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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:

Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii
Wei Yang, Shuxun Liu, Alexis Marsol‐Vall, et al.
LWT (2021) Vol. 149, pp. 111910-111910
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Use of Torulaspora delbrueckii and Hanseniaspora vineae co-fermentation with Saccharomyces cerevisiae to improve aroma profiles and safety quality of Petit Manseng wines
Boqin Zhang, Hui Liu, Jiao Xue, et al.
LWT (2022) Vol. 161, pp. 113360-113360
Open Access | Times Cited: 39
Flavor profile and quality of strawberry wine are improved through sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae
Bo Yang, Shijiao Liu, Hongwen Zang, et al.
Food Bioscience (2024) Vol. 59, pp. 104021-104021
Closed Access | Times Cited: 12
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
Huaixiang Tian, Juanjuan Xiong, Sun Jiashu, et al.
Food Chemistry (2024) Vol. 456, pp. 139982-139982
Closed Access | Times Cited: 9
A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider
Yingying Han, Jinhua Du
Food Microbiology (2022) Vol. 111, pp. 104195-104195
Closed Access | Times Cited: 27
Low-alcohol wine made from uvaia (Eugenia pyriformis Cambess): Influence of ultrasound-assisted enzymatic pre-treatment on its bioactive properties
Ana Letícia Andrade Ferreira, Bruna Rafaela da Silva Monteiro Wanderley, Isabel Cristina da Silva Haas, et al.
Microchemical Journal (2024) Vol. 198, pp. 110177-110177
Closed Access | Times Cited: 5
Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6
Nang Nwet Noon Kham, Somsay Phovisay, Kridsada Unban, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1469-1469
Open Access | Times Cited: 5
Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations
Haiwei Zhang, Jiaye Li, Xinying Xu, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 11, pp. 2863-2875
Closed Access | Times Cited: 5
The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa
Ruipeng Wang, Bo Yang, S. Jia, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 886-886
Open Access
Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: physicochemical, volatile and sensory analyses
Xin-ying Xu, Jun Wei, Ruo-ting Hou, et al.
Applied Food Research (2025), pp. 100890-100890
Open Access
Fermentative processing of unexploited fruit, karonda (Carissa carandus L.) into alcoholic beverages
Richa Arora, Harsimrat K. Bons, Gurvinder Singh Kocher
South African Journal of Botany (2023) Vol. 158, pp. 73-79
Closed Access | Times Cited: 11
The formation of volatiles in fruit wine process and its impact on wine quality
Jianxin Tan, Mingyue Ji, Jiangang Gong, et al.
Applied Microbiology and Biotechnology (2024) Vol. 108, Iss. 1
Open Access | Times Cited: 4
Aroma Compounds in Dry and Sweet Strawberry Alcoholic Beverages
В. В. Бахарев, Pavel Feoktistov
Food Processing Techniques and Technology (2025), pp. 166-180
Open Access
Towards new properties of strawberry: Chemical composition and sensory properties of species-reconstructed garden strawberry progenies
Niina Kelanne, Crissanny Inês de Oliveira Silva, Oskar Laaksonen, et al.
Food Chemistry (2025), pp. 144233-144233
Open Access
Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
Alexandra-Costina Avîrvarei, Carmen Rodica Pop, Elena Mudura, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1457-1457
Open Access | Times Cited: 9
Evaluation of a strawberry fermented beverage with potential health benefits
Zhiqiao Zhao, Xulong Wu, Hong Chen, et al.
PeerJ (2021) Vol. 9, pp. e11974-e11974
Open Access | Times Cited: 22
Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine
Wei Lan, Mei Zhang, Xinyu Xie, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2874-2874
Open Access | Times Cited: 2
Microencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684
Pâmela Mynsen Machado Martins, Nádia Nara Batista, Líbia Diniz Santos, et al.
Brazilian Journal of Microbiology (2022) Vol. 53, Iss. 3, pp. 1565-1576
Open Access | Times Cited: 11
Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing
Hongying He, Yuchen Yan, Dong Dan, et al.
Journal of Fungi (2021) Vol. 8, Iss. 1, pp. 17-17
Open Access | Times Cited: 13
Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii
Wenjia He, Ye Tian, Shuxun Liu, et al.
Food Chemistry (2023) Vol. 422, pp. 136184-136184
Open Access | Times Cited: 5
Transcriptional analysis and key genes associated with sugar, amino acid and organic acid metabolism in Saccharomyces cerevisiae during wine-making combined with Torulaspora delbrueckii
Qi Chu, Shuyang Sun, Xin Xing, et al.
LWT (2024) Vol. 198, pp. 116007-116007
Open Access | Times Cited: 1
Electrochemical esterification in distilled liquor via gold catalysis and its application for enhancing ester aroma of low-alcohol liquor
Zihao Wang, Ayuan Xiong, Yougui Yu, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1769-1776
Open Access | Times Cited: 5
Comparison of Flavor Differences between the Juices and Wines of Four Strawberry Cultivars Using Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Sensory Evaluation
Wei Lan, Wei Cheng, Ruilong Li, et al.
Molecules (2024) Vol. 29, Iss. 19, pp. 4691-4691
Open Access
How do pH reduction and the addition of potassium metabisulfite impact color and the phenolic and anthocyanin profiles in red araçá (Psidium cattleianum Sabine) Wine?
Monnik Gandin Cavanholi, Bruna Rafaela da Silva Monteiro Wanderley, Maiara Arbigaus Bredun, et al.
South African Journal of Botany (2024) Vol. 177, pp. 251-263
Closed Access
Capítulo 5: Tendencias y desarrollo del uso de antioxidantes
Nayeli Vélez Rivera, I. Arzate-Vázquez, Abraham Briones Juárez, et al.
(2024), pp. 128-147
Closed Access
Towards New Chemical Properties in Strawberry: Chemical Composition and Sensory Properties of Species-Reconstructed Garden Strawberry Progenies
Niina Kelanne, Crissanny Inês de Oliveira Silva, Oskar Laaksonen, et al.
(2024)
Closed Access
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