
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:
Changes in phytochemical composition of Merlot grape and wine induced by the direct application of boron
Maiara Arbigaus Bredun, Saionara Sartor, Carolina Pretto Panceri, et al.
Food Research International (2022) Vol. 163, pp. 112258-112258
Open Access | Times Cited: 3
Maiara Arbigaus Bredun, Saionara Sartor, Carolina Pretto Panceri, et al.
Food Research International (2022) Vol. 163, pp. 112258-112258
Open Access | Times Cited: 3
Showing 3 citing articles:
The Influence of the Soil Profile on the Formation of the Elemental Image of Grapes and Wine of the Cabernet Sauvignon Variety
З. А. Темердашев, A. G. Abakumov, А. А. Khalafyan, et al.
Molecules (2024) Vol. 29, Iss. 10, pp. 2251-2251
Open Access | Times Cited: 4
З. А. Темердашев, A. G. Abakumov, А. А. Khalafyan, et al.
Molecules (2024) Vol. 29, Iss. 10, pp. 2251-2251
Open Access | Times Cited: 4
Resources of boron-containing compounds: Extraction, utilization and perspective
Xinyu Wang, Honglong Ning, Yafei Guo, et al.
Chemical Engineering Journal (2024), pp. 159122-159122
Closed Access
Xinyu Wang, Honglong Ning, Yafei Guo, et al.
Chemical Engineering Journal (2024), pp. 159122-159122
Closed Access
Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits
Ruihua Ren, Miaomiao Wang, Lijian Zhang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102150-102150
Open Access
Ruihua Ren, Miaomiao Wang, Lijian Zhang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102150-102150
Open Access