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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:

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

Showing 1-25 of 124 citing articles:

Alcohol Consumption, Bone Mineral Density, and Risk of Osteoporotic Fractures: A Dose–Response Meta-Analysis
Justyna Godos, Francesca Giampieri, Emanuele Chisari, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 3, pp. 1515-1515
Open Access | Times Cited: 74
Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity
Alvaro Martinez-Gomez, Isabel Caballero, Carlos A. Blanco
Biomolecules (2020) Vol. 10, Iss. 3, pp. 400-400
Open Access | Times Cited: 123
Non-Alcoholic and Craft Beer Production and Challenges
Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, et al.
Processes (2020) Vol. 8, Iss. 11, pp. 1382-1382
Open Access | Times Cited: 120
Bioactivity of food melanoidins is mediated by gut microbiota
Sergio Pérez-Burillo, Sumudu Rajakaruna, Silvia Pastoriza, et al.
Food Chemistry (2020) Vol. 316, pp. 126309-126309
Open Access | Times Cited: 112
Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1031-1031
Open Access | Times Cited: 87
Water–Organic Solvent Extraction of Phenolic Antioxidants from Brewers’ Spent Grain
Antonio Zuorro, Annalaura Iannone, Roberto Lavecchia
Processes (2019) Vol. 7, Iss. 3, pp. 126-126
Open Access | Times Cited: 77
Enhancing beer authentication, quality, and control assessment using non‐invasive spectroscopy through bottle and machine learning modeling
Natalie Harris, Claudia Gonzalez Viejo, Jane Zhang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Open Access | Times Cited: 1
Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols
Anna Boronat, Natalia Soldevila‐Domenech, Jose Rodríguez‐Morató, et al.
Molecules (2020) Vol. 25, Iss. 11, pp. 2582-2582
Open Access | Times Cited: 51
Functionality of Special Beer Processes and Potential Health Benefits
Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, et al.
Processes (2020) Vol. 8, Iss. 12, pp. 1613-1613
Open Access | Times Cited: 50
The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health
Roberto Ambra, Gianni Pastore, Sabrina Lucchetti
Molecules (2021) Vol. 26, Iss. 2, pp. 486-486
Open Access | Times Cited: 48
Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
Kristina Habschied, Iztok Jože Košir, Vinko Krstanović, et al.
Beverages (2021) Vol. 7, Iss. 2, pp. 38-38
Open Access | Times Cited: 47
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
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization
Xuwei Liu, Carine Le Bourvellec, Sylvain Guyot, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4841-4880
Closed Access | Times Cited: 43
The Risk of Breast Cancer between Western and Mediterranean Dietary Patterns
Hsueh-Han Tsai, Jyh‐Cherng Yu, Huan-Ming Hsu, et al.
Nutrients (2023) Vol. 15, Iss. 9, pp. 2057-2057
Open Access | Times Cited: 20
Impact of drinking alcohol on gut microbiota: recent perspectives on ethanol and alcoholic beverage
Eunjung Lee, Jang‐Eun Lee
Current Opinion in Food Science (2020) Vol. 37, pp. 91-97
Closed Access | Times Cited: 49
Identification of hydroxycinnamic acid derivatives of selected canadian and foreign commercial beer extracts and determination of their antioxidant properties
Md Jiaur Rahman, Jingbang Liang, N.A.M. Eskin, et al.
LWT (2020) Vol. 122, pp. 109021-109021
Closed Access | Times Cited: 47
Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases
Sanja Radonjić, Vesna Maraš, Jovana Raičević, et al.
Molecules (2020) Vol. 25, Iss. 21, pp. 4960-4960
Open Access | Times Cited: 41
Research progress on the antioxidant biological activity of beer and strategy for applications
Dongsheng Yang, Xuan Gao
Trends in Food Science & Technology (2021) Vol. 110, pp. 754-764
Closed Access | Times Cited: 40
Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
Linjie Xi, Jing Zhang, Ruixiao Wu, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2869-2869
Open Access | Times Cited: 40
A comparative study of polyphenolic and amino acid profiles of commercial fruit beers
Diana K. Baigts-Allende, Alexa Pérez-Alva, Melissa A. Ramírez-Rodrigues, et al.
Journal of Food Composition and Analysis (2021) Vol. 100, pp. 103921-103921
Closed Access | Times Cited: 35
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
Extrusion modification of cassava flour for improved mashing efficiency
Mingming Qi, Lijun Jiang, Jialin Song, et al.
LWT (2023) Vol. 177, pp. 114565-114565
Open Access | Times Cited: 15
Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile
E Radu, Vlad Mureşan, Teodora Emilia Coldea, et al.
Food Research International (2024) Vol. 183, pp. 114203-114203
Closed Access | Times Cited: 5
Targeted healthy compounds in small and large-scale brewed beers
Terenzio Bertuzzi, Annalisa Mulazzi, Silvia Elena Rastelli, et al.
Food Chemistry (2019) Vol. 310, pp. 125935-125935
Closed Access | Times Cited: 37
Aroma and color development during the production of specialty malts: A review
Raphael Prado, Martina Gastl, Thomas Becker
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4816-4840
Closed Access | Times Cited: 31
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