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 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
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
Showing 1-25 of 79 citing articles:
Assessment oil composition and species discrimination of Brassicas seeds based on hyperspectral imaging and portable near infrared (NIR) spectroscopy tools and chemometrics
Maria Lucimar da Silva Medeiros, J.P. Cruz‐Tirado, Adriano Freitas Lima, et al.
Journal of Food Composition and Analysis (2022) Vol. 107, pp. 104403-104403
Open Access | Times Cited: 72
Maria Lucimar da Silva Medeiros, J.P. Cruz‐Tirado, Adriano Freitas Lima, et al.
Journal of Food Composition and Analysis (2022) Vol. 107, pp. 104403-104403
Open Access | Times Cited: 72
Olive oil pilot-production assisted by pulsed electric field: Impact on extraction yield, chemical parameters and sensory properties
Eduardo Puértolas, Íñigo Martínez de Marañón
Food Chemistry (2014) Vol. 167, pp. 497-502
Closed Access | Times Cited: 136
Eduardo Puértolas, Íñigo Martínez de Marañón
Food Chemistry (2014) Vol. 167, pp. 497-502
Closed Access | Times Cited: 136
Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile
Thays H. Borges, José Alberto Pereira, Carmen Cabrera–Vique, et al.
Food Chemistry (2016) Vol. 215, pp. 454-462
Closed Access | Times Cited: 133
Thays H. Borges, José Alberto Pereira, Carmen Cabrera–Vique, et al.
Food Chemistry (2016) Vol. 215, pp. 454-462
Closed Access | Times Cited: 133
Olive Cultivation in the Southern Hemisphere: Flowering, Water Requirements and Oil Quality Responses to New Crop Environments
Mariela Torres, Pierluigi Pierantozzi, Peter S. Searles, et al.
Frontiers in Plant Science (2017) Vol. 8
Open Access | Times Cited: 129
Mariela Torres, Pierluigi Pierantozzi, Peter S. Searles, et al.
Frontiers in Plant Science (2017) Vol. 8
Open Access | Times Cited: 129
Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature
Touseef Ahmed Wani, F.A. Masoodi, Adil Gani, et al.
Trends in Food Science & Technology (2018) Vol. 77, pp. 77-90
Closed Access | Times Cited: 113
Touseef Ahmed Wani, F.A. Masoodi, Adil Gani, et al.
Trends in Food Science & Technology (2018) Vol. 77, pp. 77-90
Closed Access | Times Cited: 113
Health promoting and sensory properties of phenolic compounds in food
Lívia de Lacerda de Oliveira Pineli, Mariana Veras de Carvalho, Lauro Melo
Revista CERES (2014) Vol. 61, Iss. suppl, pp. 764-779
Open Access | Times Cited: 110
Lívia de Lacerda de Oliveira Pineli, Mariana Veras de Carvalho, Lauro Melo
Revista CERES (2014) Vol. 61, Iss. suppl, pp. 764-779
Open Access | Times Cited: 110
Olive mill wastewater microconstituents composition according to olive variety and extraction process
Moufida Aggoun, Rabah Arhab, Agnès Cornu, et al.
Food Chemistry (2016) Vol. 209, pp. 72-80
Closed Access | Times Cited: 98
Moufida Aggoun, Rabah Arhab, Agnès Cornu, et al.
Food Chemistry (2016) Vol. 209, pp. 72-80
Closed Access | Times Cited: 98
Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market
Nicola Cicero, Ambrogina Albergamo, Andrea Salvo, et al.
Food Research International (2018) Vol. 109, pp. 517-525
Closed Access | Times Cited: 98
Nicola Cicero, Ambrogina Albergamo, Andrea Salvo, et al.
Food Research International (2018) Vol. 109, pp. 517-525
Closed Access | Times Cited: 98
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
Yang Zhang, Yejun Deng, Caihong Zhang, et al.
Journal of Food Composition and Analysis (2025), pp. 107298-107298
Closed Access | Times Cited: 1
Chemical composition and nutritional function of olive (Olea europaea L.): a review
Zebin Guo, Xiangze Jia, Zhichang Zheng, et al.
Phytochemistry Reviews (2017) Vol. 17, Iss. 5, pp. 1091-1110
Closed Access | Times Cited: 80
Zebin Guo, Xiangze Jia, Zhichang Zheng, et al.
Phytochemistry Reviews (2017) Vol. 17, Iss. 5, pp. 1091-1110
Closed Access | Times Cited: 80
Recent advances in the application of capillary electromigration methods for food analysis and Foodomics
Virginia García‐Cañas, Carolina Simó, María Castro‐Puyana, et al.
Electrophoresis (2013) Vol. 35, Iss. 1, pp. 147-169
Open Access | Times Cited: 71
Virginia García‐Cañas, Carolina Simó, María Castro‐Puyana, et al.
Electrophoresis (2013) Vol. 35, Iss. 1, pp. 147-169
Open Access | Times Cited: 71
Recent advances in the application of capillary electromigration methods for food analysis and Foodomics
Tanize Acunha, Clara Ibáñez, Virginia García‐Cañas, et al.
Electrophoresis (2015) Vol. 37, Iss. 1, pp. 111-141
Open Access | Times Cited: 62
Tanize Acunha, Clara Ibáñez, Virginia García‐Cañas, et al.
Electrophoresis (2015) Vol. 37, Iss. 1, pp. 111-141
Open Access | Times Cited: 62
Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)
Cristiano Augusto Ballus, Rosa Quirantes‐Piné, Abdelhakim Bakhouche, et al.
Food Chemistry (2014) Vol. 170, pp. 366-377
Closed Access | Times Cited: 48
Cristiano Augusto Ballus, Rosa Quirantes‐Piné, Abdelhakim Bakhouche, et al.
