2024) Vol. 452, pp. 139524-139524
Closed Access | Times Cited: 1
Effect of Chinese bayberry residue on quality of Chinese quinoa (Chenopodium quinoa Willd.) Rice wine
Jian Ma, Wuyang Huang, Yanhong Ma, et al.
Food Chemistry X (2024) Vol. 23, pp. 101584-101584
Open Access | Times Cited: 1
Research on the Effect of Oriental Fruit Moth Feeding on the Quality Degradation of Chestnut Rose Juice Based on Metabolomics
Tingyuan Ren, Bei Li, Fangyan Xu, et al.
Molecules (2023) Vol. 28, Iss. 20, pp. 7170-7170
Open Access | Times Cited: 2
Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine
Kunyi Liu, Rui Su, Qi Wang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
Ambient Temperature-Dependent Variations in Bitter Compounds and Microbial Dynamics in Traditional Huangjiu Fermentation
Haiyan Yu, Lijie Wang, Qiaowei Li, et al.
Food Bioscience (2024), pp. 105347-105347
Closed Access
The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation
Xin Li, Jie Yao, Dan Lei, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 6, pp. 1423-1432
Closed Access
Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6
Haiyan Yu, Shiqi Wu, Qiaowei Li, et al.
Food Chemistry X (2024) Vol. 25, pp. 102065-102065
Open Access
Analysis of aroma characteristics of the aged Shaoxing Huangjiu by a combination of multiple instruments and machine learning
Gongshuai Song, Nengliang Jiang, Zhao Li-wei, et al.
LWT (2024) Vol. 214, pp. 117165-117165
Open Access
Role of A noval amadori rearrangement product: N- (1-deoxy-D-fructos-1-yl) -γ-aminobutyric acid in changing the taste of Huangjiu
Gang Han, Zhilei Zhou, Rui Chang, et al.
Food Bioscience (2024), pp. 105788-105788
Closed Access
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