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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:

1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins
Xavier Poitou, Cécile Thibon, Philippe Darriet
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 2, pp. 383-393
Closed Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario–A Review
Markus Rienth, Nicolas Vigneron, Philippe Darriet, et al.
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 138
1,8-cineole (eucalyptol): A versatile phytochemical with therapeutic applications across multiple diseases
Cosima C. Hoch, Julie Petry, Lena Griesbaum, et al.
Biomedicine & Pharmacotherapy (2023) Vol. 167, pp. 115467-115467
Open Access | Times Cited: 80
The Actual and Potential Aroma of Winemaking Grapes
Vicente Ferreira, Ricardo López
Biomolecules (2019) Vol. 9, Iss. 12, pp. 818-818
Open Access | Times Cited: 117
Recent advancements in understanding the terroir effect on aromas in grapes and wines
Cornelis van Leeuwen, Jean‐Christophe Barbe, Philippe Darriet, et al.
OENO One (2020) Vol. 54, Iss. 4
Open Access | Times Cited: 79
Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing
Reid G Griggs, Kerri L. Steenwerth, David A. Mills, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 63
Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine
Davide Slaghenaufi, Maurizio Ugliano
Frontiers in Chemistry (2018) Vol. 6
Open Access | Times Cited: 82
Chemosensory characteristics of regional Vidal icewines from China and Canada
Ling Huang, Yue Ma, Xin Tian, et al.
Food Chemistry (2018) Vol. 261, pp. 66-74
Closed Access | Times Cited: 48
Defining wine typicity: sensory characterisation and consumer perspectives
Lira Souza Gonzaga, Dimitra L. Capone, Susan E.P. Bastian, et al.
Australian Journal of Grape and Wine Research (2020) Vol. 27, Iss. 2, pp. 246-256
Closed Access | Times Cited: 42
Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

IntechOpen eBooks (2020)
Open Access | Times Cited: 41
Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
Mariam Muradova, Alena Proskura, Francis Canon, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4484-4484
Open Access | Times Cited: 14
Identification of key odorants in complex mixtures occurring in nature
Nicolas Baldovini, Alain Chaintreau
Natural Product Reports (2020) Vol. 37, Iss. 12, pp. 1589-1626
Closed Access | Times Cited: 38
Protective Effects of 1,8-Cineole Microcapsules Against Inflammation and Gut Microbiota Imbalance Associated Weight Loss Induced by Heat Stress in Broiler Chicken
Zhihui Jiang, Maojun Luo, Wentao Ma, et al.
Frontiers in Pharmacology (2021) Vol. 11
Open Access | Times Cited: 31
Non-Volatile and Volatile Bioactives of Salvia officinalis L., Thymus serpyllum L. and Laurus nobilis L. Extracts with Potential Use in the Development of Functional Beverages
Ivanka Maleš, Verica Dragović‐Uzelac, Igor Jerković, et al.
Antioxidants (2022) Vol. 11, Iss. 6, pp. 1140-1140
Open Access | Times Cited: 22
Aromatic maturity is a cornerstone of terroir expression in red wine
Cornelis van Leeuwen, Jean‐Christophe Barbe, Philippe Darriet, et al.
OENO One (2022) Vol. 56, Iss. 2, pp. 335-351
Open Access | Times Cited: 21
Investigating the Olfactory Impact of Monoterpenic Compounds on Fruity Aroma Perception in Model Red Wine Solutions
Justine Garbay, Sophie Tempère, Lisa Ballet, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method
Maria Tiziana Lisanti, Justine Laboyrie, Stéphanie Marchand, et al.
Food Chemistry (2021) Vol. 361, pp. 130029-130029
Closed Access | Times Cited: 26
Characterization of Key Odorants in Cumberland Rosemary, Conradina verticillata
Claire Gorman, Anne F. Murray, Melissa Dein, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 40, pp. 12916-12924
Closed Access | Times Cited: 16
Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells
Davide Slaghenaufi, Carla Indorato, Eleonora Troiano, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 47, pp. 13294-13301
Closed Access | Times Cited: 21
Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition ofVitis viniferacv. Shiraz wine
Dimitra L. Capone, Alice Barker, Wes Pearson, et al.
Australian Journal of Grape and Wine Research (2021) Vol. 27, Iss. 3, pp. 348-359
Open Access | Times Cited: 20
Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases
Xavier Poitou, Pascaline Redon, Alexandre Pons, et al.
Food Chemistry (2021) Vol. 360, pp. 130120-130120
Open Access | Times Cited: 20
Strategies for the identification and sensory evaluation of volatile constituents in wine
Liang Chen, Philippe Darriet
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4549-4583
Closed Access | Times Cited: 20
Metabolomics approach for determining potential metabolites correlated with sensory attributes of Melaleuca cajuputi essential oil, a promising flavor ingredient
Siska Septiana, Nancy Dewi Yuliana, Boy M. Bachtiar, et al.
Journal of Bioscience and Bioengineering (2019) Vol. 129, Iss. 5, pp. 581-587
Closed Access | Times Cited: 21
Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria
Iris Plioni, Argyro Bekatorou, Αντωνία Τέρπου, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3133-3133
Open Access | Times Cited: 17
Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach
Alice Argentero, Soline Caillé, Valérie Nolleau, et al.
OENO One (2024) Vol. 58, Iss. 1
Open Access | Times Cited: 2
MS- and NMR-metabolomic tools for the discrimination of wines: Applications for authenticity
Josep Valls, Grégoire Loupit, Tristan Richard
Advances in botanical research (2020), pp. 297-357
Closed Access | Times Cited: 17
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