Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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

Showing 16 citing articles:

Enhancing beer authentication, quality, and control assessment using non‐invasive spectroscopy through bottle and machine learning modeling
Natalie Harris, Claudia Gonzalez Viejo, Jane Zhang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Open Access | Times Cited: 1
Quality characteristics and consumer perception of non-alcoholic beers in the context of responsible alcohol consumption
Anna Gliszczyńska‐Świgło, Inga Klimczak, Dorota Klensporf‐Pawlik, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Broccoli products supplemented beers provide a sustainable source of dietary sulforaphane
Paola Sánchez‐Bravo, Ángel Abellán, P.J. Zapata, et al.
Food Bioscience (2022) Vol. 51, pp. 102259-102259
Open Access | Times Cited: 15
Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties
Danijel D. Milinčić, Ana Salević-Jelić, Steva Lević, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2801-2801
Open Access | Times Cited: 2
Fruitful Brewing: Exploring Consumers’ and Producers’ Attitudes towards Beer Produced with Local Fruit and Agroindustrial By-Products
Nazarena Cela, Michele Filippo Fontefrancesco, Luisa Torri
Foods (2024) Vol. 13, Iss. 17, pp. 2674-2674
Open Access | Times Cited: 1
The Reason Beer Makes You Pee and Why You Should Abstain before Orthopedic Surgery
Matteo Briguglio
Nutrients (2023) Vol. 15, Iss. 7, pp. 1687-1687
Open Access | Times Cited: 3
Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production
Petar Nedyalkov, Ivan Bakardzhiyski, Vasil Shikov, et al.
Beverages (2023) Vol. 9, Iss. 4, pp. 95-95
Open Access | Times Cited: 2
Applying huaimi (flos sophorae immaturus) as a brewing adjunct and its impact on sensory properties of beer
Yongxin Zhang, Xiaochuan Wang, Hua Liu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100933-100933
Closed Access
Fruitful Brewing: Exploring Consumers’ and Producers’ Attitudes towards Beer Produced with Local Fruit and Agroindustrial By-Products
Nazarena Cela, Michele Filippo Fontefrancesco, Luisa Torri
(2024)
Open Access
Polyphenolic Content and Antimicrobial Effects of Plant Extracts as Adjuncts for Craft Herbal Beer Stabilization
Roberta Coronas, Angela Bianco, Marta Niccolai, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2804-2804
Open Access
Advantages of supplementing beers with radish sprouts, relative to broccoli material, as a dietary source of isothiocyanates
Paola Sánchez‐Bravo, Ángel Abellán, P.J. Zapata, et al.
LWT (2024) Vol. 209, pp. 116720-116720
Open Access
Elaboration and characterization of Pitaya ( hylocereus polyrhizus ) witbier craft beer
Lilian Suelane Maia da Costa, Cléo Rodrigo Bressan, Cecila Leal de Sousa, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 1302-1314
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
The role of red rice in craft beer: A sensory and nutritional evaluation
J.P. de Santana, Rennan Pereira de Gusmão, Mônica Tejo Cavalcanti, et al.
Cereal Chemistry (2024)
Open Access
The Bioreactivity, Antioxidant Capacity, and Sensory Properties of Beer Developed by Supplementing Flos Sophorae Immaturus
Yongxin Zhang, Xiao‐Chuan Wang, Hua Liu, et al.
(2023)
Closed Access
Produção de cerveja artesanal Pumpkin Ale com especiarias e desenvolvimento de produtos de panificação com a dreche cervejeira
Milena Mayer, Renata R. D. Chagas, Fernanda Perusso, et al.
Revista Brasileira de Tecnologia Agroindustrial (2023) Vol. 17, Iss. 2
Open Access
Page 1

Scroll to top