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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:

A comprehensive review of food fraud terminologies and food fraud mitigation guides
Kelsey Robson, Moira Dean, Simon A. Haughey, et al.
Food Control (2020) Vol. 120, pp. 107516-107516
Open Access | Times Cited: 113

Showing 1-25 of 113 citing articles:

A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry
Christopher P. Brooks, Lesley Parr, Jordan M. Smith, et al.
Food Control (2021) Vol. 130, pp. 108171-108171
Closed Access | Times Cited: 107
A Double-Gene Metabarcoding Approach for the Authentication of Shrimp Surimi-Based Products
Jiajie Hu, Alice Giusti, Jixiang Zhang, et al.
Genes (2025) Vol. 16, Iss. 2, pp. 144-144
Open Access | Times Cited: 2
Portable spectroscopy for high throughput food authenticity screening: Advancements in technology and integration into digital traceability systems
Claire McVey, Christopher T. Elliott, Andrew Cannavan, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 777-790
Open Access | Times Cited: 66
Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies
Abdo Hassoun, Nour Alhaj Abdullah, Abderrahmane Aït‐Kaddour, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 873-889
Closed Access | Times Cited: 65
Variable selection in the chemometric treatment of food data: A tutorial review
A. A. Gomes, Silvana M. Azcarate, Paulo Henrique Gonçalves Dias Diniz, et al.
Food Chemistry (2021) Vol. 370, pp. 131072-131072
Closed Access | Times Cited: 60
Untargeted metabolomic approaches in food authenticity: A review that showcases biomarkers
Nicolas Mialon, Benoît Roig, Eric Capodanno, et al.
Food Chemistry (2022) Vol. 398, pp. 133856-133856
Open Access | Times Cited: 53
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain
Sophie Lawrence, Christopher T. Elliott, Wim Huisman, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3746-3769
Open Access | Times Cited: 45
Pattern recognition techniques in food quality and authenticity: A guide on how to process multivariate data in food analysis
A. A. Gomes, Silvana M. Azcarate, Ivan Špánik, et al.
TrAC Trends in Analytical Chemistry (2023) Vol. 164, pp. 117105-117105
Closed Access | Times Cited: 35
Global trends and research hotspots on HACCP and modern quality management systems in the food industry
Elena Radu, Adriana Dima, Ecaterina Milica Dobrota, et al.
Heliyon (2023) Vol. 9, Iss. 7, pp. e18232-e18232
Open Access | Times Cited: 34
Anticounterfeiting and Fraud Mitigation Solutions for High-value Food Products
Valeria Maritano, Paolo Barge, Alessandro Biglia, et al.
Journal of Food Protection (2024) Vol. 87, Iss. 4, pp. 100251-100251
Open Access | Times Cited: 11
Metabolomics for tea authentication and fraud detection: Recent applications and future directions
Hui Tan, Weibiao Zhou
Trends in Food Science & Technology (2024) Vol. 149, pp. 104558-104558
Closed Access | Times Cited: 9
Rapid identification of organogelator types in oleogel using a near-infrared spectroscopy-based SIMCA model
Hüseyin Ayvaz, Elif Dincer Albayrak, Mustafa Öğütcü
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Open Access | Times Cited: 1
Italian Consumers’ Perceptions and Understanding of the Concepts of Food Sustainability, Authenticity and Food Fraud/Risk
Rosa Maria Fanelli
Sustainability (2025) Vol. 17, Iss. 5, pp. 1831-1831
Open Access | Times Cited: 1
Unlocking the Hidden Microbiome of Food: The Role of Metagenomics in Analyzing Fresh Produce, Poultry, and Meat
Teresa Margarita González Martínez, Bianca Rodríguez, Milagros Rodríguez-Montaño, et al.
Applied Microbiology (2025) Vol. 5, Iss. 1, pp. 26-26
Open Access | Times Cited: 1
Adulteration discrimination and analysis of fresh and frozen-thawed minced adulterated mutton using hyperspectral images combined with recurrence plot and convolutional neural network
Yaoxin Zhang, Minchong Zheng, Rongguang Zhu, et al.
Meat Science (2022) Vol. 192, pp. 108900-108900
Closed Access | Times Cited: 30
Chicanery in the food supply chain! Food fraud, mitigation, and research needs in low-income countries
Willis Gwenzi, Zakio Makuvara, Jerikias Marumure, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 194-223
Closed Access | Times Cited: 21
Smartphone-Facilitated Mobile Colorimetric Probes for Rapid Monitoring of Chemical Contaminations in Food: Advances and Outlook
Andrés Alexis Ramírez‐Coronel, Ameer A. Alameri, Farag M. A. Altalbawy, et al.
Critical Reviews in Analytical Chemistry (2023) Vol. 54, Iss. 7, pp. 2290-2308
Closed Access | Times Cited: 20
Food fraud threats in UK post-harvest seafood supply chains; an assessment of current vulnerabilities
Sophie Lawrence, Christopher T. Elliott, Wim Huisman, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 7
What the fish? Tracing the geographical origin of fish using NIR spectroscopy
Nidhi Dalal, Raffaela Ofano, Luigi Ruggiero, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100789-100789
Open Access | Times Cited: 7
Smartphone video imaging: A versatile, low-cost technology for food authentication
Weiran Song, Hui Wang, Yong‐Huan Yun
Food Chemistry (2024) Vol. 462, pp. 140911-140911
Closed Access | Times Cited: 7
Considering Fraud Vulnerability Associated with Credence-Based Products Such as Organic Food
Louise Manning, Aleksandra Kowalska
Foods (2021) Vol. 10, Iss. 8, pp. 1879-1879
Open Access | Times Cited: 37
An Improved Classification of Pork Adulteration in Beef Based on Electronic Nose Using Modified Deep Extreme Learning with Principal Component Analysis as Feature Learning
Cries Avian, Jenq‐Shiou Leu, Setya Widyawan Prakosa, et al.
Food Analytical Methods (2022) Vol. 15, Iss. 11, pp. 3020-3031
Closed Access | Times Cited: 25
Redefining food safety: the confluence of Web 3.0 and AI technologies in the meat supply chain—a systematic review
Aline Issa, Alexandria Nivelle Mekanna, Jacqueline Doumit, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9
Closed Access | Times Cited: 6
A review of the emerging technologies and systems to mitigate food fraud in supply chains
Indika Fernando, Jiangang Fei, Stephen Cahoon, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-28
Open Access | Times Cited: 6
Characteristics and situational aspects of seafood fraud: a comparative crime script analysis
Sophie Lawrence, Saskia van Ruth, Christopher T. Elliott, et al.
Crime Law and Social Change (2024) Vol. 82, Iss. 2, pp. 433-462
Open Access | Times Cited: 5
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