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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:

American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity
Arão Cardoso Viana, Tatiana Colombo Pimentel, Rafaela Borges do Vale, et al.
LWT (2021) Vol. 152, pp. 112317-112317
Closed Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

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: 22
Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges
Suzana Maria Andrade Barreto, Ana Beatriz Martins da Silva, Maria da Conceição Prudêncio Dutra, et al.
Food Chemistry (2022) Vol. 408, pp. 135121-135121
Open Access | Times Cited: 23
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers
Antonietta Baiano, Anna Fiore, Barbara la Gatta, et al.
Beverages (2024) Vol. 10, Iss. 1, pp. 8-8
Open Access | Times Cited: 5
Humulus lupulus L. a potential precursor to human health: High hops craft beer
Lourdes González‐Salitre, Luis Guillermo González-Olivares, Ulin Antobelli Basilio-Cortés
Food Chemistry (2022) Vol. 405, pp. 134959-134959
Closed Access | Times Cited: 22
Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics
Louise Iara Gomes de Oliveira, Whyara Karoline Almeida da Costa, Fernanda de Candido de Oliveira, et al.
Food Chemistry (2023) Vol. 435, pp. 137640-137640
Closed Access | Times Cited: 12
Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production
Vanesa Postigo, Sergio Esteban, Teresa Arroyo
Beverages (2023) Vol. 9, Iss. 1, pp. 20-20
Open Access | Times Cited: 11
Valorization of Spent Brewer’s Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application
Anđela Zeko-Pivač, Kristina Habschied, Biljana Kulišić, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 208-208
Open Access | Times Cited: 11
A novel microbiological approach to impact the aromatic composition of sour loquat beer
Nicola Francesca, Antonino Pirrone, Ignazio Maria Gugino, et al.
Food Bioscience (2023) Vol. 55, pp. 103011-103011
Open Access | Times Cited: 11
Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strains
Yuwen Mu, Chaozhen Zeng, Yulong Ni, et al.
Food Chemistry X (2025) Vol. 26, pp. 102326-102326
Open Access
Use of non-conventional yeasts for enhancing the sensory quality of craft beer
Antonino Pirrone, Vincenzo Naselli, Ignazio Maria Gugino, et al.
Food Research International (2025) Vol. 208, pp. 116164-116164
Closed Access
Cacao Mucilage Valorisation to Produce Craft Beers: A Case Study Towards the Sustainability of the Cocoa Industry in Los Ríos Province
José Vicente Villarroel-Bastidas, Jonathan Steven Párraga-Maquilón, Cinthya Elizabeth Zapata-Zambrano, et al.
Beverages (2025) Vol. 11, Iss. 3, pp. 57-57
Open Access
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer
Antonino Pirrone, Rosario Prestianni, Vincenzo Naselli, et al.
International Journal of Food Microbiology (2022) Vol. 379, pp. 109868-109868
Closed 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
Simulated gastrointestinal digestion of beer using the simgi® model. Investigation of colonic phenolic metabolism and impact on human gut microbiota
Magaly Rodriquez-Saavedra, Alba Tamargo, Natalia Molinero, et al.
Food Research International (2023) Vol. 173, pp. 113228-113228
Open Access | Times Cited: 8
Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites
Fabrícia França Bezerril, Tatiana Colombo Pimentel, Karine Peixoto de Aquino, et al.
Food Research International (2023) Vol. 172, pp. 112774-112774
Closed Access | Times Cited: 6
Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability
Carlos Silva Ferreira, Margaux Simon, Sonia Collin
Journal of the American Society of Brewing Chemists (2022) Vol. 81, Iss. 2, pp. 255-264
Closed Access | Times Cited: 10
Carbon and nitrogen sources consumption by ale and lager yeast strains: a comparative study during fermentation
Lijun Jiang, Jialin Song, Mingming Qi, et al.
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 22, pp. 6937-6947
Closed Access | Times Cited: 5
Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer
Yanyu Chen, Zilai Wei, Tianyu Zhang, et al.
Journal of Food Quality (2022) Vol. 2022, pp. 1-13
Open Access | Times Cited: 8
Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity
Isabel H. Chacón-Figueroa, Luis Gerardo Medrano-Ruiz, María Jesús Moreno-Vásquez, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7755-7755
Open Access | Times Cited: 8
Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii
Fortunato Cirlincione, Antonino Pirrone, Ignazio Maria Gugino, et al.
Journal of Fungi (2023) Vol. 9, Iss. 10, pp. 1000-1000
Open Access | Times Cited: 4
New Advances in Saccharomyces

IntechOpen eBooks (2023)
Open Access | Times Cited: 4
Screening of native Saccharomyces cerevisiae strains from Chile for beer production
Sandra Moreira‐Ramos, Jorge Saavedra‐Torrico, Camila G-Poblete, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers
Maria Tufariello, Francesco Grieco, Anna Fiore, et al.
LWT (2024) Vol. 199, pp. 116044-116044
Open Access | Times Cited: 1
A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development
Balaji Doolam, Bishwambhar Mishra, Divyamshu Surabhi, et al.
Environment Development and Sustainability (2024)
Closed Access | Times Cited: 1
Why Oxidation Should Be Still More Feared in NABLABs: Fate of Polyphenols and Bitter Compounds
Margaux Simon, Sonia Collin
Beverages (2022) Vol. 8, Iss. 4, pp. 61-61
Open Access | Times Cited: 7
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