Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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 compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review
Hongyue Zhai, Siyu Li, Xu Zhao, et al.
Food Chemistry (2022) Vol. 403, pp. 134467-134467
Closed Access | Times Cited: 20

Showing 20 citing articles:

Analyzing of salient features and classification of wine type based on quality through various neural network and support vector machine classifiers
Dipak Kumar Jana, Prajna Bhunia, Sirsendu Das Adhikary, et al.
Results in Control and Optimization (2023) Vol. 11, pp. 100219-100219
Open Access | Times Cited: 26
Why is it important to understand the nature and chemistry of tannins to exploit their potential as nutraceuticals?
Silvia Molino, M. Pilar Francino, José Ángel Rufián‐Henares
Food Research International (2023) Vol. 173, pp. 113329-113329
Open Access | Times Cited: 19
U the trisubstrate-triproduct reaction mechanisms of wine grape VvCYP76F14 to improve wine bouquet
Zhizhong Song, Meiling Tang, Huilin Xiao, et al.
Food Chemistry (2025), pp. 143077-143077
Closed Access
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: 13
Site-Directed Mutagenesis of VvCYP76F14 (Cytochrome P450) Unveils Its Potential for Selection in Wine Grape Varieties Linked to the Development of Wine Bouquet
Bin Peng, Jianguo Ran, Yiyang Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 7, pp. 3683-3694
Open Access | Times Cited: 3
The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques
Hongyue Zhai, Mengqi Ling, Siyu Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101283-101283
Open Access | Times Cited: 2
Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique
Wenzhe Tong, Hongyue Zhai, Meng-Yao Qi, et al.
Food Research International (2024) Vol. 184, pp. 114229-114229
Closed Access | Times Cited: 2
Chromatographic Methods in the Identification and Determination of the Component Composition and Quality of Wines
З. А. Темердашев, A. G. Abakumov, O. N. Shelud’ko, et al.
Journal of Analytical Chemistry (2024) Vol. 79, Iss. 10, pp. 1364-1386
Closed Access | Times Cited: 1
Effect of storage temperature on the long term stability of Dendrobium catenatum Lindl. blended liquor
Jiangbo Wang, Zhiwen Liu, Xiangrui Jiang, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 4, pp. 2618-2630
Closed Access | Times Cited: 1
Cytochrome P450 VvCYP76F14 dominates the production of wine bouquet precursors in wine grapes
Guangli Xia, Matthew Shi, Weina Xu, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access | Times Cited: 1
Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic
Hongyue Zhai, Meng-Yao Qi, Yiming Zhang, et al.
Food Hydrocolloids (2024), pp. 110822-110822
Closed Access | Times Cited: 1
Grape Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wines Flavour Compounds
Diego Canalejo, Leticia Martínez‐Lapuente, Belén Ayestarán, et al.
(2023)
Open Access | Times Cited: 2
An Artificial Intelligence Approach for Estimating the Turbidity of Artisanal Wine and Dosage of Clarifying Agents
Erika Mishell De La Cruz Rojas, Jimmy Núñez-Pérez, Marco Vinicio Lara Fiallos, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4416-4416
Open Access
Cold Stabilization

(2024), pp. 373-387
Closed Access
Cold-driven strategies as pre-fermentative techniques on winemaking: A review
Gabriela Sperotto, Ellen Nunes Marçal, Fábio Martins Campos, et al.
Food Chemistry (2024) Vol. 463, pp. 141504-141504
Closed Access
Wine polyphenol oxidation mechanism and the effects on wine quality: A review
Xuebing Bai, Xinlong Chen, Xiaohan Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
D299T Mutation in CYP76F14 Led to a Decrease in Wine Bouquet Precursor Production in Wine Grape
Wanhao Liu, Huilin Xiao, Shengpeng Shi, et al.
Genes (2024) Vol. 15, Iss. 11, pp. 1478-1478
Open Access
Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds
Diego Canalejo, Leticia Martínez‐Lapuente, Belén Ayestarán, et al.
Molecules (2023) Vol. 28, Iss. 18, pp. 6477-6477
Open Access | Times Cited: 1
Investigating the Role of Odorant–Polymer Interactions in the Aroma Perception of Red Wine: A Density Functional Theory-Based Approach
Tobias Koch, Anna Maria Gabler, Florian Biener, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 50, pp. 20231-20242
Closed Access | Times Cited: 1
The Characteristics of Polysaccharide Composition of Red Wines in China: Effects of Grape Varieties, Origins and Winemaking Techniques
Hongyue Zhai, Mengqi Ling, Siyu Li, et al.
(2023)
Closed Access
Page 1

Scroll to top