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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:

Sources of Volatile Aromatic Congeners in Whiskey
Thomas J. Kelly, Christine O’Connor, Kieran N. Kilcawley
Beverages (2023) Vol. 9, Iss. 3, pp. 64-64
Open Access | Times Cited: 9

Showing 9 citing articles:

Flavor characteristics and formation mechanisms in spirits: A case study in whisky
Qiuyu Zhang, Dan Wang, Xiaogang Liu, et al.
Food Research International (2025), pp. 115901-115901
Closed Access
Charentaise distillation of cognac. Part I: Behavior of aroma compounds
Gabriela Zanghelini, Pierre Giampaoli, Violaine Athès, et al.
Food Research International (2024) Vol. 178, pp. 113977-113977
Open Access | Times Cited: 5
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation
Kyu-Taek Choi, Su-Hyun Lee, Yeong-Jun Kim, et al.
Food Chemistry X (2024) Vol. 22, pp. 101368-101368
Open Access | Times Cited: 3
Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety
Sheila Oliveira-Alves, Silvia de Afonseca Lourenço, Tiago A. Fernandes, et al.
Applied Sciences (2024) Vol. 14, Iss. 3, pp. 1010-1010
Open Access | Times Cited: 2
Recent advances in whiskey analysis for authentication, discrimination, and quality control
Chioke A. Okolo, Kieran N. Kilcawley, Christine O’Connor
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4957-4992
Open Access | Times Cited: 7
Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky
Takehiko Hiura, Annie E. Hill, Ryoji Takata, et al.
Journal of the American Society of Brewing Chemists (2024), pp. 1-9
Open Access | Times Cited: 1
Effects of Co-Fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum Yeasts on the Volatile Aromatic Compound and Sensory Quality of Distilled Soju
Kyu-Taek Choi, Chun-Woo Park, Su-Hyun Lee, et al.
Journal of the Korean Society of Food Science and Nutrition (2024) Vol. 53, Iss. 6, pp. 639-647
Closed Access
Comparison of head space solid phase micro extraction with conventional and comprehensive gas chromatography mass spectrometry for volatile profiling of Irish whiskey
Thomas J. Kelly, David T. Mannion, Christine O’Connor, et al.
Talanta Open (2024) Vol. 10, pp. 100346-100346
Open Access
Multi-platform metabolic profiling of the stages of production of locally made lambanog, a traditional Philippine alcoholic beverage
Maria Krizel Anne G. Tabago, Mark Christian Emmanuel A. Marmeto, George D. Posadas, et al.
Discover Chemistry. (2024) Vol. 1, Iss. 1
Open Access
Is the Flavor of Rye Whiskey Unique? An Initial Investigation of the Aroma Components of Unaged Rye Whiskeys
Xinhe Huang, Dylan Flynn, Keith R. Cadwallader
ACS symposium series (2023), pp. 77-87
Closed Access
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