On the public citation graph
Physicochemical and sensorial characterisation of Argentine ciders
0 signed · 32 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/j.2050-0416.1911.tb04707.xopenalex-snapshot
The Principles and Practice of Cider Making
inferredcites →https://doi.org/10.1002/j.2050-0416.1972.tb03485.xopenalex-snapshot
CIDER MAKING AND CIDER RESEARCH: A REVIEW*
inferredcites →https://doi.org/10.1002/j.2050-0416.1974.tb06795.xopenalex-snapshot
FLAVOUR RESEARCH AND THE CIDER INDUSTRY
inferredcites →https://doi.org/10.1002/j.2050-0416.1988.tb04600.xopenalex-snapshot
YEAST STRAIN AND THE FORMATION OF FLAVOUR COMPONENTS IN CIDER
inferredcites →https://doi.org/10.1002/j.2050-0416.1999.tb00019.xopenalex-snapshot
Changes in Organic Acids During Malolactic Fermentation at Different Temperatures in Yeast-Fermented Apple Juice
inferredcites →https://doi.org/10.1002/j.2050-0416.2011.tb00444.xopenalex-snapshot
Quantification of Volatile Compounds in Chinese Ciders by Stir Bar Sorptive Extraction (SBSE) and Gas Chromatography-Mass Spectrometry (GC-MS)
inferredcites →https://doi.org/10.1002/jib.510openalex-snapshot
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps
inferredcites →https://doi.org/10.1016/j.foodqual.2015.04.004openalex-snapshot
Could cider aroma modify cider mouthfeel properties?
inferredcites →https://doi.org/10.1016/j.foodres.2009.02.023openalex-snapshot
Aroma development from non-floral grape precursors by wine lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.foodres.2017.12.003openalex-snapshot
Flavor profiling of apple ciders from the UK and Scandinavian region
inferredcites →https://doi.org/10.1016/j.jfoodeng.2017.02.013openalex-snapshot
Ice cider fingerprinting using optical spectroscopy and simple laboratory measurements
inferredcites →https://doi.org/10.1016/j.lwt.2006.02.018openalex-snapshot
French cider characterization by sensory, technological and chemical evaluations
inferredcites →https://doi.org/10.1016/j.lwt.2007.12.005openalex-snapshot
Evolution of aroma compounds in sparkling ciders
inferredcites →https://doi.org/10.1016/j.lwt.2013.11.016openalex-snapshot
Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration
inferredcites →https://doi.org/10.1016/j.lwt.2015.04.037openalex-snapshot
Impact of CO2 and its interaction with the matrix components on sensory perception in model cider
inferredcites →https://doi.org/10.1021/jf5030054openalex-snapshot
Stable Isotope and Chemical Compositions of European and Australasian Ciders as a Guide to Authenticity
inferredcites →https://doi.org/10.1021/jf991284dopenalex-snapshot
Chemical Characterization of Asturian Cider
inferredcites →https://doi.org/10.1111/1750-3841.12323openalex-snapshot
Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis
inferredcites →https://doi.org/10.17221/127/2013-cjfsopenalex-snapshot
Development of organic acids and volatile compounds in cider during malolactic fermentation
inferredcites →https://doi.org/10.3390/molecules180910213openalex-snapshot
Comparison of Two Methods, UHPLC-UV and UHPLC-MS/MS, for the Quantification of Polyphenols in Cider Apple Juices
inferredcites →https://doi.org/10.5344/ajev.1977.28.1.49openalex-snapshot
Total Phenol Analysis: Automation and Comparison with Manual Methods
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1002/jib.655openalex-snapshot
Quantitative sensory characterisation of, and distinction between, Argentine ciders
inferred← citeshttps://doi.org/10.1016/j.fbio.2023.102917openalex-snapshot
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109550openalex-snapshot
Geographical differentiation of apple ciders based on volatile fingerprint
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2021.109129openalex-snapshot
Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2024.110566openalex-snapshot
Nonconventional yeasts and hybrids for low temperature handcrafted sparkling ciders elaboration in Patagonia
inferred← citeshttps://doi.org/10.1111/1750-3841.16507openalex-snapshot
Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States
inferred← citeshttps://doi.org/10.3390/beverages7040075openalex-snapshot
New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders
inferred← citeshttps://doi.org/10.3390/fermentation11020079openalex-snapshot
Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples
inferred← citeshttps://doi.org/10.58351/230316.2023.82.83.003openalex-snapshot
SIDR. TOPICAL ISSUES OF THE INDUSTRY
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.