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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.

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Showing 1-25 of 35 citing articles:

A genome-informed higher rank classification of the biotechnologically important fungal subphylum Saccharomycotina
Marizeth Groenewald, Chris Todd Hittinger, Konstanze Bensch, et al.
Studies in Mycology (2023) Vol. 105, Iss. 1, pp. 1-22
Open Access | Times Cited: 53
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
Qiangchuan Hou, Yurong Wang, Dingwu Qu, et al.
Food Research International (2024) Vol. 184, pp. 114257-114257
Closed Access | Times Cited: 15
Effects of fermentation on flavor and antioxidant activity in ginkgo rice wine
Lihua Chen, Bo Liu, Dongna Li, et al.
Food Bioscience (2023) Vol. 53, pp. 102652-102652
Closed Access | Times Cited: 18
Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process
Xi Mao, Shi‐Jun Yue, Ding‐Qiao Xu, et al.
ACS Omega (2023) Vol. 8, Iss. 36, pp. 32311-32330
Open Access | Times Cited: 14
Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice
Hojjat Pashazadeh, Nilgün Özdemir, Oscar Zannou, et al.
Food Bioscience (2021) Vol. 44, pp. 101318-101318
Closed Access | Times Cited: 38
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation
Kyu-Taek Choi, Su-Hyun Lee, Yeong-Jun Kim, et al.
Food Chemistry X (2024) Vol. 22, pp. 101368-101368
Open Access | Times Cited: 3
Effects of Saccharomyces cerevisiae and Cyberlindnera fabianii Inoculation on Rice-Flavor Baijiu Fermentation
Jinglong Liang, Haishan Yuan, Yongtao Fei, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3175-3175
Open Access | Times Cited: 3
Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations
Gabriela A. Miguel, Simon Carlsen, Nils Arneborg, et al.
International Journal of Food Microbiology (2022) Vol. 383, pp. 109951-109951
Open Access | Times Cited: 19
Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp.
Jennifer Badura, Florian Kiene, Silvia Brezina, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 109-109
Open Access | Times Cited: 10
Effect of cultures of synthetic starters on the flavour and ethyl carbamate content of rice wine
Shufang Tian, Yanbin Li, Guocheng Du, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5868-5876
Closed Access | Times Cited: 2
Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine
Xiaodie Chen, Chuan Song, Jian Zhao, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2193-2193
Open Access | Times Cited: 2
Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS
José Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3619-3619
Open Access | Times Cited: 14
Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus
Wenqin Cai, Bang Li, Yanru Chen, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3655-3655
Open Access | Times Cited: 14
Effect of two starters (Jiu Yao) on Chinese rice wine microbial community and flavour
Shufang Tian, Yanbin Li, Yongdan Li, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2391-2399
Closed Access | Times Cited: 7
Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content
Hua-Wei Yuan, Wenhao Chen, Yuanlin Chen, et al.
PLoS ONE (2021) Vol. 16, Iss. 11, pp. e0260024-e0260024
Open Access | Times Cited: 17
Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail
Yue Zhang, Chuanhai Tu, Huimin Lin, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 173-173
Open Access | Times Cited: 5
Impact of fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine
Yanshu Li, Yongkun Ma, Manqing Xu, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 971-984
Closed Access | Times Cited: 5
Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)
Jun Wang, Yue Zhao, Bo Cheng Wei
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2472-2486
Closed Access | Times Cited: 1
Effect of Enhanced Fermentation of <em>Wickerhamomyces fuqu</em> on the Flavor Substances of Xiaoqu Baijiu
Bo Zeng, jie Deng, Jun Xie, et al.
(2024)
Open Access | Times Cited: 1
Biosynthesis pathways of expanding carbon chains for producing advanced biofuels
HaiFeng Su, Jiafu Lin
Biotechnology for Biofuels and Bioproducts (2023) Vol. 16, Iss. 1
Open Access | Times Cited: 4
Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine
Yicheng Huang, Meiqiao Zhong, Siyu Mu, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 3, pp. 685-697
Closed Access | Times Cited: 6
Changes in functional components and biological activity of Lycium barbarum after fermentation with Kombucha SCOBY
Shuo Zhang, Yuxin Tang, Julong Chen
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access | Times Cited: 5
Effects of different koji on aroma components of Rice Wine
Zhenmin Yan, LV Linling, Huimin LUO, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress
Yanru Chen, Yin Wan, Wenqin Cai, et al.
Flavour and Fragrance Journal (2023) Vol. 39, Iss. 1, pp. 10-22
Closed Access | Times Cited: 2
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