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:
Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food
J. Li, Qiuyu Zhang, Baoguo Sun
Foods (2023) Vol. 12, Iss. 15, pp. 2841-2841
Open Access | Times Cited: 9
J. Li, Qiuyu Zhang, Baoguo Sun
Foods (2023) Vol. 12, Iss. 15, pp. 2841-2841
Open Access | Times Cited: 9
Showing 9 citing articles:
Elucidation of Aroma Compounds of Floral and Fruity Aroma in Sauce-Flavored Baijiu Via Pervaporative Vaporization Membrane Separation
Zhen Mou, Xuemei Cai, Jingyun Liu, et al.
(2025)
Closed Access
Zhen Mou, Xuemei Cai, Jingyun Liu, et al.
(2025)
Closed Access
Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation
Zhenbing Ma, Haibo Lan, Dong Zhao, et al.
Food Chemistry X (2025) Vol. 25, pp. 102185-102185
Open Access
Zhenbing Ma, Haibo Lan, Dong Zhao, et al.
Food Chemistry X (2025) Vol. 25, pp. 102185-102185
Open Access
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
Qiuyu Zhang, Dan Wang, Xiaogang Liu, et al.
Food Research International (2025), pp. 115901-115901
Closed Access
Qiuyu Zhang, Dan Wang, Xiaogang Liu, et al.
Food Research International (2025), pp. 115901-115901
Closed Access
Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review
Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, et al.
Food Research International (2024) Vol. 180, pp. 114032-114032
Closed Access | Times Cited: 2
Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, et al.
Food Research International (2024) Vol. 180, pp. 114032-114032
Closed Access | Times Cited: 2
Differences and correlations between industrial experts and semi‐trained assessors in the sensory evaluation of strong‐aroma baijiu using rate‐all‐that‐apply
Ran Xiangli, Yue Ma, Yong Zeng, et al.
Journal of Food Science (2024) Vol. 89, Iss. 9, pp. 5841-5857
Closed Access | Times Cited: 1
Ran Xiangli, Yue Ma, Yong Zeng, et al.
Journal of Food Science (2024) Vol. 89, Iss. 9, pp. 5841-5857
Closed Access | Times Cited: 1
Interactions of Saccharomyces cerevisiae and Lactiplantibacillus plantarum Isolated from Light-Flavor Jiupei at Various Fermentation Temperatures
Pu Yang, Bo Xi, Ying Han, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2884-2884
Open Access
Pu Yang, Bo Xi, Ying Han, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2884-2884
Open Access
Current Updates on Lactic Acid Production and Control during Baijiu Brewing
Yabin Zhou, Hua Jin
Fermentation (2024) Vol. 10, Iss. 10, pp. 505-505
Open Access
Yabin Zhou, Hua Jin
Fermentation (2024) Vol. 10, Iss. 10, pp. 505-505
Open Access
Study on the differentiation of sensory quality of mainstream Jiang‐flavor baijiu in the Chinese market based on Pivot Profile
Yubo Yang, Junjie Niu, Bolin Shi, et al.
Journal of Food Science (2024)
Closed Access
Yubo Yang, Junjie Niu, Bolin Shi, et al.
Journal of Food Science (2024)
Closed Access
Innovation and Development in Whisky Production Around the World
Victor L. Espitia-López, Frida P. Malpica-Sánchez, Héctor B. Escalona‐Buendía, et al.
Beverages (2024) Vol. 10, Iss. 4, pp. 124-124
Open Access
Victor L. Espitia-López, Frida P. Malpica-Sánchez, Héctor B. Escalona‐Buendía, et al.
Beverages (2024) Vol. 10, Iss. 4, pp. 124-124
Open Access
Flavor Wheel Development from a Machine Learning Perspective
Anggie V. Rodríguez-Mendoza, Santiago Arbeláez-Parra, Rafael Amaya-Gómez, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4142-4142
Open Access
Anggie V. Rodríguez-Mendoza, Santiago Arbeláez-Parra, Rafael Amaya-Gómez, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4142-4142
Open Access
