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:
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: 11
Nicola Francesca, Antonino Pirrone, Ignazio Maria Gugino, et al.
Food Bioscience (2023) Vol. 55, pp. 103011-103011
Open Access | Times Cited: 11
Showing 11 citing articles:
Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities
Xinyu Yuan, Tao Wang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 22, pp. 101482-101482
Open Access | Times Cited: 12
Xinyu Yuan, Tao Wang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 22, pp. 101482-101482
Open Access | Times Cited: 12
Optimizing malting conditions for the old Sicilian durum wheat landrace Perciasacchi: Effects of steeping time and temperature on malt and beer quality
Ignazio Maria Gugino, Antonino Pirrone, Lis Natali Rodrigues Porto, et al.
LWT (2025), pp. 117361-117361
Open Access | Times Cited: 1
Ignazio Maria Gugino, Antonino Pirrone, Lis Natali Rodrigues Porto, et al.
LWT (2025), pp. 117361-117361
Open Access | Times Cited: 1
Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile
E Radu, Vlad Mureşan, Teodora Emilia Coldea, et al.
Food Research International (2024) Vol. 183, pp. 114203-114203
Closed Access | Times Cited: 5
E Radu, Vlad Mureşan, Teodora Emilia Coldea, et al.
Food Research International (2024) Vol. 183, pp. 114203-114203
Closed Access | Times Cited: 5
The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing
Xiaoxu Qin, Li Feng, Wenfei Bo, et al.
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Xiaoxu Qin, Li Feng, Wenfei Bo, et al.
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Use of non-conventional yeasts for enhancing the sensory quality of craft beer
Antonino Pirrone, Vincenzo Naselli, Ignazio Maria Gugino, et al.
Food Research International (2025) Vol. 208, pp. 116164-116164
Closed Access
Antonino Pirrone, Vincenzo Naselli, Ignazio Maria Gugino, et al.
Food Research International (2025) Vol. 208, pp. 116164-116164
Closed Access
Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses
Mingfeng Qiao, Huan Xiong, Xuemei Cai, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 340-340
Open Access | Times Cited: 3
Mingfeng Qiao, Huan Xiong, Xuemei Cai, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 340-340
Open Access | Times Cited: 3
Innovative trends and strategies for the integral valorization of products in the beer supply chain
Riccardo N. Barbagallo, Chiara Alessandra Carmen Rutigliano, Valeria Rizzo, et al.
Italian Journal of Food Science (2024) Vol. 36, Iss. 3, pp. 20-39
Open Access | Times Cited: 3
Riccardo N. Barbagallo, Chiara Alessandra Carmen Rutigliano, Valeria Rizzo, et al.
Italian Journal of Food Science (2024) Vol. 36, Iss. 3, pp. 20-39
Open Access | Times Cited: 3
A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development
Balaji Doolam, Bishwambhar Mishra, Divyamshu Surabhi, et al.
Environment Development and Sustainability (2024)
Closed Access | Times Cited: 1
Balaji Doolam, Bishwambhar Mishra, Divyamshu Surabhi, et al.
Environment Development and Sustainability (2024)
Closed Access | Times Cited: 1
Fermented beverages of natural herbs: Cymbopogon citratus, Zingiber officinale, Moringa oleifera, Mentha, and Curcuma longa
Siti Madihah Mohd Don, Masmunira Rambli, Beston F. Nore
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103201-103201
Closed Access
Siti Madihah Mohd Don, Masmunira Rambli, Beston F. Nore
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103201-103201
Closed Access
Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer
Junjie Li, Lang Li, Pinglian Yu, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3737-3737
Open Access
Junjie Li, Lang Li, Pinglian Yu, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3737-3737
Open Access
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers
Antonino Pirrone, Vincenzo Naselli, Rosario Prestianni, et al.
Food Research International (2024) Vol. 199, pp. 115328-115328
Closed Access
Antonino Pirrone, Vincenzo Naselli, Rosario Prestianni, et al.
Food Research International (2024) Vol. 199, pp. 115328-115328
Closed Access
