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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:

Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
Yuhan Lu, Chengnan Zhang, He Zhao, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 10-10
Open Access | Times Cited: 22

Showing 22 citing articles:

Exploring the significance of the 2nd and 4th round fermentations in the brewing process of sauce-flavor Baijiu
Xi Chen, Binghao Du, Jianing Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 104114-104114
Closed Access | Times Cited: 6
The spatiotemporal heterogeneity of microbial community assembly during pit fermentation of soy sauce flavor baijiu
Liang Yang, Huang Xiao-dong, Jiafeng Hu, et al.
Food Bioscience (2024) Vol. 61, pp. 104438-104438
Closed Access | Times Cited: 6
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
Xiaomin Liu, Yingchun Mu, X.L. Lv, et al.
Food Chemistry X (2025), pp. 102228-102228
Open Access
Spatiotemporal heterogeneity of volatile substances and excavation of pickle like odor production microorganism during the pit fermentation of Jiang flavoured Baijiu
Liang Yang, Chunlin Zhang, Ying Han, et al.
LWT (2025), pp. 117430-117430
Open 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
Bioactive properties and therapeutic aspects of fermented vegetables: a review
Sadhisha Gunawardena, Harshani Nadeeshani, Vidun Amarasinghe, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 5
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
Wei Shi, Li‐Juan Chai, Han Zhao, et al.
Food Bioscience (2024) Vol. 61, pp. 104917-104917
Closed Access | Times Cited: 5
Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability
Busheng Zhang, Liangcai Lin, Canjie Zheng, et al.
Food Chemistry (2023) Vol. 438, pp. 137932-137932
Closed Access | Times Cited: 10
Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu
Cheng Wu, Jianfeng Hu, Xie Dan, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 8, pp. 1909-1919
Closed Access | Times Cited: 2
Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region
Weiwei Li, Hui Zhang, Runnan Wang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 670-670
Open Access | Times Cited: 2
Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor
Dongying Ge, Yurong Wang, Wenchao Cai, et al.
Food Bioscience (2024) Vol. 59, pp. 103958-103958
Closed Access | Times Cited: 2
Analysis of microbial diversity and volatile metabolites across different types of pit mud in sauce-flavored Baijiu based on nanopore sequencing and metabolomics
Wenli Wei, Yi Shen, Wei Cheng, et al.
LWT (2023) Vol. 188, pp. 115465-115465
Open Access | Times Cited: 6
Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies Using Schizosaccharomyces pombe Derived from Fermented Grains of Sauce-Flavor Baijiu
Xiaotong Lyu, Yifei Zhou, Furong Li, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1648-1648
Open Access | Times Cited: 1
Strategies and Challenges of Microbiota Regulation in Baijiu Brewing
Pengpeng Zhang, Yanbo Liu, Haideng Li, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1954-1954
Open Access | Times Cited: 1
Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing Baijiu
Cailing Wang, Chenyao Li, Zhiqiang Bin, et al.
Food Chemistry X (2024) Vol. 22, pp. 101264-101264
Open Access | Times Cited: 1
Exploring the Enhancement of Guaiacol Compounds in Sesame-Flavored Baijiu via Inoculation with Pseudomonas azotoformans YF-58
Zhao Deng, Min Zhu, Y. Du, et al.
Applied Biochemistry and Microbiology (2024)
Closed Access | Times Cited: 1
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function
Zheng-Pei Chen, Qian Cao, Tian-Tian Meng, et al.
Food Research International (2024) Vol. 200, pp. 115466-115466
Closed Access | Times Cited: 1
Workshop Environment Heterogeneity Shaped the Microbiome and Metabolome Profiles During Xiasha Round of Jiangxiangxing Baijiu
cailing wang, Chenyao Li, Zhiqiang Bin, et al.
(2024)
Closed Access
Seasonal dynamics of the microbial community in a strong‐flavor baijiu fermentation
Lingjuan Li, Jing Wu, Yong Tao, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6605-6614
Closed Access
Microbial succession in different years of pit mud from a distillery in Sichuan for Nong-xiang Baijiu fermentation
Guiqiang He, Lei Gao, Yue Deng, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 13, pp. 3083-3092
Closed Access
Bacterial composition and physicochemical characteristics of sorghum based on environmental factors in different regions of China
Peiyun Xie, Mingbo Shao, Xiaofeng Deng, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
Source and succession of microbial communities and tetramethylpyrazine during the brewing process of compound-flavor Baijiu
Wei Cheng, Wei Lan, Xuefeng Chen, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
Characterization of Potent Odorants Causing an Oily Odor in Rice-Made Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Addition and Omission Studies
Fan Wu, Jiaheng Lyu, Shaohui Fan, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds
Diqiang Wang, Cheng Wu, Jianfeng Hu, et al.
Food Research International (2024) Vol. 199, pp. 115359-115359
Closed Access
Seasonal Variations in Physicochemical Properties, Volatile Compounds, and Microbial Community Structure of Dajiang Fermented Using a Semi-Controlled Method
Xiaojing Zhang, Qiqi Xiao, Xin Wang, et al.
Food Bioscience (2024), pp. 105791-105791
Closed Access
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