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:
Artificial intelligence-based approaches for traditional fermented alcoholic beverages’ development: review and prospect
Huakun Yu, Shuangping Liu, Hui Qin, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 2879-2889
Closed Access | Times Cited: 7
Huakun Yu, Shuangping Liu, Hui Qin, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 2879-2889
Closed Access | Times Cited: 7
Showing 7 citing articles:
The Integration of the Internet of Things, Artificial Intelligence, and Blockchain Technology for Advancing the Wine Supply Chain
Nino Adamashvili, Nino Zhizhilashvili, Caterina Tricase
Computers (2024) Vol. 13, Iss. 3, pp. 72-72
Open Access | Times Cited: 9
Nino Adamashvili, Nino Zhizhilashvili, Caterina Tricase
Computers (2024) Vol. 13, Iss. 3, pp. 72-72
Open Access | Times Cited: 9
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
Ritian Jin, Jing Song, Chang Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 8
Ritian Jin, Jing Song, Chang Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 8
Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds
Bo Wan, Tian Tian, Xiong Ying, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 312-312
Open Access
Bo Wan, Tian Tian, Xiong Ying, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 312-312
Open Access
Forecasting energy consumption and enhancing sustainability in microbreweries: Integrating ANN-based models with thermal storage solutions
J.E. Conduah, K. Kusakana, O.Y. Odufuwa, et al.
Journal of Energy Storage (2025) Vol. 112, pp. 115508-115508
Open Access
J.E. Conduah, K. Kusakana, O.Y. Odufuwa, et al.
Journal of Energy Storage (2025) Vol. 112, pp. 115508-115508
Open Access
Digital twin for predicting and controlling food fermentation: a case study of kombucha fermentation
Songguang Zhao, Tianhui Jiao, Selorm Yao‐Say Solomon Adade, et al.
Journal of Food Engineering (2025), pp. 112467-112467
Closed Access
Songguang Zhao, Tianhui Jiao, Selorm Yao‐Say Solomon Adade, et al.
Journal of Food Engineering (2025), pp. 112467-112467
Closed Access
Synergy of Traditional Practices and Modern Technology: Advancing the Understanding and Applications of Microbial Resources and Processes in Fermented Foods
Yuli Zhang, X.M. Zhu, Nan Wang, et al.
Trends in Food Science & Technology (2025), pp. 104891-104891
Closed Access
Yuli Zhang, X.M. Zhu, Nan Wang, et al.
Trends in Food Science & Technology (2025), pp. 104891-104891
Closed Access
Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products
Xiao Qiang, Ting Xia, Beibei Geng, et al.
Molecules (2023) Vol. 28, Iss. 24, pp. 8044-8044
Open Access | Times Cited: 11
Xiao Qiang, Ting Xia, Beibei Geng, et al.
Molecules (2023) Vol. 28, Iss. 24, pp. 8044-8044
Open Access | Times Cited: 11
Intelligent Manufacturing Challenges and Directions of the Baijiu Starter Culture-Daqu Industry: Microbiome and Engineering Perspectives
Yi Luo, Liming Wu, Mengyao Wu, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104724-104724
Closed Access | Times Cited: 1
Yi Luo, Liming Wu, Mengyao Wu, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104724-104724
Closed Access | Times Cited: 1
