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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:

Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines
Gaëlle Arvisenet, Jordi Ballester, Charfedinne Ayed, et al.
Food Quality and Preference (2018) Vol. 71, pp. 172-180
Open Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Effects of distribution of sugars and organic acids on the taste of strawberries
Atsushi Ikegaya, Tomoyasu Toyoizumi, Seiji Ohba, et al.
Food Science & Nutrition (2019) Vol. 7, Iss. 7, pp. 2419-2426
Open Access | Times Cited: 85
Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements
María‐Pilar Sáenz‐Navajas, Sara Ferrero-del-Teso, David W. Jeffery, et al.
Food Research International (2019) Vol. 131, pp. 108945-108945
Open Access | Times Cited: 43
Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics
Wei Jia, Zibian Fan, An Du, et al.
Food Chemistry (2021) Vol. 374, pp. 131764-131764
Closed Access | Times Cited: 35
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
Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters
Carolina Muñoz‐González, Francis Canon, Gilles Féron, et al.
Molecules (2019) Vol. 24, Iss. 7, pp. 1277-1277
Open Access | Times Cited: 38
Virtual reality environments on the sensory acceptability and emotional responses of no- and full-sugar chocolate
Damir D. Torrico, Chetan Sharma, Wei Dong, et al.
LWT (2020) Vol. 137, pp. 110383-110383
Open Access | Times Cited: 38
Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling
Maria Mazzucotelli, Brian Farneti, Iuliia Khomenko, et al.
Green Analytical Chemistry (2022) Vol. 3, pp. 100041-100041
Open Access | Times Cited: 20
Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging
Hao Zhang, Jiarui Zhang, Chuanhe Zhu
Journal of Food Science and Technology (2025)
Closed Access
Comparative Analysis of Nutrition Quality and Volatile Compounds in Mature European and Asian Red Pears
Wenyuan Li, Menghua Lin, Yahui Li, et al.
(2025)
Closed Access
Changes in Young Adults’ Perception of an Interspecific Hybrid Grape Juice Induced by the Addition of Acid or Sugar as Part of a Novel Diversification Strategy for the Grape Industry
Georgia Lytra, Élie Maza, Julie Bornot, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1170-1170
Open Access
1H NMR spectrum carries signatures of white wine aroma
Anna Mascellani, Isabella Taglieri, Francesca Venturi, et al.
LWT (2025), pp. 117786-117786
Open Access
Aroma release during wine consumption: Factors and analytical approaches
Jiaheng Lyu, Shuang Chen, Yao Nie, et al.
Food Chemistry (2020) Vol. 346, pp. 128957-128957
Closed Access | Times Cited: 32
Cross-modal aroma–taste interactions between lactone aroma and sourness and saltiness in solutions at concentrations relevant to Cheddar cheese
Chen Chen, Xiaocong Zhang, Zheng Liu, et al.
International Dairy Journal (2023) Vol. 144, pp. 105696-105696
Closed Access | Times Cited: 9
Methodologies to advance the understanding of flavor chemistry
Michele Eliza Cortazzo Menis‐Henrique
Current Opinion in Food Science (2020) Vol. 33, pp. 131-135
Closed Access | Times Cited: 25
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
Effects of Organic Acids on the Release of Fruity Esters in Water: An Insight at the Molecular Level
Yu Liu, Hui Xi, Yingjie Fu, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2942-2942
Open Access | Times Cited: 14
Improving Fruit Yield and Quality of Mountain Apple (Malus domestica Borkh. cv. Hanfu) by Light Deficit Surge-Root Irrigation in the Loess Plateau, China
Kun Hao, Liangjun Fei, Lihua Liu, et al.
Journal of soil science and plant nutrition (2022) Vol. 22, Iss. 2, pp. 1506-1519
Closed Access | Times Cited: 11
Characterization of the key odorants in goji wines in three levels of sweetness by applications of sensomics approach
Yan Zheng, Claudia Oellig, Youfeng Zhang, et al.
Food Chemistry (2024) Vol. 461, pp. 140803-140803
Open Access | Times Cited: 2
Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a focus case example
Yue Ma, Yan Xu, Ke Tang
Food Chemistry (2024) Vol. 463, pp. 141433-141433
Closed Access | Times Cited: 2
Sequential culture with aroma‐producing yeast strains to improve the quality of Kyoho wine
Yen‐Tso Lai, Chih‐Yao Hou, Shin‐Ping Lin, et al.
Journal of Food Science (2023) Vol. 88, Iss. 3, pp. 1114-1127
Closed Access | Times Cited: 6
Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages
Andrea Romano, Vittorio Capozzi, Iuliia Khomenko, et al.
Molecules (2023) Vol. 28, Iss. 22, pp. 7642-7642
Open Access | Times Cited: 5
Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines
Rongsuo Hu, Fei Xu, Liyan Zhao, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3060-3060
Open Access | Times Cited: 1
Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
Guilherme Vitorino, Mariana Mota, Manuel Malfeito‐Ferreira
Ciência e técnica vitivinícola/Ciência e técnica vitivinícola (2021) Vol. 36, Iss. 2, pp. 139-150
Open Access | Times Cited: 10
Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea
Lijuan Ma, Yuxi Peng, Liping Du, et al.
LWT (2022) Vol. 160, pp. 113293-113293
Open Access | Times Cited: 7
Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment
Nicolas Malfondet, Pascal Brunerie, Jean‐Luc Le Quéré
Analytical and Bioanalytical Chemistry (2021) Vol. 413, Iss. 12, pp. 3349-3368
Closed Access | Times Cited: 9
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