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:
Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria
Jiwei Wang, Chunyue Yan, Ma ChunLei, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 3, pp. 1250-1262
Closed Access | Times Cited: 15
Jiwei Wang, Chunyue Yan, Ma ChunLei, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 3, pp. 1250-1262
Closed Access | Times Cited: 15
Showing 15 citing articles:
The regulation of key flavor of traditional fermented food by microbial metabolism: A review
Ke Zhang, Tingting Zhang, Ren-Rong Guo, et al.
Food Chemistry X (2023) Vol. 19, pp. 100871-100871
Open Access | Times Cited: 98
Ke Zhang, Tingting Zhang, Ren-Rong Guo, et al.
Food Chemistry X (2023) Vol. 19, pp. 100871-100871
Open Access | Times Cited: 98
Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification
Wen Jiang, Xianping Qiu, Xinyue Wei, et al.
Food Microbiology (2025), pp. 104735-104735
Closed Access
Wen Jiang, Xianping Qiu, Xinyue Wei, et al.
Food Microbiology (2025), pp. 104735-104735
Closed Access
Invited review: Role of Bacillus licheniformis in the dairy industry- friends or foes?
Hongchao Dai, Lili Ma, Zhenbo Xu, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 10, pp. 7520-7532
Open Access | Times Cited: 3
Hongchao Dai, Lili Ma, Zhenbo Xu, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 10, pp. 7520-7532
Open Access | Times Cited: 3
Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor
Dongying Ge, Yurong Wang, Wenchao Cai, et al.
Food Bioscience (2024) Vol. 59, pp. 103958-103958
Closed Access | Times Cited: 2
Dongying Ge, Yurong Wang, Wenchao Cai, et al.
Food Bioscience (2024) Vol. 59, pp. 103958-103958
Closed Access | Times Cited: 2
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: 2
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104885-104885
Closed Access | Times Cited: 2
Characteristics of four yeasts and the effects of yeast diversity on the fermentation of baijiu
Chunyue Yan, Qian Zhang, Jiwei Wang, et al.
Food Bioscience (2023) Vol. 56, pp. 103094-103094
Closed Access | Times Cited: 7
Chunyue Yan, Qian Zhang, Jiwei Wang, et al.
Food Bioscience (2023) Vol. 56, pp. 103094-103094
Closed Access | Times Cited: 7
Fungal Community Succession and Volatile Compound Changes during Fermentation of Laobaigan Baijiu from Chinese Hengshui Region
Xuelian Yang, Jintao Yao, Ying Hu, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 569-569
Open Access | Times Cited: 1
Xuelian Yang, Jintao Yao, Ying Hu, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 569-569
Open Access | Times Cited: 1
Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea
Xuandong Zheng, Shanshan Xu, Zhichao Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104830-104830
Closed Access | Times Cited: 1
Xuandong Zheng, Shanshan Xu, Zhichao Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104830-104830
Closed Access | Times Cited: 1
Effect of Fortified Inoculation with Indigenous Lactobacillus brevis on Solid-State Fermentation of Light-Flavor Baijiu
Xiaoxue Chen, Xiaoning Huang, Shanfeng Sun, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4198-4198
Open Access | Times Cited: 4
Xiaoxue Chen, Xiaoning Huang, Shanfeng Sun, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4198-4198
Open Access | Times Cited: 4
Mechanisms of Single and Mixed Microbial Fermentation to Improve Summer-Autumn Green Tea
Xuandong Zheng, Shanshan Xu, Zhichao Yang, et al.
(2024)
Closed Access
Xuandong Zheng, Shanshan Xu, Zhichao Yang, et al.
(2024)
Closed Access
Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu
Puxi Fan, Xiao Liang, Yongtao Fei, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3497-3497
Open Access
Puxi Fan, Xiao Liang, Yongtao Fei, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3497-3497
Open Access
Analysis of the baijiu pit mud microorganisms and sub-communities that biosynthesize specific metabolites, using genomic and metabolic models
Cong Chen, Wei Zou, Lingling Yang, et al.
Food Bioscience (2024) Vol. 63, pp. 105648-105648
Closed Access
Cong Chen, Wei Zou, Lingling Yang, et al.
Food Bioscience (2024) Vol. 63, pp. 105648-105648
Closed Access
Effects of Lactiplantibacillus plantarum on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation
Chunyue Yan, X Chen, Quan Liu, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 31-31
Open Access
Chunyue Yan, X Chen, Quan Liu, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 31-31
Open Access
Characteristics of Four Yeasts and the Effects of Yeast Diversity on the Fermentation of Baijiu
Chunyue Yan, Qian Zhang, Jiwei Wang, et al.
(2023)
Closed Access
Chunyue Yan, Qian Zhang, Jiwei Wang, et al.
(2023)
Closed Access
Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico
Victor Adrian Espinoza-Martinez, Peggy Elizabeth Álvarez Gutiérrez, Felipe de Jesus Palma-Cruz, et al.
Beverages (2023) Vol. 9, Iss. 4, pp. 99-99
Open Access
Victor Adrian Espinoza-Martinez, Peggy Elizabeth Álvarez Gutiérrez, Felipe de Jesus Palma-Cruz, et al.
Beverages (2023) Vol. 9, Iss. 4, pp. 99-99
Open Access
