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 the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis
Weiyu Cao, Nan Shu, Jinli Wen, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2767-2767
Open Access | Times Cited: 41
Weiyu Cao, Nan Shu, Jinli Wen, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2767-2767
Open Access | Times Cited: 41
Showing 1-25 of 41 citing articles:
Aroma Analysis of Table Grape Berries Based on Electronic Nose Detection
Shengyang Niu, Xuewei Liu, Meiling Lin, et al.
Agronomy (2025) Vol. 15, Iss. 1, pp. 104-104
Open Access
Shengyang Niu, Xuewei Liu, Meiling Lin, et al.
Agronomy (2025) Vol. 15, Iss. 1, pp. 104-104
Open Access
Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods
Chris Webster, David Barker, Rebecca C. Deed, et al.
Food Research International (2025), pp. 115655-115655
Closed Access
Chris Webster, David Barker, Rebecca C. Deed, et al.
Food Research International (2025), pp. 115655-115655
Closed Access
Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance
Bingde Zhou, Xiaochen Liu, Qiuyu Lan, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1729-1729
Open Access | Times Cited: 4
Bingde Zhou, Xiaochen Liu, Qiuyu Lan, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1729-1729
Open Access | Times Cited: 4
Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties
Yue Yang, Chao Wang, Yashu Chen, et al.
Food Chemistry (2023) Vol. 432, pp. 137095-137095
Closed Access | Times Cited: 13
Yue Yang, Chao Wang, Yashu Chen, et al.
Food Chemistry (2023) Vol. 432, pp. 137095-137095
Closed Access | Times Cited: 13
Metabolomics of Red Wines Aged Traditionally, with Chips or Staves
Georgiana-Diana Dumitriu, Fernando Sánchez-Suárez, Rafael A. Peinado, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 196-196
Open Access | Times Cited: 3
Georgiana-Diana Dumitriu, Fernando Sánchez-Suárez, Rafael A. Peinado, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 196-196
Open Access | Times Cited: 3
Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper
Yiling Xiong, Chenglin Zhu, Baozhu Wu, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 3
Yiling Xiong, Chenglin Zhu, Baozhu Wu, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 3
Effects of different fermentation methods on the quality of wines made from Actinidia argute
Jinli Wen, Yining Sun, Yiping Yan, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 6, pp. 1653-1665
Closed Access | Times Cited: 3
Jinli Wen, Yining Sun, Yiping Yan, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 6, pp. 1653-1665
Closed Access | Times Cited: 3
Decoding the Volatile Profile of White Romanian Fetească Wines
Fulvia Ancuța Manolache, Denisa Eglantina Duță, Gabriela Daniela Criveanu-Stamatie, et al.
Separations (2024) Vol. 11, Iss. 5, pp. 141-141
Open Access | Times Cited: 3
Fulvia Ancuța Manolache, Denisa Eglantina Duță, Gabriela Daniela Criveanu-Stamatie, et al.
Separations (2024) Vol. 11, Iss. 5, pp. 141-141
Open Access | Times Cited: 3
Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters
Zhiguo Huang, Bo Zeng, Jie Deng, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3501-3513
Closed Access | Times Cited: 3
Zhiguo Huang, Bo Zeng, Jie Deng, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3501-3513
Closed Access | Times Cited: 3
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 3
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 3
Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS
Min Wang, Xue Li, Haiyan Ding, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 8
Min Wang, Xue Li, Haiyan Ding, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 8
Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS)
Yanli He, Hongyan Qin, Jinli Wen, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3615-3615
Open Access | Times Cited: 8
Yanli He, Hongyan Qin, Jinli Wen, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3615-3615
Open Access | Times Cited: 8
Analysis of Volatile Components in Dried Fruits and Branch Exudates of Schisandra chinensis with Different Fruit Colors Using GC-IMS Technology
Yiping Yan, Wenpeng Lu, Taiping Tian, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6865-6865
Open Access | Times Cited: 8
Yiping Yan, Wenpeng Lu, Taiping Tian, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6865-6865
Open Access | Times Cited: 8
Application of Fourier-Transform Infrared Spectroscopy for the Assessment of Wine Spoilage Indicators: A Feasibility Study
Cláudia A. Teixeira dos Santos, Ricardo N.M.J. Páscoa, N. Pérez-del-Notario, et al.
