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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:

Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content
Hua-Wei Yuan, Wenhao Chen, Yuanlin Chen, et al.
PLoS ONE (2021) Vol. 16, Iss. 11, pp. e0260024-e0260024
Open Access | Times Cited: 17

Showing 17 citing articles:

Why Are There So Few Basidiomycota and Basal Fungi as Endophytes? A Review
Nattawut Rungjindamai, E.B. Gareth Jones
Journal of Fungi (2024) Vol. 10, Iss. 1, pp. 67-67
Open Access | Times Cited: 6
Biodiversity and Winemaking Characteristics of Yeasts Isolated from Docynia delavayi (Franch.) Schneid. Wine Microbiota
Ling Zhu, Zhiyong Li, Yupeng Liang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 553-553
Open Access
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: 14
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: 5
Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine
Di Huang, Zhong Yao, Yanlin Liu, et al.
LWT (2023) Vol. 184, pp. 115059-115059
Open Access | Times Cited: 12
Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods
He Zhao, Binghao Du, Peng‐Ju Zhao, et al.
Journal of Applied Microbiology (2024) Vol. 135, Iss. 4
Closed Access | Times Cited: 3
Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters
Guimei Chen, Yujie Yuan, Suwen Tang, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100628-100628
Open Access | Times Cited: 9
Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing
Guimei Chen, Wenlong Li, Ziyi Yang, et al.
Food Research International (2023) Vol. 173, pp. 113488-113488
Closed Access | Times Cited: 7
Effect of different moulds on oenological properties and flavor characteristics in rice wine
Hua-Wei Yuan, Chao Zhang, Siyu Chen, et al.
LWT (2022) Vol. 173, pp. 114201-114201
Open Access | Times Cited: 12
Mechanism study on improving aroma quality of pineapple wine by branched-chain amino acids addition
Mengdi Peng, Huacheng Wang, Shaojie Yang, et al.
International Journal of Food Engineering (2024) Vol. 20, Iss. 3, pp. 151-160
Closed Access | Times Cited: 1
Study on breeding and fermentation characteristics of Saccharomyces cerevisiae for Malus asiatica wine
Huacheng Wang, Mengdi Peng, Shaojie Yang, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 5, pp. 1389-1400
Closed Access | Times Cited: 1
Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor
Hua-Wei Yuan, Zhongyu Wu, HaoYu Liu, et al.
PLoS ONE (2024) Vol. 19, Iss. 7, pp. e0300213-e0300213
Open Access | Times Cited: 1
Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different Saccharomyces cerevisiae
Xuexue Chen, Mengdi Peng, Dianhui Wu, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 9
Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
Hua-Wei Yuan, Li Tan, Yu Zhao, et al.
Molecules (2023) Vol. 28, Iss. 6, pp. 2708-2708
Open Access | Times Cited: 4
Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives
Hui Liao, Hussain Asif, Xinlei Huang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 5020-5062
Closed Access | Times Cited: 2
Genome-wide transcriptome analyses reveal changes in glutathione-overproducing yeast obtained by ARTP mutagenesis for rice wine brewing
Yao Yang, Charles Obinwanne Okoye, Jiahui Xiang, et al.
Food Bioscience (2024) Vol. 60, pp. 104388-104388
Closed Access
Dynamic Changes in Physicochemical Properties, Amino Acid Content, and Flavour‐Related Substances During Fortified Fermentation of Rice Wine With Saccharomycopsis fibuligera
Minghong Bian, Yuli Fang, Suhong Yang, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Fermentation of Buckwheat Rice Wine Based on a New Mixed Jiuqu and Its Quality Evaluation
Zhuang Xiong, Xiaodie Chen, Qian Wu, et al.
LWT (2024), pp. 117255-117255
Open Access
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