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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:

Microbial succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation
Yi Yan, Leping Sun, Xuan Xing, et al.
AMB Express (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 21

Showing 21 citing articles:

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics
Na Li, Junjie Fu, Guirong Zhang, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100460-100460
Open Access | Times Cited: 28
An integrative multi-omic analysis defines gut microbiota, mycobiota, and metabolic fingerprints in ulcerative colitis patients
Matteo Scanu, Francesca Toto, Valentina Petito, et al.
Frontiers in Cellular and Infection Microbiology (2024) Vol. 14
Open Access | Times Cited: 10
Advancements and Future Directions in Yellow Rice Wine Production Research
Jingxian Zhang, Tian Li, Gen Zou, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 40-40
Open Access | Times Cited: 8
Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry
Dan Wu, Qile Xia, Huan Cheng, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3471-3471
Open Access | Times Cited: 25
Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation
Hong Wang, Minqian Zhang, Chunyun Qu, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2720-2720
Open Access | Times Cited: 11
A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession
Yu Zhao, Min Li, Ping Zhan, et al.
Food Chemistry X (2024) Vol. 21, pp. 101132-101132
Open Access | Times Cited: 4
Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste
Quanye Wu, Zhaona Xu, Shirong Feng, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1209-1209
Open Access | Times Cited: 4
Metagenomic and Culturomics Analysis of Microbial Communities within Surface Sediments and the Prevalence of Antibiotic Resistance Genes in a Pristine River: The Zaqu River in the Lancang River Source Region, China
Yi Yan, Jialiang Xu, Wenmin Huang, et al.
Microorganisms (2024) Vol. 12, Iss. 5, pp. 911-911
Open Access | Times Cited: 4
FoodMicroDB: A microbiome database for composition and time‐series research in food
Yahui Li, Hujie Lyu, Haifei Yang, et al.
iMetaOmics. (2024) Vol. 1, Iss. 2
Open Access | Times Cited: 4
High-Throughput Sequencing Reveals the Microbial Community Succession Process During the Fermentation of Traditional Daizhou Huangjiu
Luansong Cui, Jiaying Zhu, Ting Zhang, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 138-138
Open Access
Cyclic dipeptides from endophytic bacterium Bacillus velezensis as potential flavor precursors
Tian‐Xiao Li, Y. Fang, Zhifang Chai, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS
Bo Peng, Jingjing Li, Chunhui Shan, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 10
Multi-omics analysis of the dynamic changes in aroma compounds and microbial communities during the fermentation of Shanxi broomcorn millet Huangjiu
Qi Li, Luansong Cui, Jiaying Zhu, et al.
Food Chemistry X (2025) Vol. 26, pp. 102307-102307
Open Access
Dynamic analysis of microbial community, flavor components of low-salt fermented red pepper sauce and exploring the key flavours formation
Qi Li, Yiwen Wang, Yaoyao Tian, et al.
Food Bioscience (2023) Vol. 56, pp. 103423-103423
Closed Access | Times Cited: 9
Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu
Jingzhang Geng, Siqiao He, Shanshan Zhang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1019-1019
Open Access | Times Cited: 2
The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)
Siman Zheng, Wendi Zhang, Qing Ren, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2674-2674
Open Access | Times Cited: 4
Olfactory basis for essential amino acid perception during foraging in Caenorhabditis elegans
Ritika Siddiqui, Nikita Mehta, Gopika Ranjith, et al.
(2024)
Open Access | Times Cited: 1
Analysis of the Microbial Community Structure and Volatile Metabolites of JIUYAO in Fangxian, China
Wendi Zhang, Qing Ren, Zhongchao Wang, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 754-754
Open Access | Times Cited: 7
Microbial dynamics, chemical profile, and bioactive potential of diverse Egyptian marine environments from archaeological wood to soda lake
Ghada E. Hegazy, Madelyn N. Moawad, Sarah Samir Othman, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Olfactory basis for essential amino acid perception during foraging in Caenorhabditis elegans
Ritika Siddiqui, Nikita Mehta, Gopika Ranjith, et al.
(2024)
Open Access
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
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