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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:

Near and mid infrared spectroscopy and multivariate data analysis in studies of oxidation of edible oils
Krzysztof Wójcicki, Igor Khmelinskii, Marek Sikorski, et al.
Food Chemistry (2015) Vol. 187, pp. 416-423
Closed Access | Times Cited: 88

Showing 1-25 of 88 citing articles:

Explainable artificial intelligence (xAI) applied to deep computer vision of microscopy imaging and spectroscopy for assessment of oleogel stability over storage
Ingrid Alves de Moraes, Leonardo Arrighi, Sylvio Barbon, et al.
Journal of Food Engineering (2025), pp. 112515-112515
Closed Access | Times Cited: 2
Application of ATR-FTIR spectroscopy along with regression modelling for the detection of adulteration of virgin coconut oil with paraffin oil
Amit Yadav, Rahul Jamwal, Shivani Kumari, et al.
LWT (2019) Vol. 118, pp. 108754-108754
Closed Access | Times Cited: 76
Challenges in the Use of AI-Driven Non-Destructive Spectroscopic Tools for Rapid Food Analysis
Wenyang Jia, Konstantia Georgouli, Jesús Martínez del Rincón, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 846-846
Open Access | Times Cited: 11
Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review
Abdul Rohman
International Journal of Food Properties (2016) Vol. 20, Iss. 7, pp. 1447-1456
Open Access | Times Cited: 83
FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation
Huan Liu, Yi Chen, Ce Shi, et al.
LWT (2019) Vol. 119, pp. 108906-108906
Closed Access | Times Cited: 61
An overview of recent advances and applications of FT-IR spectroscopy for quality, authenticity, and adulteration detection in edible oils
Magdi A. A. Mousa, Yangyang Wang, Salma Akter Antora, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 29, pp. 8009-8027
Closed Access | Times Cited: 50
Application of NIR spectroscopy for rapid quantification of acid and peroxide in crude peanut oil coupled multivariate analysis
Suleiman A. Haruna, Huanhuan Li, Muhammad Zareef, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2021) Vol. 267, pp. 120624-120624
Closed Access | Times Cited: 44
Fourier Transform Infrared Spectroscopy
Bin Tang, Fan Zhang
(2024), pp. 419-446
Closed Access | Times Cited: 6
Attenuated total Reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy coupled with chemometrics for rapid detection of argemone oil adulteration in mustard oil
Rahul Jamwal, Amit Yadav, Shivani Kumari, et al.
LWT (2019) Vol. 120, pp. 108945-108945
Closed Access | Times Cited: 51
The LC-MS/MS characterization of phenolic compounds in leaves allows classifying olive cultivars grown in South Tunisia
Mbarka Ben Mohamed, Ferdaous Guasmi, Sihem Ben Ali, et al.
Biochemical Systematics and Ecology (2018) Vol. 78, pp. 84-90
Closed Access | Times Cited: 50
Chemometrics in tandem with near infrared (NIR) hyperspectral imaging and Fourier transform mid infrared (FT-MIR) microspectroscopy for variety identification and cooking loss determination of sweet potato
Wen‐Hao Su, Serafim Bakalis, Da‐Wen Sun
Biosystems Engineering (2019) Vol. 180, pp. 70-86
Closed Access | Times Cited: 49
Rapid detection of talcum powder in tea using FT-IR spectroscopy coupled with chemometrics
Xiaoli Li, Yuying Zhang, Yong He
Scientific Reports (2016) Vol. 6, Iss. 1
Open Access | Times Cited: 48
Mid-infrared (MIR) Spectroscopy for Quality Analysis of Liquid Foods
Wen‐Hao Su, Da‐Wen Sun
Food Engineering Reviews (2019) Vol. 11, Iss. 3, pp. 142-158
Closed Access | Times Cited: 47
Rapid and non-destructive approach for the detection of fried mustard oil adulteration in pure mustard oil via ATR-FTIR spectroscopy-chemometrics
Rahul Jamwal, Amit Yadav, Shivani Kumari, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2020) Vol. 244, pp. 118822-118822
Closed Access | Times Cited: 47
Authentication of virgin olive oil by a novel curve resolution approach combined with visible spectroscopy
Marta Ferreiro‐González, Gerardo F. Barbero, José A. Álvarez, et al.
Food Chemistry (2016) Vol. 220, pp. 331-336
Closed Access | Times Cited: 46
A detection method of vegetable oils in edible blended oil based on three-dimensional fluorescence spectroscopy technique
Jing Xu, Xiaofei Liu, Yutian Wang
Food Chemistry (2016) Vol. 212, pp. 72-77
Closed Access | Times Cited: 45
Perspective of vibrational spectroscopy analytical methods in on‐field/official control of olives and virgin olive oil
Nikolaos Nenadis, María Z. Tsimidou
European Journal of Lipid Science and Technology (2016) Vol. 119, Iss. 1
Closed Access | Times Cited: 40
Portable spectroscopy system determination of acid value in peanut oil based on variables selection algorithms
Mingxiu Yang, Quansheng Chen, Felix Y.H. Kutsanedzie, et al.
Measurement (2017) Vol. 103, pp. 179-185
Closed Access | Times Cited: 40
Rapid detection of pure coconut oil adulteration with fried coconut oil using ATR-FTIR spectroscopy coupled with multivariate regression modelling
Amit Yadav, Rahul Jamwal, Shivani Kumari, et al.
LWT (2020) Vol. 125, pp. 109250-109250
Closed Access | Times Cited: 33
Quantitative Detection of Acid Value During Edible Oil Storage by Raman Spectroscopy: Comparison of the Optimization Effects of BOSS and VCPA Algorithms on the Characteristic Raman Spectra of Edible Oils
Hui Jiang, Yingchao He, Weidong Xu, et al.
Food Analytical Methods (2021) Vol. 14, Iss. 9, pp. 1826-1835
Closed Access | Times Cited: 30
Use of Water-Soluble Curcumin in TPS/PBAT Packaging Material: Interference on Reactive Extrusion and Oxidative Stability of Chia Oil
Naiara Mücke, Tamires Barlati Vieira da Silva, Anielle de Oliveira, et al.
Food and Bioprocess Technology (2021) Vol. 14, Iss. 3, pp. 471-482
Closed Access | Times Cited: 29
Authentication of edible oils using Fourier transform infrared spectroscopy and pattern recognition methods
Isio Sota‐Uba, Matthew Bamidele, James T. Moulton, et al.
Chemometrics and Intelligent Laboratory Systems (2021) Vol. 210, pp. 104251-104251
Open Access | Times Cited: 29
Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products
Jonas Amft, Philipp M. Meissner, Anja Steffen‐Heins, et al.
European Journal of Lipid Science and Technology (2023) Vol. 125, Iss. 10
Open Access | Times Cited: 12
Rapid Determination of Insect Lipids and Their Fatty Acid Profile in Dough Using Handheld and Portable Infrared Spectrometers
Carmen Méndez-Sánchez, Madushika K. Ranasinghe, Carme Güell, et al.
Food and Bioprocess Technology (2025)
Open Access
Spectroscopy food functionality and safety
G. Jeevarathinam, J. Deepa, P. Bhava Nishevidha, et al.
Advances in food and nutrition research (2025)
Closed Access
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