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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.

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Showing 1-25 of 165 citing articles:

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Alaa El‐Din A. Bekhit, Benjamin W.B. Holman, Stephen G. Giteru, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 280-302
Closed Access | Times Cited: 609
A critical review on intelligent and active packaging in the food industry: Research and development
Mahmoud Soltani Firouz, Khaled Mohi‐Alden, Mahmoud Omid
Food Research International (2021) Vol. 141, pp. 110113-110113
Closed Access | Times Cited: 433
Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications
Yuwei Liu, Hongbin Pu, Da‐Wen Sun
Trends in Food Science & Technology (2017) Vol. 69, pp. 25-35
Closed Access | Times Cited: 288
Recent advances on intelligent packaging as tools to reduce food waste
Elisa Poyatos‐Racionero, José V. Ros‐Lis, José‐Luis Vivancos, et al.
Journal of Cleaner Production (2017) Vol. 172, pp. 3398-3409
Open Access | Times Cited: 258
Development of a novel colorimetric food package label for monitoring lean pork freshness
Huizhi Chen, Min Zhang, Bhesh Bhandari, et al.
LWT (2018) Vol. 99, pp. 43-49
Closed Access | Times Cited: 189
Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process
Qian Yang, Da‐Wen Sun, Weiwei Cheng
Journal of Food Engineering (2016) Vol. 192, pp. 53-60
Closed Access | Times Cited: 188
Developing deep learning based regression approaches for determination of chemical compositions in dry black goji berries (Lycium ruthenicum Murr.) using near-infrared hyperspectral imaging
Chu Zhang, Wenyan Wu, Lei Zhou, et al.
Food Chemistry (2020) Vol. 319, pp. 126536-126536
Closed Access | Times Cited: 165
Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments
Gözde Özdoğan, Xiaohui Lin, Da‐Wen Sun
Trends in Food Science & Technology (2021) Vol. 111, pp. 151-165
Open Access | Times Cited: 149
Combining Vis-NIR and NIR hyperspectral imaging techniques with a data fusion strategy for the rapid qualitative evaluation of multiple qualities in chicken
Xiaoxin Li, Mingrui Cai, Mengshuang Li, et al.
Food Control (2022) Vol. 145, pp. 109416-109416
Open Access | Times Cited: 78
Electronic noses: Powerful tools in meat quality assessment
W. Wojnowski, Tomasz Majchrzak, Tomasz Dymerski, et al.
Meat Science (2017) Vol. 131, pp. 119-131
Closed Access | Times Cited: 170
Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms
Urmila Khulal, Jiewen Zhao, Weiwei Hu, et al.
Food Chemistry (2015) Vol. 197, pp. 1191-1199
Closed Access | Times Cited: 141
Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications
Ji Ma, Da‐Wen Sun, Hongbin Pu, et al.
Annual Review of Food Science and Technology (2019) Vol. 10, Iss. 1, pp. 197-220
Closed Access | Times Cited: 140
Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances
Chao‐Hui Feng, Yoshio Makino, Seiichi Oshita, et al.
Food Control (2017) Vol. 84, pp. 165-176
Closed Access | Times Cited: 127
Pork biogenic amine index (BAI) determination based on chemometric analysis of hyperspectral imaging data
Weiwei Cheng, Da‐Wen Sun, Jun‐Hu Cheng
LWT (2016) Vol. 73, pp. 13-19
Closed Access | Times Cited: 117
Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview
D.J. Troy, K. Shikha Ojha, Joseph P. Kerry, et al.
Meat Science (2016) Vol. 120, pp. 2-9
Closed Access | Times Cited: 111
Freshness monitoring technology of fish products in intelligent packaging
Dan Wu, Min Zhang, Huizhi Chen, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 8, pp. 1279-1292
Closed Access | Times Cited: 108
Integration of spectral and textural data for enhancing hyperspectral prediction of K value in pork meat
Weiwei Cheng, Da‐Wen Sun, Hongbin Pu, et al.
LWT (2016) Vol. 72, pp. 322-329
Closed Access | Times Cited: 102
Applications of miniaturized and portable near infrared spectroscopy (NIRS) for inspection and control of meat and meat products
Hafizu Ibrahim Kademi, Beyza Ulusoy, Canan Hecer
Food Reviews International (2018) Vol. 35, Iss. 3, pp. 201-220
Closed Access | Times Cited: 99
Rapid prediction of chlorophylls and carotenoids content in tea leaves under different levels of nitrogen application based on hyperspectral imaging
Yujie Wang, Xin Hu, Ge Jin, et al.
Journal of the Science of Food and Agriculture (2018) Vol. 99, Iss. 4, pp. 1997-2004
Closed Access | Times Cited: 99
Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods
Weiwei Cheng, Da‐Wen Sun, Hongbin Pu, et al.
Food Chemistry (2016) Vol. 221, pp. 1989-1996
Closed Access | Times Cited: 97
Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms
Jingjing Wang, Muhammad Zareef, Peihuan He, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 99, Iss. 11, pp. 5019-5027
Closed Access | Times Cited: 97
Au@Ag nanostructure based SERS substrate for simultaneous determination of pesticides residue in tea via solid phase extraction coupled multivariate calibration
Md Mehedi Hassan, Huanhuan Li, Waqas Ahmad, et al.
LWT (2019) Vol. 105, pp. 290-297
Closed Access | Times Cited: 94
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health
Alaa El‐Din A. Bekhit, Stephen G. Giteru, Benjamin W.B. Holman, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3620-3666
Closed Access | Times Cited: 94
Investigation of nonlinear relationship of surface enhanced Raman scattering signal for robust prediction of thiabendazole in apple
Huanhuan Li, Md Mehedi Hassan, Jingjing Wang, et al.
Food Chemistry (2020) Vol. 339, pp. 127843-127843
Open Access | Times Cited: 92
Information fusion of emerging non-destructive analytical techniques for food quality authentication: A survey
Lei Zhou, Chu Zhang, Zhengjun Qiu, et al.
TrAC Trends in Analytical Chemistry (2020) Vol. 127, pp. 115901-115901
Closed Access | Times Cited: 89
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