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:
Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts
Jeroen Bauwens, Filip Van Opstaele, Lore Eggermont, et al.
Journal of the Institute of Brewing (2021) Vol. 127, Iss. 4, pp. 385-405
Closed Access | Times Cited: 16
Jeroen Bauwens, Filip Van Opstaele, Lore Eggermont, et al.
Journal of the Institute of Brewing (2021) Vol. 127, Iss. 4, pp. 385-405
Closed Access | Times Cited: 16
Showing 16 citing articles:
The insights into sour flavor and organic acids in alcoholic beverages
Yan Yan, Mingxin Zou, Cui Tang, et al.
Food Chemistry (2024) Vol. 460, pp. 140676-140676
Closed Access | Times Cited: 8
Yan Yan, Mingxin Zou, Cui Tang, et al.
Food Chemistry (2024) Vol. 460, pp. 140676-140676
Closed Access | Times Cited: 8
Enhancing beer authentication, quality, and control assessment using non‐invasive spectroscopy through bottle and machine learning modeling
Natalie Harris, Claudia Gonzalez Viejo, Jane Zhang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Open Access | Times Cited: 1
Natalie Harris, Claudia Gonzalez Viejo, Jane Zhang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Open Access | Times Cited: 1
Product, individual and environmental factors impacting the consumption of no and low alcoholic drinks: A systematic review and future research agenda
Nadine Waehning, Victoria K. Wells
Food Quality and Preference (2024) Vol. 117, pp. 105163-105163
Open Access | Times Cited: 7
Nadine Waehning, Victoria K. Wells
Food Quality and Preference (2024) Vol. 117, pp. 105163-105163
Open Access | Times Cited: 7
Navigating yeast selection for NABLAB production: Comparative study of commercial maltose- and maltotriose-negative strains
Elia Myncke, Dana Vanderputten, David Laureys, et al.
Food Chemistry (2025) Vol. 477, pp. 143486-143486
Closed Access
Elia Myncke, Dana Vanderputten, David Laureys, et al.
Food Chemistry (2025) Vol. 477, pp. 143486-143486
Closed Access
Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China
Niina Kelanne, Yuxuan Zhu, Tuomas Rysä, et al.
Beverages (2025) Vol. 11, Iss. 2, pp. 47-47
Open Access
Niina Kelanne, Yuxuan Zhu, Tuomas Rysä, et al.
Beverages (2025) Vol. 11, Iss. 2, pp. 47-47
Open Access
Effective strategies to maximise dextrin formation in brewing
P. Michiels, Dries Croonen, C.F. De Schepper, et al.
Journal of the Institute of Brewing (2024) Vol. 130, Iss. 3, pp. xxx-xxx
Open Access | Times Cited: 4
P. Michiels, Dries Croonen, C.F. De Schepper, et al.
Journal of the Institute of Brewing (2024) Vol. 130, Iss. 3, pp. xxx-xxx
Open Access | Times Cited: 4
Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer
Andrew Maust, Rahul Sen, Scott Lafontaine
ACS Food Science & Technology (2025)
Closed Access
Andrew Maust, Rahul Sen, Scott Lafontaine
ACS Food Science & Technology (2025)
Closed Access
The occurrence and structural heterogeneity of arabinoxylan in commercial pilsner beers and their non-alcoholic counterparts
P. Michiels, N. Delputte, Winok Debyser, et al.
Carbohydrate Polymers (2023) Vol. 306, pp. 120597-120597
Open Access | Times Cited: 8
P. Michiels, N. Delputte, Winok Debyser, et al.
Carbohydrate Polymers (2023) Vol. 306, pp. 120597-120597
Open Access | Times Cited: 8
Lower Strength Alcohol Products—A Realist Review-Based Road Map for European Policy Making
Peter Anderson, Daša Kokole, Eva Jané‐Llopis, et al.
Nutrients (2022) Vol. 14, Iss. 18, pp. 3779-3779
Open Access | Times Cited: 11
Peter Anderson, Daša Kokole, Eva Jané‐Llopis, et al.