Molecules (2024) Vol. 29, Iss. 8, pp. 1882-1882
Open Access | Times Cited: 2
Cláudia A. Teixeira dos Santos, Ricardo N.M.J. Páscoa, N. Pérez-del-Notario, et al.
Molecules (2024) Vol. 29, Iss. 8, pp. 1882-1882
Open Access | Times Cited: 2
Flavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques
Juliane Elisa Welke, Karolina Cardoso Hernandes, Laura Oliveira Lago, et al.
Journal of Chromatography A (2024) Vol. 1734, pp. 465264-465264
Closed Access | Times Cited: 2
Juliane Elisa Welke, Karolina Cardoso Hernandes, Laura Oliveira Lago, et al.
Journal of Chromatography A (2024) Vol. 1734, pp. 465264-465264
Closed Access | Times Cited: 2
The Relationships between Flavor Substances and Microbial Communities during the Fermentation of Chinese Traditional Red Sour Soup
Xin Zhang, Zhenyu Wang, Xianbing Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105451-105451
Closed Access | Times Cited: 2
Xin Zhang, Zhenyu Wang, Xianbing Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105451-105451
Closed Access | Times Cited: 2
Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties
Weiyu Cao, Nan Shu, Jinli Wen, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 290-290
Open Access | Times Cited: 7
Weiyu Cao, Nan Shu, Jinli Wen, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 290-290
Open Access | Times Cited: 7
Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraison
Haining Yin, Lin Wang, Hanmei Su, et al.
Food Research International (2023) Vol. 167, pp. 112662-112662
Closed Access | Times Cited: 7
Haining Yin, Lin Wang, Hanmei Su, et al.
Food Research International (2023) Vol. 167, pp. 112662-112662
Closed Access | Times Cited: 7
Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis
Jinli Wen, Yue Wang, Weiyu Cao, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3345-3345
Open Access | Times Cited: 7
Jinli Wen, Yue Wang, Weiyu Cao, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3345-3345
Open Access | Times Cited: 7
Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography–Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy
Yan Chen, Yingjie Fu, Peng Li, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3555-3555
Open Access | Times Cited: 12
Yan Chen, Yingjie Fu, Peng Li, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3555-3555
Open Access | Times Cited: 12
Isolation and Identification of Non-Saccharomyces Yeast Producing 2-Phenylethanol and Study of the Ehrlich Pathway and Shikimate Pathway
Rong Zhou, Qingyi Song, Huili Xia, et al.
Journal of Fungi (2023) Vol. 9, Iss. 9, pp. 878-878
Open Access | Times Cited: 6
Rong Zhou, Qingyi Song, Huili Xia, et al.
Journal of Fungi (2023) Vol. 9, Iss. 9, pp. 878-878
Open Access | Times Cited: 6
Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes
Lin Wang, Haining Yin, Xuedong Shao, et al.
Food Chemistry X (2023) Vol. 20, pp. 100978-100978
Open Access | Times Cited: 6
Lin Wang, Haining Yin, Xuedong Shao, et al.
Food Chemistry X (2023) Vol. 20, pp. 100978-100978
Open Access | Times Cited: 6
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties
Xiaoli Yin, Zhi-Xin Peng, Yuan Pan, et al.
Food Research International (2023) Vol. 178, pp. 113923-113923
Closed Access | Times Cited: 6
Xiaoli Yin, Zhi-Xin Peng, Yuan Pan, et al.
Food Research International (2023) Vol. 178, pp. 113923-113923
Closed Access | Times Cited: 6
Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines
Miguel Ángel Hernández Carapia, J.R. Verde-Calvo, Héctor B. Escalona‐Buendía, et al.
Beverages (2023) Vol. 9, Iss. 3, pp. 72-72
Open Access | Times Cited: 5
Miguel Ángel Hernández Carapia, J.R. Verde-Calvo, Héctor B. Escalona‐Buendía, et al.
Beverages (2023) Vol. 9, Iss. 3, pp. 72-72
Open Access | Times Cited: 5
Multi-step screening of suitable Saccharomyces cerevisiae strain for lemon wine brewing
Dianhui Wu, Ye Wu, Zixuan Gu, et al.
Food Bioscience (2023) Vol. 56, pp. 103092-103092
Open Access | Times Cited: 5
Dianhui Wu, Ye Wu, Zixuan Gu, et al.
Food Bioscience (2023) Vol. 56, pp. 103092-103092
Open Access | Times Cited: 5
