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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:

Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp.
Jennifer Badura, Florian Kiene, Silvia Brezina, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 109-109
Open Access | Times Cited: 10

Showing 10 citing articles:

Isolation and characterization of haploid heterothallic beer yeasts
Jennifer Badura, Beatrice Bernardi, Judith Muno-Bender, et al.
Applied Microbiology and Biotechnology (2025) Vol. 109, Iss. 1
Open Access
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
The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation
Niël van Wyk, J. Binder, Marie Ludszuweit, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1938-1938
Open Access | Times Cited: 7
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
Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans
Javier Vicente, Florian Kiene, Daniela Fracassetti, et al.
International Journal of Food Microbiology (2024) Vol. 425, pp. 110858-110858
Open Access | Times Cited: 1
The effect of indigenous non-Saccharomyces yeasts on the volatile profile of Maraština wine: Monoculture versus sequential fermentation
Ana Boban, Urška Vrhovšek, Silvia Carlin, et al.
Applied Food Research (2024), pp. 100554-100554
Open Access | Times Cited: 1
Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming
Piergiorgio Comuzzo, Juan Manuel del Fresno, Sabrina Voce, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 4
Exploring the Potential of Non-Conventional Yeasts in Wine Fermentation with a Focus on Saccharomycopsis fermentans
Madina Akan, Andreas Gudiksen, Yasemin Baran, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 786-786
Open Access | Times Cited: 2
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine
Adelaide Gallo, Tomás Román, Mauro Paolini, et al.
European Food Research and Technology (2024)
Open Access
Aroma Compound Evolution during Fermentation
Niël van Wyk
Fermentation (2023) Vol. 9, Iss. 9, pp. 797-797
Open Access
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