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:

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
Nuno Rodrigues, Susana Casal, António M. Peres, et al.
Food Research International (2019) Vol. 128, pp. 108759-108759
Open Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity
Guilherme Gobbi Teixeira, Luís G. Dias, Nuno Rodrigues, et al.
Talanta (2021) Vol. 226, pp. 122122-122122
Open Access | Times Cited: 40
An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions
Giacomo Squeo, Pamela Laera, Roccangelo Silletti, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 964-964
Open Access
Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies
Lorenzo Cecchi, Marzia Migliorini, Irene Digiglio, et al.
Journal of Food Composition and Analysis (2025), pp. 107362-107362
Closed Access
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: 30
Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment
Ítala M.G. Marx, Susana Casal, Nuno Rodrigues, et al.
European Food Research and Technology (2021) Vol. 248, Iss. 1, pp. 171-183
Closed Access | Times Cited: 19
Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits
Giuseppe Di Lecce, Maria Piochi, Deborah Pacetti, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 904-904
Open Access | Times Cited: 19
Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles
Ítala M.G. Marx, Susana Casal, Nuno Rodrigues, et al.
Food Chemistry (2022) Vol. 393, pp. 133327-133327
Open Access | Times Cited: 10
An Electronic Nose as a Non-Destructive Analytical Tool to Identify the Geographical Origin of Portuguese Olive Oils from Two Adjacent Regions
Nuno Rodrigues, Nuno Ferreiro, Ana C. A. Veloso, et al.
Sensors (2022) Vol. 22, Iss. 24, pp. 9651-9651
Open Access | Times Cited: 8
Electronic nose: a tool to verify the PDO declaration of Portuguese olive oils
Nuno Rodrigues, Nuno Ferreiro, Daniela Ruano, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 4, pp. 2952-2964
Open Access | Times Cited: 1
Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)
Nuno Rodrigues, Susana Casal, Teresa Pinho, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 12, pp. 3113-3122
Open Access | Times Cited: 11
The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils
Nuno Rodrigues, Kevin Silva, Ana C. A. Veloso, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2886-2886
Open Access | Times Cited: 11
Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)
José Emilio Pardo González, Adrián Rabadán, Mariano Suárez, et al.
Agronomy (2021) Vol. 11, Iss. 7, pp. 1439-1439
Open Access | Times Cited: 10
Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees
Nuno Rodrigues, António M. Peres, Paula Baptista, et al.
Plants (2022) Vol. 11, Iss. 3, pp. 257-257
Open Access | Times Cited: 6
Influence of Interannual Climate Conditions on the Composition of Olive Oil from Centenarian Olive Trees
Letícia Cabrera Parra Bortoluzzi, Susana Casal, Rebeca Cruz, et al.
Agronomy (2023) Vol. 13, Iss. 12, pp. 2884-2884
Open Access | Times Cited: 3
Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose
Ítala M.G. Marx, Nuno Rodrigues, Ana C. A. Veloso, et al.
Journal of Chemistry (2021) Vol. 2021, pp. 1-10
Open Access | Times Cited: 8
Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential
María Figueiredo-González, Lucía Olmo‐García, Patricia Reboredo‐Rodríguez, et al.
Antioxidants (2022) Vol. 11, Iss. 7, pp. 1233-1233
Open Access | Times Cited: 5
Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain)
José Emilio Pardo González, Jacinto Tello, Mariano Suárez, et al.
Agronomy (2019) Vol. 10, Iss. 1, pp. 38-38
Open Access | Times Cited: 7
From olive to olive oil: a general approach
Bruna Sanches Silva, Márcio Schmiele
Research Society and Development (2021) Vol. 10, Iss. 3, pp. e32210313408-e32210313408
Open Access | Times Cited: 6
Fourier transform infrared spectroscopy-chemometric approach as a non-destructive olive cultivar tool for discriminating Portuguese monovarietal olive oils
Sandra Lamas, Nuno Rodrigues, Isabel P. Fernandes, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 10, pp. 2473-2484
Closed Access | Times Cited: 6
An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils
Ma Carmen Murillo‐Cruz, Nuno Rodrigues, Ruperto Bermejo, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 5, pp. 1287-1298
Closed Access | Times Cited: 4
Enzyme-assisted extraction of virgin olive oil
Isaac John Umaru, Moses Adondua Abah, Kerenhappuch Isaac Umaru
Elsevier eBooks (2024), pp. 235-261
Closed Access
Phenolic Compounds and Peroxide Parameters of Olive Oils Obtained from Local Varieties
Savas Tanrisever, Ebru Sakar, Sezai Erċışlı
Deleted Journal (2024) Vol. 66, Iss. 3, pp. 1141-1149
Closed Access
Effects of Summer Water Deficit Stress on Olive Fruits and Oil Quality
Márcia Araújo, Nuno Rodrigues, Conceição Santos, et al.
Horticulturae (2024) Vol. 10, Iss. 12, pp. 1349-1349
Open Access
Application of the FTIR technique as a non‐invasive tool to discriminate Portuguese olive oils with Protected Designation of Origin
Sandra Lamas, Daniela Ruano, Francisco Dias, et al.
Chemistry & Biodiversity (2023) Vol. 21, Iss. 2
Open Access | Times Cited: 1
Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory Characteristics
Kevin Silva, Nuno Rodrigues, José Alberto Pereira, et al.
Applied Sciences (2022) Vol. 12, Iss. 18, pp. 9246-9246
Open Access | Times Cited: 2
Page 1 - Next Page

Scroll to top