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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:

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: 61

Showing 26-50 of 61 citing articles:

Meat of Sheep: Insights into Mutton Evaluation, Nutritive Value, Influential Factors, and Interventions
Wen-Li Ding, Lu Yanan, Bowen Xu, et al.
Agriculture (2024) Vol. 14, Iss. 7, pp. 1060-1060
Open Access | Times Cited: 4
Nondestructive optical and spectroscopic techniques combined with machine learning for identifying solid waste: A review
Yilin Shen, Dong-Ying Lan, Pinjing He, et al.
TrAC Trends in Analytical Chemistry (2025), pp. 118195-118195
Closed Access
Exploring the Potential of Fluorescence Spectroscopy for the Discrimination between Fresh and Frozen-Thawed Muscle Foods
Abdo Hassoun
Photochem (2021) Vol. 1, Iss. 2, pp. 247-263
Open Access | Times Cited: 28
Non-destructive and Rapid Method for Monitoring Fish Freshness of Grass Carp Based on Printable Colorimetric Paper Sensor in Modified Atmosphere Packaging
Yu Sun, Junwei Wen, Zhengjie Chen, et al.
Food Analytical Methods (2021) Vol. 15, Iss. 3, pp. 792-802
Closed Access | Times Cited: 25
Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, et al.
Food Reviews International (2022) Vol. 40, Iss. 1, pp. 37-78
Open Access | Times Cited: 18
Optical sensing as analytical tools for meat tenderness measurements - A review
Mohammed Kamruzzaman
Meat Science (2022) Vol. 195, pp. 109007-109007
Open Access | Times Cited: 16
Detection of adulteration of Alpaca (Vicugna pacos) meat using a portable NIR spectrometer and NIR-hyperspectral imaging
J.P. Cruz‐Tirado, Matheus Silva dos Santos Vieira, Oscar Oswaldo Vásquez Correa, et al.
Journal of Food Composition and Analysis (2023) Vol. 126, pp. 105901-105901
Closed Access | Times Cited: 9
Deep machine learning identified fish flesh using multispectral imaging
Zhuoran Xun, Xuemeng Wang, Hao Xue, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100784-100784
Open Access | Times Cited: 3
Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects
Dongbei Shen, Min Zhang, Arun S. Mujumdar, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 30, pp. 11281-11301
Closed Access | Times Cited: 8
Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue
Olha Kruk, Anatolii Ugnivenko, Tetiana Antoniuk, et al.
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 997-1008
Open Access | Times Cited: 7
Pectin Based Colorimetric Film for Monitoring Food Freshness
Meenambiga Setti Sudharsan, Haripriya Mani, L. S. Deepak Kumar, et al.
Current Research in Nutrition and Food Science Journal (2023) Vol. 11, Iss. 3, pp. 941-953
Open Access | Times Cited: 6
A rapid classification method of tea products utilizing X-ray photoelectron spectroscopy: Relationship derived from correlation analysis, modeling, and quantum chemical calculation
Jiang Liu, Kang Zheng
Food Research International (2022) Vol. 160, pp. 111689-111689
Closed Access | Times Cited: 9
Classification of Beef longissimus thoracis Muscle Tenderness Using Hyperspectral Imaging and Chemometrics
Sara León-Ecay, Ainara López-Maestresalas, María Teresa Murillo-Arbizu, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3105-3105
Open Access | Times Cited: 9
Combination of airflow and multi-point laser ranging technique for the prediction of total volatile basic nitrogen content in beef
Ke He, Bowen Jing, Xiuying Tang
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 4, pp. 3095-3105
Closed Access | Times Cited: 8
Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species
Yanke Wang, Xiaojing Liu, Yongli Wang, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3586-3586
Open Access | Times Cited: 8
Food fraud detection in Octopus mimus using hyperspectral imaging and machine learning techniques
William Vera, Himer Ávila-George, Jorge Mogollón, et al.
Neural Computing and Applications (2024)
Closed Access | Times Cited: 1
Determination of Total Volatile Basic Nitrogen (TVB-N) Content in Beef Based on Airflow and Multipoint Laser Technique
Ke He, Shaoyun Han, Xiuying Tang, et al.
Food Analytical Methods (2022) Vol. 15, Iss. 11, pp. 3104-3115
Closed Access | Times Cited: 6
Raman spectroscopic techniques for meat analysis: A review
V. A. Pchelkina, И. М. Чернуха, Liliya Fedulova, et al.
Theory and practice of meat processing (2022) Vol. 7, Iss. 2, pp. 97-111
Open Access | Times Cited: 6
E pluribus unum interpretable convolutional neural networks
George Dimas, Eirini Cholopoulou, Dimitris K. Iakovidis
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 3
Sensory and Instrumental Methods of Meat Evaluation: A Review
Siraj Sh. Mohammed Adam
International journal of food science and agriculture (2021) Vol. 5, Iss. 4, pp. 627-638
Open Access | Times Cited: 7
Gold nanoparticles-based lateral flow assay for on-site detecting adulteration in animal-derived food
Qiyuan Jing, Shijian Liu, Xiaoqi Tao
Journal of Food Composition and Analysis (2024) Vol. 129, pp. 106070-106070
Closed Access
Microscopic methods to study meat and meat product quality
V. A. Pchelkina
Food systems (2024) Vol. 7, Iss. 2, pp. 253-262
Open Access
Influence of different storage atmospheres in packaging on color stability of beef
Johannes Krell, Alejandro Poveda‐Arteaga, Jochen Weiß, et al.
Journal of Food Science (2024) Vol. 89, Iss. 9, pp. 5774-5787
Open Access
Application of electronic nose technology in the diagnosis of gastrointestinal diseases: a review
Tantan Ma, Zhiyong Chang, Nan Zhang, et al.
Journal of Cancer Research and Clinical Oncology (2024) Vol. 150, Iss. 8
Open Access
Toward Meat Industry 4.0: opportunities and challenges for digitalized red meat processing
Ruth M. Hamill, Alessandro Ferragina, Jyoti Mishra, et al.
Elsevier eBooks (2024), pp. 259-281
Closed Access

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