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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:

The complexity of wine: clarifying the role of microorganisms
Sophie Tempère, Axel Marchal, Jean-Christophe Barbe, et al.
Applied Microbiology and Biotechnology (2018) Vol. 102, Iss. 9, pp. 3995-4007
Closed Access | Times Cited: 84

Showing 1-25 of 84 citing articles:

Finding Functional Differences Between Species in a Microbial Community: Case Studies in Wine Fermentation and Kefir Culture
Chrats Melkonian, Willi Gottstein, Sonja Blasche, et al.
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 255
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review
Valentina Martín, María José Valera, Karina Medina, et al.
Fermentation (2018) Vol. 4, Iss. 3, pp. 76-76
Open Access | Times Cited: 155
Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector
Ludovic Roudil, Pasquale Russo, Carmen Berbegal, et al.
Recent Patents on Food Nutrition & Agriculture (2019) Vol. 11, Iss. 1, pp. 27-39
Closed Access | Times Cited: 135
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds
Maria Tufariello, Mariagiovanna Fragasso, Joana Pico, et al.
Molecules (2021) Vol. 26, Iss. 3, pp. 644-644
Open Access | Times Cited: 100
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
Ana Hranilović, Warren Albertin, Dimitra L. Capone, et al.
Food Chemistry (2021) Vol. 349, pp. 129015-129015
Open Access | Times Cited: 70
Mechanisms and effects of non-Saccharomyces yeast fermentation on the aromatic profile of wine
Xin Wang, Guanghe Fan, Yuyan Peng, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105660-105660
Closed Access | Times Cited: 41
Yeast–Yeast Interactions: Mechanisms, Methodologies and Impact on Composition
Fanny Bordet, Alexis Joran, Géraldine Klein, et al.
Microorganisms (2020) Vol. 8, Iss. 4, pp. 600-600
Open Access | Times Cited: 69
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety
Vittorio Capozzi, Maria Tufariello, Nicola De Simone, et al.
Fermentation (2021) Vol. 7, Iss. 1, pp. 24-24
Open Access | Times Cited: 44
Understanding Wine through Yeast Interactions
Evangelia Zilelidou, Aspasia Nisiotou
Microorganisms (2021) Vol. 9, Iss. 8, pp. 1620-1620
Open Access | Times Cited: 42
Microbiota Ecosystem Services in Vineyards and Wine: A Review
Isabel García-Izquierdo, Víctor J. Colino-Rabanal, Mercedes Tamame, et al.
Agronomy (2024) Vol. 14, Iss. 1, pp. 131-131
Open Access | Times Cited: 7
Multi-omics and potential applications in wine production
Kimmo Sirén, Sarah S. T. Mak, Ulrich Fischer, et al.
Current Opinion in Biotechnology (2018) Vol. 56, pp. 172-178
Closed Access | Times Cited: 47
Processes and purposes of extraction of grape components during winemaking: current state and perspectives
Judith Unterkofler, Richard A. Muhlack, David W. Jeffery
Applied Microbiology and Biotechnology (2020) Vol. 104, Iss. 11, pp. 4737-4755
Closed Access | Times Cited: 44
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine
Carmen Berbegal, Luigimaria Borruso, Mariagiovanna Fragasso, et al.
International Journal of Molecular Sciences (2019) Vol. 20, Iss. 16, pp. 3980-3980
Open Access | Times Cited: 43
Application and prospect of metabolomics-related technologies in food inspection
Jiazong Liu, Haipeng Zhao, Ziyi Yin, et al.
Food Research International (2023) Vol. 171, pp. 113071-113071
Closed Access | Times Cited: 16
Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties
Paul Le Montagner, Yacine Bakhtiar, Cécile Miot‐Sertier, et al.
Food Microbiology (2024) Vol. 120, pp. 104480-104480
Open Access | Times Cited: 5
Temporal and spatial dynamics within the fungal microbiome of grape fermentation
Cristóbal A. Onetto, Christopher M. Ward, Steven Van Den Heuvel, et al.
Environmental Microbiology (2024) Vol. 26, Iss. 6
Open Access | Times Cited: 5
Yeasts for low input winemaking: Microbial terroir and flavor differentiation
Francisco Carrau, Eduardo Boido, David D. Ramey
Advances in applied microbiology (2020), pp. 89-121
Closed Access | Times Cited: 36
Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)
Maria Tufariello, Vittorio Capozzi, Giuseppe Spano, et al.
Microorganisms (2020) Vol. 8, Iss. 5, pp. 726-726
Open Access | Times Cited: 35
Application of untargeted volatile profiling and data driven approaches in wine flavoromics research
María Pérez‐Jiménez, Emma Sherman, María Ángeles Pozo‐Bayón, et al.
Food Research International (2021) Vol. 145, pp. 110392-110392
Closed Access | Times Cited: 28
Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise
Manuel Malfeito‐Ferreira
Trends in Food Science & Technology (2021) Vol. 115, pp. 332-346
Open Access | Times Cited: 28
A fundamental landscape of fungal biogeographical patterns across the main Chinese wine-producing regions and the dominating shaping factors
Ruilong Li, Mengyuan Lin, Sijiang Guo, et al.
Food Research International (2021) Vol. 150, pp. 110736-110736
Closed Access | Times Cited: 28
Sniffing out meaning: Chemosensory and semantic neural network changes in sommeliers
Manuel Carreiras, Ileana Quiñones, H. Alexander Chen, et al.
Human Brain Mapping (2024) Vol. 45, Iss. 2
Open Access | Times Cited: 4
Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine
Aikaterini Tzamourani, Alexandra Evangelou, George Ntourtoglou, et al.
Applied Sciences (2024) Vol. 14, Iss. 4, pp. 1522-1522
Open Access | Times Cited: 4
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
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
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