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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:

Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends
Jorge Freitas, Paulo Vaz‐Pires, José S. Câmara
Trends in Food Science & Technology (2021) Vol. 111, pp. 333-345
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Fish quality evaluation by sensor and machine learning: A mechanistic review
Rehan Saeed, Huanhuan Feng, Xiang Wang, et al.
Food Control (2022) Vol. 137, pp. 108902-108902
Closed Access | Times Cited: 87
Efficient Determination of Fish Spoilage using colorimetric strips from sugarcane bagasse waste
Syed Naeem Abbas, Fatima Sherazi, Muhammad Khizar Hayat, et al.
Results in Engineering (2025) Vol. 25, pp. 104132-104132
Open Access | Times Cited: 2
Classifying the freshness of large yellow croaker (Larimichthys crocea) at 12- and 24-hour intervals using computer vision technique and convolutional neural network
Yao Zheng, Quantong Zhang, Xin Wang, et al.
Smart Agricultural Technology (2025) Vol. 10, pp. 100767-100767
Open Access | Times Cited: 1
Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges
Zhepeng Zhang, Ying Sun, Shangyuan Sang, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1897-1897
Open Access | Times Cited: 36
Exploring the Potential of Fluorescence Spectroscopy for the Discrimination between Fresh and Frozen-Thawed Muscle Foods
Abdo Hassoun
Photochem (2021) Vol. 1, Iss. 2, pp. 247-263
Open Access | Times Cited: 28
Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: Contributions for freshness and overall taste
Carolina Camacho, Tatiana Correia, Bárbara Teixeira, et al.
Food Chemistry (2022) Vol. 404, pp. 134505-134505
Closed Access | Times Cited: 22
Active and Passive Modified Atmosphere Packaging
Nitin Kumar, Kirandeep Devgan, Ajay Kumar, et al.
(2024), pp. 225-259
Closed Access | Times Cited: 4
Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner‐Bratzler Shear Method
Ana Cristina Agulheiro‐Santos, Gustavo Machado, Teresa Eusébio, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 1
Closed Access
Colorimetric and fluorescent probe assisted by smartphone app for monitoring fish freshness
Xiaofei Sun, Xin Jiang, Xinyi Zhao, et al.
Food Chemistry (2025) Vol. 473, pp. 143013-143013
Closed Access
Body Shape Variation in Atlantic Salmon (Salmo salar, L.) Fed Fishmeal and Fish Oil-Free Diets
Jorge Guillermo Chollet‐Villalpando, Frederic T. Barrows, Ewen McLean
Fishes (2025) Vol. 10, Iss. 2, pp. 62-62
Open Access
Freshness and Spoilage Patterns of Wild and Farmed Tropical Fish Species with Major Commercial Importance Originating from Saudi Arabian Waters
Kriton Grigorakis, Dimitra Kogiannou, Mado Kotsiri, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 690-690
Open Access
Correlation Between Quality Index of Fresh Mackerel Tuna (Euthynnus affinis) and Consumer Acceptance of Fried Mackerel Tuna
Muhammad Hizbullah Al Anshary, Andi Irawan, Kuncoro Harto Widodo, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1460, Iss. 1, pp. 012056-012056
Open Access
Correlation analysis of sensory and scientific evaluation during the storage of oysters (Crassostrea gigas)
Jiyoung Shin, Junho Yang, Han Ji-Soo, et al.
Applied Food Research (2025), pp. 100951-100951
Open Access
Insight into the relationship between metabolite dynamic changes and microorganisms of sea urchin (S. intermedius) gonads during storage
Wenqiang Cai, Caiyan Jiang, Shan Shang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100727-100727
Open Access | Times Cited: 8
Quality assessment of pre- and postnatal nutrition and exercise mobile applications in the United States and China
Hongli Yu, Juan He, Keqiang Li, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 7
Effect of the electrostatic field on fish deterioration: the case of the European anchovy (Engraulis encrasicolus)
Giovanni Fiorile, Sharon Puleo, Annachiara Ferraioli, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3308-3316
Closed Access | Times Cited: 2
A Quality Index Method-based evaluation of sensory quality of red mullet (<em>Mullus barbatus</em>) and its shelf-life determination
Carlotta Lauteri, Gianluigi Ferri, L. Pennisi
Italian Journal of Food Safety (2023) Vol. 12, Iss. 1
Open Access | Times Cited: 6
Cyanostilbene-based fluorescent paper array for monitoring fish and meat freshness via amino content detection
Manivannan Kalavathi Dhinakaran, Barry L. Smith, Tirayut Vilaivan, et al.
Microchimica Acta (2023) Vol. 190, Iss. 6
Closed Access | Times Cited: 5
Physiological responses and quality assessment of turbot (Scophthalmus maximus) during waterless preservation and transportation: Implications for survival and biochemical indicators
Xiaobao Nie, Yue Chen, Zhaohui Xu, et al.
Aquaculture (2023) Vol. 580, pp. 740315-740315
Closed Access | Times Cited: 5
Multivariate Nature of Fish Freshness Evaluation by Consumers
Fernanda Medeiros Viana, Maria Lúcia Guerra Monteiro, Rafaela Gomes Ferrari, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2144-2144
Open Access | Times Cited: 9
An Overview of Modern Biotechnological Tools in Aquatic Food Production – A Review
Vikash Kumar, Satya Narayan Parida, Suvra Roy, et al.
Annals of Animal Science (2023) Vol. 24, Iss. 1, pp. 13-25
Open Access | Times Cited: 4
Exploring critical quality indicators and developing a non-destructive detection method using near-infrared spectroscopy for sea bass (Lateolabrax japonicus) quality evaluation
Ting Ma, Hong Lin, Limin Cao, et al.
Food Chemistry (2024) Vol. 464, pp. 141640-141640
Closed Access | Times Cited: 1
Seafood Quality Index Method (QIM) – Are All Studies Going in the Same Direction?
Joice Teixeira Souza, Maria Érica da Silva Oliveira, Alex Augusto Gonçalves, et al.
Journal of Aquatic Food Product Technology (2024) Vol. 33, Iss. 8, pp. 612-636
Closed Access | Times Cited: 1
Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO2-Emitting Pads
Evangelia Nanou, Mado Kotsiri, Dimitra Kogiannou, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 505-505
Open Access | Times Cited: 2
Nondestructive rainbow trout (Oncorhynchus mykiss) freshness estimation by using an affordable open‐ended coaxial technique
Andrea Bertini, Eleonora Iaccheri, Martina Magnani, et al.
Journal of Food Science (2023) Vol. 88, Iss. 6, pp. 2557-2570
Open Access | Times Cited: 2
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