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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:

A step forward in food science, technology and industry using artificial intelligence
Rezvan Esmaeily, Mohammad Amin Razavi, Seyed Hadi Razavi
Trends in Food Science & Technology (2023) Vol. 143, pp. 104286-104286
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

A comprehensive review of deep learning-based hyperspectral image reconstruction for agri-food quality appraisal
Md. Toukir Ahmed, Ocean Monjur, Alin Khaliduzzaman, et al.
Artificial Intelligence Review (2025) Vol. 58, Iss. 4
Open Access | Times Cited: 4
Revolutionizing the food industry: The transformative power of artificial intelligence-a review
Vilhouphrenuo Zatsu, Angel Elizabeth Shine, Joel M Tharakan, et al.
Food Chemistry X (2024) Vol. 24, pp. 101867-101867
Open Access | Times Cited: 14
Recent advances in sustainable biopolymer-based nanocomposites for smart food packaging: A review
Bishwambhar Mishra, Jibanjyoti Panda, Awdhesh Kumar Mishra, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135583-135583
Closed Access | Times Cited: 11
Advancing tea detection with artificial intelligence: strategies, progress, and future prospects
Qilin Xu, Yifeng Zhou, Linlin Wu
Trends in Food Science & Technology (2024), pp. 104731-104731
Closed Access | Times Cited: 9
AI-based processing of future prepared foods: Progress and prospects
Jinjin Huang, M. Zhang, Arun S. Mujumdar, et al.
Food Research International (2025) Vol. 201, pp. 115675-115675
Closed Access | Times Cited: 1
Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor Baijiu
Shuai Li, Yueran Han, Ming Yan, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 245-245
Open Access | Times Cited: 1
Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques
Zhenting Yu, Jin Deng, Nan Ma, et al.
Food Chemistry (2025) Vol. 474, pp. 143149-143149
Closed Access | Times Cited: 1
Valorization of food waste: A comprehensive review of individual technologies for producing bio-based products
Suhel Aneesh Ansari, Tinku Kumar, Riya Sawarkar, et al.
Journal of Environmental Management (2024) Vol. 364, pp. 121439-121439
Closed Access | Times Cited: 6
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
AI in Food Science: Exploring Core Elements, Challenges, and Future Directions
Rania I.M. Almoselhy, Afreen Usmani
(2025)
Closed Access
Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process
Yuanbu Li, Xing Qin, Xianglian Zeng, et al.
Chemical Engineering Journal (2025), pp. 161049-161049
Closed Access
Artificial Intelligence-Driven Recommendations and Functional Food Purchases: Understanding Consumer Decision-Making
Wenxin Wang, Chen Zhiguang, Jiwei Kuang
Foods (2025) Vol. 14, Iss. 6, pp. 976-976
Open Access
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development
Fangye Zeng, Min Zhang, Chung Lim Law, et al.
Food Research International (2025), pp. 116306-116306
Closed Access
AI-Enabled IoT for Food Computing: Challenges, Opportunities, and Future Directions
Zohra Dakhia, Mariateresa Russo, Massimo Merenda
Sensors (2025) Vol. 25, Iss. 7, pp. 2147-2147
Open Access
Applications of Artificial Intelligence in Food Industry
Heera Jayan, Weiqing Min, Zhiming Guo
Foods (2025) Vol. 14, Iss. 7, pp. 1241-1241
Open Access
Artificial intelligence-driven innovation in Ganoderma spp.: potentialities of their bioactive compounds as functional foods
Sonali Khanal, Aman Sharma, M. Radhakrishna Pillai, et al.
Sustainable Food Technology (2025)
Open Access
Dairy factory milk product processing and sustainable of the shelf-life extension with artificial intelligence: a model study
Oznur Oztuna Taner, Andaç Batur Çolak
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 4
Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects
Ji Yoon Chang, Haitao Wang, Wentao Su, et al.
Trends in Food Science & Technology (2024), pp. 104845-104845
Closed Access | Times Cited: 4
Intelligent Manufacturing Challenges and Directions of the Baijiu Starter Culture-Daqu Industry: Microbiome and Engineering Perspectives
Yi Luo, Liming Wu, Mengyao Wu, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104724-104724
Closed Access | Times Cited: 3
Application of machine vision in food computing: A review
Zhiyao Zhao, Rong Wang, Minghao Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141238-141238
Closed Access | Times Cited: 3
Improve the energy efficiency of the fruit freeze-drying through the predictive analysis
Oznur Oztuna Taner, Andaç Batur Çolak
Food and Bioproducts Processing (2024)
Closed Access | Times Cited: 2
Utilization of AI – reshaping the future of food safety, agriculture and food security – a critical review
Jerina Rugji, Zeki Erol, Fulya Taşçı, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-45
Closed Access | Times Cited: 2
Synergistic approaches of AI and NMR in enhancing food component analysis: A comprehensive review
Ruge Cao, Jingxin Li, Han Ding, et al.
Trends in Food Science & Technology (2024), pp. 104852-104852
Closed Access | Times Cited: 2
Navigating the challenges of AI-enabled circular economy in the food and beverage sector: strategies for sustainable transformation
Deval Ajmera, Manjeet Kharub, Aparna Krishna, et al.
The International Journal of Logistics Management (2024)
Closed Access | Times Cited: 1
Artificial intelligence predictability of moisture, fats and fatty acids composition of fish using low frequency Nuclear Magnetic Resonance (LF-NMR) relaxation
Nasser Al‐Habsi, Ruqaya Al-Julandani, Afrah Al-Hadhrami, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 11, pp. 2071-2081
Closed Access | Times Cited: 1
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