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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:

Non-conventional yeasts for food and additives production in a circular economy perspective
Renato L. Binati, Elisa Salvetti, Anna Bzducha‐Wróbel, et al.
FEMS Yeast Research (2021) Vol. 21, Iss. 7
Open Access | Times Cited: 22

Showing 22 citing articles:

Precision fermentation to advance fungal food fermentations
Kong Fei Chai, Kuan Rei Ng, Malsha Samarasiri, et al.
Current Opinion in Food Science (2022) Vol. 47, pp. 100881-100881
Closed Access | Times Cited: 70
Single Cell Proteins production from food processing effluents and digestate
Davide Bertasini, Renato L. Binati, David Bolzonella, et al.
Chemosphere (2022) Vol. 296, pp. 134076-134076
Closed Access | Times Cited: 44
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 | Times Cited: 1
Unraveling the potential of non-conventional yeasts in biotechnology
Cecilia Geijer, Rodrigo Ledesma‐Amaro, Elia Tomás‐Pejó
FEMS Yeast Research (2022) Vol. 22, Iss. 1
Open Access | Times Cited: 33
Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
Selin YABACI KARAOĞLAN, Rudolf Jung, Matthew Gauthier, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 273-273
Open Access | Times Cited: 28
Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review
Renato L. Binati, Ilaria Larini, Elisa Salvetti, et al.
Food Research International (2022) Vol. 156, pp. 111333-111333
Closed Access | Times Cited: 26
Safety assessment of a novel marine multi-stress-tolerant yeast Meyerozyma guilliermondii GXDK6 according to phenotype and whole genome-sequencing analysis
Xueyan Mo, Mengcheng Zhou, Yanmei Li, et al.
Deleted Journal (2023) Vol. 13, Iss. 4, pp. 2048-2059
Open Access | Times Cited: 16
Contribution of yeast and its biomass for the preparation of industrially essential materials: A boon to circular economy
Atif Khurshid Wani, Farida Rahayu, Ita Yustina, et al.
Bioresource Technology Reports (2023) Vol. 23, pp. 101508-101508
Closed Access | Times Cited: 11
Yarrowia lipolytica yeast as a dietary supplement for rainbow trout (Oncorhynchus mykiss): Effects on gut microbiota, health and immunity
Aprajita Singh, Aleksandar Vidaković, Abhijeet Singh, et al.
Aquaculture (2024) Vol. 590, pp. 741065-741065
Open Access | Times Cited: 4
Non-conventional yeasts in beer production - A review
Polina Zapryanova, Yordanka Gaytanska, Vesela Shopska, et al.
BIO Web of Conferences (2025) Vol. 170, pp. 01015-01015
Open Access
Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001
Renan Eugênio Araujo Piraine, Gustavo Maas Retzlaf, Vitória Sequeira Gonçalves, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 1, pp. 133-148
Open Access | Times Cited: 16
Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae
Jun Wang, Minghao Yin, Hengfang Gao, et al.
LWT (2024) Vol. 203, pp. 116396-116396
Open Access | Times Cited: 3
A Single-Component Blue Light-Induced System Based on EL222 in Yarrowia lipolytica
Zhiqian Wang, Yunjun Yan, Houjin Zhang
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 11, pp. 6344-6344
Open Access | Times Cited: 10
Survey of nonconventional yeasts for lipid and hydrocarbon biotechnology
Efrain Rodriguez Ocasio, Ammara Khalid, Charles J Truka, et al.
Journal of Industrial Microbiology & Biotechnology (2022) Vol. 49, Iss. 4
Open Access | Times Cited: 7
Going wild: ecology and genomics are crucial to understand yeast evolution
Duccio Cavalieri, Beatrice Valentini, Irene Stefanini
Current Opinion in Genetics & Development (2022) Vol. 75, pp. 101922-101922
Open Access | Times Cited: 5
Yeast Biotechnology 6.0
Ronnie Willaert
Fermentation (2024) Vol. 10, Iss. 3, pp. 172-172
Open Access
Lactose-assimilating yeasts with high fatty acid accumulation uncovered by untargeted bioprospecting
Karl Persson, Vanessa O. Onyema, Ifeoma Nwafor, et al.
Research Square (Research Square) (2024)
Closed Access
Lactose-assimilating yeasts with high fatty acid accumulation uncovered by untargeted bioprospecting
Karl Persson, Vanessa O. Onyema, Ijeoma Princess Nwafor, et al.
Applied and Environmental Microbiology (2024) Vol. 91, Iss. 1
Open Access
Molecular Identification of Lactic Acid Bacteria Isolated from Fermented Rice
Makwin Danladi Makut, Jibril Egwu Owuna, Salmat Musah Salisu
(2022) Vol. 2, Iss. 1, pp. 06-11
Open Access | Times Cited: 2
Consistency between Saccharomyces cerevisiae S288C Genome Scale Models (iND750 and iMM904)
Kwok Ming Wong, Bryan JH Sim, Maurice HT Ling
ACTA SCIENTIFIC MICROBIOLOGY (2023) Vol. 6, Iss. 3, pp. 63-68
Open Access
Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry
Fernanda Palladino, Flávia B. M. Alvarenga, Rita C. L. B. Rodrigues, et al.
Current Food Science and Technology Reports (2023) Vol. 1, Iss. 2, pp. 81-90
Closed Access
YEAST AS AN ALTERNATIVE METHOD FOR FUNGAL CONTROL IN FOOD INDUSTRIES
Izabela Podgórska-Kryszczuk, Monika Kordowska‐Wiater, E. Solarska, et al.
Żywność (2023) Vol. 30, Iss. 3, pp. 5-21
Open Access
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