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:
Sporeforming bacteria in beer: Occurrence, diversity, presence of hop resistance genes and fate in alcohol-free and lager beers
Allan R. G. Munford, Verônica O. Alvarenga, Leonardo do Prado‐Silva, et al.
Food Control (2017) Vol. 81, pp. 126-136
Open Access | Times Cited: 23
Allan R. G. Munford, Verônica O. Alvarenga, Leonardo do Prado‐Silva, et al.
Food Control (2017) Vol. 81, pp. 126-136
Open Access | Times Cited: 23
Showing 23 citing articles:
Beer spoilage lactic acid bacteria from craft brewery microbiota: Microbiological quality and food safety
Magaly Rodríguez-Saavedra, Dolores González de Llano, M. Victoria Moreno‐Arribas
Food Research International (2020) Vol. 138, pp. 109762-109762
Closed Access | Times Cited: 41
Magaly Rodríguez-Saavedra, Dolores González de Llano, M. Victoria Moreno‐Arribas
Food Research International (2020) Vol. 138, pp. 109762-109762
Closed Access | Times Cited: 41
Exploring the versatility of hop essential oil (Humulus lupulus L.): Bridging brewing traditions with modern industry applications
Patrícia Fonseca Duarte, Lucas Henrique do Nascimento, Valmor José Bandiera, et al.
Industrial Crops and Products (2024) Vol. 218, pp. 118974-118974
Closed Access | Times Cited: 4
Patrícia Fonseca Duarte, Lucas Henrique do Nascimento, Valmor José Bandiera, et al.
Industrial Crops and Products (2024) Vol. 218, pp. 118974-118974
Closed Access | Times Cited: 4
Application of Non-Saccharomyces Yeast for the Production of Low-Alcohol Beer
Krystian Klimczak, Monika Cioch-Skoneczny, Aneta Ciosek, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3214-3214
Open Access | Times Cited: 4
Krystian Klimczak, Monika Cioch-Skoneczny, Aneta Ciosek, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3214-3214
Open Access | Times Cited: 4
Maintaining microbiological quality control in NOLO beverages and hard seltzers
Scott J. Britton, Frank Vriesekoop, Annie E. Hill
Elsevier eBooks (2025), pp. 213-232
Closed Access
Scott J. Britton, Frank Vriesekoop, Annie E. Hill
Elsevier eBooks (2025), pp. 213-232
Closed Access
Sensory analysis as a tool for microbial quality control in the brewery
Gary Spedding, Taylor Aiken
Elsevier eBooks (2025), pp. 325-374
Closed Access
Gary Spedding, Taylor Aiken
Elsevier eBooks (2025), pp. 325-374
Closed Access
Craft beer safety: Control of critical points of the production process
Dolores González de Llano, Magaly Rodríguez-Saavedra, M. Victoria Moreno‐Arribas
Elsevier eBooks (2025), pp. 193-212
Closed Access
Dolores González de Llano, Magaly Rodríguez-Saavedra, M. Victoria Moreno‐Arribas
Elsevier eBooks (2025), pp. 193-212
Closed Access
Biopreservation of beer: Potential and constraints
Edyta Kordialik‐Bogacka
Biotechnology Advances (2022) Vol. 58, pp. 107910-107910
Closed Access | Times Cited: 16
Edyta Kordialik‐Bogacka
Biotechnology Advances (2022) Vol. 58, pp. 107910-107910
Closed Access | Times Cited: 16
Impact of high-intensity ultrasound on fermentation, viability and predictive growth of lactic acid cultures: A study with conventional and probiotic fermented milks
Luma Moura Brito, Giovanna Araújo Teixeira da Costa, Pedro Campos Carvalhaes Reis, et al.
Journal of Food Engineering (2024), pp. 111990-111990
Closed Access | Times Cited: 3
Luma Moura Brito, Giovanna Araújo Teixeira da Costa, Pedro Campos Carvalhaes Reis, et al.
Journal of Food Engineering (2024), pp. 111990-111990
Closed Access | Times Cited: 3
Evaluation of Non-Saccharomyces Yeast for Low-Alcohol Beer Production
Krystian Klimczak, Monika Cioch-Skoneczny, Aleksander Poreda
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6755-6755
Open Access | Times Cited: 2
Krystian Klimczak, Monika Cioch-Skoneczny, Aleksander Poreda
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6755-6755
Open Access | Times Cited: 2
Occurrence, populations, diversity, and growth potential of spore-forming bacteria in “requeijão cremoso”
Rodrigo B.A. Oliveira, L. dos S. Lopes, Rafaela C. Baptista, et al.
LWT (2017) Vol. 89, pp. 24-31
Open Access | Times Cited: 21
Rodrigo B.A. Oliveira, L. dos S. Lopes, Rafaela C. Baptista, et al.
LWT (2017) Vol. 89, pp. 24-31
Open Access | Times Cited: 21
Beer‐spoilage characteristics of Staphylococcus xylosus newly isolated from craft beer and its potential to influence beer quality
Zhimin Yu, Qiuying Luo, Xiao Li, et al.
Food Science & Nutrition (2019) Vol. 7, Iss. 12, pp. 3950-3957
Open Access | Times Cited: 15
Zhimin Yu, Qiuying Luo, Xiao Li, et al.
