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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:

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy
Zhiming Guo, Alberta Osei Barimah, Limei Yin, et al.
Food Chemistry (2021) Vol. 353, pp. 129372-129372
Closed Access | Times Cited: 80

Showing 1-25 of 80 citing articles:

Detection model transfer of apple soluble solids content based on NIR spectroscopy and deep learning
Zhiming Guo, Yiyin Zhang, Junyi Wang, et al.
Computers and Electronics in Agriculture (2023) Vol. 212, pp. 108127-108127
Closed Access | Times Cited: 51
Monitoring chlorophyll changes during Tencha processing using portable near-infrared spectroscopy
Lihua Liu, Muhammad Zareef, Zhen Wang, et al.
Food Chemistry (2023) Vol. 412, pp. 135505-135505
Open Access | Times Cited: 41
Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha
Hongchun Cui, Yun Zhao, Hongli Li, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 97-97
Open Access | Times Cited: 1
Recent Advances in Analytical Methods for Determination of Polyphenols in Tea: A Comprehensive Review
Mufang Sun, Changling Jiang, Ya-Shuai Kong, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1425-1425
Open Access | Times Cited: 55
NIR Spectrometric Approach for Geographical Origin Identification and Taste Related Compounds Content Prediction of Lushan Yunwu Tea
Xiaoli Yan, Yujie Xie, Jianhua Chen, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 2976-2976
Open Access | Times Cited: 39
Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion
Hongling Xia, Wei Chen, Die Hu, et al.
Food Chemistry (2023) Vol. 440, pp. 138242-138242
Closed Access | Times Cited: 37
Portable beef-freshness detection platform based on colorimetric sensor array technology and bionic algorithms for total volatile basic nitrogen (TVB-N) determination
Weidong Xu, Yingchao He, Jiaheng Li, et al.
Food Control (2023) Vol. 150, pp. 109741-109741
Closed Access | Times Cited: 30
Monitoring the baking quality of Tieguanyin via electronic nose combined with GC–MS
Feihu Song, Xiang Hao, Zhenfeng Li, et al.
Food Research International (2023) Vol. 165, pp. 112513-112513
Closed Access | Times Cited: 25
Monitoring the dynamic change of catechins in black tea drying by using near-infrared spectroscopy and chemometrics
Li Li, Xufeng Sheng, Jiezhong Zan, et al.
Journal of Food Composition and Analysis (2023) Vol. 119, pp. 105266-105266
Closed Access | Times Cited: 21
A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties
Dan‐Juan Huang, Xun Chen, Tan Rongrong, et al.
Food Chemistry X (2024) Vol. 21, pp. 101234-101234
Closed Access | Times Cited: 11
Comparative study of Vis/NIR reflectance and transmittance method for on-line detection of strawberry SSC
Zhiming Guo, Lixiang Zhai, Yan Zou, et al.
Computers and Electronics in Agriculture (2024) Vol. 218, pp. 108744-108744
Closed Access | Times Cited: 10
Predictive models for sensory score and physicochemical composition of Yuezhou Longjing tea using near-infrared spectroscopy and data fusion
Yong Chen, Mengqi Guo, Kai Chen, et al.
Talanta (2024) Vol. 273, pp. 125892-125892
Closed Access | Times Cited: 10
Comparison of machine learning and deep learning models for detecting quality components of vine tea using smartphone-based portable near-infrared device
Yaqi Hu, Sheng Wei, Selorm Yao‐Say Solomon Adade, et al.
Food Control (2025), pp. 111244-111244
Closed Access
Determination of lead in food by surface-enhanced Raman spectroscopy with aptamer regulating gold nanoparticles reduction
Zhiming Guo, Ping Chen, Limei Yin, et al.
Food Control (2021) Vol. 132, pp. 108498-108498
Open Access | Times Cited: 40
Electronic Sensor Technologies in Monitoring Quality of Tea: A Review
Seyed Mohammad Taghi Gharibzahedi, Francisco J. Barba, Jianjun Zhou, et al.
Biosensors (2022) Vol. 12, Iss. 5, pp. 356-356
Open Access | Times Cited: 36
Simultaneous quantification of total flavonoids and phenolic content in raw peanut seeds via NIR spectroscopy coupled with integrated algorithms
Suleiman A. Haruna, Huanhuan Li, Wenya Wei, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2022) Vol. 285, pp. 121854-121854
Closed Access | Times Cited: 32
Rapid determination of ammonia nitrogen concentration in biogas slurry based on NIR transmission spectroscopy with characteristic wavelength selection
Zhiqiang Wang, Xuefeng Wang, Guang-Ping Zhong, et al.
Infrared Physics & Technology (2022) Vol. 122, pp. 104085-104085
Closed Access | Times Cited: 28
Comprehensive evaluation of Dendrobium officinale from different geographical origins using near-infrared spectroscopy and chemometrics
Yue Yang, Xiangting She, Xiaoqing Cao, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2022) Vol. 277, pp. 121249-121249
Closed Access | Times Cited: 27
A methodological approach to preprocessing FTIR spectra of adulterated sesame oil
Rasool Khodabakhshian, Hajarsadat Seyedalibeyk Lavasani, Philipp Weller
Food Chemistry (2023) Vol. 419, pp. 136055-136055
Closed Access | Times Cited: 20
Application of visible-near infrared spectroscopy in tandem with multivariate analysis for the rapid evaluation of matcha physicochemical indicators
Jizhong Wu, Muhammad Zareef, Quansheng Chen, et al.
Food Chemistry (2023) Vol. 421, pp. 136185-136185
Closed Access | Times Cited: 16
Nondestructive determination of edible quality and watercore degree of apples by portable Vis/NIR transmittance system combined with CARS-CNN
Zhiming Guo, Yan Zou, Chanjun Sun, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4058-4073
Closed Access | Times Cited: 6
The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades
Marietta Fodor, Anna Matkovits, Eszter Benes, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3501-3501
Open Access | Times Cited: 6
Chemometrics-powered spectroscopic techniques for the measurement of food-derived phenolics and vitamins in foods: A review
Md. Mehedi Hassan, Yi Xu, Jannatul Sayada, et al.
Food Chemistry (2025) Vol. 473, pp. 142722-142722
Closed Access
A novel approach for tea polyphenol detection based on flow batch analysis system in conjunction with diazotization coupling reaction
Jintao Liang, Zhenshun Wei, Qing Huang, et al.
Measurement (2025), pp. 116751-116751
Closed Access
Taste evaluation by NIR spectroscopy and blending strategy of black tea based on GDE3 algorithm
Caijin Ling, Lin Huang, Yingnan Bian, et al.
Infrared Physics & Technology (2025), pp. 105739-105739
Closed Access
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