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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:

The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit
Maria Kyraleou, Dustin Herb, Grace Celia O’Reilly, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 443-443
Open Access | Times Cited: 35

Showing 1-25 of 35 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
A novel headspace solid-phase microextraction arrow method employing comprehensive two-dimensional gas chromatography–mass spectrometry combined with chemometric tools for the investigation of wine aging
Natasa P. Kalogiouri, Natalia Manousi, Antonio Ferracane, et al.
Analytica Chimica Acta (2024) Vol. 1304, pp. 342555-342555
Closed Access | Times Cited: 4
Exploring the volatile profile of whiskey samples using solid-phase microextraction Arrow and comprehensive two-dimensional gas chromatography-mass spectrometry
Antonio Ferracane, Natalia Manousi, Peter Tranchida, et al.
Journal of Chromatography A (2022) Vol. 1676, pp. 463241-463241
Open Access | Times Cited: 25
Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food
J. Li, Qiuyu Zhang, Baoguo Sun
Foods (2023) Vol. 12, Iss. 15, pp. 2841-2841
Open Access | Times Cited: 9
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
From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers
Ana Belén Díaz, Enrique Durán, Cristina Lasanta, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3215-3215
Open Access | Times Cited: 15
Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex − high fatigue product category: The case of Greek grape marc spirits
Evangelia A. Tsapou, P.M. Tzortzis, Elisabeth Koussissi
Food Quality and Preference (2024) Vol. 118, pp. 105182-105182
Closed Access | Times Cited: 2
Comparative analysis of the aromatic profile of single malt whiskies from different regions of Scotland using GC-MS, GC-O-MS and sensory evaluation
Xiao Shen, Haitao Wang, Haining Zhuang, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106465-106465
Closed Access | Times Cited: 2
Composition and impact of pre- and post-harvest treatments/factors in pecan nuts quality
Tatiane Jéssica Siebeneichler, Jéssica Fernanda Hoffmann, Vanessa Galli, et al.
Trends in Food Science & Technology (2022) Vol. 131, pp. 46-60
Closed Access | Times Cited: 14
An Overview of Spirits Made from Sugarcane Juice
Claudine Corbion, Juliette Smith‐Ravin, Odile Marcelin, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6810-6810
Open Access | Times Cited: 7
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
Breeding cereal rye (Secale cereale) for quality traits
Lauren J. Brzozowski, Elżbieta Szuleta, Timothy D. Phillips, et al.
Crop Science (2023) Vol. 63, Iss. 4, pp. 1964-1987
Open Access | Times Cited: 6
A Narrative Review of Sulfur Compounds in Whisk(e)y
Akira Wanikawa, Toshikazu Sugimoto
Molecules (2022) Vol. 27, Iss. 5, pp. 1672-1672
Open Access | Times Cited: 11
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
Evaluation of Florida-grown Barley for Brewing Applications: Yield, Fermentability, and Volatile Compounds
Nicholas A. Wendrick, Jonathan K. Lee, Mandi Chen, et al.
Journal of the American Society of Brewing Chemists (2024) Vol. 82, Iss. 3, pp. 204-213
Closed Access | Times Cited: 1
Malting barley for North American distillers: Novel GN0 winter barley varieties meet and exceed contemporary expectations
Campbell P. Morrissy, Scott Fisk, Jarrad Gollihue, et al.
(2024) Vol. 3, Iss. 1
Open Access | Times Cited: 1
What does terroir mean? A science mapping of a multidimensional concept
David Moroz
Journal of Agricultural Economics (2024) Vol. 75, Iss. 3, pp. 889-913
Closed Access | Times Cited: 1
Comparison of Aroma Profiles of Whiskeys Fermented from Different Grain Ingredients
Siqian Guo, Dan Wang, Yanting Li, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2031-2031
Open Access | Times Cited: 1
Quality Characteristics and Antioxidant Activities of Six Types of Korean White Wine
Sae-Byuk Lee
Foods (2023) Vol. 12, Iss. 17, pp. 3246-3246
Open Access | Times Cited: 4
DLLμE/GC-MS as a Powerful Analytical Approach to Establish the Volatilomic Composition of Different Whiskeys
Rosa Perestrelo, Michael Caldeira, Freddy Rodrigues, et al.
Beverages (2022) Vol. 8, Iss. 3, pp. 53-53
Open Access | Times Cited: 8
Lab-Scale Methodology for New-Make Bourbon Whiskey Production
Virginia L. Verges, Jarrad Gollihue, Glenna E. Joyce, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 457-457
Open Access | Times Cited: 3
Experimental Whisky Fermentations: Influence of Wort Pretreatments
Martina Daute, Frances Jack, Barry Harrison, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2755-2755
Open Access | Times Cited: 8
The impact of terroir on barley and malt quality – a critical review
D. Evan Evans, Blakely Paynter, Marta S. Izydorczyk, et al.
Journal of the Institute of Brewing (2023) Vol. 129, Iss. 4, pp. 211-258
Open Access | Times Cited: 2
Authentication of wine and other alcohol-based beverages—Future global scenario
Marianthi Basalekou, Maria Kyraleou, Σταματίνα Καλλιθράκα
Elsevier eBooks (2022), pp. 669-695
Closed Access | Times Cited: 4
GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute
Fernanda Papa Spada, Severino Matias de Alencar, Stanislau Bogusz, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 228-228
Open Access
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