OENO One

Papers
(The H4-Index of OENO One is 16. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-08-01 to 2026-08-01.)
ArticleCitations
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>67
Managing a large sample of wines in sensory analysis: An example with Bordeaux red wines37
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape30
Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study26
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition24
Decoding Xinjiang terroir: multimodal element-isotope fingerprints and chemometric data fusion for region-of-origin authentication of wines23
Relationships between wine quality and substances exceeding the odour threshold produced by <I>Hanseniaspora</I>22
Effect of mannoproteins on red wine colour stability: new insights from collaborative OIV work21
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts21
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability20
Assessment of grape exposure and UV radiation effects on rotundone in <i>Vitis vinifera</i> L. cv. Tardif under warm and dry vintage conditions20
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®19
Efficacy of using grape cane extracts against <i>Plasmopara viticola</i> under field conditions and their impact on the composition of berries and musts of <i>Vitis vinifera</i>18
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling18
Determination of odour detection threshold for α-guaiene in water highlights potential wine aroma contribution, especially for panellists who are anosmic to rotundone17
Accurate varietal classification and quantification of key quality compounds of grape extracts using the absorbance-transmittance fluorescence excitation emission matrix (A-TEEM) method and machine le17
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations16
Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines16
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