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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:

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: 42

Showing 1-25 of 42 citing articles:

Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus
Qiuxiao Li, Binghao Du, Xi Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 103909-103909
Closed Access | Times Cited: 18
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
Qiangchuan Hou, Yurong Wang, Dingwu Qu, et al.
Food Research International (2024) Vol. 184, pp. 114257-114257
Closed Access | Times Cited: 16
Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation
Weiwei Dong, Xiang Yu, L L Wang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 12
Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
Ying Huang, Dong Li, Yu Mu, et al.
Food Research International (2023) Vol. 176, pp. 113805-113805
Closed Access | Times Cited: 21
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: 7
Multidimensional analysis of wheat original crucial endogenous enzymes driving microbial communities metabolism during high-temperature Daqu fermentation
Mengyao Wu, Yi Luo, Yongqi Yao, et al.
International Journal of Food Microbiology (2024) Vol. 413, pp. 110589-110589
Closed Access | Times Cited: 7
Short-Chain Carboxylates Facilitate the Counting of Yeasts in Sub-High Temperature Daqu
Zhiqiang Ren, Juan Xie, Tuoxian Tang, et al.
Polish Journal of Microbiology (2024) Vol. 73, Iss. 2, pp. 167-176
Open Access | Times Cited: 6
Oceanobacillus in high-temperature Daqu: taxonomic diversity, metabolic characteristics and biofortification effect
Tony Liu, Junjie Fu, Hongyu Shen, et al.
Process Biochemistry (2025) Vol. 150, pp. 68-79
Closed Access
Unraveling the microbial community and succession during the maturation of Chinese cereal vinegar Daqu and their relationships with flavor formation
Ruteng Wei, Xiaoqi Sun, Xufeng Chen, et al.
Food Research International (2025), pp. 115851-115851
Closed Access
Microbial origin of fermented grains in different fermentation stages of Taorong-type Baijiu
Yanbo Liu, Pengpeng Zhang, Haideng Li, et al.
Food Research International (2025), pp. 115863-115863
Closed Access
Analysis of dominant microorganisms and core enzymes in Qingke Baijiu Daqu by high-throughput sequencing and proteomics
Lihua Chen, Qinghua Peng, Yuhang Chen, et al.
Food Research International (2025), pp. 115941-115941
Closed Access
Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu
Zemin Pang, Jing Hao, Weiwei Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103292-103292
Closed Access | Times Cited: 14
Different functions can be provided by low temperature Daqu with different appearance features due to variations in the microbial community structure during fermentation
Enxiang Zong, Tao Bo, Ling Dang, et al.
LWT (2024) Vol. 193, pp. 115763-115763
Open Access | Times Cited: 5
Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulase Bacillus subtilis biofortified Daqu
Yanbo Liu, Haideng Li, Wenxi Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101382-101382
Open Access | Times Cited: 5
East meets west in alcoholic beverages: Flavor comparison, microbial metabolism and health effects
Meng‐Wei Lin, Bingyan Yang, Mengqi Dai, et al.
Food Bioscience (2023) Vol. 56, pp. 103385-103385
Closed Access | Times Cited: 13
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
Deciphering layer formation in Red Heart Qu: A comprehensive study of metabolite profile and microbial community influenced by raw materials and environmental factors
Shanshan Xu, Hao Zhou, Boyang Xu, et al.
Food Chemistry (2024) Vol. 451, pp. 139377-139377
Closed Access | Times Cited: 3
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
Lianqing Wang, Ping Tang, Qing Zhao, et al.
Food Research International (2024) Vol. 192, pp. 114748-114748
Closed Access | Times Cited: 3
Unraveling the water source and formation process of Huangshui in solid-state fermentation
Zhiqiang Ren, Qiuxu Chen, Tuoxian Tang, et al.
Food Science and Biotechnology (2024)
Open 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
Comparative analysis of microbial community structure in the peel and core of Houhuo low-temperature Daqu
Dongying Ge, Wenchao Cai, Zhuang Guo, et al.
Food Bioscience (2024) Vol. 58, pp. 103596-103596
Closed Access | Times Cited: 2
Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu
Lei Yan, Wenchao Cai, Yurong Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103679-103679
Closed Access | Times Cited: 2
Unraveling the Water Source and Formation Process of <em>Huangshui</em> in Solid-State Fermentation
Zhiqiang Ren, Qiuxu Chen, Tuoxian Tang, et al.
(2024)
Open 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
Bioturbation effect of High - yield pyrazine strain on the microbial community and flavour metabolites of fortified Daqu
Pengpeng Zhang, Yanbo Liu, Haideng Li, et al.
LWT (2024) Vol. 208, pp. 116711-116711
Open Access | Times Cited: 2
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