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:
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: 36
Paul Cristian Călugăr, Teodora Emilia Coldea, Liana Claudia Salanță, et al.
Processes (2021) Vol. 9, Iss. 3, pp. 502-502
Open Access | Times Cited: 36
Showing 1-25 of 36 citing articles:
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
Leila Arfaoui
Molecules (2021) Vol. 26, Iss. 10, pp. 2959-2959
Open Access | Times Cited: 159
Leila Arfaoui
Molecules (2021) Vol. 26, Iss. 10, pp. 2959-2959
Open Access | Times Cited: 159
Optimization of Seleno-chitosan-phytic acid nanocomplex for efficient removal of patulin from apple juice
Sara Hasanvand, Behzad Ebrahimi, Giti Paimard, et al.
Food Chemistry (2024) Vol. 443, pp. 138576-138576
Closed Access | Times Cited: 7
Sara Hasanvand, Behzad Ebrahimi, Giti Paimard, et al.
Food Chemistry (2024) Vol. 443, pp. 138576-138576
Closed Access | Times Cited: 7
A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider
Yingying Han, Jinhua Du
Food Microbiology (2022) Vol. 111, pp. 104195-104195
Closed Access | Times Cited: 23
Yingying Han, Jinhua Du
Food Microbiology (2022) Vol. 111, pp. 104195-104195
Closed Access | Times Cited: 23
Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus
Nicola Ferremi Leali, Elisa Salvetti, Giovanni Luzzini, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 128-128
Open Access | Times Cited: 3
Nicola Ferremi Leali, Elisa Salvetti, Giovanni Luzzini, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 128-128
Open Access | Times Cited: 3
A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider
Madeleine L. Way, Joanna E. Jones, Rocco Longo, et al.
Fermentation (2022) Vol. 8, Iss. 9, pp. 455-455
Open Access | Times Cited: 15
Madeleine L. Way, Joanna E. Jones, Rocco Longo, et al.
Fermentation (2022) Vol. 8, Iss. 9, pp. 455-455
Open Access | Times Cited: 15
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods
Antonietta Baiano, Anna Fiore, Barbara la Gatta, et al.
Food Bioscience (2023) Vol. 55, pp. 102917-102917
Open Access | Times Cited: 7
Antonietta Baiano, Anna Fiore, Barbara la Gatta, et al.
Food Bioscience (2023) Vol. 55, pp. 102917-102917
Open Access | Times Cited: 7
The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine
Valerie Ruppert, Georg Innerhofer, Jörg Voit, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2348-2348
Open Access | Times Cited: 18
Valerie Ruppert, Georg Innerhofer, Jörg Voit, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2348-2348
Open Access | Times Cited: 18
Fermentation Process Effects on Fermented McIntosh Apple Ciders
Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 115-115
Open Access | Times Cited: 1
Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 115-115
Open Access | Times Cited: 1
Effect of co-inoculation of Saccharomyces and non-Saccharomyces yeasts and nutrients addition during malolactic fermentation on apple cider composition
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Food Bioscience (2024) Vol. 60, pp. 104314-104314
Open Access | Times Cited: 1
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Food Bioscience (2024) Vol. 60, pp. 104314-104314
Open Access | Times Cited: 1
Characterization of semi-volatile compounds in 56 Italian ciders using GC×GC-TOF-MS and multivariate analysis
Ciro Orecchio, Andrea Bedini, Monica Romagnoli, et al.
Heliyon (2024) Vol. 10, Iss. 15, pp. e35687-e35687
Open Access | Times Cited: 1
Ciro Orecchio, Andrea Bedini, Monica Romagnoli, et al.
Heliyon (2024) Vol. 10, Iss. 15, pp. e35687-e35687
Open Access | Times Cited: 1
Contribution of polyvinylpolypyrrolidone (PVPP) treatment to the distribution of polyphenols and the evolution of esters and higher alcohols in Rosa roxburghii Tratt wine
Wenping Lei, Yu Mao, Chang Liu, et al.
Food Research International (2024) Vol. 197, pp. 115245-115245
Closed Access | Times Cited: 1
Wenping Lei, Yu Mao, Chang Liu, et al.
Food Research International (2024) Vol. 197, pp. 115245-115245
Closed Access | Times Cited: 1
Oenococcus oeni allows the increase of antihypertensive and antioxidant activities in apple cider
Irina Kristof, Silvana Cecilia Ledesma, Gisselle Raquel Apud, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e16806-e16806
Open Access | Times Cited: 3
Irina Kristof, Silvana Cecilia Ledesma, Gisselle Raquel Apud, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e16806-e16806
Open Access | Times Cited: 3
Multivariate statistical visualisation and modelling of GC–MS data for sensory quality prediction of flavoured cider as influenced by storage time and temperature
Manda Rossouw, Greta Geldenhuys, Federico Marini, et al.
