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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:

Mechanisms of production and control of acetate esters in yeasts
Hiroyuki Yoshimoto, Takayuki Bogaki
Journal of Bioscience and Bioengineering (2023) Vol. 136, Iss. 4, pp. 261-269
Closed Access | Times Cited: 18

Showing 18 citing articles:

Recovery of organic acids from lactic acid-enriched fermentation broth via salting-out assisted solvent extraction
Simone Pau, Armando Oliva, Lea Chua Tan, et al.
Process Safety and Environmental Protection (2024) Vol. 187, pp. 376-384
Open Access | Times Cited: 4
Insights into the dynamic evolution of quality and sensory attributes in red aril wine during fermentation
Wenyue Yu, Yuanlong Wei, Feiwu Long, et al.
LWT (2024) Vol. 203, pp. 116382-116382
Open Access | Times Cited: 4
The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations
Inés Pradal, Stefan Weckx, Luc De Vuyst
Applied and Environmental Microbiology (2025)
Open Access
Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation
Xiaoxu Zhang, Rui Huang, Chang Liu, et al.
Applied Food Research (2025), pp. 100755-100755
Open Access
Effect of kuratsuki Bacillus and Priestia on Taste of Sake
Karin Kobayashi, Hiromi Nishida
Applied Microbiology (2024) Vol. 4, Iss. 1, pp. 147-161
Open Access | Times Cited: 2
Japanese sake making using wild yeasts isolated from natural environments
Tomoyuki Nakagawa, Akihiro Yoshimura, Yoshinori Sawai, et al.
Bioscience Biotechnology and Biochemistry (2024) Vol. 88, Iss. 3, pp. 231-236
Closed Access | Times Cited: 2
Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again
Chiara Nasuti, Lisa Solieri
Fermentation (2024) Vol. 10, Iss. 4, pp. 183-183
Open Access | Times Cited: 2
Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria
Karin Kobayashi, Hiromi Nishida
Fermentation (2024) Vol. 10, Iss. 5, pp. 249-249
Open Access | Times Cited: 2
Kuratsuki bacteria and sake making
Hiromi Nishida
Bioscience Biotechnology and Biochemistry (2023) Vol. 88, Iss. 3, pp. 249-253
Open Access | Times Cited: 4
Effect of Enhanced Fermentation of <em>Wickerhamomyces fuqu</em> on the Flavor Substances of Xiaoqu Baijiu
Bo Zeng, jie Deng, Jun Xie, et al.
(2024)
Open Access | Times Cited: 1
Mapping the field of aroma ester biosynthesis: A review and bibliometric analysis
Romina D. Ceccoli, Darı́o A. Bianchi, Sofía B. Zocchi, et al.
Process Biochemistry (2024) Vol. 146, pp. 587-600
Closed Access | Times Cited: 1
Enhancing the quality and flavor of pomelo wine through sequential fermentation with Schizosaccharomyces pombe and Saccharomyces cerevisiae: A non-targeted metabolomic analysis
Anning Li, Xiong Li, Zhangjun Huang, et al.
Food Bioscience (2024), pp. 105585-105585
Closed Access | Times Cited: 1
Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts Candida boidinii, C. oleophila, and C. zemplinina
Claudia López‐Lira, Pedro Valencia, Alejandra Urtubia, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4166-4166
Open Access | Times Cited: 1
Enhanced production of isobutyl and isoamyl acetate using Yarrowia lipolytica
Ayumi Koshiba, Mariko Nakano, Yuuki Hirata, et al.
Biotechnology Progress (2024)
Closed Access
Kuratsuki Bacteria Interactions with Sake Yeast and Effect on Taste
Hiromi Nishida
Applied Microbiology (2024) Vol. 4, Iss. 3, pp. 1309-1319
Open Access
Improving the quality of Xiaoqu Qingxiangxing Baijiu through optimization of key parameters in industrial fermentation processes driven by regulation models
Wenhua Tong, Yan Wang, Yiyun Li, et al.
LWT (2024) Vol. 212, pp. 116982-116982
Open Access
Predictive modeling of wine fruity ester production based on nitrogen profiles of initial juice
Zijian Zhu, Xuebing Bai, Sirui Xiong, et al.
Food Bioscience (2024) Vol. 63, pp. 105658-105658
Closed Access
Glazing Affects the Fermentation Process of Sake Brewed in Pottery
Koichi Tanabe, Honoka Hayashi, Natsuki Murakami, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 121-121
Open Access
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