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:
Experimental Whisky Fermentations: Influence of Wort Pretreatments
Martina Daute, Frances Jack, Barry Harrison, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2755-2755
Open Access | Times Cited: 8
Martina Daute, Frances Jack, Barry Harrison, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2755-2755
Open Access | Times Cited: 8
Showing 8 citing articles:
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
Qiuyu Zhang, Dan Wang, Xiaogang Liu, et al.
Food Research International (2025), pp. 115901-115901
Closed Access
Qiuyu Zhang, Dan Wang, Xiaogang Liu, et al.
Food Research International (2025), pp. 115901-115901
Closed Access
Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food
J. Li, Qiuyu Zhang, Baoguo Sun
Foods (2023) Vol. 12, Iss. 15, pp. 2841-2841
Open Access | Times Cited: 9
J. Li, Qiuyu Zhang, Baoguo Sun
Foods (2023) Vol. 12, Iss. 15, pp. 2841-2841
Open Access | Times Cited: 9
Sources of Volatile Aromatic Congeners in Whiskey
Thomas J. Kelly, Christine O’Connor, Kieran N. Kilcawley
Beverages (2023) Vol. 9, Iss. 3, pp. 64-64
Open Access | Times Cited: 9
Thomas J. Kelly, Christine O’Connor, Kieran N. Kilcawley
Beverages (2023) Vol. 9, Iss. 3, pp. 64-64
Open Access | Times Cited: 9
The potential for Scotch Malt Whisky flavour diversification by yeast
Martina Daute, Frances Jack, Graeme M. Walker
FEMS Yeast Research (2024) Vol. 24
Open Access | Times Cited: 2
Martina Daute, Frances Jack, Graeme M. Walker
FEMS Yeast Research (2024) Vol. 24
Open Access | Times Cited: 2
A Narrative Review of Sulfur Compounds in Whisk(e)y
Akira Wanikawa, Toshikazu Sugimoto
Molecules (2022) Vol. 27, Iss. 5, pp. 1672-1672
Open Access | Times Cited: 11
Akira Wanikawa, Toshikazu Sugimoto
Molecules (2022) Vol. 27, Iss. 5, pp. 1672-1672
Open Access | Times Cited: 11
The influence of yeast format and pitching rate on Scotch malt whisky fermentation kinetics and congeners
Struan Reid, Alex Speers, William Lumsden, et al.
Journal of the Institute of Brewing (2023) Vol. 129, Iss. 2
Open Access | Times Cited: 2
Struan Reid, Alex Speers, William Lumsden, et al.
Journal of the Institute of Brewing (2023) Vol. 129, Iss. 2
Open Access | Times Cited: 2
Schizosaccharomyces pombe in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort
Barnaby Pownall, Struan Reid, Annie E. Hill, et al.
Fermentation (2022) Vol. 8, Iss. 11, pp. 643-643
Open Access | Times Cited: 4
Barnaby Pownall, Struan Reid, Annie E. Hill, et al.
Fermentation (2022) Vol. 8, Iss. 11, pp. 643-643
Open Access | Times Cited: 4
Innovation and Development in Whisky Production Around the World
Victor L. Espitia-López, Frida P. Malpica-Sánchez, Héctor B. Escalona‐Buendía, et al.
Beverages (2024) Vol. 10, Iss. 4, pp. 124-124
Open Access
Victor L. Espitia-López, Frida P. Malpica-Sánchez, Héctor B. Escalona‐Buendía, et al.
Beverages (2024) Vol. 10, Iss. 4, pp. 124-124
Open Access
