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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:

Identification of hydroxycinnamic acid derivatives of selected canadian and foreign commercial beer extracts and determination of their antioxidant properties
Md Jiaur Rahman, Jingbang Liang, N.A.M. Eskin, et al.
LWT (2020) Vol. 122, pp. 109021-109021
Closed Access | Times Cited: 47

Showing 1-25 of 47 citing articles:

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
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
New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil
Helena de Oliveira Schmidt, Fernanda Camboim Rockett, André Vinícus Bazzan Klen, et al.
Food Research International (2020) Vol. 136, pp. 109564-109564
Closed Access | Times Cited: 32
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
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
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
Properties of Dry Hopped Dark Beers with High Xanthohumol Content
Justyna Paszkot, Joanna Kawa‐Rygielska, Mirosław Anioł
Antioxidants (2021) Vol. 10, Iss. 5, pp. 763-763
Open Access | Times Cited: 18
Challenges and advances in biotechnological approaches for the synthesis of canolol and other vinylphenols from biobased p-hydroxycinnamic acids: a review
Anne Lomascolo, Elise Odinot, Pierre Villeneuve, et al.
Biotechnology for Biofuels and Bioproducts (2023) Vol. 16, Iss. 1
Open Access | Times Cited: 7
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
Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds
Priscila Aparecida Horn, Natalia Bagattoli Pedron, Lucas Henrique Junges, et al.
European Food Research and Technology (2020) Vol. 247, Iss. 2, pp. 439-452
Closed Access | Times Cited: 13
Attenuation of sinapic acid and sinapine‐derived flavor‐active compounds using a factorial‐based pressurized high‐temperature processing
Ruchira Nandasiri, Erika Zago, Usha Thiyam‐Holländer, et al.
Journal of the American Oil Chemists Society (2021) Vol. 98, Iss. 7, pp. 779-794
Closed Access | Times Cited: 11
Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke
Ao Feng, Jianhang Wu, Ran Qiu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101394-101394
Open Access | Times Cited: 1
Use of Botanical Ingredients: Nice Opportunities to Avoid Premature Oxidation of NABLABs by Increasing Their ORAC Values Strongly Impacted by Dealcoholization or Pasteurization
Margaux Simon, Hubert Kageruka, Sonia Collin
Molecules (2024) Vol. 29, Iss. 10, pp. 2370-2370
Open Access | Times Cited: 1
Inhibition of Iron Release from Donkey Spleen Ferritin through Malt-Derived Protein Z–Ferulic Acid Interactions
Mingyang Sun, Hanhan Liu, Xu Chen, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 234-234
Open Access | Times Cited: 3
Rhaphiolepis indica (L.) Lindl. Fruit: LC-HRMS-based phytochemical profile, FTIR spectral, in vitro enzyme inhibition and antioxidant analysis
Fulya Oz Tuncay, Ümmühan Cakmak, Yakup Kolcuoğlu
Food Bioscience (2023) Vol. 56, pp. 103228-103228
Closed 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
Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort
Ao Feng, Jia Zheng, Jianhang Wu, et al.
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 206-219
Closed Access | Times Cited: 2
Improved synthesis of the antifungal isobutyl o-coumarate catalyzed by the Aspergillus terreus type B feruloyl esterase
Ana Daniela Vega-Rodríguez, Mariana Armendáriz-Ruiz, Daniel A. Grajales‐Hernández, et al.
Electronic Journal of Biotechnology (2021) Vol. 54, pp. 17-25
Open Access | Times Cited: 5
The role of red rice in craft beer: A sensory and nutritional evaluation
J.P. de Santana, Rennan Pereira de Gusmão, Mônica Tejo Cavalcanti, et al.
Cereal Chemistry (2024)
Open Access
Polyphenols and melanoidins characterization in different fractions of chinese commercial beers
Jiaqi Yu, Jun Wang, Ting Xia, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 6, pp. 6077-6090
Closed Access | Times Cited: 1
BEER AS A SOURCE OF HOP PRENYLATED FLAVONOIDS, COMPOUNDS WITH ANTIOXIDANT, CHEMOPROTECTIVE AND PHYTOESTROGEN ACTIVITY
Dana Urminská, Nora Jedináková
Journal of Microbiology Biotechnology and Food Sciences (2021) Vol. 11, Iss. 1, pp. e4426-e4426
Open Access | Times Cited: 2
Effects of filtration and pasteurization process on bioactive phenolic compounds of beer
Özlem Yalçınçıray, Nilüfer Vural, R. Ertan Anlı
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 2
Open Access | Times Cited: 2
Segurança alimentar e nutricional 2
Taísa Ceratti Treptow
(2022)
Open Access | Times Cited: 1
Cervejas: relação entre estilos; compostos fenólicos e capacidade antioxidante
Roberta Nogueira Pereira da Silva, Juliana Furtado Dias, María Gabriela Bello Koblitz
Research Society and Development (2021) Vol. 10, Iss. 3, pp. e42210313471-e42210313471
Open Access | Times Cited: 1
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