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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:

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review
Francesca Comitini, Alice Agarbati, Laura Canonico, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 14, pp. 7754-7754
Open Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits
Mário Bezerra, Miguel Ribeiro, Fernanda Cosme, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 17
Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor
Lingzhi Zhao, Jing Chen, Wei Xu, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access | Times Cited: 2
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
Damir Stanzer, Karla Hanousek Čiča, M. Blesić, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1951-1951
Open Access | Times Cited: 25
Flavor profile and quality of strawberry wine are improved through sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae
Bo Yang, Shijiao Liu, Hongwen Zang, et al.
Food Bioscience (2024) Vol. 59, pp. 104021-104021
Closed Access | Times Cited: 13
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions
Laura Canonico, Silvia Gattucci, Laura Moretti, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 618-618
Open Access | Times Cited: 1
Exploring Proteomic and Metabolomic Interactions in a Yeast Consortium Designed to Enhance Bioactive Compounds in Wine Fermentations
Andrés Planells‐Cárcel, Alfonso Quintás‐Cardama, Judit Pardo, et al.
Food Frontiers (2025)
Open Access | Times Cited: 1
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
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
A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations
Andrés Planells‐Cárcel, Julia Kazakova, Cristina Pérez, et al.
International Journal of Food Microbiology (2024) Vol. 416, pp. 110681-110681
Open Access | Times Cited: 8
Antifungal activity of non-conventional yeasts against Botrytis cinerea and non-Botrytis grape bunch rot fungi
Evelyn Maluleke, N.P. Jolly, Hugh‐G. Patterton, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 23
Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics
Jingjing Wang, Wang-Wei Zhang, Zi-Jing Guan, et al.
Food Chemistry (2023) Vol. 428, pp. 136770-136770
Closed Access | Times Cited: 16
Dynamic changes in the major chemical and volatile components during the “Ziyan” tea wine processing
Wei Xu, Xiaoxuan Wang, Wenbao Jia, et al.
LWT (2023) Vol. 186, pp. 115273-115273
Open Access | Times Cited: 16
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry
Francesca Comitini, Laura Canonico, Alice Agarbati, et al.
Microorganisms (2023) Vol. 11, Iss. 6, pp. 1450-1450
Open Access | Times Cited: 11
Yeast communities of a North American hybrid wine grape differ between organic and conventional vineyards
Adèle L. Bunbury-Blanchette, Lihua Fan, Gavin Kernaghan
Journal of Applied Microbiology (2024) Vol. 135, Iss. 5
Open Access | Times Cited: 4
Microbial Synergies and Their Impact on Economic and Quality Innovation in Sustainable Winemaking: Yeast and Lactic Acid Bacteria Interconnections
Anderson S. Sant’Ana, Wilson Josè Fernandes Lemos
Food Bioscience (2024), pp. 105238-105238
Open Access | Times Cited: 4
Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production
Viwe Tyibilika, Mathabatha Evodia Setati, Audrey Bloem, et al.
International Journal of Food Microbiology (2023) Vol. 411, pp. 110537-110537
Open Access | Times Cited: 10
Performance of Mushrooms in Fermented Beverages: A Narrative Review
Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 19-19
Open 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
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine
Francesca Coppola, Bruno Testa, Rosaria Cozzolino, et al.
European Food Research and Technology (2025)
Open Access
Antimicrobial Compounds in Wine
Svetoslav Dimitrov Todorov, Virgínia Farias Alves, Igor V. Popov, et al.
Probiotics and Antimicrobial Proteins (2023) Vol. 16, Iss. 3, pp. 763-783
Closed Access | Times Cited: 9
Strain specific Starmerella bacillaris and Saccharomyces cerevisiae interactions in mixed fermentations
Vasileios Englezos, Paola Di Gianvito, Gabriele Serafino, et al.
Journal of Applied Microbiology (2024) Vol. 135, Iss. 4
Closed Access | Times Cited: 3
Microbes of traditional fermentation processes as synthetic biology chassis to tackle future food challenges
Adán Andrés Ramírez Rojas, Razan Swidah, Daniel Schindler
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 13
A novel strategy to construct multi-strain starter cultures: an insight to evolve from natural to directed fermentation
J. L. Navarrete‐Bolaños, O. Serrato‐Joya
Preparative Biochemistry & Biotechnology (2023) Vol. 53, Iss. 10, pp. 1199-1209
Open Access | Times Cited: 7
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties
Xiaoli Yin, Zhi-Xin Peng, Yuan Pan, et al.
Food Research International (2023) Vol. 178, pp. 113923-113923
Closed Access | Times Cited: 7
Effect of pear juice concentrates on the metabolism of Saccharomyces cerevisiae during fermentation
Zhengkun Huang, Huan Yang, Muwen He, et al.
Food Bioscience (2024) Vol. 58, pp. 103710-103710
Closed Access | Times Cited: 2
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