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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:

Quantification of Extra-virgin Olive Oil Adulteration with Soybean Oil: a Comparative Study of NIR, MIR, and Raman Spectroscopy Associated with Chemometric Approaches
Thiago de Oliveira Mendes, Roney Alves da Rocha, Brenda Lee Simas Porto, et al.
Food Analytical Methods (2015) Vol. 8, Iss. 9, pp. 2339-2346
Closed Access | Times Cited: 95

Showing 1-25 of 95 citing articles:

FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration
Jonathan Andrade, Cristina Guimarães Pereira, José Carlos de Almeida, et al.
LWT (2018) Vol. 99, pp. 166-172
Open Access | Times Cited: 165
A critical review on analytical techniques to detect adulteration of extra virgin olive oil
Maninder Meenu, Qianxi Cai, Baojun Xu
Trends in Food Science & Technology (2019) Vol. 91, pp. 391-408
Closed Access | Times Cited: 139
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics
Dora Melucci, Alessandra Bendini, Federica Tesini, et al.
Food Chemistry (2016) Vol. 204, pp. 263-273
Open Access | Times Cited: 134
Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils
Li Xue, Liangxiao Zhang, Yong Zhang, et al.
Trends in Food Science & Technology (2020) Vol. 101, pp. 172-181
Open Access | Times Cited: 131
Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics
Flávia T. Borghi, Priscilla C. Santos, Francine D. Santos, et al.
Microchemical Journal (2020) Vol. 159, pp. 105544-105544
Open Access | Times Cited: 75
Multivariate analysis of food fraud: A review of NIR based instruments in tandem with chemometrics
Hanieh Nobari Moghaddam, Zahra Tamiji, Mahsa Akbari Lakeh, et al.
Journal of Food Composition and Analysis (2021) Vol. 107, pp. 104343-104343
Closed Access | Times Cited: 73
Advanced process analytical tools for identification of adulterants in edible oils – A review
E.J. Rifna, R. Pandiselvam, Anjineyulu Kothakota, et al.
Food Chemistry (2021) Vol. 369, pp. 130898-130898
Closed Access | Times Cited: 69
Portable NIR spectroscopy and PLS based variable selection for adulteration detection in quinoa flour
Zhuzhu Wang, Qianyi Wu, Mohammed Kamruzzaman
Food Control (2022) Vol. 138, pp. 108970-108970
Open Access | Times Cited: 64
Mass spectrometry in food authentication and origin traceability
Xinjing Dou, Liangxiao Zhang, Ruinan Yang, et al.
Mass Spectrometry Reviews (2022) Vol. 42, Iss. 5, pp. 1772-1807
Closed Access | Times Cited: 64
Near infrared spectroscopy combined with chemometrics for quantitative analysis of corn oil in edible blend oil
Huan Zhang, Xiao Hu, Limei Liu, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2022) Vol. 270, pp. 120841-120841
Closed Access | Times Cited: 57
Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety
Julián Lozano‐Castellón, Anallely López‐Yerena, Inés Domínguez‐López, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2639-2664
Open Access | Times Cited: 49
Detection and quantification using ATR-FTIR spectroscopy of whey protein concentrate adulteration with wheat flour
Matthews S. Martins, Márcia H.C. Nascimento, Leonardo Leal Barbosa, et al.
LWT (2022) Vol. 172, pp. 114161-114161
Open Access | Times Cited: 39
Detection of adulteration of non-transgenic soybean oil with transgenic soybean oil by integrating absorption, scattering with fluorescence spectroscopy
Xueming He, Meng Wang, Jie You, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access | Times Cited: 1
Methods to Detect Adulteration in Edible Oils
Bhavna Mahajan, Rukhsana A. Rub, Priyanka Gawarkar‐Patil, et al.
(2025), pp. 177-210
Closed Access | Times Cited: 1
Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt
Nazife Nur Yazgan, Tugba Bulat, İsmail Hakkı Boyacı, et al.
Journal of Food and Drug Analysis (2018) Vol. 27, Iss. 1, pp. 101-110
Open Access | Times Cited: 68
Detection of the adulteration of extra virgin olive oil by near-infrared spectroscopy and chemometric techniques
Nick Vanstone, Andrew Moore, Perry A. Martos, et al.
Food Quality and Safety (2018) Vol. 2, Iss. 4, pp. 189-198
Open Access | Times Cited: 67
Discrimination of geographical origin of extra virgin olive oils using terahertz spectroscopy combined with chemometrics
Wei Liu, Changhong Liu, Junjie Yu, et al.
Food Chemistry (2018) Vol. 251, pp. 86-92
Closed Access | Times Cited: 64
Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis
Shiyamala Duraipandian, Jan C. Petersen, Mikael Lassen
Applied Sciences (2019) Vol. 9, Iss. 12, pp. 2433-2433
Open Access | Times Cited: 63
Data fusion of GC-IMS data and FT-MIR spectra for the authentication of olive oils and honeys—is it worth to go the extra mile?
Sebastian Schwolow, Natalie Gerhardt, Sascha Rohn, et al.
Analytical and Bioanalytical Chemistry (2019) Vol. 411, Iss. 23, pp. 6005-6019
Closed Access | Times Cited: 63
FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation
Huan Liu, Yi Chen, Ce Shi, et al.
LWT (2019) Vol. 119, pp. 108906-108906
Closed Access | Times Cited: 61
Trends in application of NIR and hyperspectral imaging for food authentication
Jeffrey Mendez, L.H. Ros Mendoza, J.P. Cruz‐Tirado, et al.
Scientia Agropecuaria (2019) Vol. 10, Iss. 1, pp. 143-161
Open Access | Times Cited: 56
An overview of recent advances and applications of FT-IR spectroscopy for quality, authenticity, and adulteration detection in edible oils
Magdi A. A. Mousa, Yangyang Wang, Salma Akter Antora, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 29, pp. 8009-8027
Closed Access | Times Cited: 53
Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders
Ebrahiema Arendse, H.H. Nieuwoudt, Lembe Samukelo Magwaza, et al.
Food and Bioprocess Technology (2020) Vol. 14, Iss. 1, pp. 1-22
Closed Access | Times Cited: 52
Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil
Ken Abamba Omwange, Dimas Firmanda Al Riza, Yoshito Saito, et al.
Food Control (2021) Vol. 124, pp. 107906-107906
Closed Access | Times Cited: 45
Hyperspectral Imaging and Chemometrics for Authentication of Extra Virgin Olive Oil: A Comparative Approach with FTIR, UV-VIS, Raman, and GC-MS
Derick Malavi, Amin Nikkhah, Katleen Raes, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 429-429
Open Access | Times Cited: 19
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