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:
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
Manuel Malfeito‐Ferreira
Trends in Food Science & Technology (2021) Vol. 115, pp. 332-346
Open Access | Times Cited: 28
Showing 1-25 of 28 citing articles:
Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles
Mkrtich Harutyunyan, Manuel Malfeito‐Ferreira
Beverages (2022) Vol. 8, Iss. 1, pp. 10-10
Open Access | Times Cited: 38
Mkrtich Harutyunyan, Manuel Malfeito‐Ferreira
Beverages (2022) Vol. 8, Iss. 1, pp. 10-10
Open Access | Times Cited: 38
A step forward in food science, technology and industry using artificial intelligence
Rezvan Esmaeily, Mohammad Amin Razavi, Seyed Hadi Razavi
Trends in Food Science & Technology (2023) Vol. 143, pp. 104286-104286
Closed Access | Times Cited: 34
Rezvan Esmaeily, Mohammad Amin Razavi, Seyed Hadi Razavi
Trends in Food Science & Technology (2023) Vol. 143, pp. 104286-104286
Closed Access | Times Cited: 34
Enhancing antioxidant activity and fragrant profile of low-ethanol kiwi wine via sequential culture of indigenous Zygosaccharomyces rouxii and Saccharomyces cerevisiae
Shiqi Li, Xiaowen Chen, Zhiyi Gao, et al.
Food Bioscience (2022) Vol. 51, pp. 102210-102210
Open Access | Times Cited: 28
Shiqi Li, Xiaowen Chen, Zhiyi Gao, et al.
Food Bioscience (2022) Vol. 51, pp. 102210-102210
Open Access | Times Cited: 28
E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices
Margherita Modesti, Alessandro Tonacci, Francesco Sansone, et al.
Chemosensors (2022) Vol. 10, Iss. 7, pp. 244-244
Open Access | Times Cited: 23
Margherita Modesti, Alessandro Tonacci, Francesco Sansone, et al.
Chemosensors (2022) Vol. 10, Iss. 7, pp. 244-244
Open Access | Times Cited: 23
Fine wine recognition and appreciation: It is time to change the paradigm of wine tasting
Manuel Malfeito‐Ferreira
Food Research International (2023) Vol. 174, pp. 113668-113668
Open Access | Times Cited: 12
Manuel Malfeito‐Ferreira
Food Research International (2023) Vol. 174, pp. 113668-113668
Open Access | Times Cited: 12
Wearable Sensors to Evaluate Autonomic Response to Olfactory Stimulation: The Influence of Short, Intensive Sensory Training
Lucia Billeci, Chiara Sanmartin, Alessandro Tonacci, et al.
Biosensors (2023) Vol. 13, Iss. 4, pp. 478-478
Open Access | Times Cited: 11
Lucia Billeci, Chiara Sanmartin, Alessandro Tonacci, et al.
Biosensors (2023) Vol. 13, Iss. 4, pp. 478-478
Open Access | Times Cited: 11
Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromics
Yujie Li, Wu Yanyan, Shengjun Chen, et al.
Food Research International (2025) Vol. 203, pp. 115832-115832
Closed Access
Yujie Li, Wu Yanyan, Shengjun Chen, et al.
Food Research International (2025) Vol. 203, pp. 115832-115832
Closed Access
Financial literacy and investment in wine: a two-country study on Generations Y and Z
Lara Agnoli, Éric Le Fur, J. François Outreville
Managerial Finance (2025)
Closed Access
Lara Agnoli, Éric Le Fur, J. François Outreville
Managerial Finance (2025)
Closed Access
Consumer mental recognition of the sensory space of dry white wines “mellowed” by aging
Mariana Sequeira, Manuel Malfeito‐Ferreira
Ciência e técnica vitivinícola/Ciência e técnica vitivinícola (2025) Vol. 40, Iss. 1, pp. 29-38
Open Access
Mariana Sequeira, Manuel Malfeito‐Ferreira
Ciência e técnica vitivinícola/Ciência e técnica vitivinícola (2025) Vol. 40, Iss. 1, pp. 29-38
Open Access
Innovative Approaches in Sensory Food Science: From Digital Tools to Virtual Reality
Fernanda Cosme, Tânia Rocha, Catarina Marques, et al.
Applied Sciences (2025) Vol. 15, Iss. 8, pp. 4538-4538
Open Access
Fernanda Cosme, Tânia Rocha, Catarina Marques, et al.
Applied Sciences (2025) Vol. 15, Iss. 8, pp. 4538-4538
Open Access
Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters
Marta Esteves, Mariana Sequeira, Manuel Malfeito‐Ferreira
Beverages (2024) Vol. 10, Iss. 2, pp. 44-44
Open Access | Times Cited: 3
Marta Esteves, Mariana Sequeira, Manuel Malfeito‐Ferreira
Beverages (2024) Vol. 10, Iss. 2, pp. 44-44
Open Access | Times Cited: 3
Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines
Alessandro Tonacci, Giulia Scalzini, Pierina Díaz-Guerrero, et al.
