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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 techniques for the quality and safety evaluation of pork and beef: Recent advances, challenges, and future perspectives
Philip Donald C. Sanchez, Honey Beth T. Arogancia, Kenneth M. Boyles, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100147-100147
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Application, challenges and future prospects of recent nondestructive techniques based on the electromagnetic spectrum in food quality and safety
Rafieh Fakhlaei, Arman Amani Babadi, Sun Chunjun, et al.
Food Chemistry (2024) Vol. 441, pp. 138402-138402
Closed Access | Times Cited: 18
Non-Destructive Techniques for the Analysis and Evaluation of Meat Quality and Safety: A Review
Xiaohong Wu, Xinyue Liang, Yixuan Wang, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3713-3713
Open Access | Times Cited: 43
Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review
Xueqin Gao, Hamidreza Pourramezan, Yousef Ramezan, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131614-131614
Closed Access | Times Cited: 11
Non-destructive prediction of colour and water-related properties of frozen/thawed beef meat by Raman spectroscopy coupled multivariate calibration
Qingmin Chen, Yunfei Xie, Hang Yu, et al.
Food Chemistry (2023) Vol. 413, pp. 135513-135513
Closed Access | Times Cited: 22
RFID Technology for Food Industry 4.0: A Review of Solutions and Applications
Alessio Mostaccio, Giulio Maria Bianco, Gaetano Marrocco, et al.
IEEE Journal of Radio Frequency Identification (2023) Vol. 7, pp. 145-157
Closed Access | Times Cited: 21
Research progress on cottonseed meal as a protein source in pig nutrition: An updated review
An Tao, Jiahao Wang, Bin Luo, et al.
Animal nutrition (2024) Vol. 18, pp. 220-233
Open Access | Times Cited: 5
Developing a non-destructive method for the detection of egg quality and freshness using micro-Raman spectroscopy
Maryam Davari, Maryam Bahreini, Zahra Sabzevari
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100453-100453
Open Access | Times Cited: 5
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: 4
Prediction of marbling score in ribeye quartered at the 5th- 6th rib of French beef using the Q-FOM™ beef assessment camera
Nathalia da Silva Rodrigues Mendes, Mette Christensen, Moïse Kombolo‐Ngah, et al.
Meat Science (2025) Vol. 222, pp. 109759-109759
Open Access
Monitoring salting kinetics of pork loin using magnetic resonance imaging (MRI) and time-domain nuclear magnetic resonance (TD-NMR)
Víctor Remiro, Marı́a Isabel Cambero Rodríguez, María Dolores Romero-de-Ávila, et al.
LWT (2025), pp. 117635-117635
Open Access
A multi-block data approach to assessing beef quality: ComDim analysis of hyperspectral imaging, 1H NMR, electronic nose and quality parameters data
Qian You, Ziyuan Wang, Xingguo Tian, et al.
Food Chemistry (2023) Vol. 425, pp. 136469-136469
Closed Access | Times Cited: 10
The Effect of Superficial Oregano Essential Oil Application on the Quality of Modified Atmosphere-Packed Pork Loin
Weronika Zduńczyk, Katarzyna Tkacz, Monika Modzelewska‐Kapituła
Foods (2023) Vol. 12, Iss. 10, pp. 2013-2013
Open Access | Times Cited: 9
Identification of Beef Odors under Different Storage Day and Processing Temperature Conditions Using an Odor Sensing System
Yuanchang Liu, Peng Nan, Jinlong Kang, et al.
Sensors (2024) Vol. 24, Iss. 17, pp. 5590-5590
Open Access | Times Cited: 3
Data fusion strategies for the integration of diverse non-destructive spectral sensors (NDSS) in food analysis
Lorenzo Strani, Caterina Durante, Marina Cocchi, et al.
TrAC Trends in Analytical Chemistry (2024) Vol. 180, pp. 117957-117957
Open Access | Times Cited: 3
Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology
Savannah L. Douglas, Gabriela M. Bernardez-Morales, Brooks W. Nichols, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 811-811
Open Access | Times Cited: 2
Challenges and future perspectives for the European grading of pig carcasses – A quality view
Marjeta Čandek‐Potokar, Bénédicte Lebret, M. Gispert, et al.
Meat Science (2023) Vol. 208, pp. 109390-109390
Open Access | Times Cited: 6
Effect of β-casein A1 or A2 milk on body composition, milk intake, and growth in Holstein, Simmental, and crossbred dairy calves of both sexes
Roberto Kappes, Vanessa Schneider, H Schweizer, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 6, pp. 4033-4044
Open Access | Times Cited: 2
Marbling-Net: A Novel Intelligent Framework for Pork Marbling Segmentation Using Images from Smartphones
Shufeng Zhang, Yuxi Chen, Weizhen Liu, et al.
Sensors (2023) Vol. 23, Iss. 11, pp. 5135-5135
Open Access | Times Cited: 4
Emerging rapid and non-destructive techniques for quality and safety evaluation of cacao: recent advances, challenges, and future trends
Marjun C. Alvarado, Philip Donald C. Sanchez, Shiella Grace Nakila Polongasa
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 4
Recent Technological Developments and Future Trends in the Evaluation and Prediction of Beef Sensory Quality in Brazil and France
Nathalia da Silva Rodrigues Mendes, Julio Cesar Colivet Briceno, Eliane Teixeira Mársico, et al.
Livestock Science (2024) Vol. 287, pp. 105550-105550
Closed Access | Times Cited: 1
Implementing artificial intelligence to measure meat quality parameters in local market traceability processes
Wuesley Yusmein Alvarez-García, Laura Mendoza, Yudith Muñoz‐Vílchez, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8058-8068
Open Access | Times Cited: 1
Meat Freshness Classifier with Machine and AI
Zarif Wasif Bhuiyan, Syed Ali Haider, Adiba Haque, et al.
2017 IEEE Region 10 Symposium (TENSYMP) (2023), pp. 1-5
Closed Access | Times Cited: 3
Quality Evaluation of Buffalo Meatballs Produced at Different Comminution Process Temperatures
Lim Jwee Yie, Nurul Izzah Khalid, Mohammad Rashedi Ismail‐Fitry
Malaysian Journal of Fundamental and Applied Sciences (2023) Vol. 19, Iss. 4, pp. 573-582
Open Access | Times Cited: 2
GAN-enhanced E-nose analysis: VTAAE for temporal dynamics in beef quality assessment
Viancy Vincent, Gobalakrishnan Natesan
Evolving Systems (2024)
Closed Access
A Novel Image‐Based Assessment for Pork Quality Classification via Electrochemical Impedance Combined With Sensory Evaluation
Yuezhong Mao, Chengxi Yan, Xiaotong Liu, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
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