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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:

Oenological Characterization of Native Hanseniaspora uvarum Strains
Stojan Mančić, Sandra Stamenković Stojanović, Bojana Danilović, et al.
Fermentation (2022) Vol. 8, Iss. 3, pp. 92-92
Open Access | Times Cited: 17

Showing 17 citing articles:

Combined omics expose microbial niches of fungi and bacteria correlating with wine volatile profiles in Douro wine region
Viviana Martins, Ricardo López, António Teixeira, et al.
LWT (2024) Vol. 193, pp. 115769-115769
Open Access | Times Cited: 5
A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider
Yingying Han, Jinhua Du
Food Microbiology (2022) Vol. 111, pp. 104195-104195
Closed Access | Times Cited: 23
The Use of Hanseniaspora opuntiae to Improve ‘Sideritis’ Wine Quality, a Late-Ripening Greek Grape Variety
Maria-Evangelia Filippousi, Ioanna Chalvantzi, Athanasios Mallouchos, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1061-1061
Open Access | Times Cited: 2
Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae
Jun Wang, Minghao Yin, Hengfang Gao, et al.
LWT (2024) Vol. 203, pp. 116396-116396
Open Access | Times Cited: 1
Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines
Ivana Karabegović, Marko Malićanin, Nikola Popović, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1935-1935
Open Access | Times Cited: 6
Can Satellite Remote Sensing Assist in the Characterization of Yeasts Related to Biogeographical Origin?
David Castrillo, Pilar Blanco, Sergio Vélez
Sensors (2023) Vol. 23, Iss. 4, pp. 2059-2059
Open Access | Times Cited: 2
Preliminary Study on Yeasts Associated with the Production of “Tostado”—a Traditional Sweet Wine from Galicia (NW Spain)
David Castrillo, Pilar Blanco
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 1
Open Access
Novel class of aldehyde reductases identified from Scheffersomyces stipitis for detoxification processes in cellulosic ethanol production industry
Xu Wang, Huanhuan Zhao, Yue Wang, et al.
International Journal of Biological Macromolecules (2024), pp. 136882-136882
Closed Access
Antimicrobial Activity of Chitosan from Different Sources Against Non-Saccharomyces Wine Yeasts as a Tool for Producing Low-Sulphite Wine
Francesco Saverio Tedesco, Rocchina Pietrafesa, Gabriella Siesto, et al.
Beverages (2024) Vol. 10, Iss. 4, pp. 105-105
Open Access
Unlocking the oenological potential of native non-Saccharomyces yeasts from fruit microbiota
Stojan Mančić, Sandra Stamenković Stojanović, Marko Malićanin, et al.
Advanced technologies (2024) Vol. 13, Iss. 2, pp. 22-34
Open Access
Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders
Isabela Maria Macedo Simon Sola, Larissa Deckij Evers, José Pedro Wojeicchowski, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 177-177
Open Access
Use of non-<i>Saccharomyces</i> yeasts in the <i>pris de mousse</i> of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile
Raffaele Guzzon, Mauro Paolini, M. Malacarne, et al.
OENO One (2024) Vol. 58, Iss. 3
Open Access
Screening and characterization of indigenous Saccharomyces cerevisiae and non-Saccharomyces yeasts isolated from Sicilian vineyards
Nunzio Alberto Fazio, Alessandra Pino, Paola Foti, et al.
Food Bioscience (2024), pp. 105282-105282
Open Access
Exploring the probiotic potential of yeast strains isolated from ripe banana and plantain peels: in vitro and in vivo assessment
Blessing P. Tope-Fatukasi, Olakunle Bamikole Afolabi, T. A. Ogunnusi, et al.
International Microbiology (2024)
Closed Access
Bioactive compounds extraction from oak chips into rice spirit: New application of ultrasound
Mohsen Gavahian, Paphawarin Ratchaneesiripap, Yan‐Jin Lin
Journal of Food Process Engineering (2022) Vol. 46, Iss. 6
Closed Access | Times Cited: 1
Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines
Sandra Stamenković Stojanović, Stojan Mančić, Dragan Cvetković, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 494-494
Open Access
Novel Indigenous Hanseniaspora Uvarum With Lower Ethanol Yield From China: Selection, Optimization And Application
Huimin Yang, Jiao Jiang, Wenqian Feng, et al.
(2023)
Closed Access
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