Food Research International (2024) Vol. 190, pp. 114611-114611
Closed Access | Times Cited: 3
Alessandro Tonacci, Giulia Scalzini, Pierina Díaz-Guerrero, et al.
Food Research International (2024) Vol. 190, pp. 114611-114611
Closed Access | Times Cited: 3
Wine yeast selection in the Iberian Peninsula: Saccharomyces and non- Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries
António Morata, Teresa Arroyo, María Antonia Bañuelos, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 31, pp. 10899-10927
Closed Access | Times Cited: 15
António Morata, Teresa Arroyo, María Antonia Bañuelos, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 31, pp. 10899-10927
Closed Access | Times Cited: 15
Calling all wine snobs, shut up and drink the wine!
Kai-Sean Lee, Adam B. Carmer
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100926-100926
Open Access | Times Cited: 2
Kai-Sean Lee, Adam B. Carmer
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100926-100926
Open Access | Times Cited: 2
Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters
Marta Esteves, Mariana Sequeira, Manuel Malfeito‐Ferreira
(2024)
Open Access | Times Cited: 2
Marta Esteves, Mariana Sequeira, Manuel Malfeito‐Ferreira
(2024)
Open Access | Times Cited: 2
Wine bioacidification: Fermenting Airén grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation
Pedro Miguel Izquierdo-Cañas, Juan Manuel del Fresno, Manuel Malfeito‐Ferreira, et al.
International Journal of Food Microbiology (2024) Vol. 427, pp. 110977-110977
Closed Access | Times Cited: 2
Pedro Miguel Izquierdo-Cañas, Juan Manuel del Fresno, Manuel Malfeito‐Ferreira, et al.
International Journal of Food Microbiology (2024) Vol. 427, pp. 110977-110977
Closed Access | Times Cited: 2
Wine prices in economics: A bibliometric analysis
Éric Le Fur, Anne‐Sophie Thelisson, Olivier Guyottot
Strategic Change (2023) Vol. 33, Iss. 1, pp. 41-63
Closed Access | Times Cited: 6
Éric Le Fur, Anne‐Sophie Thelisson, Olivier Guyottot
Strategic Change (2023) Vol. 33, Iss. 1, pp. 41-63
Closed Access | Times Cited: 6
Sensory dominances depend on the wine quality dimension
André F. Caissie, Laurent Riquier, Gilles de Revel, et al.
Food Quality and Preference (2023) Vol. 112, pp. 104998-104998
Open Access | Times Cited: 5
André F. Caissie, Laurent Riquier, Gilles de Revel, et al.
Food Quality and Preference (2023) Vol. 112, pp. 104998-104998
Open Access | Times Cited: 5
The Perniciousness of Higher-Order Evidence on Aesthetic Appreciation
David Sackris, Rasmus Rosenberg Larsen
Dialogue (2023) Vol. 62, Iss. 2, pp. 303-322
Open Access | Times Cited: 4
David Sackris, Rasmus Rosenberg Larsen
Dialogue (2023) Vol. 62, Iss. 2, pp. 303-322
Open Access | Times Cited: 4
Understanding the Mellowing Effect of Bottle Aging on the Sensory and Aesthetic Perceptions of Varietal Dry White Wines
Giovanni Marasà, Joana Ferreira, Mariana Mota, et al.
(2024)
Open Access | Times Cited: 1
Giovanni Marasà, Joana Ferreira, Mariana Mota, et al.
(2024)
Open Access | Times Cited: 1
Variation of wine preference amongst consumers is influenced by the composition of salivary proteins
Jiaqiang Luo, Xinwei Ruan, Ching‐Seng Ang, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 3
Jiaqiang Luo, Xinwei Ruan, Ching‐Seng Ang, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
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: 4
Manuel Malfeito‐Ferreira
Fermentation (2022) Vol. 8, Iss. 12, pp. 745-745
Open Access | Times Cited: 4
Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines
Giovanni Marasà, Joana Ferreira, Mariana Mota, et al.
Beverages (2024) Vol. 10, Iss. 3, pp. 78-78
Open Access
Giovanni Marasà, Joana Ferreira, Mariana Mota, et al.
Beverages (2024) Vol. 10, Iss. 3, pp. 78-78
Open Access
Plastic wine glass mimic improves the perception of quality and aroma of white wines.
Kimber Wise, Jamie Selby‐Pham
International Journal of Gastronomy and Food Science (2024), pp. 101043-101043
Closed Access
Kimber Wise, Jamie Selby‐Pham
International Journal of Gastronomy and Food Science (2024), pp. 101043-101043
Closed Access
