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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 147 citing articles:

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: 386
Current trends and recent advances on food authenticity technologies and chemometric approaches
Sónia Medina, Rosa Perestrelo, Pedro Silva, et al.
Trends in Food Science & Technology (2019) Vol. 85, pp. 163-176
Open Access | Times Cited: 189
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: 178
A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations
Reema Valand, Sangeeta Tanna, Graham Lawson, et al.
Food Additives & Contaminants Part A (2019) Vol. 37, Iss. 1, pp. 19-38
Open Access | Times Cited: 169
Quality assessment of herbal medicines based on chemical fingerprints combined with chemometrics approach: A review
Yun Li, Yao Shen, Changliang Yao, et al.
Journal of Pharmaceutical and Biomedical Analysis (2020) Vol. 185, pp. 113215-113215
Closed Access | Times Cited: 154
Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review
Wen‐Hao Su, Da‐Wen Sun
Comprehensive Reviews in Food Science and Food Safety (2017) Vol. 17, Iss. 1, pp. 104-122
Open Access | Times Cited: 147
The application of spectroscopic techniques in combination with chemometrics for detection adulteration of some herbs and spices
Kamila Kucharska-Ambrożej, Joanna Karpińska
Microchemical Journal (2019) Vol. 153, pp. 104278-104278
Open Access | Times Cited: 129
Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy based on chemometrics for saffron authentication and adulteration detection
Arian Amirvaresi, Nastaran Nikounezhad, Maryam Amirahmadi, et al.
Food Chemistry (2020) Vol. 344, pp. 128647-128647
Closed Access | Times Cited: 120
The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper
Amelie Sina Wilde, Simon A. Haughey, Pamela Galvin-King, et al.
Food Control (2019) Vol. 100, pp. 1-7
Open Access | Times Cited: 116
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: 116
Quantitative assessment of zearalenone in maize using multivariate algorithms coupled to Raman spectroscopy
Zhiming Guo, Mingming Wang, Jingzhu Wu, et al.
Food Chemistry (2019) Vol. 286, pp. 282-288
Closed Access | Times Cited: 108
Detection of adulteration in food based on nondestructive analysis techniques: a review
Yong He, Xiulin Bai, Qinlin Xiao, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 14, pp. 2351-2371
Closed Access | Times Cited: 104
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: 99
Saffron (Crocus sativus L.): gold of the spices—a comprehensive review
Deepak Kothari, Rajesh Thakur, Rakesh Kumar
Horticulture Environment and Biotechnology (2021) Vol. 62, Iss. 5, pp. 661-677
Closed Access | Times Cited: 78
Variable selection in the chemometric treatment of food data: A tutorial review
A. A. Gomes, Silvana M. Azcarate, Paulo Henrique Gonçalves Dias Diniz, et al.
Food Chemistry (2021) Vol. 370, pp. 131072-131072
Closed Access | Times Cited: 60
Quality Control of Herbal Medicines: From Traditional Techniques to State-of-the-art Approaches
Luiz Carlos Klein‐Júnior, Maíra Ribeiro de Souza, Johan Viaene, et al.
Planta Medica (2021) Vol. 87, Iss. 12/13, pp. 964-988
Open Access | Times Cited: 59
Emerging techniques for adulterant authentication in spices and spice products
Aditi Negi, Akash Pare, Ramu Meenatchi
Food Control (2021) Vol. 127, pp. 108113-108113
Closed Access | Times Cited: 57
A systematic account of food adulteration and recent trends in the non-destructive analysis of food fraud detection
Raouf Aslam, Sajeev Rattan Sharma, Jaspreet Kaur, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 3, pp. 3094-3114
Closed Access | Times Cited: 24
Food authentication, current issues, analytical techniques, and future challenges: A comprehensive review
Ali Haider, Shahzad Zafar Iqbal, Ijaz Ahmad Bhatti, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 13
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: 72
Integration of computer vision and electronic nose as non-destructive systems for saffron adulteration detection
Sajad Kiani, Saeid Minaei, Mahdi Ghasemi‐Varnamkhasti
Computers and Electronics in Agriculture (2017) Vol. 141, pp. 46-53
Closed Access | Times Cited: 70
Rapid determination of crocins in saffron by near-infrared spectroscopy combined with chemometric techniques
Shuailing Li, Qingsong Shao, Zhonghua Lu, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2017) Vol. 190, pp. 283-289
Closed Access | Times Cited: 69
Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration
Mohamed A. Farag, Nesrine M. Hegazi, Eric Dokhalahy, et al.
Food Chemistry (2020) Vol. 331, pp. 127358-127358
Closed Access | Times Cited: 67
Molecular (Raman, NIR, and FTIR) spectroscopy and multivariate analysis in consumable products analysis1
Sayo O. Fakayode, Gary A. Baker, David K. Bwambok, et al.
Applied Spectroscopy Reviews (2019) Vol. 55, Iss. 8, pp. 647-723
Closed Access | Times Cited: 58
Emerging non-destructive methods for quality and safety monitoring of spices
Nikitha Modupalli, Mohan Naik, C. K. Sunil, et al.
Trends in Food Science & Technology (2020) Vol. 108, pp. 133-147
Closed Access | Times Cited: 57
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