Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil
Ussama Harzalli, Nuno Rodrigues, Ana C. A. Veloso, et al.
Computers and Electronics in Agriculture (2017) Vol. 144, pp. 222-231
Open Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

A critical review on analytical techniques to detect adulteration of extra virgin olive oil
Maninder Meenu, Qianxi Cai, Baojun Xu
Trends in Food Science & Technology (2019) Vol. 91, pp. 391-408
Closed Access | Times Cited: 131
Advanced process analytical tools for identification of adulterants in edible oils – A review
E.J. Rifna, R. Pandiselvam, Anjineyulu Kothakota, et al.
Food Chemistry (2021) Vol. 369, pp. 130898-130898
Closed Access | Times Cited: 58
Rapid detection of adulteration of olive oil with soybean oil combined with chemometrics by Fourier transform infrared, visible-near-infrared and excitation-emission matrix fluorescence spectroscopy: A comparative study
Xiangru Meng, Chunling Yin, Libo Yuan, et al.
Food Chemistry (2022) Vol. 405, pp. 134828-134828
Closed Access | Times Cited: 55
Recent Applications of Potentiometric Electronic Tongue and Electronic Nose in Sensory Evaluation
Sungeun Cho, Md. Shakir Moazzem
Preventive Nutrition and Food Science (2022) Vol. 27, Iss. 4, pp. 354-364
Open Access | Times Cited: 34
Emerging Trends of Electrochemical Sensors in Food Analysis
Ítala M.G. Marx
Electrochem (2023) Vol. 4, Iss. 1, pp. 42-46
Open Access | Times Cited: 11
E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices
Margherita Modesti, Alessandro Tonacci, Francesco Sansone, et al.
Chemosensors (2022) Vol. 10, Iss. 7, pp. 244-244
Open Access | Times Cited: 19
Dairy products discrimination according to the milk type using an electrochemical multisensor device coupled with chemometric tools
Imam Tazi, Kuwat Triyana, Dwi Siswanta, et al.
Journal of Food Measurement & Characterization (2018) Vol. 12, Iss. 4, pp. 2385-2393
Closed Access | Times Cited: 34
Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment
Nuno Rodrigues, Ítala M.G. Marx, Susana Casal, et al.
Talanta (2019) Vol. 197, pp. 363-373
Open Access | Times Cited: 34
Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue
Ítala M.G. Marx, Nuno Rodrigues, Ana C. A. Veloso, et al.
LWT (2020) Vol. 137, pp. 110426-110426
Open Access | Times Cited: 29
Classification and Antioxidant Activity Evaluation of Edible Oils by Using Nanomaterial-Based Electrochemical Sensors
Irina Georgiana Munteanu, Constantin Apetrei
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 3, pp. 3010-3010
Open Access | Times Cited: 9
Influence of the Degree of Fruitiness on the Quality Assessment of Virgin Olive Oils Using Electronic Nose Technology
Javiera P. Navarro Soto, Sergio Illana Rico, Diego Manuel Martínez Gila, et al.
Sensors (2024) Vol. 24, Iss. 8, pp. 2565-2565
Open Access | Times Cited: 2
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue
Rafaela Prata, José Alberto Pereira, Nuno Rodrigues, et al.
Journal of Food Quality (2018) Vol. 2018, pp. 1-10
Open Access | Times Cited: 27
DFT based classification of olive oil type using a sinusoidally heated, low cost electronic nose
Martin J. Oates, Patrick H. Fox, Lucía Sánchez‐Rodríguez, et al.
Computers and Electronics in Agriculture (2018) Vol. 155, pp. 348-358
Closed Access | Times Cited: 27
Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies
Maria Tarapoulouzi, Sofia Agriopoulou, Anastasios Koidis, et al.
Biomolecules (2022) Vol. 12, Iss. 9, pp. 1180-1180
Open Access | Times Cited: 13
Smart bioelectronic tongues for food and drinks control
Petr Skládal
TrAC Trends in Analytical Chemistry (2020) Vol. 127, pp. 115887-115887
Closed Access | Times Cited: 20
Nanotechnology and E-Sensing for Food Chain Quality and Safety
Elisabetta Poeta, Aris Liboà, Simone Mistrali, et al.
Sensors (2023) Vol. 23, Iss. 20, pp. 8429-8429
Open Access | Times Cited: 6
Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
Rosa Guilherme, Nuno Rodrigues, Ítala M.G. Marx, et al.
Microchemical Journal (2020) Vol. 157, pp. 105034-105034
Open Access | Times Cited: 16
Recent advances in sensor and biosensor technologies for adulteration detection
Narjiss Seddaoui, Aziz Amine
Elsevier eBooks (2023), pp. 699-739
Closed Access | Times Cited: 5
Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue‐Chemometric Tool
Marta Bobiano, Nuno Rodrigues, Marta Madureira, et al.
Journal of the American Oil Chemists Society (2019) Vol. 96, Iss. 7, pp. 751-760
Closed Access | Times Cited: 15
Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review
Ítala M.G. Marx, Ana C. A. Veloso, Luís G. Dias, et al.
Electronics (2018) Vol. 7, Iss. 12, pp. 387-387
Open Access | Times Cited: 15
Sensory analysis using electronic tongues
Ítala M.G. Marx, Ana C. A. Veloso, Susana Casal, et al.
Elsevier eBooks (2021), pp. 323-343
Closed Access | Times Cited: 11
Electronic tongue as innovative instrument for detection of crocin concentration in saffron (Crocus sativus L.)
Shekoufeh Yousefi-Nejad, Kobra Heidarbeigi, Mahmoud Roushani
Journal of Food Science and Technology (2022) Vol. 59, Iss. 9, pp. 3548-3556
Open Access | Times Cited: 7
A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability
Maria Katsouli, Virginia Giannou, Constantina Tzia
Journal of the American Oil Chemists Society (2018) Vol. 95, Iss. 10, pp. 1341-1353
Closed Access | Times Cited: 11
Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review
Alexandra Virginia Bounegru, Constantin Apetrei
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 23, pp. 12708-12708
Open Access | Times Cited: 9
Reflectance Spectroscopy with Multivariate Methods for Non-Destructive Discrimination of Edible Oil Adulteration
Ning Su, Shizhuang Weng, Liusan Wang, et al.
Biosensors (2021) Vol. 11, Iss. 12, pp. 492-492
Open Access | Times Cited: 8
Page 1 - Next Page

Scroll to top