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:
A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds
Rodrigo A. M. Paiva, Yhan S. Mutz, Carlos Adam Conté-Júnior
Antioxidants (2021) Vol. 10, Iss. 9, pp. 1332-1332
Open Access | Times Cited: 27
Rodrigo A. M. Paiva, Yhan S. Mutz, Carlos Adam Conté-Júnior
Antioxidants (2021) Vol. 10, Iss. 9, pp. 1332-1332
Open Access | Times Cited: 27
Showing 1-25 of 27 citing articles:
Buckwheat and Amaranth as Raw Materials for Brewing, a Review
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Plants (2022) Vol. 11, Iss. 6, pp. 756-756
Open Access | Times Cited: 44
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Plants (2022) Vol. 11, Iss. 6, pp. 756-756
Open Access | Times Cited: 44
The Role of Emergent Processing Technologies in Beer Production
Gonçalo Carvalho, Ana Catarina Leite, Rita Leal, et al.
Beverages (2023) Vol. 9, Iss. 1, pp. 7-7
Open Access | Times Cited: 15
Gonçalo Carvalho, Ana Catarina Leite, Rita Leal, et al.
Beverages (2023) Vol. 9, Iss. 1, pp. 7-7
Open Access | Times Cited: 15
An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends
Mirella Nardini
Molecules (2023) Vol. 28, Iss. 7, pp. 3221-3221
Open Access | Times Cited: 15
Mirella Nardini
Molecules (2023) Vol. 28, Iss. 7, pp. 3221-3221
Open Access | Times Cited: 15
Performance of Mushrooms in Fermented Beverages: A Narrative Review
Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 19-19
Open Access
Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 19-19
Open Access
Optimization of a Craft Ale-type beer enriched with Cañihua Malt (Chenopodium pallidicaule) and Banana Passionfruit Juice (Passiflora tripartita var. Mollisima)
Luz María Paucar‐Menacho, Rebeca Salvador‐Reyes, Williams Esteward Castillo Martínez, et al.
Heliyon (2025), pp. e42610-e42610
Open Access
Luz María Paucar‐Menacho, Rebeca Salvador‐Reyes, Williams Esteward Castillo Martínez, et al.
Heliyon (2025), pp. e42610-e42610
Open Access
A review of natural plant extracts in beverages: Extraction process, nutritional function, and safety evaluation
Tong Wu, Wanying Zhu, Linyan Chen, et al.
Food Research International (2023) Vol. 172, pp. 113185-113185
Closed Access | Times Cited: 12
Tong Wu, Wanying Zhu, Linyan Chen, et al.
Food Research International (2023) Vol. 172, pp. 113185-113185
Closed Access | Times Cited: 12
Deciphering the potential of diverse barley genotypes for improving the malt quality
Heena Rani, Rachana D. Bhardwaj, Rahul Sen, et al.
Journal of Stored Products Research (2024) Vol. 105, pp. 102247-102247
Closed Access | Times Cited: 4
Heena Rani, Rachana D. Bhardwaj, Rahul Sen, et al.
Journal of Stored Products Research (2024) Vol. 105, pp. 102247-102247
Closed Access | Times Cited: 4
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: 3
E Radu, Vlad Mureşan, Teodora Emilia Coldea, et al.
Food Research International (2024) Vol. 183, pp. 114203-114203
Closed Access | Times Cited: 3
Modeling in Brewing—A Review
Vesela Shopska, Rositsa Denkova-Kostova, Georgi Kostov
Processes (2022) Vol. 10, Iss. 2, pp. 267-267
Open Access | Times Cited: 17
Vesela Shopska, Rositsa Denkova-Kostova, Georgi Kostov
Processes (2022) Vol. 10, Iss. 2, pp. 267-267
Open Access | Times Cited: 17
Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer
Andrei Borşa, Mircea MUNTEAN, Liana Claudia Salanță, et al.
Plants (2022) Vol. 11, Iss. 15, pp. 1958-1958
Open Access | Times Cited: 16
Andrei Borşa, Mircea MUNTEAN, Liana Claudia Salanță, et al.
Plants (2022) Vol. 11, Iss. 15, pp. 1958-1958
Open Access | Times Cited: 16
Functional properties of the fermented alcoholic beverages
Αλέξανδρος Τσούπρας, Donal Moran, Ronan Lordan, et al.
Elsevier eBooks (2023), pp. 319-339
Closed Access | Times Cited: 9
Αλέξανδρος Τσούπρας, Donal Moran, Ronan Lordan, et al.
Elsevier eBooks (2023), pp. 319-339
Closed Access | Times Cited: 9
Broccoli products supplemented beers provide a sustainable source of dietary sulforaphane
Paola Sánchez‐Bravo, Ángel Abellán, P.J. Zapata, et al.
Food Bioscience (2022) Vol. 51, pp. 102259-102259
Open Access | Times Cited: 15
Paola Sánchez‐Bravo, Ángel Abellán, P.J. Zapata, et al.
Food Bioscience (2022) Vol. 51, pp. 102259-102259
Open Access | Times Cited: 15
Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties
Danijel D. Milinčić, Ana Salević-Jelić, Steva Lević, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2801-2801
Open Access | Times Cited: 2
Danijel D. Milinčić, Ana Salević-Jelić, Steva Lević, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2801-2801
Open Access | Times Cited: 2
What happens when fruit married with beer?
