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:
Multivariate analysis on the relationship between radical scavenging activities and phenolic compounds of baijiu and its protective effect against LPS-induced inflammation in THP-1 cells
Jiaxin Hong, Lu Chen, Dongrui Zhao, et al.
International Food Research Journal (2022) Vol. 29, Iss. 1, pp. 116-127
Open Access | Times Cited: 5
Jiaxin Hong, Lu Chen, Dongrui Zhao, et al.
International Food Research Journal (2022) Vol. 29, Iss. 1, pp. 116-127
Open Access | Times Cited: 5
Showing 5 citing articles:
“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu
Yashuai Wu, Yaxin Hou, Hao Chen, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 2959-2959
Open Access | Times Cited: 58
Yashuai Wu, Yaxin Hou, Hao Chen, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 2959-2959
Open Access | Times Cited: 58
Characterization of the content characteristics of pyrazines and volatile phenols in Chinese Baijiu Daqu by QuEChERS-UPLC-MS/MS approach
G WANG, Bowen Wang, Kaijun Xie, et al.
Food Research International (2025) Vol. 204, pp. 115891-115891
Closed Access
G WANG, Bowen Wang, Kaijun Xie, et al.
Food Research International (2025) Vol. 204, pp. 115891-115891
Closed Access
Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization
Longwen Wang, Guo-Lei Zhu, Na Li, et al.
Molecules (2025) Vol. 30, Iss. 8, pp. 1800-1800
Open Access
Longwen Wang, Guo-Lei Zhu, Na Li, et al.
Molecules (2025) Vol. 30, Iss. 8, pp. 1800-1800
Open Access
Changes in Polyphenols and Antioxidant Activity in Fermentation Substrate during Maotai-Flavored Liquor Processing
Derang Ni, Chao Chen, Yubo Yang, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1928-1928
Open Access | Times Cited: 2
Derang Ni, Chao Chen, Yubo Yang, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1928-1928
Open Access | Times Cited: 2
Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu
Wei Yang, Liqiang Zhang, Maofang Ran, et al.
Journal of Food Science (2023) Vol. 88, Iss. 4, pp. 1224-1236
Closed Access | Times Cited: 4
Wei Yang, Liqiang Zhang, Maofang Ran, et al.
Journal of Food Science (2023) Vol. 88, Iss. 4, pp. 1224-1236
Closed Access | Times Cited: 4
Untargeted and quantitative analyses of amine and phenol compounds in Baijiu via chemical isotope labeling
Xiaoyu Xie, Fujian Zheng, Tiantian Chen, et al.
(2023), pp. 72-82
Open Access
Xiaoyu Xie, Fujian Zheng, Tiantian Chen, et al.
(2023), pp. 72-82
Open Access
