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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:

Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition
Gabriella Siesto, Rocchina Pietrafesa, Maria Tufariello, et al.
Food Bioscience (2023) Vol. 52, pp. 102487-102487
Open Access | Times Cited: 17

Showing 17 citing articles:

Starter Culture Development and Innovation for Novel Fermented Foods
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 211-239
Open Access | Times Cited: 22
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers
Antonietta Baiano, Anna Fiore, Barbara la Gatta, et al.
Beverages (2024) Vol. 10, Iss. 1, pp. 8-8
Open Access | Times Cited: 5
Fruit beers, beers with or without a co-fermentation step with fruits
Alejandro P Croonenberghs, Dries Bongaerts, Arne Bouchez, et al.
Current Opinion in Biotechnology (2024) Vol. 86, pp. 103081-103081
Open Access | Times Cited: 3
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains
Rocchina Pietrafesa, Gabriella Siesto, Maria Tufariello, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 9
Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort
Isabel E. Sánchez‐Adriá, Gemma Sanmartín, José A. Prieto, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1059-1059
Open Access | Times Cited: 2
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis
Maria Tufariello, Lorenzo Palombi, Antonietta Baiano, et al.
Food Chemistry (2024) Vol. 453, pp. 139702-139702
Open Access | Times Cited: 2
Craft Beer in Food Science: A Review and Conceptual Framework
Laura Gobbi, Marino Stanković, Marco Ruggeri, et al.
Beverages (2024) Vol. 10, Iss. 3, pp. 91-91
Open Access | Times Cited: 2
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers
Maria Tufariello, Francesco Grieco, Anna Fiore, et al.
LWT (2024) Vol. 199, pp. 116044-116044
Open Access | Times Cited: 1
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer
Viola Galli, Manuel Venturi, Simona Guerrini, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3354-3354
Open Access | Times Cited: 3
A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development
Balaji Doolam, Bishwambhar Mishra, Divyamshu Surabhi, et al.
Environment Development and Sustainability (2024)
Closed Access
Characterization of Italian Grape Ale Beers Obtained with Different Additions of Malvasia Di Candia Aromatica Must and Marcs
Mario Gabrielli, Pier Paolo Becchi, Fosca Vezzulli, et al.
(2024)
Closed Access
A Review of Studies on the Brewing Process of Italian Grape Ale
Delin Han, Fangyuan Deng, Jianghua Zhao, et al.
Advances in Engineering Technology Research (2024) Vol. 11, Iss. 1, pp. 256-256
Open Access
Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape
Sanghyuk Lee, Kyu-Taek Choi, Jun-Su Choi, et al.
Deleted Journal (2024) Vol. 31, Iss. 4, pp. 633-644
Closed Access
Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape
Sanghyuk Lee, Kyu-Taek Choi, Jun-Su Choi, et al.
Deleted Journal (2024) Vol. 31, Iss. 4, pp. 633-644
Closed Access
Industrial-Level Brewing Using Oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as Mixed-Inoculum
Antonietta Baiano, Anna Fiore, Francesco Maruccia, et al.
Applied Sciences (2024) Vol. 14, Iss. 19, pp. 8609-8609
Open Access
Characterization of Italian Grape Ale beers obtained with different additions of Malvasia di Candia Aromatica must and marcs
Pier Paolo Becchi, Fosca Vezzulli, Milena Lambri, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106970-106970
Closed Access
The Impact of Selected Lachancea Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers
Marek Zdaniewicz, Paweł Satora, Per W. Kania, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5674-5674
Open Access
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