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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:

Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review
Gonzalo Garrido‐Bañuelos, Astrid Buica, Wessel du Toit
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 28, pp. 7743-7759
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity
Nan Shen, Tongfei Wang, Quan Gan, et al.
Food Chemistry (2022) Vol. 383, pp. 132531-132531
Closed Access | Times Cited: 1053
Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
Jiahui Song, Yue Yu, Minghuang Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 38
Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins—A Review
Ramesh Kumar Saini, Mohammad Imtiyaj Khan, Xiaomin Shang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1227-1227
Open Access | Times Cited: 6
Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells
Kainan Zhao, Yi‐Bin Lan, Ying Shi, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access | Times Cited: 4
Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside
Zhiqiang Hou, Luqin Luan, Xinxin Hu, et al.
Food Chemistry (2022) Vol. 383, pp. 132373-132373
Closed Access | Times Cited: 20
The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review
Hongyue Zhai, Siyu Li, Xu Zhao, et al.
Food Chemistry (2022) Vol. 403, pp. 134467-134467
Closed Access | Times Cited: 20
Detection and analysis of electrochemical signals in wine fermentation process
B Li, Jing Wang, Ruizhi Zhang
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 5103-5109
Closed Access | Times Cited: 10
The Utilization of Physiologically Active Molecular Components of Grape Seeds and Grape Marc
Imre Hegedűs, Kitti Andreidesz, József Szentpéteri, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 19, pp. 11165-11165
Open Access | Times Cited: 16
Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism
Jingjing Liang, Hongcai Li, Mengzhen Han, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 2
Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking
Siyu Li, Chang-Qing Duan, Zhenhai Han
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 8, pp. 1119-1142
Closed Access | Times Cited: 20
Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage
Nesrin Merve Çelebi Uzkuç, Aslı BAYHAN, Ayşegül Kırca Toklucu
European Food Research and Technology (2021) Vol. 248, Iss. 2, pp. 393-401
Closed Access | Times Cited: 15
Determining role of structure in the stability increase of purple sweet potato anthocyanins bound to proteins
Zhiyi Zhang, Qingqing Yu, Shuang Zhao, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 722-734
Open Access | Times Cited: 1
Design and implementation of popular quality analysis system for dry red wines originating from Northwest China
Xuebing Bai, Binxiu Dai, Xiuhai Liu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3478-3490
Closed Access | Times Cited: 1
Exploring the efficacy and industrial potential of polyphenol products from grapes and their by-products
Rita Abi Rached, Matteo Perra, Maria Letizia Manca, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 42, pp. 101805-101805
Closed Access | Times Cited: 1
The use of non-invasive fluorescence spectroscopy to quantify phenolic content under red wine real-time fermentation conditions
Isabel dos Santos, Gurthwin Bosman, Wessel du Toit, et al.
Food Control (2023) Vol. 147, pp. 109616-109616
Closed Access | Times Cited: 4
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
Skin cell wall ripeness alters wine tannin profiles via modulating interaction with seed tannin during alcoholic fermentation
Zhaoxiang Wang, Ni Yang, Jiarui Zhang, et al.
Food Research International (2022) Vol. 162, pp. 111974-111974
Closed Access | Times Cited: 8
Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine
Wen Li, Zhen Zhang, Yuanyuan Zhao, et al.
Molecules (2023) Vol. 28, Iss. 13, pp. 5129-5129
Open Access | Times Cited: 3
The Complexity of Modulating Anthocyanin Biosynthesis Pathway by Deficit Irrigation in Table Grapes
Maha Afifi, David Obenland, Ashraf El‐Kereamy
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 7
Methyl Jasmonate and Nanoparticles Doped with Methyl Jasmonate affect the Cell Wall Composition of Monastrell Grape Skins
María José Giménez‐Bañón, Diego Fernando Paladines‐Quezada, Juan Daniel Moreno‐Olivares, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1478-1478
Open Access | Times Cited: 2
Investigation of the Phenolic Component Bioavailability Using the In Vitro Digestion/Caco-2 Cell Model, as well as the Antioxidant Activity in Chinese Red Wine
Chunming Xu, Lingqiang Kong, Yuan Tian
Foods (2022) Vol. 11, Iss. 19, pp. 3108-3108
Open Access | Times Cited: 4
EFFECTS OF FOLIAR TREATMENTS WITH UREA AND NANO-UREA ON THE CELL WALLS OF MONASTRELL GRAPE SKINS.
María José Giménez‐Bañón, Juan Daniel Moreno‐Olivares, Juan Antonio Bleda‐Sánchez, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106624-106624
Closed Access
Novel application of silica materials to reduce phenolic content of red wines
Alessandro Manzoni, Sara Muñoz‐Pina, Édgar Pérez‐Esteve, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100608-100608
Open Access
A comprehensive characterization of polyphenol extracts from wasted sour fruits by LC–MS/MS and evaluation of their antioxidant potentials
Waheed Ahmad, Akhtar Ali, Ali Mohsin, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 2, pp. 1302-1317
Closed Access | Times Cited: 1
Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers
Gonzalo Garrido‐Bañuelos, Patricia López-Sánchez, Mihaela Mihnea
Journal of Texture Studies (2023) Vol. 54, Iss. 4, pp. 532-540
Open Access
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