Food Science & Nutrition (2019) Vol. 7, Iss. 12, pp. 3950-3957
Open Access | Times Cited: 15
Toxic potential of Bacillus cereus isolated from fermented alcoholic beverages
Sun Ae Kim, Hyun Jin Park, Tae Jin Cho, et al.
Food Research International (2020) Vol. 137, pp. 109361-109361
Closed Access | Times Cited: 14
Sun Ae Kim, Hyun Jin Park, Tae Jin Cho, et al.
Food Research International (2020) Vol. 137, pp. 109361-109361
Closed Access | Times Cited: 14
Microbial, physicochemical and proximate analysis of Tej collected from Amhara regional state of Ethiopia
Meseret Berhanu, Asnake Desalegn, Dagim Jirata Birri, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e16911-e16911
Open Access | Times Cited: 5
Meseret Berhanu, Asnake Desalegn, Dagim Jirata Birri, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e16911-e16911
Open Access | Times Cited: 5
Effect of Extraction Time on the Yield, Chemical Composition, and Antibacterial Activity of Hop Essential Oil Against Lactic Acid Bacteria (Lactobacillus brevis and Lactobacillus casei) Beer Spoilage
Patrícia Fonseca Duarte, Lucas Henrique do Nascimento, Bruno Fischer, et al.
Current Microbiology (2023) Vol. 80, Iss. 7
Closed Access | Times Cited: 4
Patrícia Fonseca Duarte, Lucas Henrique do Nascimento, Bruno Fischer, et al.
Current Microbiology (2023) Vol. 80, Iss. 7
Closed Access | Times Cited: 4
Stuck or sluggish fermentations in home-made beers: Beyond the surface
Maria Aponte, Francesco Esposito, Giuseppina Sequino, et al.
International Journal of Food Microbiology (2022) Vol. 383, pp. 109956-109956
Closed Access | Times Cited: 7
Maria Aponte, Francesco Esposito, Giuseppina Sequino, et al.
International Journal of Food Microbiology (2022) Vol. 383, pp. 109956-109956
Closed Access | Times Cited: 7
Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alcoholic beers
Grzegorz Rachon, Harry Rothera, Sybil O’Reilly, et al.
Journal of the Institute of Brewing (2024) Vol. 130, Iss. 4, pp. xxx-xxx
Open Access | Times Cited: 1
Grzegorz Rachon, Harry Rothera, Sybil O’Reilly, et al.
Journal of the Institute of Brewing (2024) Vol. 130, Iss. 4, pp. xxx-xxx
Open Access | Times Cited: 1
Microbial safety, spoilage, and flavor changes in mycoprotein under different thermal treatments and packaging
Hermien van Bokhorst‐van de Veen, Eirini Pegiou, Lijiao Kan, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103892-103892
Open Access | Times Cited: 1
Hermien van Bokhorst‐van de Veen, Eirini Pegiou, Lijiao Kan, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103892-103892
Open Access | Times Cited: 1
Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast
Allan R. G. Munford, Rafael D. Chaves, Anderson S. Sant’Ana
Food Microbiology (2020) Vol. 91, pp. 103513-103513
Open Access | Times Cited: 6
Allan R. G. Munford, Rafael D. Chaves, Anderson S. Sant’Ana
Food Microbiology (2020) Vol. 91, pp. 103513-103513
Open Access | Times Cited: 6
Beer With Probiotics and Prebiotics
Mei Zhi Alcine Chan, Mingzhan Toh, Shao‐Quan Liu
Elsevier eBooks (2021), pp. 179-199
Closed Access | Times Cited: 4
Mei Zhi Alcine Chan, Mingzhan Toh, Shao‐Quan Liu
Elsevier eBooks (2021), pp. 179-199
Closed Access | Times Cited: 4
Estudio de la microbiota de cerveza artesanal producida a pequeña escala
Beatriz Matías, Lorena Carro, Esther Menéndez
FarmaJournal (2024) Vol. 9, Iss. 1, pp. 41-52
Open Access
Beatriz Matías, Lorena Carro, Esther Menéndez
FarmaJournal (2024) Vol. 9, Iss. 1, pp. 41-52
Open Access
Factors Affecting Beer Quality During Storage – A Review
Krystian Klimczak, Monika Cioch-Skoneczny, Aleksander Poreda
Acta Universitatis Cibiniensis. Series E: Food Technology (2024) Vol. 28, Iss. 1, pp. 1-20
Open Access
Krystian Klimczak, Monika Cioch-Skoneczny, Aleksander Poreda
Acta Universitatis Cibiniensis. Series E: Food Technology (2024) Vol. 28, Iss. 1, pp. 1-20
Open Access
Uso de nanopartículas de ouro e pontos quânticos de carbono no controle de microrganismos contaminantes na indústria cervejeira
Isabella Carolina da Rocha Pires
(2021)
Open Access
Isabella Carolina da Rocha Pires
(2021)
Open Access
Avaliação do comportamento de Bacillus thuringiensis ao longo das etapas do processo cervejeiro
Marcela Capuzzo Alvarez
(2021)
Open Access
Marcela Capuzzo Alvarez
(2021)
Open Access
