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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:

Conventional and Non-Conventional Yeasts in Beer Production
Angela Capece, Rossana Romaniello, Gabriella Siesto, et al.
Fermentation (2018) Vol. 4, Iss. 2, pp. 38-38
Open Access | Times Cited: 104

Showing 1-25 of 104 citing articles:

A genome-informed higher rank classification of the biotechnologically important fungal subphylum Saccharomycotina
Marizeth Groenewald, Chris Todd Hittinger, Konstanze Bensch, et al.
Studies in Mycology (2023) Vol. 105, Iss. 1, pp. 1-22
Open Access | Times Cited: 56
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
Craft beer: An overview
Antonietta Baiano
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 2, pp. 1829-1856
Closed Access | Times Cited: 119
Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review
Konstantin Bellut, Elke K. Arendt
Journal of the American Society of Brewing Chemists (2019) Vol. 77, Iss. 2, pp. 77-91
Closed Access | Times Cited: 87
Isolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine making
Yen‐Tso Lai, Chang‐Wei Hsieh, Yi‐Chen Lo, et al.
LWT (2021) Vol. 154, pp. 112653-112653
Open Access | Times Cited: 61
The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine
Sergi Maicas, José Juan Mateo
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1178-1178
Open Access | Times Cited: 31
Starter Culture Development and Innovation for Novel Fermented Foods
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 211-239
Open Access | Times Cited: 28
A Review of the Potential Health Benefits of Low Alcohol and Alcohol-Free Beer: Effects of Ingredients and Craft Brewing Processes on Potentially Bioactive Metabolites
Duane Mellor, Bishoy Hanna‐Khalil, Raymond Carson
Beverages (2020) Vol. 6, Iss. 2, pp. 25-25
Open Access | Times Cited: 54
Role of Yeasts in the Brewing Process: Tradition and Innovation
Massimo Iorizzo, Francesca Coppola, Francesco Letizia, et al.
Processes (2021) Vol. 9, Iss. 5, pp. 839-839
Open Access | Times Cited: 47
New Approaches for the Fermentation of Beer: Non-Saccharomyces Yeasts from Wine
Vanesa Postigo, Ana Sánchez-Arroyo, Juan Mariano Cabellos, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 280-280
Open Access | Times Cited: 30
Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production
João Correia Simões, Eduardo Coelho, Paulo Magalhães, et al.
Microorganisms (2023) Vol. 11, Iss. 2, pp. 316-316
Open Access | Times Cited: 22
Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production
Marek Zdaniewicz, Paweł Satora, Aneta Pater, et al.
Biomolecules (2020) Vol. 10, Iss. 2, pp. 256-256
Open Access | Times Cited: 48
Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
Selin YABACI KARAOĞLAN, Rudolf Jung, Matthew Gauthier, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 273-273
Open Access | Times Cited: 27
Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations
Gabriela A. Miguel, Simon Carlsen, Nils Arneborg, et al.
International Journal of Food Microbiology (2022) Vol. 383, pp. 109951-109951
Open Access | Times Cited: 24
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
Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers
Antonietta Baiano, Anna Fiore, Barbara la Gatta, et al.
Beverages (2023) Vol. 9, Iss. 1, pp. 9-9
Open Access | Times Cited: 14
Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies
Mariana Morales-de la Peña, Graciela A. Miranda-Mejía, Olga Martín‐Belloso
Beverages (2023) Vol. 9, Iss. 2, pp. 51-51
Open Access | Times Cited: 13
Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation
Vanesa Postigo, Paula Moreno-Sanz, Margarita Jiménez García, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2029-2029
Open Access | Times Cited: 19
Profiling potential brewing yeast from forest and vineyard ecosystems
Eugenia Iturritxa, Annie E. Hill, María-Jesús Torija
International Journal of Food Microbiology (2023) Vol. 394, pp. 110187-110187
Open Access | Times Cited: 12
Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production
Vanesa Postigo, Sergio Esteban, Teresa Arroyo
Beverages (2023) Vol. 9, Iss. 1, pp. 20-20
Open Access | Times Cited: 11
Valorization of Spent Brewer’s Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application
Anđela Zeko-Pivač, Kristina Habschied, Biljana Kulišić, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 208-208
Open Access | Times Cited: 11
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: 4
Sensory analysis as a tool for microbial quality control in the brewery
Gary Spedding, Taylor Aiken
Elsevier eBooks (2025), pp. 325-374
Closed Access
Non-conventional yeasts in beer production - A review
Polina Zapryanova, Yordanka Gaytanska, Vesela Shopska, et al.
BIO Web of Conferences (2025) Vol. 170, pp. 01015-01015
Open Access
Characterization of Wild Yeasts Isolated from Chile and Their Potential Applications in the Brewing Industry
Pablo Murath, Stephanie Hoffmann, Beatriz Herrera‐Malaver, et al.
Journal of the American Society of Brewing Chemists (2025), pp. 1-10
Open Access
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