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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:

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

Showing 1-25 of 46 citing articles:

Buckwheat and Amaranth as Raw Materials for Brewing, a Review
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Plants (2022) Vol. 11, Iss. 6, pp. 756-756
Open Access | Times Cited: 44
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
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
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
Ancuța-Liliana Keșa, Carmen Rodica Pop, Elena Mudura, et al.
Plants (2021) Vol. 10, Iss. 11, pp. 2263-2263
Open Access | Times Cited: 38
An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies
Paul Cristian Călugăr, Teodora Emilia Coldea, Liana Claudia Salanță, et al.
Processes (2021) Vol. 9, Iss. 3, pp. 502-502
Open Access | Times Cited: 37
Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
Selin YABACI KARAOĞLAN, Rudolf Jung, Matthew Gauthier, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 273-273
Open Access | Times Cited: 25
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
A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations
Helena Blackmore, Claire Hidrio, Martin R. Yeomans
Food Quality and Preference (2021) Vol. 94, pp. 104326-104326
Open Access | Times Cited: 27
Humulus lupulus L. a potential precursor to human health: High hops craft beer
Lourdes González‐Salitre, Luis Guillermo González-Olivares, Ulin Antobelli Basilio-Cortés
Food Chemistry (2022) Vol. 405, pp. 134959-134959
Closed Access | Times Cited: 19
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
Functional properties of the fermented alcoholic beverages
Αλέξανδρος Τσούπρας, Donal Moran, Ronan Lordan, et al.
Elsevier eBooks (2023), pp. 319-339
Closed Access | Times Cited: 9
From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers
Ana Belén Díaz, Enrique Durán, Cristina Lasanta, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3215-3215
Open Access | Times Cited: 15
Anti-inflammatory, antithrombotic and anti-oxidant bioactives of beer and brewery by-products, as ingredients of bio-functional foods, nutraceuticals, cosmetics, cosmeceuticals and pharmaceuticals with health promoting properties
Αλέξανδρος Τσούπρας, Eirini A. Panagopoulou, George Z. Kyzas
AIMS Agriculture and Food (2024) Vol. 9, Iss. 2, pp. 568-606
Open Access | Times Cited: 2
Beneficial Effects of Beer, Brewery By-Products, and Their Bioactives: Potential Applications in Novel Health-Promoting Products
Αλέξανδρος Τσούπρας, Despina A. Gkika, Theodoros Markopoulos, et al.
Reference series in phytochemistry (2024), pp. 1-61
Closed Access | Times Cited: 2
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
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
Lower Strength Alcohol Products—A Realist Review-Based Road Map for European Policy Making
Peter Anderson, Daša Kokole, Eva Jané‐Llopis, et al.
Nutrients (2022) Vol. 14, Iss. 18, pp. 3779-3779
Open Access | Times Cited: 11
Use of Unmalted and Malted Buckwheat in Brewing
Marius Eduard Ciocan, R. V. Salamon, Ágota Ambrus, et al.
Applied Sciences (2023) Vol. 13, Iss. 4, pp. 2199-2199
Open Access | Times Cited: 5
Dealcoholization of Unfiltered and Filtered Lager Beer by Hollow Fiber Polyelectrolyte Multilayer Nanofiltration Membranes – the Effect of Ion Rejection
Áron Bóna, Áron Varga, Ildikó Galambos, et al.
(2023)
Open Access | Times Cited: 5
Storage stability and degradation mechanism of xanthohumol in Humulus lupulus L. and beer
Jingyang Luo, Qiannan Pan, Yufeng Chen, et al.
Food Chemistry (2023) Vol. 437, pp. 137778-137778
Closed Access | Times Cited: 5
Development of beer drinks recipe and technology with fruit and berry raw materials
Е. А. Егушова, Ирина Резниченко, Denis Lobov, et al.
E3S Web of Conferences (2024) Vol. 494, pp. 04032-04032
Open Access | Times Cited: 1
Beer with Probiotics: Benefits and Challenges of Their Incorporation
Diana A. Santos, Luísa Barreiros, Ângelo Jesus, et al.
Beverages (2024) Vol. 10, Iss. 4, pp. 109-109
Open Access | Times Cited: 1
Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit Pulp
Marcello Rocha de Brito Júnior, Fábio Zacouteguy Ugalde, Luciano Valdemiro Gonzaga, et al.
Brazilian Archives of Biology and Technology (2023) Vol. 66
Open Access | Times Cited: 4
Dealcoholization of Unfiltered and Filtered Lager Beer by Hollow Fiber Polyelectrolyte Multilayer Nanofiltration Membranes—The Effect of Ion Rejection
Áron Bóna, Áron Varga, Ildikó Galambos, et al.
Membranes (2023) Vol. 13, Iss. 3, pp. 283-283
Open Access | Times Cited: 4
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