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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:

Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters
Carolina Muñoz‐González, Francis Canon, Gilles Féron, et al.
Molecules (2019) Vol. 24, Iss. 7, pp. 1277-1277
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights
Elisabetta Pittari, Luigi Moio, Paola Piombino
Applied Sciences (2021) Vol. 11, Iss. 3, pp. 1157-1157
Open Access | Times Cited: 57
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study
Carmen Berbegal, Iuliia Khomenko, Pasquale Russo, et al.
Fermentation (2020) Vol. 6, Iss. 2, pp. 55-55
Open Access | Times Cited: 50
Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa
Sarah Ployon, Marine Brulé, Isabelle Andriot, et al.
Food Chemistry (2020) Vol. 318, pp. 126468-126468
Open Access | Times Cited: 44
Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility
María Pérez‐Jiménez, Adelaida Esteban‐Fernández, Carolina Muñoz‐González, et al.
Molecules (2020) Vol. 25, Iss. 7, pp. 1701-1701
Open Access | Times Cited: 41
Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells
Carolina Muñoz‐González, Marine Brulé, Christophe Martin, et al.
Food Chemistry (2021) Vol. 373, pp. 131467-131467
Open Access | Times Cited: 37
Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition
Paula Calvo López-Dávalos, Teresa Requena, María Ángeles Pozo‐Bayón, et al.
Food Research International (2023) Vol. 167, pp. 112660-112660
Open Access | Times Cited: 15
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
Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction of Flight–Mass Spectrometry and Dynamic Time Intensity Analysis
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8731-8741
Open Access | Times Cited: 5
Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu
Yamin Yu, Shuang Chen, Yao Nie, et al.
Food Chemistry (2022) Vol. 385, pp. 132502-132502
Closed Access | Times Cited: 20
Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling
Maria Mazzucotelli, Brian Farneti, Iuliia Khomenko, et al.
Green Analytical Chemistry (2022) Vol. 3, pp. 100041-100041
Open Access | Times Cited: 20
A simple procedure to assess the reliability of the best estimate thresholds (BETs): A case study on the detection threshold of tannic acid astringency
Christophe Martin, Alix Rollinat, Carole Tournier, et al.
Food Quality and Preference (2025), pp. 105437-105437
Closed Access
Aroma release during wine consumption: Factors and analytical approaches
Jiaheng Lyu, Shuang Chen, Yao Nie, et al.
Food Chemistry (2020) Vol. 346, pp. 128957-128957
Closed Access | Times Cited: 32
Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
Celia Criado, Carolina Chaya, Virginia Fernández-Ruíz, et al.
Food Research International (2019) Vol. 126, pp. 108677-108677
Open Access | Times Cited: 31
Oral persistence of esters is affected by wine matrix composition
Carolina Muñoz‐González, María Pérez‐Jiménez, María Ángeles Pozo‐Bayón
Food Research International (2020) Vol. 135, pp. 109286-109286
Open Access | Times Cited: 31
Shifts in the phenolic composition and aromatic profiles of Cabernet Sauvignon (Vitis vinifera L.) wines are driven by different irrigation amounts in a hot climate
Nazareth Torres, Runze Yu, Johann Martínez‐Lüscher, et al.
Food Chemistry (2021) Vol. 371, pp. 131163-131163
Open Access | Times Cited: 26
Understanding human salivary esterase activity and its variation under wine consumption conditions
María Pérez‐Jiménez, Carolina Muñoz‐González, María Ángeles Pozo‐Bayón
RSC Advances (2020) Vol. 10, Iss. 41, pp. 24352-24361
Open Access | Times Cited: 25
Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort
Carolina Muñoz‐González, Gilles Féron, Francis Canon
Food Chemistry (2020) Vol. 342, pp. 128355-128355
Open Access | Times Cited: 25
Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry
Elisabetta Pittari, Paola Piombino, Isabelle Andriot, et al.
Food Chemistry (2021) Vol. 372, pp. 131229-131229
Open Access | Times Cited: 21
Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method
María Pérez‐Jiménez, Carolina Muñoz‐González, María Ángeles Pozo‐Bayón
Foods (2021) Vol. 10, Iss. 2, pp. 415-415
Open Access | Times Cited: 19
Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva
Mei Wang, Chantal Septier, Hélène Brignot, et al.
Molecules (2022) Vol. 27, Iss. 5, pp. 1617-1617
Open Access | Times Cited: 14
Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines
André F. Caissie, Laurent Riquier, Gilles de Revel, et al.
Food Quality and Preference (2020) Vol. 87, pp. 104032-104032
Open Access | Times Cited: 18
Differences in salivary flow and composition between age groups are correlated to dynamic retronasal aroma perception during wine consumption
Celia Criado, Carolina Muñoz‐González, María Ángeles Pozo‐Bayón
Food Quality and Preference (2020) Vol. 87, pp. 104046-104046
Open Access | Times Cited: 17
Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches
Carolina Muñoz‐González, Celia Criado, María Pérez‐Jiménez, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 93-93
Open Access | Times Cited: 15
Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines
Jiaheng Lyu, Jian-Hua Fu, Shuang Chen, et al.
Food Chemistry (2021) Vol. 375, pp. 131890-131890
Closed Access | Times Cited: 13
Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages
Andrea Romano, Vittorio Capozzi, Iuliia Khomenko, et al.
Molecules (2023) Vol. 28, Iss. 22, pp. 7642-7642
Open Access | Times Cited: 5
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