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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:

Characterizing cocoa refining by electronic nose using a Kernel distribution model
Juzhong Tan, William L. Kerr
LWT (2019) Vol. 104, pp. 1-7
Closed Access | Times Cited: 42

Showing 26-50 of 42 citing articles:

Electronic Nose Coupled with Linear and Nonlinear Supervised Learning Methods for Rapid Discriminating Quality Grades of Superior Java Cocoa Beans
Shidiq Nur Hidayat, Aldin Rusman, Trisna Julian, et al.
International journal of intelligent engineering and systems (2019) Vol. 12, Iss. 6, pp. 167-176
Open Access | Times Cited: 12
A review of machine learning applications in Cacao Post-harvest management
Zhaira Marianne Ferrancol Ferran, Luisa Ann Tamayo Ongquit, Edwin R. Arboleda
International Journal of Science and Research Archive (2024) Vol. 11, Iss. 1, pp. 1540-1550
Open Access | Times Cited: 1
An artificial immune system algorithm for classification tasks. An electronic nose case study
Jeniffer Molina, Luis Valdez, Juan Manuel Gutiérrez
Engineering Applications of Artificial Intelligence (2024) Vol. 133, pp. 108457-108457
Closed Access | Times Cited: 1
Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture
Carolin Schmidt, Doris Jaros, Harald Rohm
Foods (2019) Vol. 8, Iss. 10, pp. 460-460
Open Access | Times Cited: 10
Improving Data Security with Blockchain and Internet of Things in the Gourmet Cocoa Bean Fermentation Process
Jauberth Weyll Abijaude, Péricles de Lima Sobreira, Levy Marlon Souza Santiago, et al.
Sensors (2022) Vol. 22, Iss. 8, pp. 3029-3029
Open Access | Times Cited: 6
Recent advances in bioelectronic noses based on olfactory receptors
S. Balasurya, S. Kokilavani, B. Janani, et al.
Elsevier eBooks (2023), pp. 125-141
Closed Access | Times Cited: 3
Phenomenological model for predicting the “Conching Degree” of chocolate
Camila González, Elly V. Acosta, Diego A. Muñoz, et al.
Journal of Food Engineering (2020) Vol. 289, pp. 110147-110147
Closed Access | Times Cited: 7
E-noses for agri-food productions
Maimunah Mohd Ali, Norhashila Hashim
Elsevier eBooks (2023), pp. 281-298
Closed Access | Times Cited: 2
Investigation of Antioxidant and Cytotoxicity Activities of Chocolate Fortified with Muscadine Grape Pomace
Ahmed G. Darwish, Islam El‐Sharkawy, Chunya Tang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3153-3153
Open Access | Times Cited: 2
IoTCocoa - an IoT platform to assist gourmet cocoa production
Jauberth Weyll Abijaude, Levy Marlon Souza Santiago, Péricles de Lima Sobreira, et al.
(2019), pp. 1-6
Closed Access | Times Cited: 3
Monitoring and Characterization Technology for Coffee Fermentation Aromas: A Data-Driven Approach
Renato Luiz Faraco Filho, Joana Fernandes Castro, Felipe Oliveira Barino, et al.
IEEE Sensors Journal (2024) Vol. 24, Iss. 6, pp. 8371-8378
Closed Access
Enhancing milk quality assessment: A novel approach using an optical tongue with fiber-based Mach–Zehnder interferometry
Renato Luiz Faraco Filho, A. A. ANDRADE, Deivid Campos, et al.
Journal of Food Engineering (2024) Vol. 375, pp. 112057-112057
Closed Access
VARIETAL AND HARVEST INFLUENCE ON THE SENSORY CHARACTERISTICS OF CHOCOLATES MADE WITH COCOA FERMENTED WITH DIFFERENT PULP CONTENTS
Paulo Túlio de Souza Silveira, Ana Valéria Ulhano Braga, Aline Duarte Correa de Brito, et al.
LWT (2024), pp. 116768-116768
Open Access
Smart Biosensors for Precision Agriculture
Anchal Rana, Kiran Thakur, Meenakshi Thakur
(2024), pp. 237-259
Closed Access
On-line estimation for predicting the “Conching Degree” (CD) and the viscosity of chocolate
Camila González, Elly V. Acosta, Juan Camilo Mazo Rivas, et al.
Journal of Food Engineering (2021) Vol. 316, pp. 110826-110826
Closed Access | Times Cited: 3
Análisis de volátiles en el proceso de fermentado de cacao, mediante una nariz electrónica para el control de calidad del producto en Norte de Santander-Cúcuta
Alexander Flórez-Martínez, Cristhian Manuel Durán Acevedo, Jeniffer Katerine Carrillo Gómez
Respuestas (2020) Vol. 25, Iss. 2, pp. 133-146
Open Access | Times Cited: 1
Observability analysis and state estimator proposal for the chocolate conching process
Camila Gonzalez A, Elly V. Acosta, Juan C. Mazo R, et al.
2019 IEEE 4th Colombian Conference on Automatic Control (CCAC) (2021) Vol. 72, pp. 37-42
Open Access | Times Cited: 1
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