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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:

Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
Guilherme Vitorino, Mariana Mota, Manuel Malfeito‐Ferreira
Ciência e técnica vitivinícola/Ciência e técnica vitivinícola (2021) Vol. 36, Iss. 2, pp. 139-150
Open Access | Times Cited: 9

Showing 9 citing articles:

Consumer mental recognition of the sensory space of dry white wines “mellowed” by aging
Mariana Sequeira, Manuel Malfeito‐Ferreira
Ciência e técnica vitivinícola/Ciência e técnica vitivinícola (2025) Vol. 40, Iss. 1, pp. 29-38
Open Access
Fine wine recognition and appreciation: It is time to change the paradigm of wine tasting
Manuel Malfeito‐Ferreira
Food Research International (2023) Vol. 174, pp. 113668-113668
Open Access | Times Cited: 11
Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters
Marta Esteves, Mariana Sequeira, Manuel Malfeito‐Ferreira
Beverages (2024) Vol. 10, Iss. 2, pp. 44-44
Open Access | Times Cited: 3
Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters
Marta Esteves, Mariana Sequeira, Manuel Malfeito‐Ferreira
(2024)
Open Access | Times Cited: 2
PROP taste status has limited impact on wine flavour perception and acceptability by consumers
Celia Criado, Carolina Muñoz‐González, Virginia Fernández-Ruíz, et al.
Food Quality and Preference (2024) Vol. 116, pp. 105150-105150
Closed Access | Times Cited: 1
Understanding the Mellowing Effect of Bottle Aging on the Sensory and Aesthetic Perceptions of Varietal Dry White Wines
Giovanni Marasà, Joana Ferreira, Mariana Mota, et al.
(2024)
Open Access | Times Cited: 1
Wine bioacidification: Fermenting Airén grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation
Pedro Miguel Izquierdo-Cañas, Juan Manuel del Fresno, Manuel Malfeito‐Ferreira, et al.
International Journal of Food Microbiology (2024) Vol. 427, pp. 110977-110977
Closed Access | Times Cited: 1
Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status
Rafael I. Velázquez-Martínez, Celia Criado, Carolina Muñoz‐González, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2835-2835
Open Access | Times Cited: 2
Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines
Giovanni Marasà, Joana Ferreira, Mariana Mota, et al.
Beverages (2024) Vol. 10, Iss. 3, pp. 78-78
Open Access
New insights into Viticulture, Enology and Vitivinicultural Economy: Ciência e Técnica Vitivinícola 2021
Jorge Cunha, Ilda Caldeira, Sara Canas
Ciência e técnica vitivinícola/Ciência e técnica vitivinícola (2021) Vol. 36, Iss. 2, pp. 173-175
Open Access
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