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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:

The ecology of wine fermentation: a model for the study of complex microbial ecosystems
Cleo G. Conacher, NA Luyt, RK Naidoo-Blassoples, et al.
Applied Microbiology and Biotechnology (2021) Vol. 105, Iss. 8, pp. 3027-3043
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review
Francesca Comitini, Alice Agarbati, Laura Canonico, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 14, pp. 7754-7754
Open Access | Times Cited: 61
Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation
Yuwei Tan, Hai Du, Hongxia Zhang, et al.
Microbiology Spectrum (2022) Vol. 10, Iss. 5
Open Access | Times Cited: 51
Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
Liangqiang Chen, Guozheng Wang, Mengjing Teng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1902-1932
Closed Access | Times Cited: 24
Ecology and Evolutionary Biology as Frameworks to Study Wine Fermentations
Ignacio Belda, Belen Benitez‐Dominguez, Sergio Izquierdo‐Gea, et al.
Microbial Biotechnology (2025) Vol. 18, Iss. 3
Open Access | Times Cited: 1
Truth in wine yeast
Ramón González, Pilar Morales
Microbial Biotechnology (2021) Vol. 15, Iss. 5, pp. 1339-1356
Open Access | Times Cited: 43
Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts
Nunzio Alberto Fazio, Nunziatina Russo, Paola Foti, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1338-1338
Open Access | Times Cited: 17
Microbiota Ecosystem Services in Vineyards and Wine: A Review
Isabel García-Izquierdo, Víctor J. Colino-Rabanal, Mercedes Tamame, et al.
Agronomy (2024) Vol. 14, Iss. 1, pp. 131-131
Open Access | Times Cited: 7
Synthetic biology for the engineering of complex wine yeast communities
Roy Walker, Isak S. Pretorius
Nature Food (2022) Vol. 3, Iss. 4, pp. 249-254
Closed Access | Times Cited: 25
Yeast biofilms on abiotic surfaces: Adhesion factors and control methods
Vanessa Pereira Perez Alonso, Jéssica Gonçalves Lemos, Maristela da Silva do Nascimento
International Journal of Food Microbiology (2023) Vol. 400, pp. 110265-110265
Closed Access | Times Cited: 13
Nanocomposites/Nanomaterials for Bioethanol Production
Johnatt Allan Rocha de Oliveira, Andrea Komesu, Débora Kono Taketa Moreira, et al.
Clean Energy Production Technologies (2025), pp. 71-102
Closed Access
A Snapshot of Microbial Succession and Volatile Component Dynamics of Marselan Wine in Xinjiang During Spontaneous Fermentation
Qingquan Fu, Fangfang Wang, Tiantian Tang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 994-994
Open Access
Wine Fermentation as a Model System for Microbial Ecology and Evolution
Ignacio Belda, Sergio Izquierdo‐Gea, Belen Benitez‐Dominguez, et al.
Environmental Microbiology (2025) Vol. 27, Iss. 4
Closed Access
Strain specific Starmerella bacillaris and Saccharomyces cerevisiae interactions in mixed fermentations
Vasileios Englezos, Paola Di Gianvito, Gabriele Serafino, et al.
Journal of Applied Microbiology (2024) Vol. 135, Iss. 4
Closed Access | Times Cited: 3
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect”
Alice Agarbati, Francesca Comitini, Maurizio Ciani, et al.
(2024)
Open Access | Times Cited: 3
Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomes
Olga Nikoloudaki, Francis Aheto, Raffaella Di Cagno, et al.
Food Research International (2024) Vol. 192, pp. 114780-114780
Open Access | Times Cited: 3
Influence of climatic variation on microbial communities during organic Pinot noir wine production
Aghogho Ohwofasa, Manpreet K. Dhami, Junwen Zhang, et al.
PLoS ONE (2024) Vol. 19, Iss. 2, pp. e0296859-e0296859
Open Access | Times Cited: 2
Gradient boosted regression as a tool to reveal key drivers of temporal dynamics in a synthetic yeast community
Cleo G. Conacher, Bruce W. Watson, Florian F. Bauer
FEMS Microbiology Ecology (2024) Vol. 100, Iss. 7
Open Access | Times Cited: 2
Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection
Sara Windholtz, Emmanuel Vinsonneau, Laura Farris, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 16
S. cerevisiaeserves as keystone species for spoilage resistance in experimental synthetic wine yeast communities
Alanna M. Leale, Eléonore Pourcelot, Stéphane Guézenec, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access | Times Cited: 2
Influence of metabolic guilds on a temporal scale in an experimental fermented food derived microbial community
Alanna M. Leale, Ben Auxier, Eddy J. Smid, et al.
FEMS Microbiology Ecology (2023) Vol. 99, Iss. 10
Open Access | Times Cited: 5
Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation
Claire Daval, Thierry Tran, F. Verdier, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1181-1181
Open Access | Times Cited: 1
Spontaneous vinification supports different microbiota, volatilome and leads to wines with different sensory attributes compared to vinifications inoculated with commercial and indigenous to vidiano cultivar Saccharomyces cerevisiae
Fotiοs Bekris, Despina Lola, Elena Papadopoulou, et al.
LWT (2024) Vol. 205, pp. 116543-116543
Open Access | Times Cited: 1
Visioning synthetic futures for yeast research within the context of current global techno‐political trends
Thomas A. Dixon, Roy Walker, Isak S. Pretorius
Yeast (2023) Vol. 40, Iss. 10, pp. 443-456
Open Access | Times Cited: 3
Consideration of Maintenance in Wine Fermentation Modeling
Alain Rapaport, Robert David, Denis Dochain, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1682-1682
Open Access | Times Cited: 4
Unveiling the Microbial Ecology behind Mezcal: A Spirit Drink with a Growing Global Demand
Patricia A. Becerra-Lucio, Elia Diego‐García, Karina Guillén‐Navarro, et al.
Fermentation (2022) Vol. 8, Iss. 11, pp. 662-662
Open Access | Times Cited: 4
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