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, identification, and whole-genome sequencing of high-yield protease bacteria from Daqu of ZhangGong Laojiu
Yanbo Liu, Junying Fu, Linlin Wang, et al.
PLoS ONE (2022) Vol. 17, Iss. 4, pp. e0264677-e0264677
Open Access | Times Cited: 17

Showing 17 citing articles:

Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application
Haideng Li, Shengyuan Liu, Yanbo Liu, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 40

L-lysine production by systems metabolic engineering of an NADPH auto-regulated Corynebacterium glutamicum
Jie Liu, Ying Ou, Jian-Zhong Xu, et al.
Bioresource Technology (2023) Vol. 387, pp. 129701-129701
Closed Access | Times Cited: 12

Genome Sequence Analysis of Calcifying Bacteria Bacillus paranthracis CT5 and Its Biomineralization Efficacy to Improve the Strength and Durability Properties of Civil Structures
Bhavdeep Sharma, Shruti Sharma, Krishna Mohan Medicherla, et al.
Current Microbiology (2024) Vol. 81, Iss. 5
Closed Access | Times Cited: 3

Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu
Lei Yang, Jie Chen, Zijian Li, et al.
Biotechnology Letters (2023) Vol. 45, Iss. 9, pp. 1183-1197
Open Access | Times Cited: 8

The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review
Wei Cheng, Xuefeng Chen, Yuxi Guo, et al.
Journal of the Institute of Brewing (2023) Vol. 129, Iss. 1, pp. 15-38
Open Access | Times Cited: 7

Phylogenomic analyses of the Listeriaceae family support species reclassification and proposal of a new family and new genera
Khaoula Bouznada, Hadj Ahmed Belaouni, Rafika Saker, et al.
Antonie van Leeuwenhoek (2024) Vol. 118, Iss. 1
Closed Access | Times Cited: 1

Research advance of Bacillus velezensis: bioinformatics, characteristics, and applications
Ting Su, Biao Shen, Xingjuan Hu, et al.
Deleted Journal (2023) Vol. 13, Iss. 4, pp. 1756-1766
Open Access | Times Cited: 3

Study on the function and mechanism of lactic acid bacteria in the brewing process of Baijiu
Lei Yang, Dan Huang, Zijian Li
International Journal of New Developments in Engineering and Society (2023) Vol. 7, Iss. 4
Open Access | Times Cited: 2

Molecular Characterization and Optimization of Alkaline Protease Production by Bacillus cereus LS23B
Adefunke Oluwaseun Ogunniran, Adeniyi S. Ohunayo, Iyanuoluwa Oluwaseun Daramola, et al.
Asian Journal of Biotechnology and Bioresource Technology (2023) Vol. 9, Iss. 4, pp. 1-13
Open Access | Times Cited: 2

A Novel Bacillus amyloliquefaciens Specifically Improving the Solubility and Antioxidant Activities of Edible Bird’s Nest
Xinlin Li, Jianmei Lian, Xiaoling Chen, et al.
Current Microbiology (2024) Vol. 81, Iss. 6
Closed Access

Unveiling antibiofilm potential: proteins from Priestia sp. targeting Staphylococcus aureus biofilm formation
Nicole Sartori Ribeiro, Deisiane Fernanda da Rosa, Marina Amaral Xavier, et al.
Antonie van Leeuwenhoek (2024) Vol. 117, Iss. 1
Closed Access

Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Process Biochemistry (2024)
Closed Access

From Sequence to Significance: A Thorough Investigation of the Distinctive Genome Traits Uncovered inC. werkmaniistrain NIB003
Mohammad Uzzal Hossain, Neyamat Khan Tanvir, Zeshan Mahmud Chowdhury, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2023)
Open Access

Microbial enzymes: the bridge between <i>Daqu</i> flavor and microbial communities
Z. Zhong, Tianyi Liu, Kan He, et al.
Food Innovation and Advances (2020), pp. 1-12
Closed Access

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