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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:

Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine
Zijian Liang, Pangzhen Zhang, Wen Ma, et al.
Food Chemistry (2023) Vol. 436, pp. 137748-137748
Open Access | Times Cited: 18

Showing 18 citing articles:

Chemical, sensory and biological variations of black tea under different drying temperatures
Shengxiao Su, Piaopiao Long, Qing Zhang, et al.
Food Chemistry (2024) Vol. 446, pp. 138827-138827
Closed Access | Times Cited: 22
Flavor profile and quality of strawberry wine are improved through sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae
Bo Yang, Shijiao Liu, Hongwen Zang, et al.
Food Bioscience (2024) Vol. 59, pp. 104021-104021
Closed Access | Times Cited: 10
Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes
Yi Yang, Zhijing Ye, Yunxuan Qin, et al.
Food Chemistry (2024) Vol. 447, pp. 138976-138976
Open Access | Times Cited: 5
Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation
Jiaxin Gong, Qiancheng Zuo, Zhaoqing Wu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101660-101660
Open Access | Times Cited: 5
Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC–MS, HPLC, and sensory analysis
Han Xing, Yanfeng Wei, Lifang Yuan, et al.
Food Chemistry (2025) Vol. 471, pp. 142820-142820
Closed Access
Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysis
Chunyan Li, Xilei Pu, Piping Ye, et al.
Journal of Agriculture and Food Research (2025) Vol. 20, pp. 101725-101725
Open Access
Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead
Xian Li, Tiantian Zhang, Ziwei Liu, et al.
Food Chemistry X (2025), pp. 102313-102313
Open Access
Effect of simultaneous inoculation of ethyl carbamate-degrading non-Saccharomyces yeast and Saccharomyces cerevisiae on the quality and flavor of wine
Yang Zhao, Yonggang Du, Naihui Dong, et al.
Food Bioscience (2025), pp. 106236-106236
Closed Access
Pulsed electric field processing of green tea-infused chardonnay wine: Effects on physicochemical properties, antioxidant activities, phenolic and volatile compounds
Zijian Liang, Pangzhen Zhang, Wen Ma, et al.
Food Bioscience (2023) Vol. 54, pp. 102884-102884
Open Access | Times Cited: 14
Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products—Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects
Catarina Marques, Lia‐Tânia Dinis, Maria João Santos, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4277-4277
Open Access | Times Cited: 8
Quality attributes of black tea-flavored Chardonnay wine processed by ultrasound
Zijian Liang, Pangzhen Zhang, Wen Ma, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 2
Radio frequency drying on functional diversity of tiger nut flour: Effects on physicochemical, structural, and rheological properties
Mengge Li, Yingqi Tian, Liu‐Min Fan, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133717-133717
Closed Access | Times Cited: 1
Quality of jujube wines fermented by different jujube varieties: Physicochemical parameters, antioxidant activity, non-volatile and volatile substances
Zihan Wang, Meiling Chen, Shijin Hao, et al.
LWT (2024) Vol. 208, pp. 116698-116698
Open Access | Times Cited: 1
Dynamic changes of anthocyanins during ‘Ziyan’ tea wine processing
Ling Lin, Keke Li, Yajie Hua, et al.
Food Chemistry X (2024) Vol. 24, pp. 101799-101799
Open Access | Times Cited: 1
Determination and identification of polyphenols in wine samples using mass spectrometry techniques
А. З. Темердашев, Sanka N. Atapattu, Geethi K. Pamunuwa
Journal of Chromatography Open (2024), pp. 100175-100175
Open Access | Times Cited: 1
Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging
Zijian Liang, Shuge Yang, Jingning Xiao, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-15
Open Access
Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model
Zijian Liang, William Leonard, Pangzhen Zhang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4450-4468
Open Access
Analysis of Antioxidant Capacity, Total Phenolic and Total Flavonoid Contents in Boric Acid applied Camellia sinensis L.
Işıl Sezekler
Frontiers in Life Sciences and Related Technologies (2024) Vol. 5, Iss. 2, pp. 108-114
Open Access
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