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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:

Functionality of Special Beer Processes and Potential Health Benefits
Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, et al.
Processes (2020) Vol. 8, Iss. 12, pp. 1613-1613
Open Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Buckwheat and Amaranth as Raw Materials for Brewing, a Review
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Plants (2022) Vol. 11, Iss. 6, pp. 756-756
Open Access | Times Cited: 48
A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction
Vicente Amirpasha Tirado-Kulieva, Ernesto Hernández, Hans Himbler Minchán-Velayarce, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100477-100477
Open Access | Times Cited: 24
Quality characteristics and consumer perception of non-alcoholic beers in the context of responsible alcohol consumption
Anna Gliszczyńska‐Świgło, Inga Klimczak, Dorota Klensporf‐Pawlik, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access | Times Cited: 1
Brewer's spent grain: Unveiling innovative applications in the food and packaging industry
Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Open Access | Times Cited: 1
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: 29
Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition
Gabriella Siesto, Rocchina Pietrafesa, Maria Tufariello, et al.
Food Bioscience (2023) Vol. 52, pp. 102487-102487
Open Access | Times Cited: 17
An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies
Paul Cristian Călugăr, Teodora Emilia Coldea, Liana Claudia Salanță, et al.
Processes (2021) Vol. 9, Iss. 3, pp. 502-502
Open Access | Times Cited: 40
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
Ancuța-Liliana Keșa, Carmen Rodica Pop, Elena Mudura, et al.
Plants (2021) Vol. 10, Iss. 11, pp. 2263-2263
Open Access | Times Cited: 40
Humulus lupulus L. a potential precursor to human health: High hops craft beer
Lourdes González‐Salitre, Luis Guillermo González-Olivares, Ulin Antobelli Basilio-Cortés
Food Chemistry (2022) Vol. 405, pp. 134959-134959
Closed Access | Times Cited: 23
Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer
Alan Gasiński, Joanna Kawa‐Rygielska, Dawid Mikulski, et al.
Food Chemistry (2021) Vol. 367, pp. 130646-130646
Open Access | Times Cited: 31
A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations
Helena Blackmore, Claire Hidrio, Martin R. Yeomans
Food Quality and Preference (2021) Vol. 94, pp. 104326-104326
Open Access | Times Cited: 28
Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer
Andrei Borșa, Mircea MUNTEAN, Liana Claudia Salanță, et al.
Plants (2022) Vol. 11, Iss. 15, pp. 1958-1958
Open Access | Times Cited: 17
Nutritional and functional aspects of European cereal-based fermented foods and beverages
Tolulope Joshua Ashaolu, László Varga, Babett Greff
Food Research International (2025) Vol. 209, pp. 116221-116221
Open Access
Microencapsulation of Spent Coffee Extract Within Saccharomyces cerevisiae Cells via Spray Drying and Evaluation of Its In Vitro Bioaccessibility
Isabel H. Chacón-Figueroa, Ramón Francisco Dórame‐Miranda, Guadalupe Amanda López‐Ahumada, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1053-1053
Open Access
Applications of Microextraction Technology for the Analysis of Alcoholic Beverages Quality: Current Perspectives and Future Directions
Yue Qiu, Qi Deng, Yongqing Zhang, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1152-1152
Open Access
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
Free Fatty Acid Determination in Alcoholic and Non-Alcoholic Beers via Liquid Chromatography–High-Resolution Mass Spectrometry Analysis
Christiana Mantzourani, Maroula G. Kokotou
Separations (2025) Vol. 12, Iss. 5, pp. 114-114
Open Access
Applications of Reverse Osmosis and Nanofiltration Membrane Process in Wine and Beer Industry
Yogesh Kumar, Atul Khalangre, Rajat Suhag, et al.
Membranes (2025) Vol. 15, Iss. 5, pp. 140-140
Open Access
Functional traits of craft beers
Emanuele Zannini
Elsevier eBooks (2025), pp. 213-229
Closed Access
From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers
Ana Belén Díaz, Enrique Durán, Cristina Lasanta, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3215-3215
Open Access | Times Cited: 16
Functional properties of the fermented alcoholic beverages
Αλέξανδρος Τσούπρας, Donal Moran, Ronan Lordan, et al.
Elsevier eBooks (2023), pp. 319-339
Closed Access | Times Cited: 9
Beer with Probiotics: Benefits and Challenges of Their Incorporation
Diana A. Santos, Luísa Barreiros, Ângelo Jesus, et al.
Beverages (2024) Vol. 10, Iss. 4, pp. 109-109
Open Access | Times Cited: 3
Production and characterization of craft beers with different additions of native fruits and agro-industrial residues: a review
Admilson Costa da Cunha, Natália Drumond Lopes, Milene Teixeira Barcia, et al.
Ciência Rural (2023) Vol. 53, Iss. 9
Open Access | Times Cited: 8
Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization
Antonio Domínguez-Tornay, Ana Belén Díaz, Cristina Lasanta, et al.
Food Bioscience (2023) Vol. 57, pp. 103482-103482
Closed Access | Times Cited: 7
Lower Strength Alcohol Products—A Realist Review-Based Road Map for European Policy Making
Peter Anderson, Daša Kokole, Eva Jané‐Llopis, et al.
Nutrients (2022) Vol. 14, Iss. 18, pp. 3779-3779
Open Access | Times Cited: 11
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