Nutrients (2022) Vol. 14, Iss. 18, pp. 3779-3779
Open Access | Times Cited: 11
Study of the influence of beer composition on the amount of bubbles in beer: CO2, alcohol, protein and iso-alpha-acid contents as primary predictors
Liezl Bossaerts, Filip Van Opstaele, Arno G.B. Wouters, et al.
Food Chemistry (2024) Vol. 469, pp. 142523-142523
Closed Access | Times Cited: 1
Liezl Bossaerts, Filip Van Opstaele, Arno G.B. Wouters, et al.
Food Chemistry (2024) Vol. 469, pp. 142523-142523
Closed Access | Times Cited: 1
Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers’ acceptability of mono‐origin and mono‐variety coffees
Nicola Condelli, Nazarena Cela, Maria Di Cairano, et al.
Journal of Food Science (2022) Vol. 87, Iss. 10, pp. 4688-4702
Open Access | Times Cited: 7
Nicola Condelli, Nazarena Cela, Maria Di Cairano, et al.
Journal of Food Science (2022) Vol. 87, Iss. 10, pp. 4688-4702
Open Access | Times Cited: 7
Activated natural zeolites for beer filtration: A pilot scale approach
Marin Șenilă, Teodora Emilia Coldea, Lacrimioara Șenilă, et al.
Heliyon (2023) Vol. 9, Iss. 9, pp. e20031-e20031
Open Access | Times Cited: 3
Marin Șenilă, Teodora Emilia Coldea, Lacrimioara Șenilă, et al.
Heliyon (2023) Vol. 9, Iss. 9, pp. e20031-e20031
Open Access | Times Cited: 3
Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases
Claire L. Lin, Mikael Agerlin Petersen, Andrea Gottlieb
Molecules (2023) Vol. 28, Iss. 11, pp. 4419-4419
Open Access | Times Cited: 2
Claire L. Lin, Mikael Agerlin Petersen, Andrea Gottlieb
Molecules (2023) Vol. 28, Iss. 11, pp. 4419-4419
Open Access | Times Cited: 2
Co2, Alcohol, Protein and Iso-Alpha-Acid Contents are Primary Predictors of the Amount of Bubbles in Beer
Liezl Bossaerts, Filip Van Opstaele, Arno G.B. Wouters, et al.
(2024)
Closed Access
Liezl Bossaerts, Filip Van Opstaele, Arno G.B. Wouters, et al.
(2024)
Closed Access
Enhancing the mouthfeel of non-alcoholic beers: the influence of dextrin and arabinoxylan on perceived viscosity and body
P. Michiels, Winok Debyser, W. De Sutter, et al.
Food Hydrocolloids (2024), pp. 110642-110642
Closed Access
P. Michiels, Winok Debyser, W. De Sutter, et al.
Food Hydrocolloids (2024), pp. 110642-110642
Closed Access
Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts
Jeroen Bauwens, Filip Van Opstaele, Chrysovalantis Karatairis, et al.
Journal of the Institute of Brewing (2022) Vol. 128, Iss. 3, pp. 109-123
Open Access | Times Cited: 1
Jeroen Bauwens, Filip Van Opstaele, Chrysovalantis Karatairis, et al.
Journal of the Institute of Brewing (2022) Vol. 128, Iss. 3, pp. 109-123
Open Access | Times Cited: 1
Комплексная оценка показателей качества пива, получаемого микрофильтрацией с использованием керамических мембран
Андрей Иванович Ключников, Константин Константинович Полянский, Дина Васильевна Ключникова
Сорбционные и хроматографические процессы (2021) Vol. 21, Iss. 5, pp. 764-773
Open Access
Андрей Иванович Ключников, Константин Константинович Полянский, Дина Васильевна Ключникова
Сорбционные и хроматографические процессы (2021) Vol. 21, Iss. 5, pp. 764-773
Open Access
