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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:

Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
Barry Wong, Kevin Muchangi, Edward Quach, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100420-100420
Open Access | Times Cited: 16

Showing 16 citing articles:

Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine)
Chenguang Zhou, Yaojie Zhou, Tianrui Liu, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1458-1458
Open Access | Times Cited: 11
Bacterial community structure of rice wine from China's Xiaogan and Dazhou regions: Correlation with taste characteristics
Lei Yan, Wenchao Cai, Zhuang Guo, et al.
LWT (2024) Vol. 192, pp. 115733-115733
Open Access | Times Cited: 3
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods
Barry Wong, Megan Phillips, Rothman Kam
Journal of Sensory Studies (2024) Vol. 39, Iss. 2
Open Access | Times Cited: 2
Review: Rhizopus sp. beyond tempeh. An Occidental approach to mold-based fermentations
José María Martín-Miguélez, Jordi Bross, Diego Prado Vásquez, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 39, pp. 101090-101090
Closed Access | Times Cited: 1
Skin Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk
Hyun-Ju Han, Min Nyeong Ko, Chan Seong Shin, et al.
(2024)
Open Access | Times Cited: 1
Degradation and chiral properties of metamifop during rice processing
Jianing Yao, Jing Gao, Nan Wang, et al.
Food Chemistry (2023) Vol. 420, pp. 135614-135614
Closed Access | Times Cited: 4
Identifying sensory attributes of Korean rice wine (makgeolli) using sensory evaluation and chemical analysis
Barry Wong, Adrian Owens, Megan Phillips, et al.
Journal of Food Science (2023) Vol. 88, Iss. 10, pp. 4247-4261
Open Access | Times Cited: 2
Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges
B. Sudarsini, T. C. Venkateswarulu, S. Krupanidhi, et al.
Food and Bioprocess Technology (2023)
Closed Access | Times Cited: 2
Determining the appropriate location for consuming Korean rice wine (makgeolli) in New Zealand
Barry Wong, Megan Phillips, Rothman Kam
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100941-100941
Open Access
Human Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk
Hyun-Ju Han, Min Nyeong Ko, Chan Seong Shin, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 330-330
Open Access
Removal of Acid Orange 7 dye using Makgeolli lees with ultrasonic assistance
Nguyen Van Kien, Sunghwan Kim, Jae Jeong Ryoo
Bulletin of the Korean Chemical Society (2024) Vol. 45, Iss. 9, pp. 770-777
Open Access
Developing a novel flavoured low alcohol beer using New Zealand honeydew honey and yacon concentrate
Keegan Chessum, Nazimah Hamid, Barry Wong, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100544-100544
Open Access
Asian amylolytic starters and cereal-based alcoholic beverages: Microbiology and health benefits
Mousumi Ray, Keshab Chandra Mondal, Jyoti Prakash Tamang
Elsevier eBooks (2024), pp. 241-260
Closed Access
Enhancing energy recovery from expired rice wine via microbial electrolysis of supernatant and anaerobic digestion of concentrate after gravity settling
Yunjeong Choi, Danbee Kim, Junho Cha, et al.
Journal of environmental chemical engineering (2024) Vol. 12, Iss. 6, pp. 114654-114654
Closed Access
Effect of grinding size and inoculation rates on barley nuruk quality characteristics and volatile compounds of makgeolli
Y. S. Shin, Chan-Woo Kim, Ji-Ho Choi, et al.
Deleted Journal (2024) Vol. 31, Iss. 6, pp. 957-968
Closed Access
Bacterial Community Structure of Rice Wine from China's Xiaogan and Dazhou Regions: Correlation with Taste Characteristics
Lei Yan, Wenchao Cai, Zhuang Guo, et al.
(2023)
Closed Access
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