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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:

Differentiation of chill‐stored and frozen pork necks using electronic nose with ultra‐fast gas chromatography
Elżbieta Górska‐Horczyczak, Iwona Wojtasik‐Kalinowska, Dominika Guzek, et al.
Journal of Food Process Engineering (2017) Vol. 40, Iss. 5
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Electronic Nose and Its Applications: A Survey
Diclehan Karakaya, Oguzhan Ulucan, Mehmet Türkan
International Journal of Automation and Computing (2019) Vol. 17, Iss. 2, pp. 179-209
Open Access | Times Cited: 289
Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers
Pablo R. Salgado, Luciana Di Giorgio, Yanina S. Musso, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 181
An overview of smart packaging technologies for monitoring safety and quality of meat and meat products
Ishfaq Ahmed, Hong Lin, Long Zou, et al.
Packaging Technology and Science (2018) Vol. 31, Iss. 7, pp. 449-471
Closed Access | Times Cited: 130
Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat
Lei Wang, Ting Liu, Liu Liu, et al.
Meat Science (2021) Vol. 185, pp. 108706-108706
Closed Access | Times Cited: 59
Research progress on quality deterioration mechanism and control technology of frozen muscle foods
Xin Du, Bo Wang, Haijing Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4812-4846
Closed Access | Times Cited: 58
Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables
Tariq Kamal, Shasha Cheng, Imtiaz Ali Khan, et al.
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 11
Open Access | Times Cited: 57
Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study
Hayley Rottiers, Daylan A. Tzompa‐Sosa, Liesbet Van de Vyver, et al.
Food Analytical Methods (2018) Vol. 12, Iss. 2, pp. 475-488
Closed Access | Times Cited: 57
Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages
Monika Marcinkowska‐Lesiak, Iwona Wojtasik‐Kalinowska, Anna Onopiuk, et al.
Meat Science (2022) Vol. 187, pp. 108751-108751
Closed Access | Times Cited: 25
Microencapsulation of Juniper and Black Pepper Essential Oil Using the Coacervation Method and Its Properties after Freeze-Drying
Alicja Napiórkowska, Arkadiusz Szpicer, Iwona Wojtasik‐Kalinowska, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4345-4345
Open Access | Times Cited: 13
Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method
Alicja Napiórkowska, Arkadiusz Szpicer, Elżbieta Górska‐Horczyczak, et al.
Molecules (2024) Vol. 29, Iss. 9, pp. 2019-2019
Open Access | Times Cited: 5
Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography
W. Wojnowski, Tomasz Majchrzak, Tomasz Dymerski, et al.
Monatshefte für Chemie - Chemical Monthly (2017) Vol. 148, Iss. 9, pp. 1631-1637
Open Access | Times Cited: 43
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
DEVELOPING CRISPR-BASED ELECTROCHEMICAL BIOSENSOR METHOD WITH ELECTRODEPOSIT MODIFICATION TO DETECT PORK DNA IN MEAT PRODUCTS
Muflihah, Ari Hardianto, Pintaka Kusumaningtyas, et al.
Journal of Food Composition and Analysis (2025), pp. 107314-107314
Closed Access
A portable microfluidic device integrating enzymatic and colorimetric assay for on-site detecting frozen-thawed meat
Tingxuan Gao, Nan Wu, Zerun Zhao, et al.
Biosensors and Bioelectronics (2025) Vol. 278, pp. 117313-117313
Closed Access
Quality detection of pomegranate fruit infected with fungal disease
Behzad Nouri, Seyed Saeid Mohtasebi, Shahin Rafiee
International Journal of Food Properties (2020) Vol. 23, Iss. 1, pp. 9-21
Open Access | Times Cited: 30
Effect of heat-treated flour on the quality and storage stability of fresh noodles
Tingting Hong, Qiyan Zhao, Dan Xu, et al.
LWT (2021) Vol. 146, pp. 111463-111463
Closed Access | Times Cited: 26
Technological innovations or advancement in detecting frozen and thawed meat quality: A review
Lihui Zhang, Min Zhang, Arun S. Mujumdar
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 11, pp. 1483-1499
Closed Access | Times Cited: 26
Recent developments of e-sensing devices coupled to data processing techniques in food quality evaluation: a critical review
Hala Abi-Rizk, Delphine Jouan‐Rimbaud Bouveresse, Julien Chamberland, et al.
Analytical Methods (2023) Vol. 15, Iss. 41, pp. 5410-5440
Closed Access | Times Cited: 10
Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass
Huhu Wang, Yue Qin, Li Jihao, et al.
Food Science & Nutrition (2019) Vol. 7, Iss. 2, pp. 797-804
Open Access | Times Cited: 27
Electronic nose for food sensory evaluation
Yaoguang Zhong
Elsevier eBooks (2019), pp. 7-22
Closed Access | Times Cited: 20
Electronic noses and tongues
Ambra Rita Di Rosa, Francesco Leone, Vincenzo Chiofalo
Elsevier eBooks (2020), pp. 353-389
Closed Access | Times Cited: 20
Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines
Sung-Su Kim, Yee Eun Lee, Cho Hyun Kim, et al.
Food Science of Animal Resources (2022) Vol. 42, Iss. 2, pp. 332-340
Open Access | Times Cited: 12
Plasma-activated milk powder as a sodium nitrite alternative in pork sausages
Monika Marcinkowska‐Lesiak, Iwona Wojtasik‐Kalinowska, Anna Onopiuk, et al.
Meat Science (2022) Vol. 192, pp. 108880-108880
Closed Access | Times Cited: 12
Cannabidiol affects breast meat volatile compounds in chickens subjected to different infection models
Paweł Konieczka, Iwona Wojtasik‐Kalinowska, Andrzej Półtorak, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 9
Colorimetric sensors for poultry and red meat quality control
Xiaowei Huang, Haroon Elrasheid Tahir, Zhihua Li, et al.
Elsevier eBooks (2024), pp. 161-185
Closed Access | Times Cited: 1
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