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 implication of phenolic acid matrix effect on the volatility of ethyl acetate in alcohol-free wine model: Investigations with experimental and theoretical methods
Bo Zhang, Xiao Shi, Yu Zhang, et al.
Food Chemistry (2022) Vol. 378, pp. 132114-132114
Closed Access | Times Cited: 15
Bo Zhang, Xiao Shi, Yu Zhang, et al.
Food Chemistry (2022) Vol. 378, pp. 132114-132114
Closed Access | Times Cited: 15
Showing 15 citing articles:
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage
Xiaoyi Chen, Zhao‐Xiang Wang, Yuyu Li, et al.
LWT (2022) Vol. 169, pp. 114004-114004
Open Access | Times Cited: 23
Xiaoyi Chen, Zhao‐Xiang Wang, Yuyu Li, et al.
LWT (2022) Vol. 169, pp. 114004-114004
Open Access | Times Cited: 23
Effects of gallic acid on the release of aroma compounds in Moutai Baijiu
Yunwei Niu, Yuling Yang, Chengting Mao, et al.
Food Research International (2023) Vol. 176, pp. 113655-113655
Closed Access | Times Cited: 16
Yunwei Niu, Yuling Yang, Chengting Mao, et al.
Food Research International (2023) Vol. 176, pp. 113655-113655
Closed Access | Times Cited: 16
Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars
Wenjun Zhang, Bo Bai, Hongxia Du, et al.
Food Chemistry X (2024) Vol. 21, pp. 101189-101189
Open Access | Times Cited: 4
Wenjun Zhang, Bo Bai, Hongxia Du, et al.
Food Chemistry X (2024) Vol. 21, pp. 101189-101189
Open Access | Times Cited: 4
Interactions between food matrices and odorants: A review
Danqing Wang, Juan Wang, Ying Lang, et al.
Food Chemistry (2024) Vol. 466, pp. 142086-142086
Closed Access | Times Cited: 4
Danqing Wang, Juan Wang, Ying Lang, et al.
Food Chemistry (2024) Vol. 466, pp. 142086-142086
Closed Access | Times Cited: 4
Influence of yeasts and aging on the accumulation of flavor components in Rosa roxburghii Tratt wine
Dan Wang, Siqian Guo, Yu Mao, et al.
Journal of Food Composition and Analysis (2025), pp. 107262-107262
Closed Access
Dan Wang, Siqian Guo, Yu Mao, et al.
Journal of Food Composition and Analysis (2025), pp. 107262-107262
Closed Access
Effect of LacBS/LacBP on biogenic amines degradation, pHysicochemical property and flavor of Huangjiu
Hongpeng He, Yanyan Ge, Xiangyang Ma, et al.
Food Chemistry (2025) Vol. 475, pp. 143244-143244
Closed Access
Hongpeng He, Yanyan Ge, Xiangyang Ma, et al.
Food Chemistry (2025) Vol. 475, pp. 143244-143244
Closed Access
Fluorescence spectroscopy for grape and wine compositional analysis and quality control
Shuyue Fan, Keren A. Bindon, Adam M. Gilmore, et al.
Advances in food and nutrition research (2025)
Closed Access
Shuyue Fan, Keren A. Bindon, Adam M. Gilmore, et al.
Advances in food and nutrition research (2025)
Closed Access
Thermodynamics and quantum mechanical insights into benzoic acid-acetate ester interactions for aroma modulation and controlled release in wine
Caiyun Liu, Fujing Zheng, Huiying Li, et al.
Food Chemistry (2025), pp. 144286-144286
Closed Access
Caiyun Liu, Fujing Zheng, Huiying Li, et al.
Food Chemistry (2025), pp. 144286-144286
Closed Access
Effects of lactic acid on the perception of volatile pyrazine aroma substances in Laimao baijiu and its molecular interaction mechanisms
Zuobing Xiao, Haohua Feng, Yuanbin She, et al.
Food Research International (2025), pp. 116481-116481
Closed Access
Zuobing Xiao, Haohua Feng, Yuanbin She, et al.
Food Research International (2025), pp. 116481-116481
Closed Access
Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu
Min Qian, Fengxi Ruan, Wenhong Zhao, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2915-2915
Open Access | Times Cited: 10
Min Qian, Fengxi Ruan, Wenhong Zhao, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2915-2915
Open Access | Times Cited: 10
Impact of the Chemical Composition and Structure of Yeast Mannoproteins from Pichia Strains on Wine Fruity Ester Release
Cai-Lin Kong, Yun Wu, Qi Zhang, et al.
ACS Food Science & Technology (2024)
Closed Access | Times Cited: 1
Cai-Lin Kong, Yun Wu, Qi Zhang, et al.
ACS Food Science & Technology (2024)
Closed Access | Times Cited: 1
Effects of Caffeic Acid and Chlorogenic Acid Addition on the Chemical Constituents of Lychee Wine Fermented with Saccharomyces cerevisiae DV10
Xuexin Wu, Qiuping Zhong, Yunzhu Zhang
Fermentation (2023) Vol. 9, Iss. 5, pp. 451-451
Open Access | Times Cited: 2
Xuexin Wu, Qiuping Zhong, Yunzhu Zhang
Fermentation (2023) Vol. 9, Iss. 5, pp. 451-451
Open Access | Times Cited: 2
Determination of Some Determination of Some Antioxidant Activity Values of Wines Produced in Bozcaada from Karalahna, Karasakız (kuntra) and Çavuş of Vitis Vinifera linné subs. Produced in Bozcaada from Karalahna, Karasakız (kuntra) and Çavuş of Vitis Vinifera linné subs.
Tuğba Güngör Ertuğral, Gülen Türker
Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi (2024) Vol. 17, Iss. 2, pp. 353-363
Open Access
Tuğba Güngör Ertuğral, Gülen Türker
Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi (2024) Vol. 17, Iss. 2, pp. 353-363
Open Access
Total Phenolic Content: Traditional Methods
Maurício Bonatto Machado de Castilhos, Lia Lúcia Sabino, Matheus Felipe de Oliveira Silva, et al.
Methods and protocols in food science (2023), pp. 43-51
Closed Access
Maurício Bonatto Machado de Castilhos, Lia Lúcia Sabino, Matheus Felipe de Oliveira Silva, et al.
Methods and protocols in food science (2023), pp. 43-51
Closed Access
A QTRAP-based mass spectrometry method for the detection and confirmation of nine sweeteners in Chinese rice wine
Jiangang Hu, Mao Wei, Wentao Chen, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 6, pp. 6298-6306
Open Access
Jiangang Hu, Mao Wei, Wentao Chen, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 6, pp. 6298-6306
Open Access
