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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:

Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing
Valerian Kalb, Torsten Seewald, Thomas Hofmann, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 44, pp. 12421-12432
Closed Access | Times Cited: 14

Showing 14 citing articles:

Biogenic amines degradation ability of Saccharomyces cerevisiae I45 and Pichia sp. NW5 & LB60 and their application in beer fermentation
Kexin Hong, Chenyu Li, Jingya Ai, et al.
Food Research International (2025) Vol. 202, pp. 115726-115726
Closed Access | Times Cited: 1
Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer
Xiaoyu Han, Qiuxing Qin, Chenyu Li, et al.
Food Chemistry (2022) Vol. 404, pp. 134726-134726
Closed Access | Times Cited: 19
Effect of Co-Fermentation of Saccharomyces boulardii CNCM-I745 with Four Different Probiotic Lactobacilli in Coffee Brews on Cell Viabilities and Metabolic Activities
Mei Zhi Alcine Chan, Li Tan, Shermaine Wan Qing Heng, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 219-219
Open Access | Times Cited: 9
Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations
Tianbo Tse, Rachel R. Schendel
Fermentation (2023) Vol. 9, Iss. 10, pp. 914-914
Open Access | Times Cited: 6
Phenolic Acids and Derivatives: Description, Sources, Properties, and Applications
Celestino Santos‐Buelga, Ana M. Gonzaléz‐Paramás, Susana González‐Manzano
Springer eBooks (2023), pp. 37-72
Closed Access | Times Cited: 4
The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer
Klaas Reglitz, Michael Féchir, Veronika Mall, et al.
Journal of the Institute of Brewing (2022) Vol. 128, Iss. 4, pp. 138-149
Open Access | Times Cited: 5
The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer
Valerian Kalb, Torsten Seewald, Thomas Hofmann, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 47, pp. 13888-13896
Closed Access | Times Cited: 7
An Insight into the Functional Benefit of Phenolic Acids from Whole Grains: An Update
Monika Chauhan, Jayshree Mahanty, Sudhir Kumar, et al.
Current Nutrition & Food Science (2022) Vol. 19, Iss. 9, pp. 906-921
Closed Access | Times Cited: 4
Investigations into the Ability to Reduce Cinnamic Acid as Undesired Precursor of Toxicologically Relevant Styrene in Wort by Different Barley to Wheat Ratios (Grain Bill) during Mashing
Valerian Kalb, Torsten Seewald, Thomas Hofmann, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 32, pp. 9443-9450
Closed Access | Times Cited: 4
Ionic liquid depolymerize the lignocellulose for the enzymatic extraction of feruloylated oligosaccharide from corn bran
Lingxiao Gong, Danning Feng, Jie Liu, et al.
Food Chemistry X (2022) Vol. 15, pp. 100381-100381
Open Access | Times Cited: 3
Wet vacuum impregnation assisted in malting; its implication on steeping degree, germination energy and malt properties
Hellie Gonu, Martin Zarnkow, Ulaiwan Withayagiat
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 8, pp. 4186-4195
Closed Access | Times Cited: 1
Optimizing the production of wheat beer by recycling the yeast biomass: perspective for cost reduction with quality maintenance
Walter de Paula Pinto Neto, Alice Kelly Leonardo Fernandes da SILVA, Katarynna Santos de Araújo, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 1
Formation of dihydrophenolic acids and aroma-active volatile phenols by new strains of Limosilactobacillus fermentum
Daniel Koval, Katsiaryna Alishevich, Kateřina Sasínová, et al.
European Food Research and Technology (2021) Vol. 248, Iss. 2, pp. 599-611
Closed Access | Times Cited: 3
The malting parameters: steeping, germination, withering, and kilning temperature and aeration rate as possibilities for styrene mitigation in wheat beer
Valerian Kalb, Torsten Seewald, Thomas Hofmann, et al.
European Food Research and Technology (2021) Vol. 248, Iss. 1, pp. 69-84
Open Access | Times Cited: 2
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