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:
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: 7
Jingxian Zhang, Tian Li, Gen Zou, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 40-40
Open Access | Times Cited: 7
Showing 7 citing articles:
Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds
Bo Wan, Tian Tian, Xiong Ying, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 312-312
Open Access | Times Cited: 1
Bo Wan, Tian Tian, Xiong Ying, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 312-312
Open Access | Times Cited: 1
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: 1
Lingzhi Zhao, Jing Chen, Wei Xu, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access | Times Cited: 1
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
Yishun Yao, Meigui Huang, Xiaomin Wang, et al.
Food Chemistry (2024) Vol. 459, pp. 140335-140335
Closed Access | Times Cited: 6
Yishun Yao, Meigui Huang, Xiaomin Wang, et al.
Food Chemistry (2024) Vol. 459, pp. 140335-140335
Closed Access | Times Cited: 6
Differences in brewing characteristics between saccharifying microorganisms, Rhizopus and Aspergillus, for the fermentation of rice wine
Ren Wang, Yan Xu, Dong Wang
Food Bioscience (2025), pp. 106328-106328
Closed Access
Ren Wang, Yan Xu, Dong Wang
Food Bioscience (2025), pp. 106328-106328
Closed Access
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
Luansong Cui, Jiaying Zhu, Ting Zhang, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 138-138
Open Access
Origin identification for rice wines based on an electronic nose and convolution dot-product attention mechanism
Wenbo Zheng, Yanwei Wang, Liang Xiao, et al.
Sensors and Actuators A Physical (2024) Vol. 375, pp. 115521-115521
Closed Access | Times Cited: 3
Wenbo Zheng, Yanwei Wang, Liang Xiao, et al.
Sensors and Actuators A Physical (2024) Vol. 375, pp. 115521-115521
Closed Access | Times Cited: 3
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
Jingzhang Geng, Siqiao He, Shanshan Zhang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1019-1019
Open Access | Times Cited: 2
