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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 Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process
Zhaojie Li, Yi Fan, Xiaoning Huang, et al.
Fermentation (2022) Vol. 8, Iss. 2, pp. 67-67
Open Access | Times Cited: 11

Showing 11 citing articles:

Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
Chang Chen, Yong Xiong, Yuanhong Xie, et al.
Food Bioscience (2022) Vol. 50, pp. 102102-102102
Closed Access | Times Cited: 50
Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome
Cong Chen, Haiquan Yang, Jie Liu, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3551-3551
Open Access | Times Cited: 14
Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of Qingxiangxing baijiu
Lei Tian, Pei Xu, Junyu Chen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101508-101508
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
Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains
Shiming Shen, Jinyi Liu, Ruiqi Luo, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 671-671
Open Access | Times Cited: 12
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
Ultra-high-depth macrogenomic sequencing revealed differences in microbial composition and function between high temperature and medium–high temperature Daqu
Yurong Wang, Jianshe Gai, Qiangchuan Hou, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 12
Closed Access | Times Cited: 7
Enterococcus avium from a traditional Chinese liquor fermentation system with the potential for the de novo synthesis of GABA
Tingting Li, Bingbing Luo, Xiaozhou Zou, et al.
LWT (2024) Vol. 206, pp. 116560-116560
Open Access | Times Cited: 1
The Influence of Seasons on the Composition of Microbial Communities and the Content of Lactic Acid during the Fermentation of Fen-Flavor Baijiu
Xinyi Zhao, Jianghua Li, Guocheng Du, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 740-740
Open Access | Times Cited: 6
The Addition of Biochar and Hyper-Thermal Inoculum Can Regulate the Fate of Heavy Metals Resistant Bacterial Communities during the Livestock Manure Composting
Qingjun Zhang, Tong Zhu, Qingxiang Xiao, et al.
Fermentation (2022) Vol. 8, Iss. 5, pp. 207-207
Open Access | Times Cited: 1
Analysis of the Physicochemical Properties and Microbial Composition of Fenjiu Daqu During Daqu Making Processes
Jia Zhao, Zhen-Feng Gao
Journal of Biobased Materials and Bioenergy (2022) Vol. 16, Iss. 6, pp. 848-857
Closed Access
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