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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:

Analytical techniques combined with chemometrics for authentication and determination of contaminants in condiments: A review
Ingars Reinholds, Vadims Bartkevičs, Isabelle C.J. Silvis, et al.
Journal of Food Composition and Analysis (2015) Vol. 44, pp. 56-72
Closed Access | Times Cited: 116

Showing 1-25 of 116 citing articles:

Advancing Biosensors with Machine Learning
Feiyun Cui, Yun Yue, Yi Zhang, et al.
ACS Sensors (2020) Vol. 5, Iss. 11, pp. 3346-3364
Closed Access | Times Cited: 507
Food authentication: Techniques, trends & emerging approaches
Georgios P. Danezis, Aristeidis S. Tsagkaris, Federica Camin, et al.
TrAC Trends in Analytical Chemistry (2016) Vol. 85, pp. 123-132
Closed Access | Times Cited: 473
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
Natália Martins, Custódio Lobo Roriz, Patrícia Morales, et al.
Trends in Food Science & Technology (2016) Vol. 52, pp. 1-15
Open Access | Times Cited: 437
Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing
Daniel Granato, Predrag Putnik, Danijela Bursać Kovačević, et al.
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 17, Iss. 3, pp. 663-677
Open Access | Times Cited: 385
Herb and spice fraud; the drivers, challenges and detection
Pamela Galvin-King, Simon A. Haughey, Christopher T. Elliott
Food Control (2017) Vol. 88, pp. 85-97
Open Access | Times Cited: 177
Nanotechnology-Enabled Biosensors: A Review of Fundamentals, Design Principles, Materials, and Applications
M. Ramesh, R. Janani, C. Deepa, et al.
Biosensors (2022) Vol. 13, Iss. 1, pp. 40-40
Open Access | Times Cited: 172
Multi-element analysis of spices by inductively coupled plasma mass spectrometry and human risk assessment in the Rabat-Salé-Témara area (Morocco)
Mourad El Youssfi, M. Flayou, Zineb Lakhlifi El Idrissi, et al.
Journal of Food Composition and Analysis (2025), pp. 107235-107235
Closed Access | Times Cited: 3
The current and potential applications of Ambient Mass Spectrometry in detecting food fraud
Connor Black, Olivier Chevallier, Christopher T. Elliott
TrAC Trends in Analytical Chemistry (2016) Vol. 82, pp. 268-278
Open Access | Times Cited: 146
Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review
Marciano M. Oliveira, J.P. Cruz‐Tirado, Douglas Fernandes Barbin
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 3, pp. 670-689
Open Access | Times Cited: 115
Portable near-infrared spectroscopy for rapid authentication of adulterated paprika powder
Marciano M. Oliveira, J.P. Cruz‐Tirado, Jussara V. Roque, et al.
Journal of Food Composition and Analysis (2020) Vol. 87, pp. 103403-103403
Open Access | Times Cited: 98
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: 71
Authentication of cinnamon spice samples using FT-IR spectroscopy and chemometric classification
Panagiota Lixourgioti, Kirstie A. Goggin, Xinyu Zhao, et al.
LWT (2021) Vol. 154, pp. 112760-112760
Open Access | Times Cited: 63
Fingerprinting based on gas chromatography-Orbitrap high-resolution mass spectrometry and chemometrics to reveal geographical origin, processing, and volatile markers for thyme authentication
Araceli Rivera-Pérez, Roberto Romero‐González, Antonia Garrido Frenich
Food Chemistry (2022) Vol. 393, pp. 133377-133377
Open Access | Times Cited: 43
Challenges in the Use of AI-Driven Non-Destructive Spectroscopic Tools for Rapid Food Analysis
Wenyang Jia, Konstantia Georgouli, Jesús Martínez del Rincón, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 846-846
Open Access | Times Cited: 11
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 10
Mycotoxins, pesticides and toxic metals in commercial spices and herbs
Ingars Reinholds, Iveta Pugajeva, Konstantīns Bavrins, et al.
Food Additives and Contaminants Part B (2016) Vol. 10, Iss. 1, pp. 5-14
Closed Access | Times Cited: 85
Non-targeted detection of paprika adulteration using mid-infrared spectroscopy and one-class classification – Is it data preprocessing that makes the performance?
Bettina Horn, Susanne Esslinger, M. Pfister, et al.
Food Chemistry (2018) Vol. 257, pp. 112-119
Closed Access | Times Cited: 71
Advances in infrared spectroscopy combined with artificial neural network for the authentication and traceability of food
Ning Liang, Sashuang Sun, Chu Zhang, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 11, pp. 2963-2984
Closed Access | Times Cited: 58
Qualitative and quantitative analysis based on digital images to determine the adulteration of ketchup samples with Sudan I dye
Cynthia Giselle Reile, María Susana Rodríguez, David Fernandes, et al.
Food Chemistry (2020) Vol. 328, pp. 127101-127101
Closed Access | Times Cited: 54
Data processing strategies for non-targeted analysis of foods using liquid chromatography/high-resolution mass spectrometry
Christine M. Fisher, Timothy R. Croley, Ann M. Knolhoff
TrAC Trends in Analytical Chemistry (2021) Vol. 136, pp. 116188-116188
Closed Access | Times Cited: 47
Validation of multivariate classification methods using analytical fingerprints – concept and case study on organic feed for laying hens
Martin Alewijn, Hilko van der Voet, Saskia M. van Ruth
Journal of Food Composition and Analysis (2016) Vol. 51, pp. 15-23
Open Access | Times Cited: 58
Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms
Qin Ouyang, Yongcun Yang, Jizhong Wu, et al.
Journal of Food Composition and Analysis (2018) Vol. 75, pp. 43-48
Closed Access | Times Cited: 57
Milk authentication and discrimination via metal content clustering – A case of comparing milk from Malaysia and selected countries of the world
Sharifuddin M. Zain, Shima Behkami, Sezgin Bakırdere, et al.
Food Control (2016) Vol. 66, pp. 306-314
Closed Access | Times Cited: 49
Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours
Maria Markiewicz‐Kęszycka, Maria P. Casado‐Gavalda, Xavier Cama-Moncunill, et al.
Food Chemistry (2017) Vol. 244, pp. 324-330
Closed Access | Times Cited: 49
Application of infrared spectroscopy techniques for the assessment of quality and safety in spices: a review
R. Kaavya, R. Pandiselvam, Mahadhir Mohammed, et al.
Applied Spectroscopy Reviews (2020) Vol. 55, Iss. 7, pp. 593-611
Closed Access | Times Cited: 48
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