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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:

Targeted healthy compounds in small and large-scale brewed beers
Terenzio Bertuzzi, Annalisa Mulazzi, Silvia Elena Rastelli, et al.
Food Chemistry (2019) Vol. 310, pp. 125935-125935
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Craft beer: An overview
Antonietta Baiano
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 2, pp. 1829-1856
Closed Access | Times Cited: 119
Detection of biogenic amines in several foods with different sample treatments: An overview
Helena Vasconcelos, José M. M. M. de Almeida, Ana Matias, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 86-96
Closed Access | Times Cited: 70
Update on Biogenic Amines in Fermented and Non-Fermented Beverages
Pierina Visciano, Maria Schirone
Foods (2022) Vol. 11, Iss. 3, pp. 353-353
Open Access | Times Cited: 40
The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health
Roberto Ambra, Gianni Pastore, Sabrina Lucchetti
Molecules (2021) Vol. 26, Iss. 2, pp. 486-486
Open Access | Times Cited: 48
Phenolics Profile and Antioxidant Activity of Special Beers
Mirella Nardini, Maria Stella Foddai
Molecules (2020) Vol. 25, Iss. 11, pp. 2466-2466
Open Access | Times Cited: 42
Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.
Chiara Misci, Eren Taskin, Margherita Dall’Asta, et al.
Food Microbiology (2021) Vol. 99, pp. 103820-103820
Closed Access | Times Cited: 34
A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles
Daniel O. Carvalho, Luís F. Guido
Food Chemistry (2021) Vol. 372, pp. 131093-131093
Closed Access | Times Cited: 34
Artisanal fortified beers: Brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities
Giuseppe Scioli, Alice Della Valle, Gökhan Zengin, et al.
Food Bioscience (2022) Vol. 48, pp. 101721-101721
Closed Access | Times Cited: 22
Biological, dietetic and pharmacological properties of vitamin B9
Tomáš Siatka, Marek Máťuš, Monika Moravcová, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches
Yu Zhang, Sinuo Li, Qi Meng, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2537-2537
Open Access | Times Cited: 3
Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer
Jiangqi Yao, Zhiyuan Ma, Yuxuan Wang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 927-939
Open Access | Times Cited: 12
The development of a broccoli supplemented beer allows obtaining a valuable dietary source of sulforaphane
Ángel Abellán, Raúl Domínguez‐Perles, María José Giménez, et al.
Food Bioscience (2020) Vol. 39, pp. 100814-100814
Closed Access | Times Cited: 18
Selenium inorganic speciation in beers using MSFIA-HG-AFS system after multivariate optimization
Sidnei O. Souza, Dayara Virgínia Lino Ávila, Vı́ctor Cerdà, et al.
Food Chemistry (2021) Vol. 367, pp. 130673-130673
Open Access | Times Cited: 15
Bread as a Valuable Raw Material in Craft Ale Beer Brewing
Carlos Martin-Lobera, Fernando Aranda, Patricia Lozano‐Martínez, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3013-3013
Open Access | Times Cited: 10
Effects of progressive freeze concentration on craft beer: Volatile compounds, sensory profile, and physicochemical characteristics
M. Osorio, F.L. Moreno, E. Hernández, et al.
LWT (2023) Vol. 191, pp. 115662-115662
Open Access | Times Cited: 4
High-performance PVDF/PVB blend membranes with tailored sponge-like structure and antifouling properties for beer filtration
Yuchao Chen, Pengtao Gao, Xinyu Si, et al.
Separation and Purification Technology (2024) Vol. 351, pp. 128117-128117
Closed Access | Times Cited: 1
From Conventional to Craft Beer: Perception, Source, and Production of Beer Color—A Systematic Review and Bibliometric Analysis
Nélio Jacinto Manuel Ualema, Lucely Nogueira dos Santos, Stanislau Bogusz, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2956-2956
Open Access | Times Cited: 1
The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods
Elżbieta Zambrzycka-Szelewa, Edyta Nalewajko‐Sieliwoniuk, Mariusz Zaremba, et al.
Molecules (2020) Vol. 25, Iss. 15, pp. 3402-3402
Open Access | Times Cited: 11
Evolution of microbial communities and nutritional content of fermented Amaranthus sp. leaves
Chiara Misci, Eren Taskin, Filippo Vaccari, et al.
International Journal of Food Microbiology (2021) Vol. 362, pp. 109445-109445
Closed Access | Times Cited: 6
Impact of falling‐film freeze concentration in a commercial Lager beer
M. Osorio, F.L. Moreno, E. Hernández, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 4
Open Access | Times Cited: 2
Effects of crushing and enzyme treatment on physicochemical, fermentation performance, and antioxidant properties of qingke (hull-less barley) wort
Li Li, Ye Zhang, Jia Zheng, et al.
LWT (2023) Vol. 189, pp. 115545-115545
Open Access | Times Cited: 2
Enhancing satiety and aerobic performance with beer microparticles-based non-alcoholic drinks: exploring dose and duration effects
Fábio Cahuê, Paola D. D. S. Maia, Luan Ribeiro de Brito, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access
Biochemical and histological effects of the subchronic treatment with a beer containing Baccharis dracunculifolia in an experimental model of diabetes
Ricardo Aparecido Pereira, Albimara Hey, ALINE B. DE JESUS, et al.
Anais da Academia Brasileira de Ciências (2024) Vol. 96, Iss. suppl 3
Open Access
Pyridoxine and folates during small and large scale brewing
Elia Romanini, Silvia Elena Rastelli, Gianluca Donadini, et al.
Journal of the Institute of Brewing (2021) Vol. 127, Iss. 2, pp. 135-139
Closed Access | Times Cited: 3
Potential Biological Activities of Craft Beer: A Review
Sara Silva, Agostinho Cruz, Rita Oliveira, et al.
Acta Portuguesa de Nutrição (2021) Vol. 25
Open Access | Times Cited: 3
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