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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:

Phenolic Compounds as Markers of Wine Quality and Authenticity
Vakarė Merkytė, Edoardo Longo, Giulia Windisch, et al.
Foods (2020) Vol. 9, Iss. 12, pp. 1785-1785
Open Access | Times Cited: 82

Showing 1-25 of 82 citing articles:

Developing Green Innovations in the Wine Industry: An Applied Analysis
Eduardo Sánchez‐García, Javier Martínez‐Falcó, Antonio Alcon-Vila, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1157-1157
Open Access | Times Cited: 46
Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine
Jintao Huang, Yaqin Wang, Yichen Ren, et al.
LWT (2022) Vol. 156, pp. 113049-113049
Open Access | Times Cited: 38
Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology
Serena Carpentieri, Giovanna Ferrari, Gianpiero Pataro
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Phenolic and nutritional profiles, and antioxidant activity of grape pomaces and seeds from Lacrima di Morro d'Alba and Verdicchio varieties
Doaa Abouelenein, Ahmed M. Mustafa, Giovanni Caprioli, et al.
Food Bioscience (2023) Vol. 53, pp. 102808-102808
Closed Access | Times Cited: 22
Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits
Yogesh Kumar, Arianna Ricci, Giuseppina Paola Parpinello, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3525-3545
Open Access | Times Cited: 10
Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics
Lin Zhang, Zhaoxiang Wang, Cui Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101396-101396
Open Access | Times Cited: 6
Evaluation of the potential of Metschnikowia pulcherrima to reduce SO2 in winemaking: impact on wine phenolic compounds and their bottle evolution
Lesly L. Torres‐Díaz, Itziar Sáenz de Urturi, Miquel Iribarren, et al.
European Food Research and Technology (2025)
Open Access
Phenolic complex of Bastardo Magarachsky grape cultivar and factors determining its formation
Sofia Cherviak, Vladimir Boiko, Veronika Oleinikova, et al.
Food systems (2025) Vol. 7, Iss. 4, pp. 508-514
Open Access
Convergent technologies to tackle challenges of modern food authentication
Jessica Frigerio, Luca Campone, Marco Giustra, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e32297-e32297
Open Access | Times Cited: 4
Multiplexed colorimetric assay of antioxidants in wines with paper-based sensors fabricated by pen plotting
Anna Diela, Varvara Pagkali, Christos Kokkinos, et al.
Talanta (2024) Vol. 277, pp. 126425-126425
Closed Access | Times Cited: 4
Bioactive Phytochemical Composition of Grape Pomace Resulted from Different White and Red Grape Cultivars
Petronela Anca Onache, Elisabeta‐Irina Geană, Corina Teodora Ciucure, et al.
Separations (2022) Vol. 9, Iss. 12, pp. 395-395
Open Access | Times Cited: 23
Wine Grapes Ripening: A Review on Climate Effect and Analytical Approach to Increase Wine Quality
Maria Inês Rouxinol, M. Rosário Martins, José G. Barroso, et al.
Applied Biosciences (2023) Vol. 2, Iss. 3, pp. 347-372
Open Access | Times Cited: 11
Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review
Guanghao Wang, Yogesh Kumar
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2530-2545
Open Access | Times Cited: 3
A Comprehensive Review on Polyphenols of White Wine: Impact on Wine Quality and Potential Health Benefits
Ina Ćorković, Anita Pichler, Josip Šimunović, et al.
Molecules (2024) Vol. 29, Iss. 21, pp. 5074-5074
Open Access | Times Cited: 3
A Review of Representative Methods Used in Wine Authentication
Andreea Popîrdă, Camelia Elena Luchian, Valeriu V. Cotea, et al.
Agriculture (2021) Vol. 11, Iss. 3, pp. 225-225
Open Access | Times Cited: 30
Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages
Teresa Pinto, Alice Vilela
Beverages (2021) Vol. 7, Iss. 1, pp. 12-12
Open Access | Times Cited: 28
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage
Xiaoyi Chen, Zhao‐Xiang Wang, Yuyu Li, et al.
LWT (2022) Vol. 169, pp. 114004-114004
Open Access | Times Cited: 20
Oenological Characterization of Native Hanseniaspora uvarum Strains
Stojan Mančić, Sandra Stamenković Stojanović, Bojana Danilović, et al.
Fermentation (2022) Vol. 8, Iss. 3, pp. 92-92
Open Access | Times Cited: 17
Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity
Chigozie E. Ofoedu, Ebelechukwu Ofoedu, James S. Chacha, et al.
International Journal of Food Science (2022) Vol. 2022, pp. 1-17
Open Access | Times Cited: 16
Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts
Dimitra Tagkouli, Thalia Tsiaka, Eftichia Kritsi, et al.
Molecules (2022) Vol. 27, Iss. 7, pp. 2189-2189
Open Access | Times Cited: 15
High-Throughput Quantification of 32 Bioactive Antioxidant Phenolic Compounds in Grapes, Wines and Vinification Byproducts by LC–MS/MS
Eleni D. Myrtsi, Sofia D. Koulocheri, Vassilios Iliopoulos, et al.
Antioxidants (2021) Vol. 10, Iss. 8, pp. 1174-1174
Open Access | Times Cited: 21
Food-Derived Bioactive Molecules from Mediterranean Diet: Nanotechnological Approaches and Waste Valorization as Strategies to Improve Human Wellness
Ilenia De Luca, Francesca Di Cristo, Anna Valentino, et al.
Polymers (2022) Vol. 14, Iss. 9, pp. 1726-1726
Open Access | Times Cited: 13
Widely Targeted Metabolomics Profiling Reveals the Effect of Powdery Mildew on Wine Grape Varieties with Different Levels of Tolerance to the Disease
Huan Yu, Hongyan Li, Rongfu Wei, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2461-2461
Open Access | Times Cited: 13
Preliminary characterization of chemical and sensory attributes for grapes and wines of different cultivars from the Weibei Plateau region in China
Feifei Gao, Lingxiao Guan, Gui‐Hua Zeng, et al.
Food Chemistry X (2023) Vol. 21, pp. 101091-101091
Open Access | Times Cited: 6
Non-Invasive Digital Technologies to Assess Wine Quality Traits and Provenance through the Bottle
Natalie Harris, Claudia Gonzalez Viejo, Chris Barnes, et al.
Fermentation (2022) Vol. 9, Iss. 1, pp. 10-10
Open Access | Times Cited: 11
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