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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:

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients
Nicola De Simone, Pasquale Russo, Maria Tufariello, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1831-1831
Open Access | Times Cited: 23

Showing 23 citing articles:

Developments and characteristics of craft beer production processes
Salvador Villacreces, Carlos A. Blanco, Isabel Caballero
Food Bioscience (2021) Vol. 45, pp. 101495-101495
Closed Access | Times Cited: 53
Sensory analysis as a tool for microbial quality control in the brewery
Gary Spedding, Taylor Aiken
Elsevier eBooks (2025), pp. 325-374
Closed Access
A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction
Vicente Amirpasha Tirado-Kulieva, Ernesto Hernández, Hans Himbler Minchán-Velayarce, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100477-100477
Open Access | Times Cited: 18
Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition
Gabriella Siesto, Rocchina Pietrafesa, Maria Tufariello, et al.
Food Bioscience (2023) Vol. 52, pp. 102487-102487
Open Access | Times Cited: 17
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers
Antonietta Baiano, Anna Fiore, Barbara la Gatta, et al.
Beverages (2024) Vol. 10, Iss. 1, pp. 8-8
Open Access | Times Cited: 5
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains
Rocchina Pietrafesa, Gabriella Siesto, Maria Tufariello, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 9
Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used
Justyna Belcar, Jan Buczek, Ireneusz Kapusta, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1150-1150
Open Access | Times Cited: 16
Pigmented cereals and legume grains as healthier alternatives for brewing beers
Giuseppe Romano, Maria Tufariello, Nadia Calabriso, et al.
Food Bioscience (2023) Vol. 52, pp. 102463-102463
Open Access | Times Cited: 9
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis
Maria Tufariello, Lorenzo Palombi, Antonietta Baiano, et al.
Food Chemistry (2024) Vol. 453, pp. 139702-139702
Open Access | Times Cited: 2
Biopreservation of beer: Potential and constraints
Edyta Kordialik‐Bogacka
Biotechnology Advances (2022) Vol. 58, pp. 107910-107910
Closed Access | Times Cited: 13
Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization
Antonio Domínguez-Tornay, Ana Belén Díaz, Cristina Lasanta, et al.
Food Bioscience (2023) Vol. 57, pp. 103482-103482
Closed Access | Times Cited: 7
Fruit Beer with the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.): A Technological and Analytical Approach
Antonio Valentoni, Riccardo Melis, Manuela Sanna, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 305-305
Open Access | Times Cited: 5
Innovative trends and strategies for the integral valorization of products in the beer supply chain
Riccardo N. Barbagallo, Chiara Alessandra Carmen Rutigliano, Valeria Rizzo, et al.
Italian Journal of Food Science (2024) Vol. 36, Iss. 3, pp. 20-39
Open Access | Times Cited: 1
Sound Stimulation Can Affect Saccharomyces cerevisiae Growth and Production of Volatile Metabolites in Liquid Medium
Alastair Harris, Melodie A. Lindsay, Austen R. D. Ganley, et al.
Metabolites (2021) Vol. 11, Iss. 9, pp. 605-605
Open Access | Times Cited: 9
The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (Rheum L.) Petioles as an Additive to Craft Wheat Beers
Miłosz Zardzewiały, Justyna Belcar, Józef Gorzelany
Acta Universitatis Cibiniensis. Series E: Food Technology (2023) Vol. 27, Iss. 2, pp. 231-242
Open Access | Times Cited: 2
The Hop Cyst Nematode, Heterodera humuli: History, Distribution, and Impact on Global Hop Production
Elisabeth Darling, Lester A. Núñez-Rodríguez, Henry Chung, et al.
Phytopathology (2022) Vol. 113, Iss. 2, pp. 142-149
Closed Access | Times Cited: 4
Field-isolated brewing yeast produces wheat beer flavor without wheat ingredients
Xiaojuan Shen, I‐Hsuan Chen, Wen-Huei Chen, et al.
LWT (2024) Vol. 199, pp. 116088-116088
Open Access
Industrial-Level Brewing Using Oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as Mixed-Inoculum
Antonietta Baiano, Anna Fiore, Francesco Maruccia, et al.
Applied Sciences (2024) Vol. 14, Iss. 19, pp. 8609-8609
Open Access
Bioprospecting of Metschnikowia pulcherrima Strains, Isolated from a Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production
Julian Karaulli, Nertil Xhaferaj, Francesca Coppola, et al.
Fermentation (2024) Vol. 10, Iss. 10, pp. 513-513
Open Access
Anticholinesterase Activity and Bioactive Compound Profiling of Six Hop (Humulus lupulus L.) Varieties
Bartłomiej Sagan, Bogusław Czerny, Anna Stasiłowicz-Krzemień, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4155-4155
Open Access
Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates
Margarida Baleiras-Couto, Ilda Caldeira, Filomena Gomes, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1916-1916
Open Access | Times Cited: 3
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production
Bruno Testa, Francesca Coppola, Francesco Letizia, et al.
Processes (2022) Vol. 10, Iss. 12, pp. 2495-2495
Open Access | Times Cited: 2
Malting process optimization of an Italian common wheat landrace (Triticum aestivum L.) through response surface methodology and desirability approach
Antonio Calvi, Giovanni Preiti, Martina Gastl, et al.
LWT (2022) Vol. 173, pp. 114242-114242
Open Access | Times Cited: 1
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