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:
Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines
Gonzalo Garrido‐Bañuelos, Astrid Buica, Brock Kuhlman, et al.
Food Research International (2021) Vol. 150, pp. 110697-110697
Closed Access | Times Cited: 12
Gonzalo Garrido‐Bañuelos, Astrid Buica, Brock Kuhlman, et al.
Food Research International (2021) Vol. 150, pp. 110697-110697
Closed Access | Times Cited: 12
Showing 12 citing articles:
Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical–chemical markers
Maria Alessandra Paissoni, Giulia Motta, Simone Giacosa, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3328-3365
Open Access | Times Cited: 13
Maria Alessandra Paissoni, Giulia Motta, Simone Giacosa, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3328-3365
Open Access | Times Cited: 13
SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang
Yaqun Liu, Liu Hanxu, Lin Wanling, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 9
Yaqun Liu, Liu Hanxu, Lin Wanling, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 9
Real-time monitoring of chromatic and phenolic dynamics of vinification employing UV-Vis spectroscopy, Python and chemometrics
Caiyun Liu, Shuqin Gao, Jialin Ma, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106359-106359
Closed Access | Times Cited: 1
Caiyun Liu, Shuqin Gao, Jialin Ma, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106359-106359
Closed Access | Times Cited: 1
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
The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine
Ana-Marija Jagatić Korenika, Bernard Kozina, Darko Preiner, et al.
Applied Sciences (2023) Vol. 13, Iss. 9, pp. 5411-5411
Open Access | Times Cited: 4
Ana-Marija Jagatić Korenika, Bernard Kozina, Darko Preiner, et al.
Applied Sciences (2023) Vol. 13, Iss. 9, pp. 5411-5411
Open Access | Times Cited: 4
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating
Gonzalo Garrido‐Bañuelos, Astrid Buica
Journal of Sensory Studies (2023) Vol. 38, Iss. 4
Open Access | Times Cited: 2
Gonzalo Garrido‐Bañuelos, Astrid Buica
Journal of Sensory Studies (2023) Vol. 38, Iss. 4
Open Access | Times Cited: 2
Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines
Ana Paula André Barros, Islaine Santos Silva, L. C. Corrêa, et al.
Journal of Food Science and Technology (2022) Vol. 59, Iss. 8, pp. 3245-3255
Open Access | Times Cited: 4
Ana Paula André Barros, Islaine Santos Silva, L. C. Corrêa, et al.
Journal of Food Science and Technology (2022) Vol. 59, Iss. 8, pp. 3245-3255
Open Access | Times Cited: 4
The Composition and Structure of Plant Fibers Affect Their Fining Performance in Wines
Lucía Osete-Alcaraz, Encarna Gómez‐Plaza, Bodil Jørgensen, et al.
(2024)
Closed Access
Lucía Osete-Alcaraz, Encarna Gómez‐Plaza, Bodil Jørgensen, et al.
(2024)
Closed Access
Maceration and Extraction of Grape Components
Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery
(2024), pp. 209-228
Closed Access
Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery
(2024), pp. 209-228
Closed Access
The composition and structure of plant fibers affect their fining performance in wines
Lucía Osete-Alcaraz, Encarna Gómez‐Plaza, Bodil Jørgensen, et al.
Food Chemistry (2024) Vol. 460, pp. 140657-140657
Open Access
Lucía Osete-Alcaraz, Encarna Gómez‐Plaza, Bodil Jørgensen, et al.
Food Chemistry (2024) Vol. 460, pp. 140657-140657
Open Access
Impact of colostrum-derived whey and beetroot powder on the nutritional, rheological and sensory characteristics of set-type yogurt
Rahul Mehra, Shiv Kumar, Ketaki Barve, et al.
Journal of Food Science and Technology (2024)
Closed Access
Rahul Mehra, Shiv Kumar, Ketaki Barve, et al.
Journal of Food Science and Technology (2024)
Closed Access
Estudio plurianual del empleo de técnicas enológicas alternativas en la producción de vinos Tannat de Uruguay
Gustavo González‐Neves, Guzmán Favre, Diego Piccardo
BIO Web of Conferences (2023) Vol. 68, pp. 02018-02018
Open Access
Gustavo González‐Neves, Guzmán Favre, Diego Piccardo
BIO Web of Conferences (2023) Vol. 68, pp. 02018-02018
Open Access
