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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.

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Consumer interest in specialty beers in three European markets
Gianluca Donadini, M.D. Fumi, Edyta Kordialik‐Bogacka, et al.
Food Research International (2016) Vol. 85, pp. 301-314
Closed Access | Times Cited: 78

Showing 1-25 of 78 citing articles:

Uncovering patterns of consumers' interest for beer: A case study with craft beers
Gianluca Donadini, Sebastiano Porretta
Food Research International (2016) Vol. 91, pp. 183-198
Closed Access | Times Cited: 138
Factors influencing the choice of beer: A review
María Isabel Noreña Betancur, Kosuke Motoki, Charles Spence, et al.
Food Research International (2020) Vol. 137, pp. 109367-109367
Open Access | Times Cited: 100
Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage
Mei Zhi Alcine Chan, Jian‐Yong Chua, Mingzhan Toh, et al.
Food Microbiology (2019) Vol. 82, pp. 541-550
Closed Access | Times Cited: 89
Maize and Sorghum as Raw Materials for Brewing, a Review
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Applied Sciences (2021) Vol. 11, Iss. 7, pp. 3139-3139
Open Access | Times Cited: 82
Holistic and consumer-centric assessment of beer: A multi-measurement approach
Sara R. Jaeger, Armand V. Cardello, Sok L. Chheang, et al.
Food Research International (2017) Vol. 99, pp. 287-297
Closed Access | Times Cited: 64
Consumer Preferences for Foodstuffs Produced in a Socio-environmentally Responsible Manner: A Threat to Fair Trade Producers?
Celia Sama-Berrocal, Eva Crespo Cebada, Carlos Díaz‐Caro, et al.
Ecological Economics (2018) Vol. 150, pp. 290-296
Closed Access | Times Cited: 52
Measuring consumers’ preferences for craft beer attributes through Best-Worst Scaling
Marco Lerro, Giuseppe Marotta, Concetta Nazzaro
Agricultural and Food Economics (2020) Vol. 8, Iss. 1
Open Access | Times Cited: 46
Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine
Kevy Pontes Eliodório, Gabriel Caetano de Góis e Cunha, Caroline Müller, et al.
Advances in applied microbiology (2019), pp. 61-119
Closed Access | Times Cited: 45
Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control
Claudia Gonzalez Viejo, Damir D. Torrico, Frank R. Dunshea, et al.
Foods (2019) Vol. 8, Iss. 12, pp. 596-596
Open Access | Times Cited: 43
Targeted and Nontargeted Metabolomics of Amino Acids and Bioactive Metabolites in Probiotic-Fermented Unhopped Beers Using Liquid Chromatography High-Resolution Mass Spectrometry
Li Xuan Loh, Daniel Ng, Mingzhan Toh, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 46, pp. 14024-14036
Closed Access | Times Cited: 39
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma
Dayana Ceccaroni, Valeria Sileoni, Ombretta Marconi, et al.
LWT (2018) Vol. 99, pp. 299-305
Closed Access | Times Cited: 41
Consumers’ perception of food product craftsmanship: A review of evidence
Sergio Rivaroli, Beatrice Baldi, Roberta Spadoni
Food Quality and Preference (2019) Vol. 79, pp. 103796-103796
Open Access | Times Cited: 40
A conjoint analysis to consumer choice in Brazil: Defining device attributes for recognizing customized foods characteristics
Luiz Philipi Calegari, Jorge Luís Victória Barbosa, Giuliano Almeida Marodin, et al.
Food Research International (2018) Vol. 109, pp. 1-13
Closed Access | Times Cited: 38
Acceptability of beer produced with dandelion, nettle, and sage
Lydia Hayward, Adrienne Wedel, Matthew B. McSweeney
International Journal of Gastronomy and Food Science (2019) Vol. 18, pp. 100180-100180
Open Access | Times Cited: 36
Bioactive Properties of Fermented Beverages: Wine and Beer
Vanesa Postigo, Margarita Jiménez García, Julia Crespo, et al.
Fermentation (2025) Vol. 11, Iss. 5, pp. 234-234
Open Access
Females' attitude and preference for beer: a conjoint analysis study
Elizabeth Muggah, Matthew B. McSweeney
International Journal of Food Science & Technology (2017) Vol. 52, Iss. 3, pp. 808-816
Closed Access | Times Cited: 35
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter]
Lidia Di Ghionno, Valeria Sileoni, Ombretta Marconi, et al.
LWT (2017) Vol. 84, pp. 746-752
Closed Access | Times Cited: 35
The visual appearance of beer: A review concerning visually-determined expectations and their consequences for perception
George Van Doorn, Justin Timora, Shaun Watson, et al.
Food Research International (2019) Vol. 126, pp. 108661-108661
Open Access | Times Cited: 30
The Value of Craft Beer Styles: Evidence from the Italian Market
Francesco Bimbo, Emilio De Meo, Antonietta Baiano, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1328-1328
Open Access | Times Cited: 10
Cold extraction process for producing a low-alcohol beer, International Pale Lager style: Evaluation and description of flavors using electronic tongue
Kleiton Eduardo da Silva, Endler Marcel Borges, Ileni Crestani, et al.
Food Research International (2024) Vol. 190, pp. 114598-114598
Closed Access | Times Cited: 3
Craft beer – a systematic literature review and research agenda
Edgar Nave, Paulo Duarte, Ricardo Gouveia Rodrigues, et al.
International Journal of Wine Business Research (2021) Vol. 34, Iss. 2, pp. 278-307
Closed Access | Times Cited: 23
A Metabolomic Approach to Beer Characterization
Nicola Cavallini, Francesco Savorani, Rasmus Bro, et al.
Molecules (2021) Vol. 26, Iss. 5, pp. 1472-1472
Open Access | Times Cited: 22
Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must
Antonio Castro Marín, Federico Baris, Elia Romanini, et al.
Beverages (2021) Vol. 7, Iss. 2, pp. 34-34
Open Access | Times Cited: 22
Linking Sustainability, Embeddedness and Marketing Strategies: A Study on the Craft Beer Sector in Italy
Maria Cipollaro, Sara Fabbrizzi, Veronica Alampi Sottini, et al.
Sustainability (2021) Vol. 13, Iss. 19, pp. 10903-10903
Open Access | Times Cited: 21
Implicit and explicit measures of the sensory and hedonic analysis of beer: The role of tasting expertise
Irene Hinojosa-Aguayo, David García‐Burgos, Andrés Catena, et al.
Food Research International (2021) Vol. 152, pp. 110873-110873
Closed Access | Times Cited: 21
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