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:
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics
José A. Piornos, Elisabeth Koussissi, Dimitrios P. Balagiannis, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 233-259
Open Access | Times Cited: 19
José A. Piornos, Elisabeth Koussissi, Dimitrios P. Balagiannis, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 233-259
Open Access | Times Cited: 19
Showing 19 citing articles:
Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?
Sílvia Afonso, António Inês, Alice Vilela
Fermentation (2024) Vol. 10, Iss. 1, pp. 36-36
Open Access | Times Cited: 8
Sílvia Afonso, António Inês, Alice Vilela
Fermentation (2024) Vol. 10, Iss. 1, pp. 36-36
Open Access | Times Cited: 8
Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home
Takahiro Wakihira, Michel Visalli, Pascal Schlich
Food Quality and Preference (2025), pp. 105478-105478
Closed Access
Takahiro Wakihira, Michel Visalli, Pascal Schlich
Food Quality and Preference (2025), pp. 105478-105478
Closed Access
Amino acid preference and fermentation performance of Pichia kluyveri strains in a synthetic wort
Gabriela A. Miguel, Simon Carlsen, Ricardo Almeida-Faria, et al.
LWT (2024) Vol. 199, pp. 116059-116059
Open Access | Times Cited: 4
Gabriela A. Miguel, Simon Carlsen, Ricardo Almeida-Faria, et al.
LWT (2024) Vol. 199, pp. 116059-116059
Open Access | Times Cited: 4
Effective strategies to maximise dextrin formation in brewing
P. Michiels, Dries Croonen, C.F. De Schepper, et al.
Journal of the Institute of Brewing (2024) Vol. 130, Iss. 3, pp. xxx-xxx
Open Access | Times Cited: 4
P. Michiels, Dries Croonen, C.F. De Schepper, et al.
Journal of the Institute of Brewing (2024) Vol. 130, Iss. 3, pp. xxx-xxx
Open Access | Times Cited: 4
Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers
Aneta Pater, Paweł Satora, Magdalena Januszek
Molecules (2024) Vol. 29, Iss. 4, pp. 844-844
Open Access | Times Cited: 3
Aneta Pater, Paweł Satora, Magdalena Januszek
Molecules (2024) Vol. 29, Iss. 4, pp. 844-844
Open 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
Margaux Simon, Romain Christiaens, Philippe Janssens, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 276-276
Open Access | Times Cited: 3
Microbial Synergies and Their Impact on Economic and Quality Innovation in Sustainable Winemaking: Yeast and Lactic Acid Bacteria Interconnections
Anderson S. Sant’Ana, Wilson José Fernandes Lemos
Food Bioscience (2024), pp. 105238-105238
Open Access | Times Cited: 3
Anderson S. Sant’Ana, Wilson José Fernandes Lemos
Food Bioscience (2024), pp. 105238-105238
Open Access | Times Cited: 3
Electrostatic Fermentation: Molecular Response Insights for Tailored Beer Production
Aldo Amaro-Reyes, Diana Marcial-Ramírez, Pedro Alberto Vázquez‐Landaverde, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 600-600
Open Access | Times Cited: 1
Aldo Amaro-Reyes, Diana Marcial-Ramírez, Pedro Alberto Vázquez‐Landaverde, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 600-600
Open Access | Times Cited: 1
The dietary supplementation of Sargassum fusiforme can effectively alleviate high-fat diet induced metabolic abnormalities
Yu Bai, Yuanyuan Fu, Chen Kang, et al.
Algal Research (2024) Vol. 83, pp. 103722-103722
Closed Access | Times Cited: 1
Yu Bai, Yuanyuan Fu, Chen Kang, et al.
Algal Research (2024) Vol. 83, pp. 103722-103722
Closed Access | Times Cited: 1
Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a focus case example
Yue Ma, Yan Xu, Ke Tang
Food Chemistry (2024) Vol. 463, pp. 141433-141433
Closed Access | Times Cited: 1
Yue Ma, Yan Xu, Ke Tang
Food Chemistry (2024) Vol. 463, pp. 141433-141433
Closed Access | Times Cited: 1
Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications
Christian O. Díaz‐Ovalle, Seid Mahdi Jafari
Food Engineering Reviews (2023) Vol. 15, Iss. 4, pp. 691-717
Closed Access | Times Cited: 3
Christian O. Díaz‐Ovalle, Seid Mahdi Jafari
Food Engineering Reviews (2023) Vol. 15, Iss. 4, pp. 691-717
Closed Access | Times Cited: 3
Developing a novel flavoured low alcohol beer using New Zealand honeydew honey and yacon concentrate
Keegan Chessum, Nazimah Hamid, Barry Wong, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100544-100544
Open Access
Keegan Chessum, Nazimah Hamid, Barry Wong, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100544-100544
Open Access
Microbiology and health benefits of beer
Sandeep Kumar, Kalaivani Paramasivan, Sarma Mutturi
Elsevier eBooks (2024), pp. 65-90
Closed Access
Sandeep Kumar, Kalaivani Paramasivan, Sarma Mutturi
Elsevier eBooks (2024), pp. 65-90
Closed Access
Low Alcoholic Malted Beverage: A Review on Production Strategies and Challenges
Dileep KC, Satish Kumar, Rakesh Kumar Sharma, et al.
Food and Humanity (2024), pp. 100255-100255
Closed Access
Dileep KC, Satish Kumar, Rakesh Kumar Sharma, et al.
Food and Humanity (2024), pp. 100255-100255
Closed Access
Alcohol Reduction: Product Challenges, Approaches, and Application of Flavors
Frederic Zucca
Springer eBooks (2024), pp. 225-250
Closed Access
Frederic Zucca
Springer eBooks (2024), pp. 225-250
Closed Access
Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles
Aneta Pater, Magdalena Januszek, Paweł Satora
Applied Sciences (2024) Vol. 14, Iss. 12, pp. 4979-4979
Open Access
Aneta Pater, Magdalena Januszek, Paweł Satora
Applied Sciences (2024) Vol. 14, Iss. 12, pp. 4979-4979
Open Access
Nonalcoholic beer production
Cláudia Cristina Auler do Amaral Santos, Wellington Barros dos Santos, Sílvio Jackson Félix Alves, et al.
Elsevier eBooks (2024), pp. 159-182
Closed Access
Cláudia Cristina Auler do Amaral Santos, Wellington Barros dos Santos, Sílvio Jackson Félix Alves, et al.
Elsevier eBooks (2024), pp. 159-182
Closed Access
Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential
Emre İlpars, Štěpánka Titlová, Katarína Hanzalíková, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 805-805
Open Access
Emre İlpars, Štěpánka Titlová, Katarína Hanzalíková, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 805-805
Open Access
Amino Acid Preference and Fermentation Performance of Pichia Kluyveri Strains in a Synthetic Wort
Gabriela A. Miguel, Simon Carlsen, Sofie Saerens, et al.
(2023)
Closed Access
Gabriela A. Miguel, Simon Carlsen, Sofie Saerens, et al.
(2023)
Closed Access
