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:
Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation
Sara Canas, Florina Danalache, Ofélia Anjos, et al.
Molecules (2020) Vol. 25, Iss. 22, pp. 5266-5266
Open Access | Times Cited: 17
Sara Canas, Florina Danalache, Ofélia Anjos, et al.
Molecules (2020) Vol. 25, Iss. 22, pp. 5266-5266
Open Access | Times Cited: 17
Showing 17 citing articles:
Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in the Quality, Authenticity and Food Safety
Sheila Oliveira-Alves, Silvia de Afonseca Lourenço, Tiago A. Fernandes, et al.
(2024)
Open Access | Times Cited: 3
Sheila Oliveira-Alves, Silvia de Afonseca Lourenço, Tiago A. Fernandes, et al.
(2024)
Open Access | Times Cited: 3
Pruned vine-shoots as a new enological additive to differentiate the chemical profile of wines
Cristina Cebrián‐Tarancón, F. Fernández-Roldán, Rosario Sánchez‐Gómez, et al.
Food Research International (2022) Vol. 156, pp. 111195-111195
Open Access | Times Cited: 15
Cristina Cebrián‐Tarancón, F. Fernández-Roldán, Rosario Sánchez‐Gómez, et al.
Food Research International (2022) Vol. 156, pp. 111195-111195
Open Access | Times Cited: 15
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
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
A fast, convenient and stable fluorescent probe for detecting Fe3+/2+ and its applications
Ning Duan, Leyuan Ding, Shaoxiang Yang, et al.
Food Bioscience (2024) Vol. 60, pp. 104473-104473
Closed Access | Times Cited: 2
Ning Duan, Leyuan Ding, Shaoxiang Yang, et al.
Food Bioscience (2024) Vol. 60, pp. 104473-104473
Closed Access | Times Cited: 2
A chlorinated benzimidazole fluorescent probe for sensitive and rapid detection of iron and ferrous ions
Ning Duan, Xiao-Ming Wu, Shaoxiang Yang, et al.
Tetrahedron (2024) Vol. 162, pp. 134108-134108
Closed Access | Times Cited: 2
Ning Duan, Xiao-Ming Wu, Shaoxiang Yang, et al.
Tetrahedron (2024) Vol. 162, pp. 134108-134108
Closed Access | Times Cited: 2
Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry
Tiago A. Fernandes, Alexandra M. M. Antunes, Ilda Caldeira, et al.
Food Chemistry (2022) Vol. 382, pp. 132322-132322
Open Access | Times Cited: 13
Tiago A. Fernandes, Alexandra M. M. Antunes, Ilda Caldeira, et al.
Food Chemistry (2022) Vol. 382, pp. 132322-132322
Open Access | Times Cited: 13
Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile
Ilda Caldeira, Cláudia Vitória, Ofélia Anjos, et al.
Applied Sciences (2021) Vol. 11, Iss. 9, pp. 3991-3991
Open Access | Times Cited: 17
Ilda Caldeira, Cláudia Vitória, Ofélia Anjos, et al.
Applied Sciences (2021) Vol. 11, Iss. 9, pp. 3991-3991
Open Access | Times Cited: 17
Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves
Sara Canas, Ofélia Anjos, Ilda Caldeira, et al.
LWT (2021) Vol. 154, pp. 112658-112658
Open Access | Times Cited: 11
Sara Canas, Ofélia Anjos, Ilda Caldeira, et al.
LWT (2021) Vol. 154, pp. 112658-112658
Open Access | Times Cited: 11
Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation
Sheila Oliveira-Alves, Silvia de Afonseca Lourenço, Ofélia Anjos, et al.
Molecules (2021) Vol. 27, Iss. 1, pp. 106-106
Open Access | Times Cited: 9
Sheila Oliveira-Alves, Silvia de Afonseca Lourenço, Ofélia Anjos, et al.
Molecules (2021) Vol. 27, Iss. 1, pp. 106-106
Open Access | Times Cited: 9
Determination of inorganic tracers in agave plants and agricultural soils as an auxiliary parameter to ensure the authenticity of the region that grants the Denomination of Origin of Tequila
Carolina Espinoza-Angulo, Walter M. Warren‐Vega, Mónica Muñoz-Miranda, et al.
Industrial Crops and Products (2022) Vol. 187, pp. 115401-115401
Closed Access | Times Cited: 4
Carolina Espinoza-Angulo, Walter M. Warren‐Vega, Mónica Muñoz-Miranda, et al.
Industrial Crops and Products (2022) Vol. 187, pp. 115401-115401
Closed Access | Times Cited: 4
Investigating the Effects of Distillation System, Geographical Origin, and Aging Time on Aroma Characteristics in Brandy Using an Untargeted Metabonomic Approach
Ruiqi Hu, Chang‐Qing Duan, Yi‐Bin Lan
Foods (2024) Vol. 13, Iss. 12, pp. 1922-1922
Open Access
Ruiqi Hu, Chang‐Qing Duan, Yi‐Bin Lan
Foods (2024) Vol. 13, Iss. 12, pp. 1922-1922
Open Access
Confinement-Assisted Specific Fluorescence Detection of Fe3+ in Aqueous Solution by Styrylpyrene-Based Microgels
Wei Huang, Ruijie Hou, Zehui Jiao, et al.
ACS Applied Polymer Materials (2024)
Closed Access
Wei Huang, Ruijie Hou, Zehui Jiao, et al.
ACS Applied Polymer Materials (2024)
Closed Access
Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale
Ofélia Anjos, Soraia I. Pedro, Débora Caramelo, et al.
Applied Sciences (2021) Vol. 11, Iss. 11, pp. 5065-5065
Open Access | Times Cited: 5
Ofélia Anjos, Soraia I. Pedro, Débora Caramelo, et al.
Applied Sciences (2021) Vol. 11, Iss. 11, pp. 5065-5065
Open Access | Times Cited: 5
Application of ultrasound in wood chips on the accelerated aging of apple liqueur
Roselini Trapp Krüger, Aline Alberti, Paulo Ricardo Los, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 95-104
Closed Access | Times Cited: 1
Roselini Trapp Krüger, Aline Alberti, Paulo Ricardo Los, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 95-104
Closed Access | Times Cited: 1
Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality
Silvia de Afonseca Lourenço, Ofélia Anjos, Ilda Caldeira, et al.
Applied Sciences (2022) Vol. 12, Iss. 19, pp. 10055-10055
Open Access | Times Cited: 2
Silvia de Afonseca Lourenço, Ofélia Anjos, Ilda Caldeira, et al.
Applied Sciences (2022) Vol. 12, Iss. 19, pp. 10055-10055
Open Access | Times Cited: 2
Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS
Sofía Catarino, Vasiliki Thanasi, Gael Morin, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3617-3617
Open Access | Times Cited: 2
Sofía Catarino, Vasiliki Thanasi, Gael Morin, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3617-3617
Open Access | Times Cited: 2
Sustainable use of wood in wine spirit production
Sara Canas, Ilda Caldeira, Tiago A. Fernandes, et al.
Elsevier eBooks (2022), pp. 259-280
Open Access | Times Cited: 1
Sara Canas, Ilda Caldeira, Tiago A. Fernandes, et al.
Elsevier eBooks (2022), pp. 259-280
Open Access | Times Cited: 1
