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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:

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

Showing 1-25 of 99 citing articles:

New data preprocessing trends based on ensemble of multiple preprocessing techniques
Puneet Mishra, Alessandra Biancolillo, Jean‐Michel Roger, et al.
TrAC Trends in Analytical Chemistry (2020) Vol. 132, pp. 116045-116045
Open Access | Times Cited: 351
Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches
Mourad Kharbach, Mohammed Alaoui Mansouri, Mohammed Taabouz, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2753-2753
Open Access | Times Cited: 70
Critical review and recent advances of emerging real-time and non-destructive strategies for meat spoilage monitoring
Jiaci Chen, Juan Zhang, Nan Wang, et al.
Food Chemistry (2024) Vol. 445, pp. 138755-138755
Closed Access | Times Cited: 27
Miniaturization of optical sensors and their potential for high-throughput screening of foods
Luis E. Rodríguez-Saona, Didem P. Aykas, Karla Rodrigues Borba, et al.
Current Opinion in Food Science (2020) Vol. 31, pp. 136-150
Closed Access | Times Cited: 90
Raman spectroscopic techniques for nondestructive analysis of agri-foods: A state-of-the-art review
Kaiqiang Wang, Zonglun Li, Jinjie Li, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 490-504
Closed Access | Times Cited: 88
Emerging nondestructive approaches for meat quality and safety evaluation—A review
Alfadhl Yahya Khaled, Chadwick A. Parrish, Akinbode A. Adedeji
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3438-3463
Closed Access | Times Cited: 63
Portable instruments for on-site analysis of environmental samples
Chunfeng Duan, Jiamin Li, Yuanhao Zhang, et al.
TrAC Trends in Analytical Chemistry (2022) Vol. 154, pp. 116653-116653
Closed Access | Times Cited: 55
Recent trends of multi-source and non-destructive information for quality authentication of herbs and spices
Yulin Xu, Jinyu Zhang, Yuanzhong Wang
Food Chemistry (2022) Vol. 398, pp. 133939-133939
Closed Access | Times Cited: 50
Analytical Chemistry Strategies in the Use of Miniaturised NIR Instruments: An Overview
Barbara Giussani, Giulia Gorla, Jordi Riu
Critical Reviews in Analytical Chemistry (2022) Vol. 54, Iss. 1, pp. 11-43
Closed Access | Times Cited: 44
Identification of aged-rice adulteration based on near-infrared spectroscopy combined with partial least squares regression and characteristic wavelength variables
Zhanming Li, Jiahui Song, Yinxing Ma, et al.
Food Chemistry X (2022) Vol. 17, pp. 100539-100539
Open Access | Times Cited: 43
Geographical Origin Identification of Chinese Red Jujube Using Near-Infrared Spectroscopy and Adaboost-CLDA
Xiaohong Wu, Z. Yang, Yanhua Yang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 803-803
Open Access | Times Cited: 1
Review of technology advances to assess rice quality traits and consumer perception
Aimi Athirah Aznan, Claudia Gonzalez Viejo, Alexis Pang, et al.
Food Research International (2023) Vol. 172, pp. 113105-113105
Closed Access | Times Cited: 17
The missing link between shelf life and food waste: are infrared sensing technologies underutilised?
Daniel Cozzolino, Shanmugam Alagappan, Louwrens C. Hoffman
Trends in Food Science & Technology (2024) Vol. 148, pp. 104494-104494
Open Access | Times Cited: 9
An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception
Qian Zhao, Zhiyue Ye, Yong Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 8
Identification and quantification of adulteration in frozen-thawed meat of different breeds by NIR spectroscopy and chemometrics
Jing Bai, Mingwu Zang, Yuxuan Shi, et al.
Journal of Food Composition and Analysis (2024) Vol. 130, pp. 106192-106192
Closed Access | Times Cited: 8
Performance of benchtop and portable spectroscopy equipment for discriminating Iberian ham according to breed
Miriam Hernández-Jiménez, İsabel Revilla, Ana María Vivar Quintana, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100675-100675
Open Access | Times Cited: 7
The ability of a portable near infrared instrument to evaluate the shelf-life of fresh and thawed goat muscles
Daniel Cozzolino, Wenliang Wu, S. Zhang, et al.
Food Research International (2024) Vol. 180, pp. 114047-114047
Open Access | Times Cited: 7
Rapid assessment of pork freshness using miniaturized NIR spectroscopy
Christopher Kucha, Michael Ngadi
Journal of Food Measurement & Characterization (2020) Vol. 14, Iss. 2, pp. 1105-1115
Closed Access | Times Cited: 45
Handheld Devices for Food Authentication and Their Applications: A Review
Judith Müller-Maatsch, Saskia M. van Ruth
Foods (2021) Vol. 10, Iss. 12, pp. 2901-2901
Open Access | Times Cited: 36
Performance of different portable and hand-held near-infrared spectrometers for predicting beef composition and quality characteristics in the abattoir without meat sampling
Nageshvar Patel, Hugo Toledo-Alvarado, Giovanni Bittante
Meat Science (2021) Vol. 178, pp. 108518-108518
Closed Access | Times Cited: 33
Metal–oxide–semiconductor resistive gas sensors for fish freshness detection
Kaidi Wu, Marc Debliquy, Chao Zhang
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 913-945
Closed Access | Times Cited: 28
Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse
Moïse Kombolo‐Ngah, Arianna Goi, Matteo Santinello, et al.
Meat Science (2023) Vol. 200, pp. 109169-109169
Open Access | Times Cited: 14
Intelligent detection of quality deterioration and adulteration of fresh meat products in the supply chain: research progress and application
Linyu Zhang, Qi Yu, Min Zhang, et al.
Food Bioscience (2023) Vol. 55, pp. 103047-103047
Closed Access | Times Cited: 14
Use of ultrasound and NIRs as tools for monitoring ice formation in superchilled meat
Silvia Grassi, Antonio Jiménez, Jorge Ruiz, et al.
Journal of Food Engineering (2024) Vol. 369, pp. 111957-111957
Open Access | Times Cited: 5
A feasibility of nondestructive rapid detection of total volatile basic nitrogen content in frozen pork based on portable near-infrared spectroscopy
Qin Ouyang, Li Wang, Muhammad Zareef, et al.
Microchemical Journal (2020) Vol. 157, pp. 105020-105020
Closed Access | Times Cited: 38
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