Food Chemistry (2014) Vol. 170, pp. 366-377
Closed Access | Times Cited: 48
LC–MS phenolic profiling combined with multivariate analysis as an approach for the characterization of extra virgin olive oils of four rare Tunisian cultivars during ripening
Samia Ben Brahim, Haşim Kelebek, Sonda Ammar, et al.
Food Chemistry (2017) Vol. 229, pp. 9-19
Closed Access | Times Cited: 46
Samia Ben Brahim, Haşim Kelebek, Sonda Ammar, et al.
Food Chemistry (2017) Vol. 229, pp. 9-19
Closed Access | Times Cited: 46
Chemical characterization and free radical scavenging capacity of oils obtained from Torreya grandis Fort. ex. Lindl. and Torreya grandis Fort. var. Merrillii: A comparative study using chemometrics
Longkai Shi, Jia-Hui Mao, Li Zheng, et al.
Industrial Crops and Products (2018) Vol. 115, pp. 250-260
Closed Access | Times Cited: 45
Longkai Shi, Jia-Hui Mao, Li Zheng, et al.
Industrial Crops and Products (2018) Vol. 115, pp. 250-260
Closed Access | Times Cited: 45
Characterization of monovarietal extra virgin olive oils from the province of Béjaïa (Algeria)
Firdousse Laincer, Nunzia Iaccarino, Jussara Amato, et al.
Food Research International (2016) Vol. 89, pp. 1123-1133
Closed Access | Times Cited: 39
Firdousse Laincer, Nunzia Iaccarino, Jussara Amato, et al.
Food Research International (2016) Vol. 89, pp. 1123-1133
Closed Access | Times Cited: 39
Shelf life estimation and kinetic degradation modeling of chia seeds (Salvia hispanica) using principal component analysis based on NIR-hyperspectral imaging
J.P. Cruz‐Tirado, Marciano M. Oliveira, Milton de Jesus Filho, et al.
Food Control (2020) Vol. 123, pp. 107777-107777
Open Access | Times Cited: 37
J.P. Cruz‐Tirado, Marciano M. Oliveira, Milton de Jesus Filho, et al.
Food Control (2020) Vol. 123, pp. 107777-107777
Open Access | Times Cited: 37
Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil
Victória Perceval Soares, Mariane Bittencourt Fagundes, Daniela Rigo Guerra, et al.
Food Research International (2020) Vol. 135, pp. 109305-109305
Open Access | Times Cited: 36
Victória Perceval Soares, Mariane Bittencourt Fagundes, Daniela Rigo Guerra, et al.
Food Research International (2020) Vol. 135, pp. 109305-109305
Open Access | Times Cited: 36
Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China
Le Yu, Yongjin Wang, Gangcheng Wu, et al.
Food Research International (2020) Vol. 140, pp. 109987-109987
Closed Access | Times Cited: 34
Le Yu, Yongjin Wang, Gangcheng Wu, et al.
Food Research International (2020) Vol. 140, pp. 109987-109987
Closed Access | Times Cited: 34
Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools
Adriano Freitas Lima, Wellington da Silva Oliveira, Aline de Oliveira Garcia, et al.
Food Research International (2023) Vol. 167, pp. 112697-112697
Closed Access | Times Cited: 12
Adriano Freitas Lima, Wellington da Silva Oliveira, Aline de Oliveira Garcia, et al.
Food Research International (2023) Vol. 167, pp. 112697-112697
Closed Access | Times Cited: 12
Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain
Thays H. Borges, Luís C. López, José Alberto Pereira, et al.
Journal of Food Composition and Analysis (2017) Vol. 63, pp. 47-54
Open Access | Times Cited: 39
Thays H. Borges, Luís C. López, José Alberto Pereira, et al.
Journal of Food Composition and Analysis (2017) Vol. 63, pp. 47-54
Open Access | Times Cited: 39
A quick method for routine analysis of C18 trans fatty acids in non-hydrogenated edible vegetable oils by gas chromatography–mass spectrometry
Meilin Zhang, Xin Yang, H.T. Zhao, et al.
Food Control (2015) Vol. 57, pp. 293-301
Closed Access | Times Cited: 38
Meilin Zhang, Xin Yang, H.T. Zhao, et al.
Food Control (2015) Vol. 57, pp. 293-301
Closed Access | Times Cited: 38
Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants
Rosa Perestrelo, Catarina L. Silva, Paulo Henrique Martins das Silva, et al.
Food Chemistry (2017) Vol. 227, pp. 111-121
Closed Access | Times Cited: 36
Rosa Perestrelo, Catarina L. Silva, Paulo Henrique Martins das Silva, et al.
Food Chemistry (2017) Vol. 227, pp. 111-121
Closed Access | Times Cited: 36
Chemical and sensory characterization of Brazilian virgin olive oils
Lília Zago, Giacomo Squeo, Edna Ivani Bertoncini, et al.
Food Research International (2019) Vol. 126, pp. 108588-108588
Open Access | Times Cited: 35
Lília Zago, Giacomo Squeo, Edna Ivani Bertoncini, et al.
Food Research International (2019) Vol. 126, pp. 108588-108588
Open Access | Times Cited: 35
Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes
Mariane Bittencourt Fagundes, Cristiano Augusto Ballus, Victória Perceval Soares, et al.
Food Research International (2020) Vol. 137, pp. 109593-109593
Open Access | Times Cited: 32
Mariane Bittencourt Fagundes, Cristiano Augusto Ballus, Victória Perceval Soares, et al.
Food Research International (2020) Vol. 137, pp. 109593-109593
Open Access | Times Cited: 32
