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:
Development of sake yeast breeding and analysis of genes related to its various phenotypes
Hiroaki Negoro, Hiroki Ishida
FEMS Yeast Research (2022) Vol. 22, Iss. 1
Open Access | Times Cited: 10
Hiroaki Negoro, Hiroki Ishida
FEMS Yeast Research (2022) Vol. 22, Iss. 1
Open Access | Times Cited: 10
Showing 10 citing articles:
Unraveling physicochemical characteristics, microbial community structure and functional enzymes governing fatty acid ethyl esters formation during Chinese rice wine brewing
Yijin Yang, Haifeng Li, Yongjun Xia, et al.
LWT (2024) Vol. 198, pp. 116035-116035
Open Access | Times Cited: 4
Yijin Yang, Haifeng Li, Yongjun Xia, et al.
LWT (2024) Vol. 198, pp. 116035-116035
Open Access | Times Cited: 4
Application of unimodal probability distribution models for morphological phenotyping of budding yeast
Yoshikazu Ohya, Farzan Ghanegolmohammadi, Kaori Itto‐Nakama
FEMS Yeast Research (2024) Vol. 24
Open Access | Times Cited: 2
Yoshikazu Ohya, Farzan Ghanegolmohammadi, Kaori Itto‐Nakama
FEMS Yeast Research (2024) Vol. 24
Open Access | Times Cited: 2
Effect of kuratsuki Bacillus and Priestia on Taste of Sake
Karin Kobayashi, Hiromi Nishida
Applied Microbiology (2024) Vol. 4, Iss. 1, pp. 147-161
Open Access | Times Cited: 2
Karin Kobayashi, Hiromi Nishida
Applied Microbiology (2024) Vol. 4, Iss. 1, pp. 147-161
Open Access | Times Cited: 2
Japanese sake making using wild yeasts isolated from natural environments
Tomoyuki Nakagawa, Akihiro Yoshimura, Yoshinori Sawai, et al.
Bioscience Biotechnology and Biochemistry (2024) Vol. 88, Iss. 3, pp. 231-236
Closed Access | Times Cited: 1
Tomoyuki Nakagawa, Akihiro Yoshimura, Yoshinori Sawai, et al.
Bioscience Biotechnology and Biochemistry (2024) Vol. 88, Iss. 3, pp. 231-236
Closed Access | Times Cited: 1
The prospect of superior yeast for winemaking: recent successes through bioprospecting
Vladimir Jiranek
Current Opinion in Biotechnology (2024) Vol. 90, pp. 103200-103200
Open Access
Vladimir Jiranek
Current Opinion in Biotechnology (2024) Vol. 90, pp. 103200-103200
Open Access
Characterization and application of Lachancea thermotolerans isolates for sake brewing
Miyu Nakatani, Rina Ohtani, Kiwamu Umezawa, et al.
Journal of Bioscience and Bioengineering (2024)
Closed Access
Miyu Nakatani, Rina Ohtani, Kiwamu Umezawa, et al.
Journal of Bioscience and Bioengineering (2024)
Closed Access
Forests, woods and Saké: Analysis of constructing premium with terroir
Juri Sato, Ryo Kohsaka
International Journal of Gastronomy and Food Science (2024), pp. 101065-101065
Open Access
Juri Sato, Ryo Kohsaka
International Journal of Gastronomy and Food Science (2024), pp. 101065-101065
Open Access
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
J.Q. Yuan, Donglin Ma, Yi Yang, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103874-103874
Closed Access
J.Q. Yuan, Donglin Ma, Yi Yang, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103874-103874
Closed Access
Health-promoting peptides in fermented beverages
Gisselle Raquel Apud, Irina Kristof, Silvana Cecilia Ledesma, et al.
Revista Argentina de Microbiología (2024) Vol. 56, Iss. 3, pp. 336-345
Open Access
Gisselle Raquel Apud, Irina Kristof, Silvana Cecilia Ledesma, et al.
Revista Argentina de Microbiología (2024) Vol. 56, Iss. 3, pp. 336-345
Open Access
Carbon stable isotopes of glucose during the degradation of rice by the koji fungus Aspergillus oryzae
Fumikazu Akamatsu, Ken Oda, Akiko Fujita, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33664-e33664
Open Access
Fumikazu Akamatsu, Ken Oda, Akiko Fujita, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33664-e33664
Open Access
