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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:

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

Showing 1-25 of 27 citing articles:

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
Advancements and Future Directions in Yellow Rice Wine Production Research
Jingxian Zhang, Tian Li, Gen Zou, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 40-40
Open Access | Times Cited: 7
The effect of selected Non-Saccharomyces yeasts and cold-contact fermentation on the production of low-alcohol marula fruit beer
Edwin Hlangwani, Heinrich W. du Plessis, Bhekisisa C. Dlamini
Heliyon (2024) Vol. 10, Iss. 2, pp. e24505-e24505
Open Access | Times Cited: 6
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: 6
Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts
Laura Canonico, Alice Agarbati, Francesca Comitini, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 505-505
Open Access | Times Cited: 4
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
Physiological and fermentative performance of non-Saccharomyces yeasts isolated from kombucha for beer production
Hygor Lendell Silva de Souza, Domingos P.F. Almeida, Alexandre Soares dos Santos, et al.
Food Science and Technology International (2025)
Closed Access
Synergistic Effect Enhances Aromatic Profile in Beer Brewing Through Mixed-Culture Fermentation of Pichia kluyveri and Saccharomyces cerevisiae var. diastaticus
Youyan Rong, Xiaoxue Yu, Kai Hong
Fermentation (2025) Vol. 11, Iss. 3, pp. 148-148
Open Access
Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer
Andrew Maust, Rahul Sen, Scott Lafontaine
ACS Food Science & Technology (2025)
Closed Access
Application of Non-Saccharomyces Yeast for the Production of Low-Alcohol Beer
Krystian Klimczak, Monika Cioch-Skoneczny, Aneta Ciosek, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3214-3214
Open Access | Times Cited: 3
Brewing potential of strains of the boreal wild yeast Mrakia gelida
Riikka Linnakoski, Tuula Jyske, Ronja Eerikäinen, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 7
Evaluation of Non-Saccharomyces Yeast for Low-Alcohol Beer Production
Krystian Klimczak, Monika Cioch-Skoneczny, Aleksander Poreda
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6755-6755
Open Access | Times Cited: 2
Carbon and nitrogen sources consumption by ale and lager yeast strains: a comparative study during fermentation
Lijun Jiang, Jialin Song, Mingming Qi, et al.
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 22, pp. 6937-6947
Closed Access | Times Cited: 5
Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB)
Laura Canonico, Alice Agarbati, Francesca Comitini, et al.
LWT (2023) Vol. 190, pp. 115528-115528
Open Access | Times Cited: 5
The Potential of Co-Fermentation with Pichia kluyveri and Saccharomyces cerevisiae for the Production of Low-Alcohol Craft Beer
Ping‐Hsiu Huang, Yung‐Chi Lin, Yu-Wen Lin, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3794-3794
Open Access | Times Cited: 1
Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing
Benedetta Turchetti, Giovanni De Francesco, Gianmarco Mugnai, et al.
Food Research International (2023) Vol. 170, pp. 113004-113004
Open Access | Times Cited: 2
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
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
Selection of the optimal composition of mash from local raw materials for the cultivation of acetic acid bacteria in the production of apple cider vinegar
S. V. Zhukovskaya, Maria Babaeva, A. E. Agafoshkina, et al.
Proceedings of the Voronezh State University of Engineering Technologies (2024) Vol. 86, Iss. 1, pp. 117-125
Open Access
Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for type 3 sourdough production
Inés Pradal, Víctor González-Alonso, Yohanes Raditya Wardhana, et al.
International Journal of Food Microbiology (2023) Vol. 411, pp. 110522-110522
Open Access | Times Cited: 1
Recycled Brewer’s Spent Grains (BSG) and Grape Juice: A New Tool for Non-alcoholic (NAB) or Low Alcoholic (LAB) Craft Beer Using Non-conventional Yeasts
Laura Canonico, Alice Agarbati, Francesca Comitini, et al.
(2023)
Open Access | Times Cited: 1
Study of the influence of yeast races on the fermentation process in the production of non-alcoholic cider
S. V. Zhukovskaya, Maria Babaeva, Д. А. Казарцев, et al.
Proceedings of the Voronezh State University of Engineering Technologies (2022) Vol. 84, Iss. 4, pp. 17-23
Open Access | Times Cited: 1
Investigation of the dynamics of the chemical composition of fermented apple juices in the process of acetic acid fermentation
S. V. Zhukovskaya, Maria Babaeva, Д. А. Казарцев, et al.
Proceedings of the Voronezh State University of Engineering Technologies (2022) Vol. 84, Iss. 4, pp. 24-31
Open Access | Times Cited: 1
Novel Saccharomyces cerevisiae × Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production
Peter Vaštík, Pavol Sulo, Zuzana Rosenbergová, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 221-221
Open Access
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