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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:

Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage
Xiaoyi Chen, Zhao‐Xiang Wang, Yuyu Li, et al.
LWT (2022) Vol. 169, pp. 114004-114004
Open Access | Times Cited: 20

Showing 20 citing articles:

Smartphone-assisted reading result multicolor colorimetric assay for total antioxidant capacity detection based on MnO2NS-TMB mediated etching Au NBPs
Qian Zhang, Bingjing Li, Liping Luo, et al.
Microchemical Journal (2025), pp. 112736-112736
Closed Access
Revealing the key antioxidant compounds and potential action mechanisms of Chinese Cabernet sauvignon red wines by integrating UHPLC-QTOF-MS-based untargeted metabolomics, network pharmacology and molecular docking approaches
Zhi-Xin Peng, Hui‐Wen Gu, Yuan Pan, et al.
Food Chemistry (2024) Vol. 460, pp. 140540-140540
Closed Access | Times Cited: 4
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
Yuhan Lu, Chengnan Zhang, He Zhao, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 10-10
Open Access | Times Cited: 22
New Labeling Rules for Wine: Wine Alcohol-Derived Calories and Polyphenol Consumption on Health
Antoni Sánchez‐Ortiz, Josep M. Mateo‐Sanz, M. A. Mateos, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 295-295
Open Access | Times Cited: 3
Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage
Yixuan Ding, Yueqin Liao, Jiangyue Xia, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 786-786
Open Access | Times Cited: 2
Wine age prediction using digital images and multivariate calibration
Olga Vyviurska, Liudmyla Khvalbota, Nemanja Koljančić, et al.
Microchemical Journal (2023) Vol. 190, pp. 108738-108738
Closed Access | Times Cited: 7
Assessment of Quality and Region of Origin of Wines
З. А. Темердашев, A. G. Abakumov, A. A. Kaunova, et al.
Journal of Analytical Chemistry (2023) Vol. 78, Iss. 12, pp. 1724-1740
Closed Access | Times Cited: 7
Effects of oak chips on quality and flavor of persimmon brandy: A comprehensive analysis of volatile and non-volatile compounds
Xinyu Nie, Kexin Liu, Yifan Zhang, et al.
LWT (2023) Vol. 183, pp. 114915-114915
Open Access | Times Cited: 6
Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously?
Jingxian An, Rebecca C. Deed, Paul A. Kilmartin, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 323-323
Open Access | Times Cited: 3
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
Quality characteristics, polyphenol profile and antioxidant capacity in red, rosé and white monovarietal wines from Ionian Islands of Greece [pdf]
Olga S. Arvaniti, Ageliki Tsolou, Eleni Sakantani, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2022) Vol. 21, Iss. 4, pp. 343-357
Open Access | Times Cited: 6
A Comparative Study on the Modification of Polyphenolic, Volatile, and Sensory Profiles of Merlot Wine by Indigenous Lactiplantibacillus plantarum and Oenococcus oeni
Liu Hui, Cuiyi Zhang, Biying Zhang, et al.
Australian Journal of Grape and Wine Research (2024) Vol. 2024, Iss. 1
Open Access
Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of cabernet sauvignon wine
Yun Xie, Jianqiao Jiang, Miao Cui, et al.
Food Chemistry X (2024) Vol. 24, pp. 101978-101978
Open Access
Climate, soil, and viticultural factors differentially affect the sub-regional variations in biochemical compositions of grape berries
Haiqi Wang, Xuenan Yao, Menglong Liu, et al.
Scientia Horticulturae (2024) Vol. 339, pp. 113858-113858
Open Access
Inter-regional characterisation of New Zealand pinot noir wines: Correlation between wine colour, monomeric and polymeric phenolics, tannin composition, antioxidant capacity, and sensory attributes
Yi Yang, Zhijing Ye, Leandro Dias Araújo, et al.
Food Chemistry (2024) Vol. 467, pp. 142311-142311
Open 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
Quality characteristics, polyphenol profile and antioxidant capacity in red, rosé and white monovarietal wines from Ionian Islands of Greece
Olga S. Arvaniti, Ageliki Tsolou, Eleni Sakantani, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2022) Vol. 21, Iss. 4, pp. 343-357
Open Access | Times Cited: 1
INFLUENCE OF MICROOXIDATION OF MUST AND PULP ON THE PHYSICAL AND CHEMICAL INDICATORS OF WINE MATERIALS
Н.М. АГЕЕВА, Антон Владимирович Прах, Анастасия Александровна Ширшова, et al.
(2023), pp. 31-34
Closed Access
RESEARCH OF THE ABILITY OF PHENOLIC SUBSTANCES OF WINE MATERIALS FROM CABERNET SAUVIGNON GRAPE VARIETY TO OXIDATION
Natalia Mikhailovna Ageyeva, Anton Vladimirovich Prakh, Anastasia Aleksandrovna Shirshova, et al.
Fruit growing and viticulture of South Russia (2023) Vol. 6, Iss. 84, pp. 162-177
Open Access

Olga S. Arvaniti, Ageliki Tsolou, Eleni Sakantani, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2015) Vol. 21, Iss. 4
Open Access
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