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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:

Chemical characterization of aromas in beer and their effect on consumers liking
Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D. Torrico, et al.
Food Chemistry (2019) Vol. 293, pp. 479-485
Closed Access | Times Cited: 97

Showing 26-50 of 97 citing articles:

Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling
Vasiliki Summerson, Claudia Gonzalez Viejo, Alexis Pang, et al.
Molecules (2021) Vol. 26, Iss. 16, pp. 5108-5108
Open Access | Times Cited: 24
Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality
Shuyao Wen, Naihui Dong, Yujiao Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 104181-104181
Closed Access | Times Cited: 3
Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches
Yu Zhang, Sinuo Li, Qi Meng, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2537-2537
Open Access | Times Cited: 3
A Comprehensive Overview of the Principles and Advances in Electronic Noses for the Detection of Alcoholic Beverages
Zichen Zheng, Kewei Liu, Yiwen Zhou, et al.
Trends in Food Science & Technology (2024), pp. 104862-104862
Closed Access | Times Cited: 3
Modeling Pinot Noir Aroma Profiles Based on Weather and Water Management Information Using Machine Learning Algorithms: A Vertical Vintage Analysis Using Artificial Intelligence
Sigfredo Fuentes, Eden Tongson, Damir D. Torrico, et al.
Foods (2019) Vol. 9, Iss. 1, pp. 33-33
Open Access | Times Cited: 26
A Review on the Application of Chemometrics and Machine Learning Algorithms to Evaluate Beer Authentication
Nattane Luíza da Costa, Maxwell Severo da Costa, Rommel Barbosa
Food Analytical Methods (2020) Vol. 14, Iss. 1, pp. 136-155
Closed Access | Times Cited: 25
Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers
Cristina Lasanta, Enrique Durán, Ana Belén Díaz, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 3, pp. 1174-1181
Closed Access | Times Cited: 24
Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing
Yang Soo Byeon, Seung-Taik Lim, Hyun‐Jin Kim, et al.
Journal of Food Quality (2021) Vol. 2021, pp. 1-12
Open Access | Times Cited: 23
Exploring a public database to evaluate consumer preference and aroma profile of lager beers by comprehensive two-dimensional gas chromatography and partial least squares regression discriminant analysis
André Cunha Paiva, Leandro Wang Hantao
Journal of Chromatography A (2020) Vol. 1630, pp. 461529-461529
Closed Access | Times Cited: 23
Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions
Claudia Gonzalez Viejo, Raúl Villarreal‐Lara, Damir D. Torrico, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 821-821
Open Access | Times Cited: 21
Study of a First Approach to the Controlled Fermentation for Lambic Beer Production
Vanesa Postigo, Margarita Jiménez García, Teresa Arroyo
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1681-1681
Open Access | Times Cited: 7
Comparison of headspace solid-phase microextraction high capacity fiber coatings based on dual mass spectrometric and broadband vacuum ultraviolet absorption detection for untargeted analysis of beer volatiles using gas chromatography
Delphine Zanella, Hailee E. Anderson, Talena Selby, et al.
Analytica Chimica Acta (2020) Vol. 1141, pp. 91-99
Closed Access | Times Cited: 19
Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme
Vasiliki Summerson, Claudia Gonzalez Viejo, Damir D. Torrico, et al.
Fermentation (2021) Vol. 7, Iss. 3, pp. 119-119
Open Access | Times Cited: 17
Comparative investigation of volatile components and bioactive compounds in beers by multivariate analysis
Xiaoyue Ji
Flavour and Fragrance Journal (2021) Vol. 36, Iss. 3, pp. 374-383
Closed Access | Times Cited: 16
Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Sı́lvia M. Rocha, Carina Pedrosa Costa, Cátia Martins
Frontiers in Chemistry (2022) Vol. 10
Open Access | Times Cited: 11
Feasibility of Defatted Juice from Sea-Buckthorn Berries (Hippophae rhamnoides L.) as a Wheat Beer Enhancer
Justyna Belcar, Józef Gorzelany
Molecules (2022) Vol. 27, Iss. 12, pp. 3916-3916
Open Access | Times Cited: 11
New insights into the characteristic flavor components of traditional sour beers such as Lambic and Flanders Red Ale beers
Kyoya Onishi, Masahiro Furuno, Asuka Mori, et al.
Journal of Bioscience and Bioengineering (2024) Vol. 138, Iss. 1, pp. 54-62
Closed Access | Times Cited: 2
Characterization of key odor-active compounds in Chinese-style traditional craft beer “Li”
Sinuo Li, Jianhua Jia, Qi Meng, et al.
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106575-106575
Closed Access | Times Cited: 2
The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product
Julia Rosend, Aleksei Kaleda, Rain Kuldjärv, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1401-1401
Open Access | Times Cited: 18
The application of headspace gas chromatographic method for the determination of ethyl alcohol in craft beers, wines and soft drinks
Olga Wachełko, Paweł Szpot, Marcin Zawadzki
Food Chemistry (2020) Vol. 346, pp. 128924-128924
Closed Access | Times Cited: 18
Determination of volatile compounds during deterioration of African opaque beer using a stir bar sorptive extraction technique and gas chromatography-high resolution mass spectrometry
Somandla Ncube, Simiso Dube, Mathew Muzi Nindi
Current Research in Food Science (2020) Vol. 3, pp. 256-267
Open Access | Times Cited: 16
Hibiscus rosa-sinensis as Flavoring Agent for Alcoholic Beverages
Ylenia Pieracci, Luisa Pistelli, M Amin Lari, et al.
Applied Sciences (2021) Vol. 11, Iss. 21, pp. 9864-9864
Open Access | Times Cited: 15
Multi-omics study revealed the genetic basis of beer flavor quality in yeast
Can Li, Shengkui Zhang, Geyu Dong, et al.
LWT (2022) Vol. 168, pp. 113932-113932
Open Access | Times Cited: 10
Impact of the Addition of Fruits of Kamchatka Berries (L. caerulea var. kamtschatica) and Haskap (L. caerulea var. emphyllocalyx) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers
Justyna Belcar, Ireneusz Kapusta, T. Sekutowski, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4011-4011
Open Access | Times Cited: 6
Wine quality assessment for Shiraz vertical vintages based on digital technologies and machine learning modeling.
Natalie Harris, Claudia Gonzalez Viejo, Chris Barnes, et al.
Food Bioscience (2023) Vol. 56, pp. 103354-103354
Open Access | Times Cited: 6

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