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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:

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

Showing 11 citing articles:

Influence of pH and Sulfur Dioxide in Unaged Wine Distillates on the Physicochemical and Sensory Profile of the Brandies de Jerez
Daniel Butrón-Benítez, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, et al.
Food and Bioprocess Technology (2025)
Open Access
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
An overview of conceptual-DFT based insights into global chemical reactivity of volatile sulfur compounds (VSCs)
Manjeet Bhatia
Computational Toxicology (2023) Vol. 29, pp. 100295-100295
Closed Access | Times Cited: 11
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
The Elemental Fingerprints of Different Types of Whisky as Determined by ICP-OES and ICP-MS Techniques in Relation to Their Type, Age, and Origin
Magdalena Gajek, Aleksandra Pawlaczyk, Krzysztof Jóźwik, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1616-1616
Open Access | Times Cited: 11
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
Assessment of the Authenticity of Whisky Samples Based on the Multi-Elemental and Multivariate Analysis
Magdalena Gajek, Aleksandra Pawlaczyk, Elżbieta Maćkiewicz, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2810-2810
Open Access | Times Cited: 6
Provocation: prolonged maturation of beer is of unproven benefit
Charles W. Bamforth
Journal of the Institute of Brewing (2023) Vol. 129, Iss. 1
Open Access | Times Cited: 1
Volatile Sulfur Compound in Pinot noir Wines Affected by Vineyard Irrigation, Tillage, and Nitrogen Supplementation
Yu Fang, Barney Watson, Dan-Ye Zhu, et al.
Journal of Food Bioactives (2022), pp. 72-79
Open Access | Times Cited: 2
Inorganic Acid Anions in Distilled Alcoholic Beverages: Capillary Electrophoresis with Conductometric Detection
Nataliya Shelekhova, Ирина Михайловна Абрамова, Тамара Михайловна Шелехова
Food Processing Techniques and Technology (2023) Vol. 53, Iss. 4, pp. 796-806
Open Access
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