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:
Application of different pre-fermentation techniques in the winemaking using Guankou table grape (Vitis vinifera × Vitis labrusca)
Xiaoyi Chen, Shuai Liu, Jialu Yuan, et al.
Food Bioscience (2022) Vol. 51, pp. 102272-102272
Closed Access | Times Cited: 6
Xiaoyi Chen, Shuai Liu, Jialu Yuan, et al.
Food Bioscience (2022) Vol. 51, pp. 102272-102272
Closed Access | Times Cited: 6
Showing 6 citing articles:
Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes
Yangyang Bai, Qiaomin Chen, Xinyang Liu, et al.
Food Chemistry (2024) Vol. 445, pp. 138745-138745
Closed Access | Times Cited: 6
Yangyang Bai, Qiaomin Chen, Xinyang Liu, et al.
Food Chemistry (2024) Vol. 445, pp. 138745-138745
Closed Access | Times Cited: 6
Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine
Xinyang Liu, Yangyang Bai, Qiaomin Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106872-106872
Open Access | Times Cited: 3
Xinyang Liu, Yangyang Bai, Qiaomin Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106872-106872
Open Access | Times Cited: 3
Exploring separation patterns and mechanisms of proanthocyanidins in grape seeds and pomace with diverse molecular weights, compositions, and structures
Xiaoyi Chen, Hong Song, Shubo Zhou, et al.
Food Chemistry X (2023) Vol. 20, pp. 101008-101008
Open Access | Times Cited: 7
Xiaoyi Chen, Hong Song, Shubo Zhou, et al.
Food Chemistry X (2023) Vol. 20, pp. 101008-101008
Open Access | Times Cited: 7
Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora)
Bruna Rafaela da Silva Monteiro Wanderley, Natália Duarte de Lima, Carolina Turnes Pasini Deolindo, et al.
Food Research International (2024) Vol. 197, pp. 115246-115246
Closed Access | Times Cited: 1
Bruna Rafaela da Silva Monteiro Wanderley, Natália Duarte de Lima, Carolina Turnes Pasini Deolindo, et al.
Food Research International (2024) Vol. 197, pp. 115246-115246
Closed Access | Times Cited: 1
White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review
José Ricardo Machado dos Santos, Aniela Pinto Kempka
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 19-41
Closed Access
José Ricardo Machado dos Santos, Aniela Pinto Kempka
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 19-41
Closed Access
Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles
Weikang Ding, Qian Tu, Xuexue Xi, et al.
Food Chemistry X (2024) Vol. 25, pp. 102124-102124
Open Access
Weikang Ding, Qian Tu, Xuexue Xi, et al.
Food Chemistry X (2024) Vol. 25, pp. 102124-102124
Open Access
