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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:

Cell Wall Mannoproteins from Yeast Affect Salivary Protein–Flavanol Interactions through Different Molecular Mechanisms
Elvira Manjón, Natércia F. Brás, Ignacio García‐Estévez, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 47, pp. 13459-13468
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste
Susana Soares, Elsa Brandão, Carlos Guerreiro, et al.
Molecules (2020) Vol. 25, Iss. 11, pp. 2590-2590
Open Access | Times Cited: 204
Comprehensive insights into yeast mannoproteins:structural heterogeneity, winemaking, food processing, and medicine food homology
Binghong Gao, Chuanyan Rao, Xingmeng Lei, et al.
Food Research International (2025) Vol. 202, pp. 115719-115719
Closed Access | Times Cited: 2
An overview of the perception and mitigation of astringency associated with phenolic compounds
Rui Huang, Changmou Xu
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 1036-1074
Closed Access | Times Cited: 113
The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking
Hayden R. Jones-Moore, Rebecca E. Jelley, Matteo Marangon, et al.
Food Hydrocolloids (2021) Vol. 123, pp. 107150-107150
Open Access | Times Cited: 59
Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
Elvira Manjón, Alberto Recio-Torrado, Alba María Ramos-Pineda, et al.
Food Research International (2021) Vol. 143, pp. 110279-110279
Closed Access | Times Cited: 35
Extraction of mannoprotein from Saccharomyces cerevisiae and analysis of its chemical composition and molecular structure
Meizhi Wan, Mingyue Wang, Yang Zhao, et al.
International Journal of Biological Macromolecules (2021) Vol. 193, pp. 2252-2259
Closed Access | Times Cited: 34
Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking
Siyu Li, Hongyue Zhai, Wen Ma, et al.
Food Frontiers (2023) Vol. 4, Iss. 3, pp. 1091-1126
Open Access | Times Cited: 15
Astringency perception in a red wine context – a review
Brock Kuhlman, José Luis Aleixandre-Tudó, John P. Moore, et al.
OENO One (2024) Vol. 58, Iss. 1
Open Access | Times Cited: 5
Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system
Shengnan Wang, Xiaoyu Wang, Pengtao Zhao, et al.
LWT (2021) Vol. 152, pp. 112217-112217
Closed Access | Times Cited: 32
Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review
Gonzalo Garrido‐Bañuelos, Astrid Buica, Wessel du Toit
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 28, pp. 7743-7759
Closed Access | Times Cited: 30
Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines
Elvira Manjón, Siyu Li, Montserrat Dueñas, et al.
Food Chemistry (2022) Vol. 400, pp. 134110-134110
Open Access | Times Cited: 21
The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review
Hongyue Zhai, Siyu Li, Xu Zhao, et al.
Food Chemistry (2022) Vol. 403, pp. 134467-134467
Closed Access | Times Cited: 21
Effect of soluble polysaccharide addition against oxidation of rosé wines
Puerta-García Iván, Montserrat Dueñas, Ignacio García‐Estévez, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101009-101009
Open Access
The role of Má-Là flavor in contributing desirable oral perceptions during wine drinking: the seeking of sensory harmony between grape wines and Sichuan cuisines in a physiochemical perspective
Siyu Li, Zhengbo Guo, Hanyue Dong, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101178-101178
Closed Access
Wine pH could affect the interaction between yeast mannoproteins and flavanolic compounds
Diana M Bosch‐Crespo, Elvira Manjón, M. Teresa Escribano-Bailón, et al.
Journal of the Science of Food and Agriculture (2025)
Open Access
Identification of key astringent compounds in aronia berry juice
Rui Huang, Wei Fang, Xiaoqing Xie, et al.
Food Chemistry (2022) Vol. 393, pp. 133431-133431
Open Access | Times Cited: 15
Effects of mannoprotein on the stability and in vitro digestion of cyanidin-3-glucoside
Meizhi Wan, Sixu Lin, Chang Tan, et al.
Food Chemistry (2022) Vol. 404, pp. 134602-134602
Closed Access | Times Cited: 15
Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols
María Oyón-Ardoiz, Elvira Manjón, M. Teresa Escribano-Bailón, et al.
Food Chemistry (2023) Vol. 430, pp. 137044-137044
Open Access | Times Cited: 9
Decoding Polysaccharides from Two Pichia Yeasts and Their Molecular Interaction with Wine Fruity Esters
Cai-Lin Kong, Qi Zhang, Yiqing Wang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12707-12718
Closed Access | Times Cited: 3
Effects of theacrine on the astringency of EGCG by affecting salivary protein − EGCG interactions through different molecular mechanisms
Jizhou Xie, Yu Shi, Wei Luo, et al.
Food Chemistry X (2024) Vol. 22, pp. 101474-101474
Open Access | Times Cited: 3
Organoleptic modulation functions and physiochemical characteristics of mannoproteins: Possible correlations and precise applications in modulating color evolution and orthonasal perception of wines
Hanyue Dong, Zhengbo Guo, Yanhong Ma, et al.
Food Research International (2024) Vol. 192, pp. 114803-114803
Closed Access | Times Cited: 3
Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine
María Oyón-Ardoiz, Elvira Manjón, M. Teresa Escribano-Bailón, et al.
LWT (2022) Vol. 172, pp. 114219-114219
Closed Access | Times Cited: 14
Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color
Bárbara Torres-Rochera, Elvira Manjón, Natércia F. Brás, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 4, pp. 1894-1901
Open Access | Times Cited: 8
Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction
Alessandra Rinaldi, A. Blázquez González, Luigi Moio, et al.
Molecules (2021) Vol. 26, Iss. 14, pp. 4133-4133
Open Access | Times Cited: 16
Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds
Bárbara Torres-Rochera, Elvira Manjón, M. Teresa Escribano-Bailón, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3623-3623
Open Access | Times Cited: 6
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