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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:

Enhancing the performance of brewing yeasts
Marcel Karabín, Lukáš Jelínek, Pavel Kotrba, et al.
Biotechnology Advances (2017) Vol. 36, Iss. 3, pp. 691-706
Closed Access | Times Cited: 24

Showing 24 citing articles:

Conventional and Non-Conventional Yeasts in Beer Production
Angela Capece, Rossana Romaniello, Gabriella Siesto, et al.
Fermentation (2018) Vol. 4, Iss. 2, pp. 38-38
Open Access | Times Cited: 104
Novel mutagenesis and screening technologies for food microorganisms: advances and prospects
Qinghui Yu, Yun‐Cheng Li, Bo Wu, et al.
Applied Microbiology and Biotechnology (2020) Vol. 104, Iss. 4, pp. 1517-1531
Closed Access | Times Cited: 62
Recent developments in high gravity beer-brewing
Pradeep Puligundla, D. Šmogrovičová, Chulkyoon Mok, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 64, pp. 102399-102399
Closed Access | Times Cited: 51
American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity
Arão Cardoso Viana, Tatiana Colombo Pimentel, Rafaela Borges do Vale, et al.
LWT (2021) Vol. 152, pp. 112317-112317
Closed Access | Times Cited: 46
Modeling in Brewing—A Review
Vesela Shopska, Rositsa Denkova-Kostova, Georgi Kostov
Processes (2022) Vol. 10, Iss. 2, pp. 267-267
Open Access | Times Cited: 17
Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer
Antonio Astola, Enrique Durán, Ana Belén Díaz, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 7, pp. 1677-1687
Open Access | Times Cited: 10
Identification and selection of a new Saccharomyces cerevisiae strain isolated from Brazilian ethanol fermentation process for application in beer production
Gustavo P. Lorca Mandujano, Henrique C. Alves, Cleiton Dias do Prado, et al.
Food Microbiology (2021) Vol. 103, pp. 103958-103958
Closed Access | Times Cited: 16
Recent innovations in the production of selected specialty (non-traditional) beers
Pradeep Puligundla, D. Šmogrovičová, Chulkyoon Mok
Folia Microbiologica (2021) Vol. 66, Iss. 4, pp. 525-541
Closed Access | Times Cited: 13
Evaluation of genetic diversity and development of core collections of industrial brewing yeast using ISSR markers
Jun Liu, Xiaomin Li, Yueqin Liu, et al.
Archives of Microbiology (2020) Vol. 203, Iss. 3, pp. 1001-1008
Closed Access | Times Cited: 14
New Advances in Saccharomyces

IntechOpen eBooks (2023)
Open Access | Times Cited: 4
Phytochemical and antioxidant composition of crude water extracts of Chlorella vulgaris and its effects on Saccharomyces cerevisiae growth in an ethanolic medium
Queency N. Okechukwu
Food Processing Techniques and Technology (2024), pp. 298-309
Open Access | Times Cited: 1
Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature
Guan Yu, Xin Xu, Chunfeng Liu, et al.
LWT (2022) Vol. 173, pp. 114312-114312
Open Access | Times Cited: 7
The Effects of Catabolism Relationships of Leucine and Isoleucine with BAT2 Gene of Saccharomyces cerevisiae on High Alcohols and Esters
Lin Zhang, Yiqian Zhang, Zhongqiu Hu
Genes (2022) Vol. 13, Iss. 7, pp. 1178-1178
Open Access | Times Cited: 6
Yeast engineering technologies and their applications to the food industry
Siyan Lu, Fei Zheng, Wen Lian-kui, et al.
Food Biotechnology (2021) Vol. 35, Iss. 3, pp. 252-271
Closed Access | Times Cited: 8
A Mini Review: The History of Yeast Flocculation with an Emphasis on Measurement Techniques
Devanshu V. Mehta, Savanna J. Curtis, Arthur B. Rudolph, et al.
Journal of the American Society of Brewing Chemists (2020) Vol. 79, Iss. 4, pp. 333-339
Closed Access | Times Cited: 6
Diacetyl Production During Brewing and its Management Through Process Optimization and Molecular Evolution of Yeast
Dagnew Bitew, Berhanu Andualem
IntechOpen eBooks (2024)
Open Access
Avaliação do comportamento e viabilidade celular de levedura em diferentes alturas durante a fermentação de cerveja Ale
Onildo Ribeiro Lima, Guilherme Lorencini Schuina, Vanildo Luiz Del Bianchi
Revista Sociedade Científica (2024) Vol. 7, Iss. 1, pp. 1042-1062
Open Access
Nonalcoholic beer production
Cláudia Cristina Auler do Amaral Santos, Wellington Barros dos Santos, Sílvio Jackson Félix Alves, et al.
Elsevier eBooks (2024), pp. 159-182
Closed Access
Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages
Dagnew Bitew, Anteneh Tesfaye, Berhanu Andualem
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 649-665
Closed Access | Times Cited: 1
Development of a novel SRAP-SCAR marker for rapid identification of lager and ale types in brewer’s yeast
Jun Liu, Guolin Cai, Xiaomin Li, et al.
Molecular Biology Reports (2022) Vol. 50, Iss. 2, pp. 1943-1948
Closed Access | Times Cited: 2
Assessing Floor Versus Pneumatic Malting: Comparing the Effects on Malt Quality and Fermentability
Gerrard Kilfoil
(2020)
Closed Access | Times Cited: 1
Isolation and characterization of yeasts from brazilian coffee beans for brewing application
Tatiane de Paula Siqueira
(2023)
Open Access
Fisiologia e modelagem matemática de saccharomyces spp. imobilizadas para produção de cerveja.
Thiago Machado de Araujo
(2021)
Open Access
Uso de nanopartículas de ouro e pontos quânticos de carbono no controle de microrganismos contaminantes na indústria cervejeira
Isabella Carolina da Rocha Pires
(2021)
Open Access
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