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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.

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Showing 23 citing articles:

Neuroactive compounds in foods: Occurrence, mechanism and potential health effects
Cemile Yılmaz, Vural Gökmen
Food Research International (2019) Vol. 128, pp. 108744-108744
Closed Access | Times Cited: 188
Fermented foods and gastrointestinal health: underlying mechanisms
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi, et al.
Nature Reviews Gastroenterology & Hepatology (2023) Vol. 21, Iss. 4, pp. 248-266
Closed Access | Times Cited: 78
Spent brewer’s yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications
Gabriela Vollet Marson, Ruann Janser Soares de Castro, Marie‐Pierre Belleville, et al.
World Journal of Microbiology and Biotechnology (2020) Vol. 36, Iss. 7
Closed Access | Times Cited: 78
The Biology and Biochemistry of Kynurenic Acid, a Potential Nutraceutical with Multiple Biological Effects
Luana de Fátima Alves, J. Bernadette Moore, Douglas B. Kell
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 16, pp. 9082-9082
Open Access | Times Cited: 6
Towards understanding of fungal biocontrol mechanisms of different yeasts antagonistic to Botrytis cinerea through exometabolomic analysis
Alicia Fernández‐San Millán, Jordi Gamir, Luis Larraya, et al.
Biological Control (2022) Vol. 174, pp. 105033-105033
Open Access | Times Cited: 24
Beer for live microbe delivery
Maany Ramanan, Glen Fox, Maria L. Marco
Journal of Functional Foods (2024) Vol. 113, pp. 105987-105987
Open Access | Times Cited: 4
Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni
Cemile Yılmaz, Vural Gökmen
Food Chemistry (2020) Vol. 343, pp. 128415-128415
Closed Access | Times Cited: 31
Honey’s Yeast—New Source of Valuable Species for Industrial Applications
Patrycja Ziuzia, Zuzanna Janiec, Magdalena Wróbel‐Kwiatkowska, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 9, pp. 7889-7889
Open Access | Times Cited: 9
Dietary Kynurenine Pathway Metabolites—Source, Fate, and Chromatographic Determinations
Ilona Sadok, Katarzyna Jędruchniewicz
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 22, pp. 16304-16304
Open Access | Times Cited: 8
The microbial production of kynurenic acid using Yarrowia lipolytica yeast growing on crude glycerol and soybean molasses
Magdalena Rakicka, Patrycja Ziuzia, Jan Pierwoła, et al.
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 11
Incorporating Transcriptomic-Metabolomic analysis reveal the effect of ultrasound on ethanol production in Saccharomyces Cerevisiae
Yao Yang, Wenbin Ren, Haining Xu, et al.
Ultrasonics Sonochemistry (2021) Vol. 79, pp. 105791-105791
Open Access | Times Cited: 15
An efficient method for production of kynurenic acid by Yarrowia lipolytica
Magdalena Wróbel‐Kwiatkowska, Waldemar A. Turski, Tomasz Kocki, et al.
Yeast (2020) Vol. 37, Iss. 9-10, pp. 541-547
Closed Access | Times Cited: 15
Stimulation of in situ low intensity ultrasound on batch fermentation of Saccharomyces cerevisiae to enhance the GSH yield
Yao Yang, Jiahui Xiang, Zhaoli Zhang, et al.
Journal of Food Process Engineering (2020) Vol. 43, Iss. 10
Closed Access | Times Cited: 13
Tryptophan Derivatives by Saccharomyces cerevisiae EC1118: Evaluation, Optimization, and Production in a Soybean-Based Medium
Michele Dei, Ileana Vigentini, Sara Vitalini, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 1, pp. 472-472
Open Access | Times Cited: 12
Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation
Simone Delaiti, Tiziana Nardin, Tomás Román, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 9, pp. 4918-4927
Closed Access | Times Cited: 1
Determination of Bioactive Compound Kynurenic Acid in Linum usitatissimum L.
Magdalena Wróbel‐Kwiatkowska, Waldemar A. Turski, Grażyna Silska, et al.
Molecules (2024) Vol. 29, Iss. 8, pp. 1702-1702
Open Access | Times Cited: 1
The potential role of yeasts in the mitigation of health issues related to beer consumption
David Roldán-López, Sara Muñiz‐Calvo, Noemi Daroqui, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 3059-3074
Open Access | Times Cited: 7
Effect of different stress conditions on the formation of amino acid derivatives by Brewer’s and Baker’s yeast during fermentation
Cemile Yılmaz, Ecem Berk, Vural Gökmen
Food Chemistry (2023) Vol. 435, pp. 137513-137513
Closed Access | Times Cited: 2
The cellular symphony of redox cofactor management by yeasts in wine fermentation
James D. Duncan, Mathabatha Evodia Setati, Benoit Divol
International Journal of Food Microbiology (2024) Vol. 427, pp. 110966-110966
Open Access
Biological and chemical enhancements of Elaeocarpus sylvestris var. ellipticus through fermentation: Implications for therapeutic and industrial applications
Ji-yeong Jessica Bak, Hyun Jin Na, Jong Pyo Kang, et al.
Food Bioscience (2024) Vol. 61, pp. 104838-104838
Closed Access
Role of food or food component in brain health
Dilip Ghosh
Elsevier eBooks (2020), pp. 3-13
Closed Access | Times Cited: 3
Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods
Cemile Yılmaz, Vural Gökmen
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 45, pp. 13364-13372
Closed Access | Times Cited: 3
Determination of kynurenic acid in Linum usitatissimum L.
Magdalena Wróbel‐Kwiatkowska, Waldemar A. Turski, Grażyna Silska, et al.
Research Square (Research Square) (2023)
Open Access
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