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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:

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

Showing 1-25 of 130 citing articles:

Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study
Eleni Nanou, Marios Bekogianni, Theodoros Stamatoukos, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 321-321
Open Access | Times Cited: 5
Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats
Cleiton Antônio Nunes
Food Research International (2013) Vol. 60, pp. 255-261
Closed Access | Times Cited: 164
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: 157
A critical review on the use of artificial neural networks in olive oil production, characterization and authentication
Iago González-Fernández, Manuel Á. Iglesias-Otero, Mahnaz Esteki, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 12, pp. 1913-1926
Closed Access | Times Cited: 96
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
Volatilomics for food quality and authentication
Anastasia Lytou, Efstathios Ζ. Panagou, George‐John E. Nychas
Current Opinion in Food Science (2019) Vol. 28, pp. 88-95
Closed Access | Times Cited: 88
Building robust models for identification of adulteration in olive oil using FT-NIR, PLS-DA and variable selection
Laurence Souza Vieira, Camila Assis, José Humberto de Queiróz, et al.
Food Chemistry (2020) Vol. 345, pp. 128866-128866
Closed Access | Times Cited: 76
Nuclear magnetic resonance spectroscopy in extra virgin olive oil authentication
Valentina Maestrello, Pavel Solovyev, Luana Bontempo, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4056-4075
Closed Access | Times Cited: 44
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
A novel approach for authentication of extra virgin olive oil adulterated with corn, soybean, sunflower, and rapeseed oils using binary indicators based on the linoleic acid and stigmasterol ratio
Yang Zhang, Yejun Deng, Caihong Zhang, et al.
Journal of Food Composition and Analysis (2025), pp. 107298-107298
Closed Access | Times Cited: 1
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
Detection and quantification of extra virgin olive oil adulteration by means of autofluorescence excitation-emission profiles combined with multi-way classification
Isabel Durán‐Merás, J. Manzano, Diego Airado‐Rodríguez, et al.
Talanta (2017) Vol. 178, pp. 751-762
Closed Access | Times Cited: 77
Discrimination of extra-virgin-olive oils from different cultivars and geographical origins by untargeted metabolomics
Silvia Ghisoni, Luigi Lucini, Federica Angilletta, et al.
Food Research International (2018) Vol. 121, pp. 746-753
Closed Access | Times Cited: 63
Use of FTIR and UV–visible spectroscopy in determination of chemical characteristics of olive oils
Oğuz Uncu, Banu Özen, Figen Tokatlı
Talanta (2019) Vol. 201, pp. 65-73
Closed Access | Times Cited: 63
The use of analytical techniques coupled with chemometrics for tracing the geographical origin of oils: A systematic review (2013–2020)
Haroon Elrasheid Tahir, Muhammad Arslan, Gustav Komla Mahunu, et al.
Food Chemistry (2021) Vol. 366, pp. 130633-130633
Closed Access | Times Cited: 51
Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?
Maja Jukić Špika, Slavko Perica, Mirella Žanetić, et al.
Antioxidants (2021) Vol. 10, Iss. 5, pp. 689-689
Open 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
Metabolomic approach for Extra virgin olive oil origin discrimination making use of ultra-high performance liquid chromatography – Quadrupole time-of-flight mass spectrometry
Rubén Gil‐Solsona, Montse Raro, Carlos Sales, et al.
Food Control (2016) Vol. 70, pp. 350-359
Closed Access | Times Cited: 57
Chemometric characterization of virgin olive oils of the two major Cypriot cultivars based on their fatty acid composition
Angelina Kritioti, George Menexes, Chryssoula Drouza
Food Research International (2017) Vol. 103, pp. 426-437
Closed Access | Times Cited: 51
Chemometric study of Andalusian extra virgin olive oils Raman spectra: Qualitative and quantitative information
Elena Sánchez‐López, María Isabel Sánchez‐Rodríguez, Alberto Marinas, et al.
Talanta (2016) Vol. 156-157, pp. 180-190
Closed Access | Times Cited: 48
Comparison survey of EVOO polyphenols and exploration of healthy aging-promoting properties of oleocanthal and oleacein
Θεοδώρα Νίκου, Vasiliki Liaki, Panagiotis Stathopoulos, et al.
Food and Chemical Toxicology (2019) Vol. 125, pp. 403-412
Open Access | Times Cited: 45
Virgin olive oil metabolomics: A review
Artemis Lioupi, Nikolaos Nenadis, Georgios Theodoridis
Journal of Chromatography B (2020) Vol. 1150, pp. 122161-122161
Closed Access | Times Cited: 43
Direct olive oil analysis by mass spectrometry: A comparison of different ambient ionization methods
Felipe J. Lara-Ortega, Miriam Beneito‐Cambra, José Robles‐Molina, et al.
Talanta (2017) Vol. 180, pp. 168-175
Closed Access | Times Cited: 44
Using the liquid-chromatographic-fingerprint of sterols fraction to discriminate virgin olive from other edible oils
M.G. Bagur-González, Estefanía Pérez-Castaño, Mercedes Sánchez-Viñas, et al.
Journal of Chromatography A (2014) Vol. 1380, pp. 64-70
Closed Access | Times Cited: 43
Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination
Aadil Bajoub, Elena Hurtado‐Fernández, El Amine Ajal, et al.
Food Chemistry (2015) Vol. 179, pp. 127-136
Closed Access | Times Cited: 42
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