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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:

Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM)
Mahdi Ghasemi‐Varnamkhasti, Ayat Mohammad‐Razdari, Seyedeh Hoda Yoosefian, et al.
LWT (2019) Vol. 111, pp. 85-98
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Applications of electronic nose (e-nose) and electronic tongue (e-tongue) in food quality-related properties determination: A review
Juzhong Tan, Jie Xu
Artificial Intelligence in Agriculture (2020) Vol. 4, pp. 104-115
Open Access | Times Cited: 398
Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review
Paulo E. S. Munekata, Sarah Finardi, Carolina Krebs de Souza, et al.
Sensors (2023) Vol. 23, Iss. 2, pp. 672-672
Open Access | Times Cited: 51
Advanced evaluation techniques: Gas sensor networks, machine learning, and chemometrics for fraud detection in plant and animal products
Hamed Karami, Mohammed Kamruzzaman, James A. Covington, et al.
Sensors and Actuators A Physical (2024) Vol. 370, pp. 115192-115192
Closed Access | Times Cited: 17
Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection
Guozheng Wei, Meiling Dan, Guohua Zhao, et al.
Food Chemistry (2022) Vol. 405, pp. 134814-134814
Closed Access | Times Cited: 66
Recent Advances in Functionalization and Hybridization of Two‐Dimensional Transition Metal Dichalcogenide for Gas Sensor
Youngjun Kim, Inkyu Sohn, Dain Shin, et al.
Advanced Engineering Materials (2023) Vol. 26, Iss. 1
Closed Access | Times Cited: 30
Milk Source Identification and Milk Quality Estimation Using an Electronic Nose and Machine Learning Techniques
Fanglin Mu, Yu Gu, Jie Zhang, et al.
Sensors (2020) Vol. 20, Iss. 15, pp. 4238-4238
Open Access | Times Cited: 61
A novel electronic nose for the detection and classification of pesticide residue on apples
Yong Tang, Kunli Xu, Bo Zhao, et al.
RSC Advances (2021) Vol. 11, Iss. 34, pp. 20874-20883
Open Access | Times Cited: 42
Beef Quality Classification with Reduced E-Nose Data Features According to Beef Cut Types
Ahmet Feyzioğlu, Yavuz Selim Taşpınar
Sensors (2023) Vol. 23, Iss. 4, pp. 2222-2222
Open Access | Times Cited: 22
E-sensing systems for shelf life evaluation: A review on applications to fresh food of animal origin
Silvia Grassi, S. Benedetti, E. Casiraghi, et al.
Food Packaging and Shelf Life (2023) Vol. 40, pp. 101221-101221
Open Access | Times Cited: 18
Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition
Sergiy Smetana, Kemal Aganovic, Volker Heinz
Food Engineering Reviews (2020) Vol. 13, Iss. 1, pp. 92-103
Open Access | Times Cited: 50
A data fusion method of electronic nose and hyperspectral to identify the origin of rice
Yan Shi, Mei Liu, Ao Sun, et al.
Sensors and Actuators A Physical (2021) Vol. 332, pp. 113184-113184
Closed Access | Times Cited: 36
Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES
Bárbara M. de Andrade, Larissa P. Margalho, Diego B. Batista, et al.
Journal of Food Composition and Analysis (2022) Vol. 109, pp. 104519-104519
Closed Access | Times Cited: 23
Recent developments of e-sensing devices coupled to data processing techniques in food quality evaluation: a critical review
Hala Abi-Rizk, Delphine Jouan‐Rimbaud Bouveresse, Julien Chamberland, et al.
Analytical Methods (2023) Vol. 15, Iss. 41, pp. 5410-5440
Closed Access | Times Cited: 10
Technological tools for the measurement of sensory characteristics in food: A review
José D Martinez-Velasco, Annamaría Filomena-Ambrosio, Claudia L. Garzón‐Castro
F1000Research (2024) Vol. 12, pp. 340-340
Open Access | Times Cited: 3
Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics
Biljana Lončar, Lato Pezo, Mirela Iličić, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 548-548
Open Access | Times Cited: 2
ANN based approach for selective detection of breath acetone by using hybrid GO-FET sensor array
Uttam Narendra Thakur, Radha Bhardwaj, Pawan K. Ajmera, et al.
Engineering Research Express (2022) Vol. 4, Iss. 2, pp. 025008-025008
Open Access | Times Cited: 10
Precise Identification of Food Smells to Enable Human–Computer Interface for Digital Smells
Yaonian Li, Zhenyi Ye, Qiliang Li
Electronics (2023) Vol. 12, Iss. 2, pp. 418-418
Open Access | Times Cited: 5
Classification and Identification of Contaminants in Recyclable Containers Based on a Recursive Feature Elimination-Light Gradient Boosting Machine Algorithm Using an Electronic Nose
Fushuai Ba, Peng Peng, Yafei Zhang, et al.
Micromachines (2023) Vol. 14, Iss. 11, pp. 2047-2047
Open Access | Times Cited: 5
Potential application of electronic nose coupled with chemometric tools for authentication assessment in tomato paste
Ayat Mohammad‐Razdari, Mahdi Ghasemi‐Varnamkhasti, Seyedeh Hoda Yoosefian, et al.
Journal of Food Process Engineering (2019) Vol. 42, Iss. 5
Closed Access | Times Cited: 14
Optimization of Enzyme-Assisted Extraction and Purification of Flavonoids from Pinus koraiensis Nut-Coated Film and Antioxidant Activity Evaluation
Mingyan Zhang, Wuchao Ma, Chao Wang, et al.
Molecules (2021) Vol. 26, Iss. 7, pp. 1950-1950
Open Access | Times Cited: 12
The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese
Jana Štefániková, Viera Ducková, Michal Miškeje, et al.
Foods (2020) Vol. 9, Iss. 9, pp. 1195-1195
Open Access | Times Cited: 12
Assessment of the trace level metal ingredients that enhance the flavor and taste of traditionally crafted rice-based products
Xiaofang Jiang, Kerry N. McPhedran, Xiandeng Hou, et al.
LWT (2023) Vol. 174, pp. 114435-114435
Open Access | Times Cited: 4
Feature extractions from transfer characteristics of hybrid GO FETs for selective detection of volatile organic compounds
Uttam Narendra Thakur, A. Hazra
Measurement (2023) Vol. 222, pp. 113593-113593
Closed Access | Times Cited: 2
Statistical Analysis for Selective Identifications of VOCs by Using Surface Functionalized MoS2 Based Sensor Array
Uttam Narendra Thakur, Radha Bhardwaj, A. Hazra
(2021), pp. 35-35
Open Access | Times Cited: 5
Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry
Jana Štefániková, Július Árvay, Michal Miškeje, et al.
Potravinarstvo Slovak Journal of Food Sciences (2020) Vol. 14, pp. 767-773
Open Access | Times Cited: 4
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