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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:

A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma
Vicente Ferreira, Arancha de-la-Fuente-Blanco, María‐Pilar Sáenz‐Navajas
Foods (2021) Vol. 10, Iss. 7, pp. 1627-1627
Open Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ–τ Plot Methods
Na Li, Guanyu Li, Aihua Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 37, pp. 13869-13879
Closed Access | Times Cited: 28
Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis
Baosong Wang, Mingguang Yu, Yuan Tang, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105612-105612
Closed Access | Times Cited: 20
Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin
Jiaxin Gong, Yu Ma, Lili Li, et al.
Food Chemistry X (2023) Vol. 20, pp. 100932-100932
Open Access | Times Cited: 20
Flavor engineering: A comprehensive review of biological foundations, AI integration, industrial development, and socio-cultural dynamics
Luciano Paganucci de Queiroz, Idelfonso B. R. Nogueira, Ana M. Ribeiro
Food Research International (2024) Vol. 196, pp. 115100-115100
Open Access | Times Cited: 8
Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines
Angelica Iobbi, Yanming Di, Elizabeth Tomasino
Heliyon (2023) Vol. 9, Iss. 1, pp. e12862-e12862
Open Access | Times Cited: 13
Interactions between food matrices and odorants: A review
Danqing Wang, Juan Wang, Ying Lang, et al.
Food Chemistry (2024) Vol. 466, pp. 142086-142086
Closed Access | Times Cited: 4
Consumer responses to smoke-impacted pinot noir wine and the influence of label concepts on perception
Jenna A. Fryer, Amanda Dupas de Matos, Joanne Hort, et al.
Food Research International (2025) Vol. 203, pp. 115881-115881
Open Access
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
Qiuyu Zhang, Dan Wang, Xiaogang Liu, et al.
Food Research International (2025) Vol. 203, pp. 115901-115901
Closed Access
Aromatic Characterisation of Moscato Giallo by GC-MS/MS and Validation of Stable Isotopic Ratio Analysis of the Major Volatile Compounds
Mauro Paolini, Alberto Roncone, Lorenzo Cucinotta, et al.
Biomolecules (2024) Vol. 14, Iss. 6, pp. 710-710
Open Access | Times Cited: 3
Generation of intra‐ and interspecific Saccharomyces hybrids with improved oenological and aromatic properties
Dolores Pérez, Marie Denat, Laura Pérez‐Través, et al.
Microbial Biotechnology (2022) Vol. 15, Iss. 8, pp. 2266-2280
Open Access | Times Cited: 15
Monoterpenoids and norisoprenoids in Italian red wines
Davide Slaghenaufi, Leonardo Vanzo, Giovanni Luzzini, et al.
OENO One (2022) Vol. 56, Iss. 3, pp. 185-193
Open Access | Times Cited: 13
Impact of Ageing on Pea Protein Volatile Compounds and Correlation with Odor
Estelle Fischer, Rémy Cachon, Nathalie Cayot
Molecules (2022) Vol. 27, Iss. 3, pp. 852-852
Open Access | Times Cited: 12
Molecular descriptors of icewine odorants: A first insight into their relationship with metabolism and olfactory perception
Yue Ma, Yan Xu, Ke Tang
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 1073-1085
Closed Access | Times Cited: 2
Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a focus case example
Yue Ma, Yan Xu, Ke Tang
Food Chemistry (2024) Vol. 463, pp. 141433-141433
Closed Access | Times Cited: 2
Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models
Arancha de-la-Fuente-Blanco, María‐Pilar Sáenz‐Navajas, Jordi Ballester, et al.
OENO One (2023) Vol. 57, Iss. 2, pp. 489-503
Open Access | Times Cited: 5
Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines—Occurrence in Spanish Red Wines and Mistelles
Mónica Bueno, Julián Zapata, Laura Culleré, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4228-4228
Open Access | Times Cited: 4
Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method
Kazuki Moriyama, Atsushi Kono, Ryusuke Matsuzaki, et al.
Horticulture Research (2024) Vol. 11, Iss. 4
Open Access | Times Cited: 1
Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation
Cristina Cebrián‐Tarancón, Rosario Sánchez‐Gómez, Ana M. Martínez‐Gil, et al.
Food Chemistry (2024) Vol. 453, pp. 139607-139607
Open Access | Times Cited: 1
The relevant and complex role of ethanol in the sensory properties of model wines
Arancha de-la-Fuente-Blanco, Ignacio Arias-Pérez, Ana Escudero, et al.
OENO One (2024) Vol. 58, Iss. 3
Open Access | Times Cited: 1
New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces
Sivan Frankin, Alon Cna’ani, David J. Bonfil, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 3
A two-run heart-cut multidimensional gas chromatography method using flame ionization and mass spectrometry for automated and robust determination of nearly complete wine aroma-volatile profiles
Oscar Castejón-Musulén, Ricardo López, Ignacio Ontañón, et al.
Journal of Chromatography A (2023) Vol. 1713, pp. 464501-464501
Open Access | Times Cited: 3
Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile
Isabella Taglieri, Lorenzo Landi, Claudio D’Onofrio, et al.
OENO One (2023) Vol. 57, Iss. 4
Open Access | Times Cited: 2
A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
Catarina Pereira, Davide Mendes, Nuno Martins, et al.
Beverages (2022) Vol. 8, Iss. 4, pp. 79-79
Open Access | Times Cited: 3
Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study
Zeineb Nhouchi, Cassandre Lafleur, Pauline Chalut, et al.
Flavour and Fragrance Journal (2024) Vol. 39, Iss. 6, pp. 384-395
Open Access
Comparison of pre-fermentation and post-fermentations alcohol adjustments on aromatic chemistry and sensory composition of Sauvignon blanc wine
Danielle J. Fox, James F. Harbertson
Food Chemistry (2024) Vol. 460, pp. 140757-140757
Open Access
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