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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:

Physicochemical and sensory profile of Beauregard sweet potato beer
Bruno Vieira Humia, Klebson Silva Santos, Jaderson Kleveston Schneider, et al.
Food Chemistry (2019) Vol. 312, pp. 126087-126087
Open Access | Times Cited: 58

Showing 1-25 of 58 citing articles:

A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits
Mohammad Khairul Alam
Trends in Food Science & Technology (2021) Vol. 115, pp. 512-529
Closed Access | Times Cited: 200
Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer
Raquel Cadenas, Isabel Caballero, Dieudonné Nimubona, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1726-1726
Open Access | Times Cited: 58
Developments and characteristics of craft beer production processes
Salvador Villacreces, Carlos A. Blanco, Isabel Caballero
Food Bioscience (2021) Vol. 45, pp. 101495-101495
Closed Access | Times Cited: 57
Antioxidant activity and volatile components of sprouted oat beer
Da Song, Kwon-Jai Lee, Jeung Hee An
LWT (2024) Vol. 193, pp. 115757-115757
Open Access | Times Cited: 8
Functionality of Special Beer Processes and Potential Health Benefits
Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, et al.
Processes (2020) Vol. 8, Iss. 12, pp. 1613-1613
Open Access | Times Cited: 50
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
A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction
Vicente Amirpasha Tirado-Kulieva, Ernesto Hernández, Hans Himbler Minchán-Velayarce, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100477-100477
Open Access | Times Cited: 21
Research progress on the antioxidant biological activity of beer and strategy for applications
Dongsheng Yang, Xuan Gao
Trends in Food Science & Technology (2021) Vol. 110, pp. 754-764
Closed Access | Times Cited: 40
Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile
E Radu, Vlad Mureşan, Teodora Emilia Coldea, et al.
Food Research International (2024) Vol. 183, pp. 114203-114203
Closed Access | Times Cited: 5
Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review
Ngouana Moffo A. Ivane, Wenxiu Wang, Qianyun Ma, et al.
Food Chemistry X (2024) Vol. 23, pp. 101462-101462
Open Access | Times Cited: 5
Low-Cost Methods to Assess Beer Quality Using Artificial Intelligence Involving Robotics, an Electronic Nose, and Machine Learning
Claudia Gonzalez Viejo, Sigfredo Fuentes
Fermentation (2020) Vol. 6, Iss. 4, pp. 104-104
Open Access | Times Cited: 35
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry
Daniele Bach, Ana Cláudia Bedin, Luíz Gustavo Lacerda, et al.
Brazilian Archives of Biology and Technology (2021) Vol. 64
Open Access | Times Cited: 28
More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology
Aleksander Hejna
Emergent Materials (2021) Vol. 5, Iss. 3, pp. 765-783
Open Access | Times Cited: 24
Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers
Cristiana Breda, Ana Barros, Irene Gouvinhas
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100473-100473
Closed Access | Times Cited: 18
Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer
Andrei Borșa, Mircea MUNTEAN, Liana Claudia Salanță, et al.
Plants (2022) Vol. 11, Iss. 15, pp. 1958-1958
Open Access | Times Cited: 16
Odor characterization of post-consumer and recycled automotive polypropylene by different sensory evaluation methods and instrumental analysis
Karen S. Prado, Miriam Strangl, Sónia Pereira, et al.
Waste Management (2020) Vol. 115, pp. 36-46
Closed Access | Times Cited: 25
Characterization and Discrimination of Commercial Portuguese Beers Based on Phenolic Composition and Antioxidant Capacity
Irene Gouvinhas, Cristiana Breda, Ana Barros
Foods (2021) Vol. 10, Iss. 5, pp. 1144-1144
Open Access | Times Cited: 21
From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers
Ana Belén Díaz, Enrique Durán, Cristina Lasanta, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3215-3215
Open Access | Times Cited: 15
Mandacaru fruit pulp (Cereus jamacaru D.C.) as an adjunct and its influence on Beer properties
José Renato Da-Silva, Lys Correia-Lima, Givanildo Fernandes, et al.
Food Chemistry (2022) Vol. 406, pp. 135066-135066
Closed Access | Times Cited: 15
Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts
Nana Yang, Caiyun Wu, Huirong Yang, et al.
Food Bioscience (2022) Vol. 50, pp. 102008-102008
Closed Access | Times Cited: 14
Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer
Jianhang Wu, Ye Zhang, Ran Qiu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101193-101193
Open Access | Times Cited: 2
Sweetpotatoes [ Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for future generations
Shahidul Islam
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 2
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
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: 11
Commercial craft beers of midwest Brazil: biochemical and physicochemical properties and their relationship with its sensory profile
Daiane Costa dos Santos, Tainara Leal de Sousa, Jeisa Farias de Sousa Santana, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 6
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