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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:

Revolutionizing food science with mass spectrometry imaging: A comprehensive review of applications and challenges
Qing Shen, Shitong Wang, Honghai Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 12

Showing 12 citing articles:

Promising mass spectrometry imaging: exploring microscale insights in food
Xinyu Cao, Peixu Cong, Yu Song, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-32
Closed Access
Lipidomic profiling reveals the protective mechanism of nitrogen-controlled atmosphere on brown rice quality during storage
Xue Dong, Jin Shao, Xueyou Wu, et al.
Food Chemistry (2025), pp. 143081-143081
Closed Access
Spatial distribution of alkaloids in Fritillaria Bulbus using UPLC-Q-Exactive Orbitrap MS/MS and desorption electrospray MS imaging
Xichuang Guo, Keyun Cheng, Chenxin Wang, et al.
LWT (2025), pp. 117544-117544
Open Access
Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages
Marina Patriarca, Nicola Barlow, Alan Cross, et al.
Journal of Analytical Atomic Spectrometry (2025) Vol. 40, Iss. 3, pp. 541-664
Closed Access
Coupling proteomics and lipidomics for insights into regulation of oat (Avena sativa) grain lipid synthesis
Wai C. D. Lau, Leigh Donnellan, John C. Harris, et al.
Food Chemistry (2025) Vol. 478, pp. 143644-143644
Closed Access
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
Jinlin Li, Bai Jian, Yuan Liping, et al.
Food Chemistry (2025) Vol. 478, pp. 143651-143651
Closed Access
Low temperature, high salinity depuration enhances Pacific oyster (Crassostrea gigas) lipid nutrition during anhydrous living-preservation: Lipidomic insights based on RPLC–Q-TOF-MS/MS
Xinyu Cao, Yu Song, Xiaowei Fan, et al.
Food Chemistry (2025) Vol. 479, pp. 143805-143805
Closed Access
Robust DEEP heterogeneous ensemble and META-learning for honey authentication
Lucas Almir Cavalcante Minho, Jaquelide de Lima Conceição, Orlando Maia Barboza, et al.
Food Chemistry (2025), pp. 144001-144001
Closed Access
Mechanisms of deodorizing rapeseed oil with ethanol steam at a low temperature: A focus on free fatty acids, tocopherols, and Phytosterols
Yu Gao, Yiyang Dong, Fei Liu, et al.
Food Chemistry (2025), pp. 143957-143957
Closed Access
Authentication of Edible Oil by Real-Time One Class Classification Modeling
Min Liu, Xueyan Wang, Yong Yang, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1235-1235
Open Access
Exploring the lipid oxidation mechanisms of Antarctic krill oil (Euphausia superba) during storage based on relationship between lipidomics and volatilomics
Mengna Zhang, Xuejiao Xu, Pu Chen, et al.
Food Chemistry (2025), pp. 144227-144227
Closed Access
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control
Imane Ziani, Hamza Bouakline, Abdelqader El Guerraf, et al.
Trends in Food Science & Technology (2024), pp. 104850-104850
Open Access | Times Cited: 3
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