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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:

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

Showing 10 citing articles:

Smoky Characters in Wine: Distinctive Flavor or Taint?
Mango Parker, WenWen Jiang, Tracey Siebert, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 17, pp. 9581-9586
Closed Access | Times Cited: 4
Exploring the Sensory Typicity of Timorasso Wines: Physicochemical and Sensory Characteristics of Seven Consecutive Vintages
Maria Alessandra Paissoni, Marina Boido, Pietro Margotti, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 591-591
Open Access
Bibliography

Elsevier eBooks (2025), pp. 449-593
Closed Access
Insight on Lugana flavor with a new LC-MS method for the detection of polyfunctional thiols
G. Zanoni, Luca Giglini Tassotti, Urška Vrhovšek, et al.
Journal of Food Composition and Analysis (2025), pp. 107458-107458
Open Access
Aroma Compounds from Grape Pomace: Investigation of Key Winemaking Factors for Future Extraction Applications—A Review
Bettina-Cristina Buican, Camelia Elena Luchian, Cintia Colibaba, et al.
Horticulturae (2025) Vol. 11, Iss. 3, pp. 302-302
Open Access
Minerality in Wine: Textual Analysis of Chablis Premier Cru Tasting Notes
Alex J. Biss, R. H. Ellis
Australian Journal of Grape and Wine Research (2024) Vol. 2024, pp. 1-13
Open Access | Times Cited: 2
Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions
Xinyi Zhang, Marlize Z. Bekker, Allie C. Kulcsar, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 11051-11061
Closed Access | Times Cited: 1
Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet
Liang Chen, Emilio De Longhi, Alexandre Pons, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 43, pp. 16248-16259
Open Access | Times Cited: 3
Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS
Marlize Z. Bekker, Maryam Taraji, Vilma Hysenaj, et al.
Heliyon (2024) Vol. 10, Iss. 7, pp. e28929-e28929
Open Access
Insight into how fermentation might contribute to the distinctiveness of Australian coffee
Ruomeng Li, Cristián Varela, Damian Espinase Nandorfy, et al.
Food Chemistry (2024) Vol. 468, pp. 142433-142433
Open Access
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