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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:

Studies on the Simultaneous Formation of Aroma-Active and Toxicologically Relevant Vinyl Aromatics from Free Phenolic Acids during Wheat Beer Brewing
Daniel Langos, Michael Granvogl
Journal of Agricultural and Food Chemistry (2016) Vol. 64, Iss. 11, pp. 2325-2332
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality
Julia Wannenmacher, Martina Gastl, Thomas Becker
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 17, Iss. 4, pp. 953-988
Open Access | Times Cited: 124
Chemical characterization of aromas in beer and their effect on consumers liking
Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D. Torrico, et al.
Food Chemistry (2019) Vol. 293, pp. 479-485
Closed Access | Times Cited: 97
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)
Xinxing Xu, Bingbing Wu, Wenting Zhao, et al.
Food Microbiology (2020) Vol. 91, pp. 103510-103510
Closed Access | Times Cited: 78
Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors
Sumin Ma, Caixia Ding, Chuan Zhou, et al.
Heliyon (2024) Vol. 10, Iss. 15, pp. e34678-e34678
Open Access | Times Cited: 9
The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
Michael Lentz
Fermentation (2018) Vol. 4, Iss. 1, pp. 20-20
Open Access | Times Cited: 76
Evaluation of potential health effects associated with occupational and environmental exposure to styrene – an update
Marcy I. Banton, James S. Bus, James J. Collins, et al.
Journal of Toxicology and Environmental Health Part B (2019) Vol. 22, Iss. 1-4, pp. 1-130
Open Access | Times Cited: 68
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain
Antonietta Baiano, Barbara la Gatta, Mariacinzia Rutigliano, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 834-834
Open Access | Times Cited: 19
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
Ethylbenzene and styrene exposure in the United States based on urinary mandelic acid and phenylglyoxylic acid: NHANES 2005–2006 and 2011–2012
Kimberly M. Capella, Katharine Roland, Nathan Geldner, et al.
Environmental Research (2019) Vol. 171, pp. 101-110
Open Access | Times Cited: 38
Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley
Juan Bai, Linzhao He, Jinfu Zhang, et al.
Journal of Future Foods (2023) Vol. 4, Iss. 3, pp. 258-266
Open Access | Times Cited: 8
Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy
Gonzalo Miyagusuku-Cruzado, Israel García‐Cano, Diana Rocha-Mendoza, et al.
Molecules (2020) Vol. 25, Iss. 14, pp. 3142-3142
Open Access | Times Cited: 22
Enhancing the performance of brewing yeasts
Marcel Karabín, Lukáš Jelínek, Pavel Kotrba, et al.
Biotechnology Advances (2017) Vol. 36, Iss. 3, pp. 691-706
Closed Access | Times Cited: 24
Bisphenol A promotes stress granule assembly and modulates the integrated stress response
Marta M. Fay, Daniella Columbo, Cecelia Li Cotter, et al.
Biology Open (2021) Vol. 10, Iss. 1
Open Access | Times Cited: 17
Integrative LC-MS and GC–MS metabolic profiling unveils dynamic changes during barley malting
Heena Rani, Sarah J Whitcomb
Food Chemistry (2024) Vol. 463, pp. 141480-141480
Open Access | Times Cited: 2
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits
Mei Zhi Alcine Chan, Shao‐Quan Liu
Trends in Food Science & Technology (2021) Vol. 119, pp. 227-242
Closed Access | Times Cited: 15
Cloning and characterization of phenolic acid decarboxylase responsible for aromatic volatile phenols production in Paocai based on metatranscriptomics
Yajiao Zhao, Bofeng Zhu, Ziyi Zhou, et al.
Food Bioscience (2023) Vol. 55, pp. 102953-102953
Closed Access | Times Cited: 6
Odour-active compounds in liquid malt extracts for the baking industry
Nadine S. Rögner, Veronika Mall, Martin Steinhaus
European Food Research and Technology (2021) Vol. 247, Iss. 5, pp. 1263-1275
Open Access | Times Cited: 14
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
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
Comparative Analysis of Flavour Profile and Aroma Components of Shanxi Aged Vinegar From China
Y. Wang, Junyi Wang, Li Sun, et al.
Flavour and Fragrance Journal (2024)
Closed Access | Times Cited: 1
Modeling aflatoxin B1 production by Aspergillus flavus during wheat malting for craft beer as a function of grains steeping degree, temperature and time of germination
Danieli C. Schabo, Ligia Manoel Martins, Beatriz T. Iamanaka, et al.
International Journal of Food Microbiology (2020) Vol. 333, pp. 108777-108777
Open Access | Times Cited: 11
Production of glycerol by Lactobacillus plantarum NRRL B-4496 and formation of hexamine during fermentation of pea protein enriched flour
Yuriy Kryachko, Barkhas Batbayar, Takuji Tanaka, et al.
Journal of Biotechnology (2020) Vol. 323, pp. 331-340
Closed Access | Times Cited: 11
Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages
Jinyuan Sun, Zhongtian Yin, Dongrui Zhao, et al.
International Journal of Food Properties (2018) Vol. 21, Iss. 1, pp. 1351-1361
Open Access | Times Cited: 11
Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer
Ilaria Benucci, Caterina Mazzocchi, Claudio Lombardelli, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 77-77
Open Access | Times Cited: 6
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
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