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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:

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)
Alan Gasiński, Joanna Kawa‐Rygielska, Antoni Szumny, et al.
Molecules (2020) Vol. 25, Iss. 13, pp. 3033-3033
Open Access | Times Cited: 58

Showing 1-25 of 58 citing articles:

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health
Roberto Ambra, Gianni Pastore, Sabrina Lucchetti
Molecules (2021) Vol. 26, Iss. 2, pp. 486-486
Open Access | Times Cited: 48
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: 20
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
Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast
Justyna Paszkot, Alan Gasiński, Joanna Kawa‐Rygielska
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 16
An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends
Mirella Nardini
Molecules (2023) Vol. 28, Iss. 7, pp. 3221-3221
Open Access | Times Cited: 15
Functionality of Special Beer Processes and Potential Health Benefits
Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, et al.
Processes (2020) Vol. 8, Iss. 12, pp. 1613-1613
Open Access | Times Cited: 46
Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases
Sanja Radonjić, Vesna Maraš, Jovana Raičević, et al.
Molecules (2020) Vol. 25, Iss. 21, pp. 4960-4960
Open Access | Times Cited: 41
Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains
Justyna Gąsior, Joanna Kawa‐Rygielska, Alicja Z. Kucharska
Molecules (2020) Vol. 25, Iss. 17, pp. 3882-3882
Open Access | Times Cited: 39
Research progress on the antioxidant biological activity of beer and strategy for applications
Dongsheng Yang, Xuan Gao
Trends in Food Science & Technology (2021) Vol. 110, pp. 754-764
Closed Access | Times Cited: 39
A comparative study of polyphenolic and amino acid profiles of commercial fruit beers
Diana K. Baigts-Allende, Alexa Pérez-Alva, Melissa A. Ramírez-Rodrigues, et al.
Journal of Food Composition and Analysis (2021) Vol. 100, pp. 103921-103921
Closed Access | Times Cited: 35
Coculturing of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae for improving the aroma quality and antioxidant characteristics of beer with Yuan'an yellow tea
Dianhui Wu, Ziqiang Chen, Yongxuan Lv, et al.
Food Bioscience (2024) Vol. 58, pp. 103725-103725
Closed Access | Times Cited: 4
Fruit beers, beers with or without a co-fermentation step with fruits
Alejandro P Croonenberghs, Dries Bongaerts, Arne Bouchez, et al.
Current Opinion in Biotechnology (2024) Vol. 86, pp. 103081-103081
Open Access | Times Cited: 4
Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer
Alan Gasiński, Joanna Kawa‐Rygielska, Dawid Mikulski, et al.
Food Chemistry (2021) Vol. 367, pp. 130646-130646
Open Access | Times Cited: 31
Biological properties of terpinolene evidenced by in silico, in vitro and in vivo studies: A systematic review
Isis Oliveira Menezes, Jackelyne Roberta Scherf, Anita Oliveira Brito Pereira Bezerra Martins, et al.
Phytomedicine (2021) Vol. 93, pp. 153768-153768
Closed Access | Times Cited: 29
Optimization of Extraction Conditions and Characterization of Volatile Organic Compounds of Eugenia klotzschiana O. Berg Fruit Pulp
Ana Paula Xavier Mariano, Ana Luiza Coeli Cruz Ramos, Afonso Henrique de Oliveira Júnior, et al.
Molecules (2022) Vol. 27, Iss. 3, pp. 935-935
Open Access | Times Cited: 20
A novel microbiological approach to impact the aromatic composition of sour loquat beer
Nicola Francesca, Antonino Pirrone, Ignazio Maria Gugino, et al.
Food Bioscience (2023) Vol. 55, pp. 103011-103011
Open Access | Times Cited: 10
Low-Cost Methods to Assess Beer Quality Using Artificial Intelligence Involving Robotics, an Electronic Nose, and Machine Learning
Claudia Gonzalez Viejo, Sigfredo Fuentes
Fermentation (2020) Vol. 6, Iss. 4, pp. 104-104
Open Access | Times Cited: 31
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
Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer
Andrei Borşa, Mircea MUNTEAN, Liana Claudia Salanță, et al.
Plants (2022) Vol. 11, Iss. 15, pp. 1958-1958
Open Access | Times Cited: 16
A Pilot-Scale Supercritical Carbon Dioxide Extraction to Valorize Colombian Mango Seed Kernel
Leidy J. Cerón-Martínez, Andrés Hurtado-Benavides, Alfredo Ayala-Aponte, et al.
Molecules (2021) Vol. 26, Iss. 8, pp. 2279-2279
Open Access | Times Cited: 20
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer
Antonino Pirrone, Rosario Prestianni, Vincenzo Naselli, et al.
International Journal of Food Microbiology (2022) Vol. 379, pp. 109868-109868
Closed Access | Times Cited: 14
Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts
Nana Yang, Caiyun Wu, Huirong Yang, et al.
Food Bioscience (2022) Vol. 50, pp. 102008-102008
Closed Access | Times Cited: 14
Mandacaru fruit pulp (Cereus jamacaru D.C.) as an adjunct and its influence on Beer properties
José Renato Da-Silva, Lys Correia-Lima, Givanildo Fernandes, et al.
Food Chemistry (2022) Vol. 406, pp. 135066-135066
Closed Access | Times Cited: 14
Biopreservation of beer: Potential and constraints
Edyta Kordialik‐Bogacka
Biotechnology Advances (2022) Vol. 58, pp. 107910-107910
Closed Access | Times Cited: 13
Production and characterization of craft beers with different additions of native fruits and agro-industrial residues: a review
Admilson Costa da Cunha, Natália Drumond Lopes, Milene Teixeira Barcia, et al.
Ciência Rural (2023) Vol. 53, Iss. 9
Open Access | Times Cited: 7
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