Xinyi Zhao, Yongqi Yin, Weiming Fang, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100716-100716
Closed Access | Times Cited: 6
Xinyi Zhao, Yongqi Yin, Weiming Fang, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100716-100716
Closed Access | Times Cited: 6
Use of Unmalted and Malted Buckwheat in Brewing
Marius Eduard Ciocan, R. V. Salamon, Ágota Ambrus, et al.
Applied Sciences (2023) Vol. 13, Iss. 4, pp. 2199-2199
Open Access | Times Cited: 5
Marius Eduard Ciocan, R. V. Salamon, Ágota Ambrus, et al.
Applied Sciences (2023) Vol. 13, Iss. 4, pp. 2199-2199
Open Access | Times Cited: 5
The potential cardioprotective bioactive compounds in fermented alcoholic beverages: Mechanisms, challenges, and opportunities in beer and wine
Sakshi Hans, Ioannis Zabetakis, Ronan Lordan
Nutrition Research (2024) Vol. 133, pp. 108-126
Closed Access | Times Cited: 1
Sakshi Hans, Ioannis Zabetakis, Ronan Lordan
Nutrition Research (2024) Vol. 133, pp. 108-126
Closed Access | Times Cited: 1
Effects of the Addition of Dendrobium officinale on Beer Yeast Fermentation
Xiaolu Chen, Linqiu Li, Hailong Yang, et al.
Fermentation (2022) Vol. 8, Iss. 11, pp. 595-595
Open Access | Times Cited: 6
Xiaolu Chen, Linqiu Li, Hailong Yang, et al.
Fermentation (2022) Vol. 8, Iss. 11, pp. 595-595
Open Access | Times Cited: 6
A single screen-printed electrode in tandem with chemometric tools for the forensic differentiation of Brazilian beers
Yhan S. Mutz, Denes Kaic Alves do Rosário, Luiz Silva, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 5
Yhan S. Mutz, Denes Kaic Alves do Rosário, Luiz Silva, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 5
Bioactive compounds and antioxidant activities of two industrial beers produced in Ivory Coast
Wahauwouélé Hermann Coulibaly, Yabo Majoie Géroxie Tohoyessou, Pierre Alain Kouassi Konan, et al.
Heliyon (2023) Vol. 9, Iss. 8, pp. e19168-e19168
Open Access | Times Cited: 2
Wahauwouélé Hermann Coulibaly, Yabo Majoie Géroxie Tohoyessou, Pierre Alain Kouassi Konan, et al.
Heliyon (2023) Vol. 9, Iss. 8, pp. e19168-e19168
Open Access | Times Cited: 2
Applying huaimi (flos sophorae immaturus) as a brewing adjunct and its impact on sensory properties of beer
Yongxin Zhang, Xiaochuan Wang, Hua Liu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100933-100933
Closed Access
Yongxin Zhang, Xiaochuan Wang, Hua Liu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100933-100933
Closed Access
Selective Improvisation of Beers
Manju Nehra, Nishant Grover, Kirandeep Sandhu, et al.
Springer eBooks (2024), pp. 95-109
Closed Access
Manju Nehra, Nishant Grover, Kirandeep Sandhu, et al.
Springer eBooks (2024), pp. 95-109
Closed Access
Effects of Seriguela (Spondias purpurea) and Orange Peel (Citrus sinensis) on the Physicochemical and Sensory Properties, Phenolic Content, and Antioxidant Activity of Wheat Beer
Aline Almeida da Silva, Paulo Henrique Machado de Sousa, Luciana de Siqueira Oliveira, et al.
ACS Food Science & Technology (2024)
Open Access
Aline Almeida da Silva, Paulo Henrique Machado de Sousa, Luciana de Siqueira Oliveira, et al.
ACS Food Science & Technology (2024)
Open Access
African functional fermented foods and beverages
T.H. Gadaga
Elsevier eBooks (2024), pp. 109-132
Closed Access
T.H. Gadaga
Elsevier eBooks (2024), pp. 109-132
Closed Access
Mapeamento Tecnológico de Bebidas Fermentadas Funcionais com Cacau
Letícia de Alencar Pereira Rodrigues, Ingrid Lessa Leal, Katharine Valéria Saraiva Hodel, et al.
Cadernos de Prospecção (2022) Vol. 15, Iss. 3, pp. 865-880
Open Access | Times Cited: 1
Letícia de Alencar Pereira Rodrigues, Ingrid Lessa Leal, Katharine Valéria Saraiva Hodel, et al.
Cadernos de Prospecção (2022) Vol. 15, Iss. 3, pp. 865-880
Open Access | Times Cited: 1
Comparison of antioxidant potential and content of phenolic components in both conventional and non-alcoholic beers
Beata Sperkowska, Cezary Wojtynek, Szymon Walkowiak, et al.
Bromatologia i Chemia Toksykologiczna (2023) Vol. LIV, Iss. 3, pp. 153-169
Open Access
Beata Sperkowska, Cezary Wojtynek, Szymon Walkowiak, et al.
Bromatologia i Chemia Toksykologiczna (2023) Vol. LIV, Iss. 3, pp. 153-169
Open Access
