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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:

Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review
Albert Mas, Maria C. Portillo
International Journal of Food Microbiology (2022) Vol. 367, pp. 109592-109592
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts
Nunzio Alberto Fazio, Nunziatina Russo, Paola Foti, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1338-1338
Open Access | Times Cited: 18
Improving aromatic higher alcohol acetates in wines by co‐fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition
Yueqi Li, Lingbin Xu, Faisal Eudes Sam, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6875-6883
Closed Access | Times Cited: 7
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications
Francesco Tedesco, Gabriella Siesto, Rocchina Pietrafesa, et al.
Beverages (2022) Vol. 8, Iss. 3, pp. 58-58
Open Access | Times Cited: 24
Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine
Di Huang, Zhong Yao, Yanlin Liu, et al.
LWT (2023) Vol. 184, pp. 115059-115059
Open Access | Times Cited: 15
Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine
Liu Yang, Xia Zhu, Yaling Mao, et al.
Food Research International (2024) Vol. 190, pp. 114636-114636
Closed Access | Times Cited: 6
Influence of spontaneous, “pied de cuve” and commercial dry yeast fermentation strategies on wine molecular composition and sensory properties
Joyce Álvarez-Barragán, Jérôme Mallard, Jordi Ballester, et al.
Food Research International (2023) Vol. 174, pp. 113648-113648
Closed Access | Times Cited: 11
Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines
Fang Zhang, Jing Zhang, Yue Sun
Food Chemistry X (2024) Vol. 23, pp. 101525-101525
Open Access | Times Cited: 4
UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality
Kamila Pachnowska, Jolanta Kochel-Karakulska, Adrian Augustyniak, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 221-221
Open Access
Extending the Influence of Terroir through the Spontaneous Fermentation of Pinot Noir in the Vineyard: A Case Study of Greystone Vineyard Fermentation
Bin Tian, Manpreet K. Dhami, Romy Moukarzel, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines
Hrvoje Pavlović, Vlatka Petravić Tominac, Darko Velić, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 228-228
Open Access
Alternatives for replacing or reducing the content of added sulfites in Tannat red wines elaborated with commercial yeasts or with minimal intervention
Diego Piccardo, Marcela J. González, Guzmán Favre, et al.
Agrociencia Uruguay (2025) Vol. 29, Iss. NE1, pp. e1590-e1590
Open Access
Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments
Sofia Camilo, Mahesh Chandra, Patrícia Branco, et al.
Fermentation (2022) Vol. 8, Iss. 7, pp. 324-324
Open Access | Times Cited: 15
Influence of different stress factors during the elaboration of grape must’s pied-de-cuve on the dynamics of yeast populations during alcoholic fermentation
Katherine Bedoya, Luis Buetas, Nicolás Rozès, et al.
Food Microbiology (2024) Vol. 123, pp. 104571-104571
Open Access | Times Cited: 2
Screening and characterization of indigenous Saccharomyces cerevisiae and non-Saccharomyces yeasts isolated from Sicilian vineyards
Nunzio Alberto Fazio, Alessandra Pino, Paola Foti, et al.
Food Bioscience (2024), pp. 105282-105282
Open Access | Times Cited: 2
Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents
Lorena López-Enríquez, Josefina Vila‐Crespo, José Manuel Rodríguez‐Nogales, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3644-3644
Open Access | Times Cited: 6
Saccharomyces cerevisiae responds similarly to co‐culture or to a fraction enriched in Metschnikowia pulcherrima extracellular vesicles
Miguel Mejias‐Ortiz, Ana Mencher-Beltrán, Pilar Morales, et al.
Microbial Biotechnology (2023) Vol. 16, Iss. 5, pp. 1027-1040
Open Access | Times Cited: 4
Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System
Doreen Schober, Michael Wacker, Hans‐Georg Schmarr, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 931-931
Open Access | Times Cited: 4
The Impact of the Inoculation of Different Pied de Cuve on the Chemical and Organoleptic Profiles of Wines
Katherine Castillo Bedoya, Albert Mas, Nicolás Rozès, et al.
Microorganisms (2024) Vol. 12, Iss. 8, pp. 1655-1655
Open Access | Times Cited: 1
MICROBIAL DIVERSITY ON GRAPE SURFACE AND ITS RESEARCH STATUS
Meiling Yao
Journal of Engineering Science (2023) Vol. 30, Iss. 2, pp. 158-172
Open Access | Times Cited: 3
The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone
Pablo Andreu‐García, Ana Jiménez‐Cantizano, Pau Sancho‐Galán, et al.
Agronomy (2023) Vol. 13, Iss. 11, pp. 2686-2686
Open Access | Times Cited: 2
With Advantages and Disadvantages The Role of Non-Saccharomyces Yeast In The Wine Industry
Metehan Gunhan
Turkish Journal of Food and Agriculture Sciences (2022) Vol. 4, Iss. 1, pp. 13-17
Open Access | Times Cited: 3
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products
Yuriy Kryachko, Takuji Tanaka, Michael T. Nickerson, et al.
Cereal Chemistry (2022) Vol. 100, Iss. 3, pp. 556-566
Closed Access | Times Cited: 3
SOURCES AND NATURE OF CRYSTALLINE TURBIDITY OF WINES
Антон Александрович Храпов, Natal'ya Mikhaylovna Ageeva, Ol'ga Nikolayevna Sheludko, et al.
chemistry of plant raw material (2023), Iss. 2, pp. 55-69
Open Access | Times Cited: 1
Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation
Jacopo Sica, Chiara Vendramini, Chiara Nadai, et al.
PLoS ONE (2024) Vol. 19, Iss. 4, pp. e0300212-e0300212
Open Access
Biorefinery Processes and Physicochemical Techniques for the Preservation of Food and Beverages
Luiza Helena da Silva Martins, Johnatt Allan Rocha de Oliveira, Jonilson de Melo e Silva, et al.
(2024), pp. 259-276
Closed Access
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