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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:

Isolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine making
Yen‐Tso Lai, Chang‐Wei Hsieh, Yi‐Chen Lo, et al.
LWT (2021) Vol. 154, pp. 112653-112653
Open Access | Times Cited: 58

Showing 1-25 of 58 citing articles:

Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
Mohamed Mannaa, Gil‐Soo Han, Young‐Su Seo, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2861-2861
Open Access | Times Cited: 68
Application of Saccharomyces cerevisiae in the Biosorption of Co(II), Zn(II) and Cu(II) Ions from Aqueous Media
Evgenia Savastru, Dumitru Bulgariu, Cătălin Zamfir, et al.
Water (2022) Vol. 14, Iss. 6, pp. 976-976
Open Access | Times Cited: 46
Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine
Xueli Wang, Xueting Liu, Junqiao Long, et al.
Food Bioscience (2024) Vol. 59, pp. 103878-103878
Closed Access | Times Cited: 10
Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production
João Correia Simões, Eduardo Coelho, Paulo Magalhães, et al.
Microorganisms (2023) Vol. 11, Iss. 2, pp. 316-316
Open Access | Times Cited: 20
Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts
Nunzio Alberto Fazio, Nunziatina Russo, Paola Foti, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1338-1338
Open Access | Times Cited: 15
Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics
Kaixin Cao, Junrui Wu, Xiujuan Wan, et al.
Food Research International (2024) Vol. 187, pp. 114366-114366
Closed Access | Times Cited: 6
Volatilomics of Fruit Wines
Tomasz Tarko, Aleksandra Duda‐Chodak
Molecules (2024) Vol. 29, Iss. 11, pp. 2457-2457
Open Access | Times Cited: 5
Effects of biochar addition on the formation of aromas in fruit wine fermented by Zygosaccharomyces mellis LGL-1
Chunyun Qu, Jianjun Li, Fuxin Liu, et al.
Food Bioscience (2025) Vol. 63, pp. 105842-105842
Closed Access
Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines
Yu Chen, Xingmeng Lei, Li Sun, et al.
Food Chemistry X (2025) Vol. 25, pp. 102178-102178
Open Access
The rapid fermentation of Euphausia superba sauce and revealing of the relationship between key flavor compounds and core microorganisms
Wenhui Qu, Lihao Wang, Qing Kong, et al.
Food Research International (2025) Vol. 203, pp. 115828-115828
Closed Access
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider
Shijiao Liu, Ruipeng Wang, Y.L. Zhang, et al.
Food Bioscience (2025), pp. 105973-105973
Closed Access
Screening of aroma-producing yeasts and their effects on the flavor characteristics of millet Huangjiu(Chinese rice wine)
Mengzhen Li, Xiangying Zhao, Liping Liu, et al.
Food Bioscience (2025), pp. 105992-105992
Closed Access
Biodiversity and Winemaking Characteristics of Yeasts Isolated from Docynia delavayi (Franch.) Schneid. Wine Microbiota
Ling Zhu, Zhiyong Li, Yupeng Liang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 553-553
Open Access
Physiological and fermentative performance of non-Saccharomyces yeasts isolated from kombucha for beer production
Hygor Lendell Silva de Souza, Domingos P.F. Almeida, Alexandre Soares dos Santos, et al.
Food Science and Technology International (2025)
Closed Access
Isolation of indigenous Saccharomyces cerevisiae strains isolated of fermented must from wine grapes in a tropical semiarid region of Brazil
C. M. P. B. S. Ponzzes-Gomes, Raquel M. Cadete, Marco Aurélio Soares, et al.
Brazilian Journal of Microbiology (2025)
Closed Access
Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
Selin YABACI KARAOĞLAN, Rudolf Jung, Matthew Gauthier, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 273-273
Open Access | Times Cited: 25
Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production
Wangsheng Sun, Xiaowen Chen, Pengfei Bi, et al.
Food Chemistry (2023) Vol. 440, pp. 138309-138309
Closed Access | Times Cited: 13
Microbiota for production of wine with enhanced functional components
Armachius James, Ting Yao, Hengming Ke, et al.
Food Science and Human Wellness (2023) Vol. 12, Iss. 5, pp. 1481-1492
Open Access | Times Cited: 12
Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures
Yu Chen, Jiao Jiang, Yaoyao Song, et al.
Microorganisms (2022) Vol. 10, Iss. 7, pp. 1455-1455
Open Access | Times Cited: 21
Assessment of Wine Quality, Traceability and Detection of Grapes Wine, Detection of Harmful Substances in Alcohol and Liquor Composition Analysis
Mohamad Hesam Shahrajabian, Wenli Sun
Letters in Drug Design & Discovery (2023) Vol. 21, Iss. 8, pp. 1377-1399
Closed Access | Times Cited: 10
Improving acidity and flavors of citrus juice as well as its antioxidant activity by cofermentation with deacidification bacteria combination
Min‐Yi Li, Junwei Qin, Bin Zhong, et al.
Food Bioscience (2023) Vol. 53, pp. 102592-102592
Closed Access | Times Cited: 10
Isolation and identification of non‐Saccharomyces yeasts and their flavour characteristics while brewing Yinhong plum wine
Yu Lei, T. Li, Li Chen, et al.
Flavour and Fragrance Journal (2024) Vol. 39, Iss. 4, pp. 244-260
Closed Access | Times Cited: 3
Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates
Margaux Simon, Romain Christiaens, Philippe Janssens, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 276-276
Open Access | Times Cited: 3
Isolation, identification, and tolerance analysis of yeast during the natural fermentation process of Sidamo coffee beans
Bei-Bei Ying, Cai Jian, Xiu Gao, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 6
Closed Access | Times Cited: 2
Influence of inoculation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the aroma chemical composition and sensorial features of red dragon fruit wine
Yinfeng Li, Hubing Zhao, Xiaozhu Liu
International Journal of Food Engineering (2024)
Closed Access | Times Cited: 2
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