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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:

Instrumental approaches and innovative systems for saffron quality assessment
Sajad Kiani, Saeid Minaei, Mahdi Ghasemi‐Varnamkhasti
Journal of Food Engineering (2017) Vol. 216, pp. 1-10
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Agro Climatic Zoning of Saffron Culture in Miyaneh City by Using WLC Method and Remote Sensing Data
A Asgari Zamani, Alireza Sharifi, Shilan Felegari, et al.
Agriculture (2022) Vol. 12, Iss. 1, pp. 118-118
Open Access | Times Cited: 57
Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.)
S.A. Tabibian, Mohsen Labbafi, Gholam Reza Askari, et al.
Journal of Food Engineering (2019) Vol. 270, pp. 109766-109766
Closed Access | Times Cited: 72
Emerging non-destructive methods for quality and safety monitoring of spices
Nikitha Modupalli, Mohan Naik, C. K. Sunil, et al.
Trends in Food Science & Technology (2020) Vol. 108, pp. 133-147
Closed Access | Times Cited: 55
The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus)
Teresa Soledad Cid-Pérez, Guadalupe Virginia Nevárez‐Moorillón, Carlos Enrique Ochoa‐Velasco, et al.
Molecules (2021) Vol. 26, Iss. 22, pp. 6954-6954
Open Access | Times Cited: 42
Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality
Raúl Ávila-Sosa, Guadalupe Virginia Nevárez‐Moorillón, Carlos Enrique Ochoa‐Velasco, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3245-3245
Open Access | Times Cited: 30
Biosynthesis of biomolecules from saffron as an industrial crop and their regulation, with emphasis on the chemistry, extraction methods, identification techniques, and potential applications in human health and food: A critical comprehensive review
Vishal Gupta, Gayatri Jamwal, G. Rai, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 59, pp. 103260-103260
Closed Access | Times Cited: 5
A Quick and Efficient Non-Targeted Screening Test for Saffron Authentication: Application of Chemometrics to Gas-Chromatographic Data
Pietro Morozzi, Alessandro Zappi, F. Gottardi, et al.
Molecules (2019) Vol. 24, Iss. 14, pp. 2602-2602
Open Access | Times Cited: 36
A Review on Electronic Nose: Coherent Taxonomy, Classification, Motivations, Challenges, Recommendations and Datasets
Wisam Subhi Al-Dayyeni, Shahad Al-Yousif, Mayada M. Taher, et al.
IEEE Access (2021) Vol. 9, pp. 88535-88551
Open Access | Times Cited: 31
Progress in quality assessment of Italian saffron
Irene Locatelli, Davide Pedrali, Silvia Grassi, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Structural integrity, bioactive components, and physico-chemical characteristics of Kashmiri saffron (Crocus sativus L.) as affected by different drying techniques
Shubli Bashir, Syed Zameer Hussain, Nusrat Jan, et al.
Food Chemistry (2025) Vol. 476, pp. 143511-143511
Closed Access
Surface Barrier Discharge Remote Plasma Inactivation of Aspergillus niger ATCC 10864 Spores for Packaged Crocus sativus
Elaheh Ebrahimi, Seyed Iman Hosseini, Hamid Reza Samadlouie, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 11, pp. 2570-2581
Closed Access | Times Cited: 10
An overview on different detection methods of saffron (Crocus sativus L.) adulterants
Ali Salehi, Nabi Shariatifar, Mohadeseh Pirhadi, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 6, pp. 4996-5006
Closed Access | Times Cited: 14
Geographical Classification of Saffron (Crocus Sativus L.) Using Total and Synchronous Fluorescence Combined with Chemometric Approaches
Ouarda El Hani, Juan José García‐Guzmán, José María Palacios‐Santander, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1747-1747
Open Access | Times Cited: 8
Quality traits of saffron produced in Italy: geographical area effect and good practices
Luca Giupponi, G. Ceciliani, Valeria Leoni, et al.
DOAJ (DOAJ: Directory of Open Access Journals) (2019)
Open Access | Times Cited: 23
Near infrared spectroscopy coupled to MCR-ALS for the identification and quantification of saffron adulterants: Application to complex mixtures
Rafael C. Castro, David S.M. Ribeiro, João L.M. Santos, et al.
Food Control (2020) Vol. 123, pp. 107776-107776
Closed Access | Times Cited: 22
Dual Mode Rapid Plasmonic Detections of Chemical Disinfectants (CMIT/MIT) Using Target-Mediated Selective Aggregation of Gold Nanoparticles
Tae Ho Kang, Chang Min Jin, Seung-Ki Lee, et al.
Analytical Chemistry (2020) Vol. 92, Iss. 6, pp. 4201-4208
Closed Access | Times Cited: 21
Stable isotope ratio analysis combined with inductively coupled plasma‐mass spectrometry for geographical discrimination between Italian and foreign saffron
Matteo Perini, Silvia Pianezze, Luca Ziller, et al.
Journal of Mass Spectrometry (2020) Vol. 55, Iss. 11
Closed Access | Times Cited: 21
An overview of analytical methods employed for quality assessment of Crocus sativus (saffron)
Samira Eghbali, Faegheh Farhadi, Vahid Reza Askari
Food Chemistry X (2023) Vol. 20, pp. 100992-100992
Open Access | Times Cited: 7
Photoacoustic Laser System for Food Fraud Detection
Luca Fiorani, Florinda Artuso, Isabella Giardina, et al.
Sensors (2021) Vol. 21, Iss. 12, pp. 4178-4178
Open Access | Times Cited: 17
Rapid and non-destructive quality estimation of cinchona, andrographis paniculata, and black pepper using a portable NIR spectroscopy measuring device
Dilip Sing, Subhadip Banerjee, Ranajoy Mallik, et al.
Microchemical Journal (2024) Vol. 199, pp. 109949-109949
Closed Access | Times Cited: 2
Nondestructive classification of saffron using color and textural analysis
Morteza Mohamadzadeh Moghadam, Masoud Taghizadeh, Hassan Sadrnia, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 4, pp. 1923-1932
Open Access | Times Cited: 16
Characterization and Analysis of Okoume and Aiele Essential Oils from Gabon by GC-MS, Electronic Nose, and Their Antibacterial Activity Assessment
Youssra Aghoutane, Mohammed Moufid, Soukaina Motia, et al.
Sensors (2020) Vol. 20, Iss. 23, pp. 6750-6750
Open Access | Times Cited: 16
The menace of saffron adulteration: Low-cost rapid identification of fake look-alike saffron using Foldscope and machine learning technology
Amjad M. Husaini, Syed Anam Ul Haq, Asma Shabir, et al.
Frontiers in Plant Science (2022) Vol. 13
Open Access | Times Cited: 10
Optimization of an Untargeted DART-HRMS Method Envisaging Identification of Potential Markers for Saffron Authenticity Assessment
Elisabetta De Angelis, Rosa Pilolli, Alice Bejjani, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1238-1238
Open Access | Times Cited: 13
Extraction of bioactive compounds from saffron species
Kübra Özkan, Yüksel Bayram, Salih Karasu, et al.
Elsevier eBooks (2020), pp. 99-141
Closed Access | Times Cited: 11
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