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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.

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Showing 1-25 of 52 citing articles:

Exploring the controllability of the Baijiu fermentation process with microbiota orientation
Fengshuang Pan, Shuyi Qiu, Yiyi Lv, et al.
Food Research International (2023) Vol. 173, pp. 113249-113249
Closed Access | Times Cited: 44
Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review
Jiamu Kang, Xiaoning Huang, Rengshu Li, et al.
Food Research International (2024) Vol. 188, pp. 114497-114497
Closed Access | Times Cited: 19
Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor
Lingzhi Zhao, Jing Chen, Wei Xu, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access | Times Cited: 2
Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu
Liang Yang, Wenlai Fan, Yan Xu
Food Chemistry (2023) Vol. 438, pp. 137988-137988
Closed Access | Times Cited: 32
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
Linfeng Wen, Lixin Yang, Cong Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8367-8383
Closed Access | Times Cited: 28
Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
Liangqiang Chen, Guozheng Wang, Mengjing Teng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1902-1932
Closed Access | Times Cited: 25
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
Gailing Shi, Chao Fang, Shuang Xing, et al.
Food Research International (2024) Vol. 187, pp. 114327-114327
Closed Access | Times Cited: 14
Integrated characterization of filler tobacco leaves: HS–SPME–GC–MS, E-nose, and microbiome analysis across different origins
Mingzhu Zhang, Dongfeng Guo, Haiqing Wang, et al.
Bioresources and Bioprocessing (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 12
Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu
Wei Cheng, Xuefeng Chen, Xijia Xue, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 203-203
Open Access | Times Cited: 11
Airborne microbes in five important regions of Chinese traditional distilled liquor (Baijiu) brewing: regional and seasonal variations
Yan Xu, Xue Qiao, Lei He, et al.
Frontiers in Microbiology (2024) Vol. 14
Open Access | Times Cited: 10
Pediococcus spp. - mediated competition interaction within Daqu microbiota determines the temperature formation and metabolic profiles
Shenglu Wu, Jun Lu, Changwen Li, et al.
Applied and Environmental Microbiology (2024) Vol. 90, Iss. 4
Open Access | Times Cited: 9
Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu
Huadong Zhang, Hongxia Zhang, Hai Du, et al.
Bioresources and Bioprocessing (2025) Vol. 12, Iss. 1
Open Access | Times Cited: 1
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
Yuhan Lu, Chengnan Zhang, He Zhao, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 10-10
Open Access | Times Cited: 29
Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu
Liang Yang, Renyuan Chen, Chao Liu, et al.
Food Chemistry (2023) Vol. 426, pp. 136668-136668
Closed Access | Times Cited: 23
Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu
Jianli Zhou, Xuanchen Li, Shuaijinyi Li, et al.
The Science of The Total Environment (2023) Vol. 912, pp. 169010-169010
Closed Access | Times Cited: 20
The community assembly patterns determined differences between the surface and the core microbial communities of Nongxiangxing Daqu
Jie Tang, Jia-Quan Rao, Yongfang Zou, et al.
LWT (2023) Vol. 183, pp. 114936-114936
Open Access | Times Cited: 19
Microbiota Ecosystem Services in Vineyards and Wine: A Review
Isabel García-Izquierdo, Víctor J. Colino-Rabanal, Mercedes Tamame, et al.
Agronomy (2024) Vol. 14, Iss. 1, pp. 131-131
Open Access | Times Cited: 7
Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions
Yi Luo, Chenhao Zhang, Hui Liao, et al.
Food Microbiology (2024) Vol. 122, pp. 104569-104569
Closed Access | Times Cited: 7
Directionally controlling flavor compound profile based on the structure of synthetic microbial community in Chinese liquor fermentation
Rubing Du, Jian Jiang, Guanyi Qu, et al.
Food Microbiology (2023) Vol. 114, pp. 104305-104305
Closed Access | Times Cited: 14
Predicting the final metabolic profile based on the succession-related microbiota during spontaneous fermentation of the starter for Chinese liquor making
Shibo Ban, Wei Cheng, Xi Wang, et al.
mSystems (2024) Vol. 9, Iss. 2
Open Access | Times Cited: 6
Reveal the microbial communities and functional prediction during the fermentation of Fen-flavor Baijiu via metagenome combining amplicon sequencing
Tengda Xue, Jinhua Zhang, Tianrui Wang, et al.
Annals of Microbiology (2023) Vol. 73, Iss. 1
Open Access | Times Cited: 13
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
Yunzi Feng, Ziming Xie, Mingtao Huang, et al.
Food Research International (2023) Vol. 177, pp. 113756-113756
Closed Access | Times Cited: 13
Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability
Busheng Zhang, Liangcai Lin, Canjie Zheng, et al.
Food Chemistry (2023) Vol. 438, pp. 137932-137932
Closed Access | Times Cited: 12
Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region
Weiwei Li, Hui Zhang, Runnan Wang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 670-670
Open Access | Times Cited: 4
The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasons
Lijuan Lu, Qiancheng Zuo, Yuxin Cheng, et al.
Food Chemistry X (2024) Vol. 22, pp. 101392-101392
Open Access | Times Cited: 4
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