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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:

Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: An investigation based on opposites
Ivana Bianchi, Erika Branchini, Stefania Torquati, et al.
Food Quality and Preference (2021) Vol. 92, pp. 104215-104215
Closed Access | Times Cited: 19

Showing 19 citing articles:

Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping
Yuxuan Zhu, Qingyu Su, Jingfang Jiao, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1844-1844
Open Access | Times Cited: 10
Neurowine insights: exploring the impact of neuroscience on wine cue assessment
Elena Barbierato, Letizia Alvino
International Journal of Wine Business Research (2025)
Closed Access
Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise
Michel Visalli, Magalie Dubois, Pascal Schlich, et al.
Food Quality and Preference (2022) Vol. 105, pp. 104785-104785
Open Access | Times Cited: 9
The impact of country and wine culture on ideal pairings of French white wine and cheese
François Durrieu, Erhard Lick, Thierry Lorey, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100735-100735
Open Access | Times Cited: 4
Is there an association between consumers’ personality traits and the sensory characteristics they look for in wine?
Roberto Burro, Erika Branchini, Elena Capitani, et al.
Food Quality and Preference (2022) Vol. 105, pp. 104767-104767
Closed Access | Times Cited: 7
Influence of Labelling Features on Purchase Decisions: Exploratory Study into the Generation Z Beverage Consumption Patterns
Erik Janšto, Juraj Chebeň, Peter Šedí­k, et al.
Amfiteatru Economic (2024) Vol. 26, Iss. 67, pp. 927-927
Open Access | Times Cited: 1
TAS2R taste receptor clustering suggests that bitter wine taste perception forms a 2D dataspace
Sergey Shityakov, Ekaterina V. Skorb, Michael Nosonovsky
Journal of Computational Biophysics and Chemistry (2024) Vol. 24, Iss. 06, pp. 795-805
Closed Access | Times Cited: 1
Does Thinking in Opposites in Order to Think Differently Improve Creativity?
Ivana Bianchi, Erika Branchini
Journal of Intelligence (2023) Vol. 11, Iss. 5, pp. 85-85
Open Access | Times Cited: 3
Wine Minerality and Funkiness: Blending the Two Tales of the Same Story
Manuel Malfeito‐Ferreira
Fermentation (2022) Vol. 8, Iss. 12, pp. 745-745
Open Access | Times Cited: 5
The sensorial experience of wine for nonexperts: How the terms frequently used in Italian guidebooks are understood by standard consumers in Vietnam
Hang Truong, Roberto Burro, Ivana Bianchi
Journal of Sensory Studies (2021) Vol. 36, Iss. 4
Closed Access | Times Cited: 4
Expert reviews uncorked: Contrasting the differences in the language used in online reviews of white and red wine
Caitlin Ferreira, Jeandri Robertson, Joey Lam, et al.
Journal of Wine Research (2023) Vol. 34, Iss. 2, pp. 140-154
Closed Access | Times Cited: 1
Consumers of Extra Virgin Olive Oil Perceive Sensory Attributes in the Same Way as Trained Panelists?
Amanda Neris dos Santos, M.D.S. Silva, Viviane Dias Medeiros Silva, et al.
Food Analytical Methods (2023) Vol. 16, Iss. 7, pp. 1203-1214
Closed Access | Times Cited: 1
Comparison of check-all-that-apply and intensity rating in orange juice and yogurt studies
Jihye An, Jee-Hyun Lee
Food Science and Biotechnology (2023) Vol. 33, Iss. 5, pp. 1177-1187
Closed Access | Times Cited: 1
Generation of Wine Sensory Descriptors by One-Step Method Based on Free Profile and Their Use to Establish the Typicity of Pdo Wines
Miriam Ortega-Herás, María Curiel-Fernández, Silvia Pérez‐Magariño, et al.
(2024)
Closed Access
Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines
Miriam Ortega-Herás, María Curiel-Fernández, Silvia Pérez‐Magariño, et al.
LWT (2024) Vol. 203, pp. 116410-116410
Open Access
The eyes have it: How do gender cues in wine labels influence U.S. women wine consumers?
Ruiying Cai, Demi Shenrui Deng, G. Christina, et al.
International Journal of Hospitality Management (2024) Vol. 123, pp. 103930-103930
Closed Access
Testing Australian standard consumers' understanding of the language used to describe wine
Ivana Bianchi, Hang Truong, Alex Russell, et al.
Journal of Sensory Studies (2022) Vol. 37, Iss. 4
Open Access | Times Cited: 2
Naïve intuitions about what constitutes “an opposite process”
Ivana Bianchi, Elena Capitani, Erika Branchini, et al.
Journal of Cognitive Psychology (2021) Vol. 34, Iss. 3, pp. 410-433
Closed Access | Times Cited: 1
Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju
Yang Soo Byeon, JeongAe Heo, Han Sub Kwak, et al.
Journal of Sensory Studies (2023) Vol. 38, Iss. 5
Open Access
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