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 novel 3D-fluorescence sensing strategy based on HN-chitosan polymer probe for rapid identification and quantification of potential adulteration in saffron
Wanjun Long, Gaoqiong Deng, Yanmei Zhu, et al.
Food Chemistry (2023) Vol. 429, pp. 136902-136902
Closed Access | Times Cited: 3
Wanjun Long, Gaoqiong Deng, Yanmei Zhu, et al.
Food Chemistry (2023) Vol. 429, pp. 136902-136902
Closed Access | Times Cited: 3
Showing 3 citing articles:
An optical-nose device based on fluorescent nanomaterials sensor array for authentication of saffron
Sholeh Masoomi, Hoda Sharifi, Bahram Hemmateenejad
Sensors and Actuators B Chemical (2024) Vol. 405, pp. 135365-135365
Closed Access | Times Cited: 6
Sholeh Masoomi, Hoda Sharifi, Bahram Hemmateenejad
Sensors and Actuators B Chemical (2024) Vol. 405, pp. 135365-135365
Closed Access | Times Cited: 6
Chitosan-based fluorescent inverse opal particles for Cr(VI) sensing
Haiwen Su, Hong Chen, Baojie Wen, et al.
npj Clean Water (2023) Vol. 6, Iss. 1
Open Access | Times Cited: 5
Haiwen Su, Hong Chen, Baojie Wen, et al.
npj Clean Water (2023) Vol. 6, Iss. 1
Open Access | Times Cited: 5
Research on rapid quality identification method of Panax notoginseng powder based on artificial intelligence sensory technology and multi-source information fusion technology
Haiyang Li, Xinjing Gui, Panpan Wang, et al.
Food Chemistry (2023) Vol. 440, pp. 138210-138210
Open Access | Times Cited: 5
Haiyang Li, Xinjing Gui, Panpan Wang, et al.
Food Chemistry (2023) Vol. 440, pp. 138210-138210
Open Access | Times Cited: 5