Microchemical Journal (2023) Vol. 195, pp. 109393-109393
Open Access | Times Cited: 3
Manda Rossouw, Greta Geldenhuys, Federico Marini, et al.
Microchemical Journal (2023) Vol. 195, pp. 109393-109393
Open Access | Times Cited: 3
Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Agronomy (2023) Vol. 13, Iss. 10, pp. 2485-2485
Open Access | Times Cited: 3
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Agronomy (2023) Vol. 13, Iss. 10, pp. 2485-2485
Open Access | Times Cited: 3
Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States
Martha D. Calvert, Clinton L. Neill, Amanda C. Stewart, et al.
Journal of the American Society of Brewing Chemists (2023) Vol. 82, Iss. 3, pp. 294-309
Open Access | Times Cited: 3
Martha D. Calvert, Clinton L. Neill, Amanda C. Stewart, et al.
Journal of the American Society of Brewing Chemists (2023) Vol. 82, Iss. 3, pp. 294-309
Open Access | Times Cited: 3
Факторы, влияющие на качество и сроки годности напитков брожения из плодового сырья: Обзор предметного поля
O.S. Egorova, Диляра Рамилевна Акбулатова, A. A. Shilkin
Хранение и переработка сельхозсырья (2023), Iss. 2
Open Access | Times Cited: 3
O.S. Egorova, Диляра Рамилевна Акбулатова, A. A. Shilkin
Хранение и переработка сельхозсырья (2023), Iss. 2
Open Access | Times Cited: 3
The elemental profile of ciders made from different varieties of apples
Natalia Mikhailovna Ageyeva, Антон Александрович Храпов, Anastasia Aleksandrovna Shirshova, et al.
Foods and raw materials (2023) Vol. 12, Iss. 2, pp. 273-282
Open Access | Times Cited: 2
Natalia Mikhailovna Ageyeva, Антон Александрович Храпов, Anastasia Aleksandrovna Shirshova, et al.
Foods and raw materials (2023) Vol. 12, Iss. 2, pp. 273-282
Open Access | Times Cited: 2
Effect of fining agents on the chemical composition and sensory properties of apple cider
Daniel Seriš, Josef Balík, Pavel Híc, et al.
European Food Research and Technology (2023)
Open Access | Times Cited: 2
Daniel Seriš, Josef Balík, Pavel Híc, et al.
European Food Research and Technology (2023)
Open Access | Times Cited: 2
Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Agronomy (2024) Vol. 14, Iss. 5, pp. 1036-1036
Open Access
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Agronomy (2024) Vol. 14, Iss. 5, pp. 1036-1036
Open Access
Aroma compounds from fruits waste
Mousumi Sabat, Prasad Chavan, Oshin Sahni, et al.
Elsevier eBooks (2024), pp. 215-231
Closed Access
Mousumi Sabat, Prasad Chavan, Oshin Sahni, et al.
Elsevier eBooks (2024), pp. 215-231
Closed Access
Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance
João Mota, Alice Vilela
Fermentation (2024) Vol. 10, Iss. 8, pp. 421-421
Open Access
João Mota, Alice Vilela
Fermentation (2024) Vol. 10, Iss. 8, pp. 421-421
Open Access
Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding
Oana Lelia Pop, Călina Ciont, Rosita Gabbianelli, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access
Oana Lelia Pop, Călina Ciont, Rosita Gabbianelli, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access
The Influence of Yeast Strain on the Chemical, Chromatic, and Sensory Characteristics of ‘Wodarz’ Apple Cider
Zhuoyu Wang, Andrej Svyantek, S. Bogenrief, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4851-4851
Open Access
Zhuoyu Wang, Andrej Svyantek, S. Bogenrief, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4851-4851
Open Access
Transformation of Apple Composition during Cider Production
Anastasia Aleksandrovna Shirshova, Natalia Mikhailovna Ageyeva, Elena Vladimirovna Ulyanovsкaya, et al.
Food Processing Techniques and Technology (2023) Vol. 53, Iss. 1, pp. 159-167
Open Access | Times Cited: 1
Anastasia Aleksandrovna Shirshova, Natalia Mikhailovna Ageyeva, Elena Vladimirovna Ulyanovsкaya, et al.
Food Processing Techniques and Technology (2023) Vol. 53, Iss. 1, pp. 159-167
Open Access | Times Cited: 1
Mosaic Genome of a British Cider Yeast
Beatrice Bernardi, Florian Michling, Jürgen Fröhlich, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 13, pp. 11232-11232
Open Access | Times Cited: 1
Beatrice Bernardi, Florian Michling, Jürgen Fröhlich, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 13, pp. 11232-11232
Open Access | Times Cited: 1
