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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:

Aroma characteristics of volatile compounds brought by variations in microbes in winemaking
Shuxun Liu, Ying Lou, Yixian Li, et al.
Food Chemistry (2023) Vol. 420, pp. 136075-136075
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking
Meng-Bo Tian, Rui-Qi Hu, Zhao-Long Liu, et al.
Food Chemistry (2023) Vol. 436, pp. 137730-137730
Closed Access | Times Cited: 22
Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu
Fanghang Qiu, Binghao Du, Chengnan Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103925-103925
Closed Access | Times Cited: 14
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 14
Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines
Chunyan Bai, Bin Fan, Junliang Hao, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 235-235
Open Access | Times Cited: 1
Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses
Taoxian Zhang, Zusong Liao, Zhaohui Li, et al.
Food Chemistry X (2025) Vol. 25, pp. 102188-102188
Open Access | Times Cited: 1
Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor
Lingzhi Zhao, Jing Chen, Wei Xu, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access | Times Cited: 1
Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments
Tingcai Yan, Ziqing Liu, Menghan Zhao, et al.
Food Chemistry (2024) Vol. 442, pp. 138390-138390
Closed Access | Times Cited: 7
Volatile organic compound dynamics in Ugni Blanc and Vidal wines during fermentation in the Hexi Corridor (China): Insights from E-nose, GC-MS, GC-IMS, and multivariate statistical models
MA Ying-hu, Yuanyuan Wang, Jia Li, et al.
LWT (2025), pp. 117440-117440
Open Access
Integrated System of Microalgae Photobioreactor and Wine Fermenter: Growth Kinetics for Sustainable CO2 Biocapture
María Carla Groff, Cecilia Fernández, Rocío Gil, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 58-58
Open Access
Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation
Xiaoxu Zhang, Rui Huang, Chang Liu, et al.
Applied Food Research (2025), pp. 100755-100755
Open Access
From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines
Qinqin Liu, Nan Hao, Lan Mi, et al.
Food Chemistry X (2025) Vol. 26, pp. 102317-102317
Open Access
Characteristics of Mineral Elements and Aroma Compounds in Beihong (V. vinifera × V. amurensis) Grapes and Wines under Salt Stresses
Jun Yang, Yangfu Kuang, Pedro García‐Caparrós, et al.
ACS Food Science & Technology (2025)
Closed Access
Analysis of methanol, fusel alcohols, and other volatile compounds of local specialty alcoholic beverages (wine, beer, and soju) in Korea
Dong-Woo Jeong, Young Suk Kim
Applied Biological Chemistry (2025) Vol. 68, Iss. 1
Open Access
The Impact of GoLo Technology on the Quality Properties of Dealcoholised Wines
Juan José Cuenca-Martínez, José Manuel Veiga-del-Baño, Cristina Cebrián‐Tarancón, et al.
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3867-3867
Open Access
Recent Advances in Food Safety: Nanostructure-Sensitized Surface-Enhanced Raman Sensing
Zeyan Liu, Renchun Yang, Haili Chen, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1115-1115
Open Access
Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages
Shuxun Liu, Ying Lou, Yixian Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103194-103194
Closed Access | Times Cited: 9
Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities
Shi Ning, Huiqing Li, Hao-Cheng Lu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100939-100939
Open Access | Times Cited: 9
Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds
Ana Boban, Vesna Milanović, Maja Veršić Bratinčević, et al.
Food Research International (2024) Vol. 180, pp. 114072-114072
Open Access | Times Cited: 3
Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review
Guanghao Wang, Yogesh Kumar
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2530-2545
Open Access | Times Cited: 3
Decoding the Volatile Profile of White Romanian Fetească Wines
Fulvia Ancuța Manolache, Denisa Eglantina Duță, Gabriela Daniela Criveanu-Stamatie, et al.
Separations (2024) Vol. 11, Iss. 5, pp. 141-141
Open Access | Times Cited: 3
Microbial Synergies and Their Impact on Economic and Quality Innovation in Sustainable Winemaking: Yeast and Lactic Acid Bacteria Interconnections
Anderson S. Sant’Ana, Wilson Josè Fernandes Lemos
Food Bioscience (2024), pp. 105238-105238
Open Access | Times Cited: 3
Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine
Taoxian Zhang, Zusong Liao, Zhaohui Li, et al.
Food Research International (2024) Vol. 197, pp. 115250-115250
Closed 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
Role of amino acids in flavor profiles and foam characteristics of sparkling wines during aging
Nian X. Sun, Lili Zhao, Aiguo Liu, et al.
Journal of Food Composition and Analysis (2023) Vol. 126, pp. 105903-105903
Closed Access | Times Cited: 8
Correlation between fungi and volatile compounds during different fermentation modes at the industrial scale of Merlot wines
Yuwen Ma, Shuai Peng, Lan Mi, et al.
Food Research International (2023) Vol. 174, pp. 113638-113638
Closed Access | Times Cited: 7
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