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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:

Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine
Damian Espinase Nandorfy, Flynn Watson, Desireé Likos, et al.
Australian Journal of Grape and Wine Research (2022) Vol. 28, Iss. 4, pp. 621-637
Open Access | Times Cited: 18

Showing 18 citing articles:

The remarkable effects of the non-volatile matrix of wine on the release of volatile compounds evaluated by analysing their release to the headspaces
Ricardo López, Yan Wen, Vicente Ferreira
OENO One (2024) Vol. 58, Iss. 2
Open Access | Times Cited: 4
Bibliography

Elsevier eBooks (2025), pp. 449-593
Closed Access
Chemical and physical parameters supporting the top-rated product of Kapi-pla, a gastronomy of southern food, Thailand
Sunisa Siripongvutikorn, Kanyamanee Pumethakul, Jinattita thantrirat, et al.
Journal of Agriculture and Food Research (2025), pp. 101856-101856
Open Access
1H NMR spectrum carries signatures of white wine aroma
Anna Mascellani, Isabella Taglieri, Francesca Venturi, et al.
LWT (2025), pp. 117786-117786
Open Access
The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine
Damian Espinase Nandorfy, Tracey Siebert, Eleanor Bilogrevic, et al.
Australian Journal of Grape and Wine Research (2023) Vol. 2023, pp. 1-17
Open Access | Times Cited: 10
Exploring UPLC‐QTOF-MS‐based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach
Sara Ferrero-del-Teso, Panagiotis Arapitsas, David W. Jeffery, et al.
Food Chemistry (2023) Vol. 437, pp. 137726-137726
Open Access | Times Cited: 10
Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
Damian Espinase Nandorfy, Desireé Likos, Simone Lewin, et al.
OENO One (2023) Vol. 57, Iss. 4, pp. 1-18
Open Access | Times Cited: 4
The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide
Sorin Macoviciuc, Marius Niculaua, B. Nechita, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 302-302
Open Access | Times Cited: 1
Studying how dry extract can affect the aroma release and perception in different red wine styles
Paola Piombino, Maria Tiziana Lisanti, Elisabetta Pittari, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 1
Dynamic Changes in Physicochemical Properties, Amino Acid Content, and Flavour‐Related Substances During Fortified Fermentation of Rice Wine With Saccharomycopsis fibuligera
Minghong Bian, Yuli Fang, Suhong Yang, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 1
Enhancing the quality and flavor of pomelo wine through sequential fermentation with Schizosaccharomyces pombe and Saccharomyces cerevisiae: A non-targeted metabolomic analysis
Anning Li, Xiong Li, Zhangjun Huang, et al.
Food Bioscience (2024), pp. 105585-105585
Closed Access | Times Cited: 1
Idaho ‘Cabernet Sauvignon’ grape composition altered by grapevine leafroll-associated virus 3
Jungmin Lee, Christopher Rennaker, Brandon Thompson, et al.
NFS Journal (2023) Vol. 31, pp. 1-6
Open Access | Times Cited: 3
Amines, Amino Acids, and Proteins

(2024), pp. 45-56
Closed Access
SIBILA: Automated Machine-Learning-Based Development of Interpretable Machine-Learning Models on High-Performance Computing Platforms
Antonio Jesús Banegas‐Luna, Horacio Pérez‐Sánchez
AI (2024) Vol. 5, Iss. 4, pp. 2353-2374
Open Access
Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol
Daniele Perenzoni, Luca Dellafiora, Florinda Perugino, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 47, pp. 26189-26208
Closed Access
Introduction to the winemaking process
John A. Considine, Elizabeth J. Frankish
Elsevier eBooks (2023), pp. 1-14
Closed Access | Times Cited: 1
Quality assurance, teaching, and research
John A. Considine, Elizabeth J. Frankish
Elsevier eBooks (2023), pp. 181-212
Closed Access
Wine chemistry
John A. Considine, Elizabeth J. Frankish
Elsevier eBooks (2023), pp. 33-62
Closed Access
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