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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:

Monitoring the fermentation, post-ripeness and storage processes of set yogurt using voltammetric electronic tongue
Zhenbo Wei, Weilin Zhang, Yongwei Wang, et al.
Journal of Food Engineering (2017) Vol. 203, pp. 41-52
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review
Ambra Rita Di Rosa, Francesco Leone, F. Cheli, et al.
Journal of Food Engineering (2017) Vol. 210, pp. 62-75
Closed Access | Times Cited: 272
Application of electronic tongue for fresh foods quality evaluation: A review
Hongyao Jiang, Min Zhang, Bhesh Bhandari, et al.
Food Reviews International (2018) Vol. 34, Iss. 8, pp. 746-769
Closed Access | Times Cited: 155
Dielectric Spectroscopy: Process and Quality Monitoring of Dairy Products: A Review
Khushbu Kumari, Subir Kumar Chakraborty, Anand Kishore, et al.
Agricultural Research (2025)
Closed Access
Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview
Balkis Aouadi, John‐Lewis Zinia Zaukuu, Flóra Vitális, et al.
Sensors (2020) Vol. 20, Iss. 19, pp. 5479-5479
Open Access | Times Cited: 61
The measurement principles, working parameters and configurations of voltammetric electronic tongues and its applications for foodstuff analysis
Zhenbo Wei, Yanan Yang, Jun Wang, et al.
Journal of Food Engineering (2017) Vol. 217, pp. 75-92
Closed Access | Times Cited: 52
Comparison of Chemometric Problems in Food Analysis using Non-Linear Methods
Wérickson Fortunato de Carvalho Rocha, Charles B. Prado, Nikša Blonder
Molecules (2020) Vol. 25, Iss. 13, pp. 3025-3025
Open Access | Times Cited: 42
Real-Time Monitoring of Yogurt Fermentation Process by Aquaphotomics Near-Infrared Spectroscopy
Jelena Munćan, Kyoko Tei, Roumiana Tsenkova
Sensors (2020) Vol. 21, Iss. 1, pp. 177-177
Open Access | Times Cited: 42
Mining Feature of Data Fusion in the Classification of Beer Flavor Information Using E-Tongue and E-Nose
Hong Men, Yan Shi, Songlin Fu, et al.
Sensors (2017) Vol. 17, Iss. 7, pp. 1656-1656
Open Access | Times Cited: 47
Electronic nose sensors data feature mining: a synergetic strategy for the classification of beer
Hong Men, Yan Shi, Yanan Jiao, et al.
Analytical Methods (2018) Vol. 10, Iss. 17, pp. 2016-2025
Closed Access | Times Cited: 44
Voltammetric Electronic Tongues in Food Analysis
Clara Pérez‐Ràfols, Núria Serrano, Cristina Ariño, et al.
Sensors (2019) Vol. 19, Iss. 19, pp. 4261-4261
Open Access | Times Cited: 35
A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt
Rabin Gyawali, Xi Feng, Yan Ping Chen, et al.
Journal of Dairy Research (2022) Vol. 89, Iss. 2, pp. 213-219
Open Access | Times Cited: 19
Fourier transform infrared spectroscopy coupled with chemometrics for the monitoring of virgin olive oil quality during storage up to 18 months
Hicham Zaroual, El Mestafa El Hadrami, Christine Chèné, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 7, pp. 1969-1986
Closed Access | Times Cited: 3
Combined application of electronic nose analysis and back-propagation neural network and random forest models for assessing yogurt flavor acceptability
Huaixiang Tian, Han Liu, Yujie He, et al.
Journal of Food Measurement & Characterization (2019) Vol. 14, Iss. 1, pp. 573-583
Closed Access | Times Cited: 33
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
Siying Li, Dongdong Du, Jun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 12, pp. 3764-3793
Closed Access | Times Cited: 12
Metrological traceability in process analytical technologies and point-of-need technologies for food safety and quality control: not a straightforward issue
Monica Mattarozzi, Eleni Laski, Alessandro Bertucci, et al.
Analytical and Bioanalytical Chemistry (2022) Vol. 415, Iss. 1, pp. 119-135
Open Access | Times Cited: 11
An Active Feature Selection Strategy for DWT in Artificial Taste
Tao Liu, Yanbing Chen, Dongqi Li, et al.
Journal of Sensors (2018) Vol. 2018, pp. 1-11
Open Access | Times Cited: 20
Detecting the Bitterness of Milk-Protein-Derived Peptides Using an Electronic Tongue
Arijit Nath, Burak Atilla Eren, John‐Lewis Zinia Zaukuu, et al.
Chemosensors (2022) Vol. 10, Iss. 6, pp. 215-215
Open Access | Times Cited: 10
Controlled Insertion of Silver Nanoparticles in LbL Nanostructures: Fine-Tuning the Sensing Units of an Impedimetric E-Tongue
Maria Helena Gonçalves, Maria Luisa Braunger, Anerise de Barros, et al.
Chemosensors (2024) Vol. 12, Iss. 6, pp. 87-87
Open Access | Times Cited: 1
Yogurt classification using an electronic tongue system and machine learning techniques
Jersson X. Leon‐Medina, Maribel Anaya, Diego Alexander Tibaduiza Burgos
Intelligent Systems with Applications (2022) Vol. 16, pp. 200143-200143
Open Access | Times Cited: 9
Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow’s, goat’s and sheep’s milk
Samuel Verdú, José Manuel Barat Baviera, Raúl Grau
Food Chemistry (2018) Vol. 274, pp. 46-54
Closed Access | Times Cited: 15
Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months
Hicham Zaroual, Christine Chèné, El Mestafa El Hadrami, et al.
Food Chemistry (2021) Vol. 370, pp. 131009-131009
Open Access | Times Cited: 11
Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey
Fábio Ribeiro dos Santos, Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst
Journal of Food Science and Technology (2023) Vol. 60, Iss. 9, pp. 2444-2453
Open Access | Times Cited: 3
Discrimination of Beer Based on E-tongue and E-nose Combined with SVM: Comparison of Different Variable Selection Methods by PCA, GA-PLS and VIP
Hong Men, Yan Shi, Songlin Fu, et al.
(2017)
Open Access | Times Cited: 10
Simultaneous Voltammetric Determination of Non-Steroidal Anti-Inflammatory Drugs (NSAIDs) Using a Modified Carbon Paste Electrode and Chemometrics
Guadalupe Yoselin Aguilar-Lira, Jesús Eduardo López‐Barriguete, Prisciliano Hernández, et al.
Sensors (2022) Vol. 23, Iss. 1, pp. 421-421
Open Access | Times Cited: 5
Electronic tongues: basics, materials, and applications
Tamires S. Pereira, Murilo H.M. Facure, Luiza A. Mercante, et al.
Elsevier eBooks (2024), pp. 451-465
Closed Access
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