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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 assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review
Photis Dais, Emmanuel Hatzakis
Analytica Chimica Acta (2012) Vol. 765, pp. 1-27
Closed Access | Times Cited: 221

Showing 1-25 of 221 citing articles:

Determination of hydroxyl groups in biorefinery resources via quantitative 31P NMR spectroscopy
Xianzhi Meng, Claudia Crestini, Haoxi Ben, et al.
Nature Protocols (2019) Vol. 14, Iss. 9, pp. 2627-2647
Open Access | Times Cited: 383
Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review
Emmanuel Hatzakis
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 18, Iss. 1, pp. 189-220
Open Access | Times Cited: 310
High Resolution NMR Spectroscopy as a Structural and Analytical Tool for Unsaturated Lipids in Solution
Eleni Alexandri, Ahmed Raheel, H.L. Siddiqui, et al.
Molecules (2017) Vol. 22, Iss. 10, pp. 1663-1663
Open Access | Times Cited: 217
Mechanisms and Health Aspects of Food Adulteration: A Comprehensive Review
Mysha Momtaz, Saniya Yesmin Bubli, Mohidus Samad Khan
Foods (2023) Vol. 12, Iss. 1, pp. 199-199
Open Access | Times Cited: 89
NMR spectroscopy combined with chemometrics for quality assessment of common vegetable oils: A review
Tao Shi, Tenghui Dai, Tao Zhang, et al.
Trends in Food Science & Technology (2025), pp. 104889-104889
Closed Access | Times Cited: 2
Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review
Ana María Gómez‐Caravaca, Rubén M. Maggio, Lorenzo Cerretani
Analytica Chimica Acta (2016) Vol. 913, pp. 1-21
Open Access | Times Cited: 156
Applications of nuclear magnetic resonance in lipid analyses: An emerging powerful tool for lipidomics studies
Jingbo Li, Thomas Vosegaard, Zheng Guo
Progress in Lipid Research (2017) Vol. 68, pp. 37-56
Closed Access | Times Cited: 154
Non-Destructive and rapid evaluation of staple foods quality by using spectroscopic techniques: A review
Wen‐Hao Su, Hong-Ju He, Da‐Wen Sun
Critical Reviews in Food Science and Nutrition (2015) Vol. 57, Iss. 5, pp. 1039-1051
Closed Access | Times Cited: 153
60MHz 1H NMR spectroscopy for the analysis of edible oils
T. W. Parker, E. Limer, Andrew D. Watson, et al.
TrAC Trends in Analytical Chemistry (2014) Vol. 57, pp. 147-158
Open Access | Times Cited: 144
Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products
Mahnaz Esteki, Zahra Shahsavari, Jesús Simal‐Gándara
Food Control (2018) Vol. 91, pp. 100-112
Closed Access | Times Cited: 140
Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review
Tao Shi, Gangcheng Wu, Qingzhe Jin, et al.
Trends in Food Science & Technology (2020) Vol. 97, pp. 88-99
Closed Access | Times Cited: 134
Authenticity of olive oil: Mapping and comparing official methods and promising alternatives
Ramón Aparicio, M. T. Morales, Ramón Aparicio-Ruı́z, et al.
Food Research International (2013) Vol. 54, Iss. 2, pp. 2025-2038
Open Access | Times Cited: 130
Advances in high-resolution mass spectrometry based on metabolomics studies for food – a review
Josep Rubert, Milena Zachariášová, Jana Hajšlová
Food Additives & Contaminants Part A (2015) Vol. 32, Iss. 10, pp. 1685-1708
Closed Access | Times Cited: 128
Discrimination of vegetable oils using NMR spectroscopy and chemometrics
R. Popescu, Diana Costinel, Oana Romina Botoran, et al.
Food Control (2014) Vol. 48, pp. 84-90
Closed Access | Times Cited: 111
High-throughput authentication of edible oils with benchtop Ultrafast 2D NMR
Boris Gouilleux, Justine Marchand, Benoît Charrier, et al.
Food Chemistry (2017) Vol. 244, pp. 153-158
Closed Access | Times Cited: 97
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
Production of photochromic nanocomposite film via spray‐coating of rare‐earth strontium aluminate for anti‐counterfeit applications
Omnia M. Mokhtar, Yasser A. Attia, Ahmed R. Wassel, et al.
Luminescence (2021) Vol. 36, Iss. 8, pp. 1933-1944
Closed Access | Times Cited: 61
Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches
Francesca Calò, Chiara Roberta Girelli, Selina C. Wang, et al.
Foods (2022) Vol. 11, Iss. 1, pp. 113-113
Open Access | Times Cited: 39
An Affordable NIR Spectroscopic System for Fraud Detection in Olive Oil
Candela Melendreras, Ana Soldado, José M. Costa‐Fernández, et al.
Sensors (2023) Vol. 23, Iss. 3, pp. 1728-1728
Open Access | Times Cited: 26
Plant and algal lipidomes: Analysis, composition, and their societal significance
Juliette Jouhet, Eliana Alves, Yohann Boutté, et al.
Progress in Lipid Research (2024) Vol. 96, pp. 101290-101290
Open Access | Times Cited: 9
Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review
Aadil Bajoub, Alessandra Bendini, Alberto Fernández‐Gutiérrez, et al.
Critical Reviews in Food Science and Nutrition (2016) Vol. 58, Iss. 5, pp. 832-857
Closed Access | Times Cited: 86
Direct study of minor extra-virgin olive oil components without any sample modification. 1H NMR multisupression experiment: A powerful tool
Ainhoa Ruiz‐Aracama, Encarnación Goicoechea, Marı́a D. Guillén
Food Chemistry (2017) Vol. 228, pp. 301-314
Closed Access | Times Cited: 80
A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil
Cristiano Augusto Ballus, Adriana Dillenburg Meinhart, Francisco Alberto de Souza Campos, et al.
Food Research International (2014) Vol. 62, pp. 74-83
Closed Access | Times Cited: 79
Ultrafast 2D NMR on a benchtop spectrometer: Applications and perspectives
Boris Gouilleux, Benoît Charrier, Serge Akoka, et al.
TrAC Trends in Analytical Chemistry (2016) Vol. 83, pp. 65-75
Closed Access | Times Cited: 79
Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue
Luís G. Dias, Andreia Fernandes, Ana C. A. Veloso, et al.
Food Chemistry (2014) Vol. 160, pp. 321-329
Open Access | Times Cited: 77
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