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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:

Rapid Characterization of Black Tea Taste Quality Using Miniature NIR Spectroscopy and Electronic Tongue Sensors
Guangxin Ren, Xusheng Zhang, Rui Wu, et al.
Biosensors (2023) Vol. 13, Iss. 1, pp. 92-92
Open Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion
Hongling Xia, Wei Chen, Die Hu, et al.
Food Chemistry (2023) Vol. 440, pp. 138242-138242
Closed Access | Times Cited: 45
Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
Haiyu Dong, Yonghui Li, Xingfei Lai, et al.
Food Chemistry (2024) Vol. 444, pp. 138680-138680
Closed Access | Times Cited: 19
Rapid detection of adulterated lamb meat using near infrared and electronic nose: A F1-score-MRE data fusion approach
Wenshen Jia, Yingdong Qin, Changtong Zhao
Food Chemistry (2023) Vol. 439, pp. 138123-138123
Closed Access | Times Cited: 16
Hydrogel In-Tape Electronic Tongue
Ricardo Brito‐Pereira, Rita Polícia, Clarisse Ribeiro, et al.
ACS Applied Electronic Materials (2025) Vol. 7, Iss. 5, pp. 1792-1801
Open Access
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
Zihao Qiu, Jinmei Liao, Jiahao Chen, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2067-2067
Open Access | Times Cited: 10
Simultaneous Determination of Four Catechins in Black Tea via NIR Spectroscopy and Feature Wavelength Selection: A Novel Approach
Yabing Liu, Ke Pan, Zhongyin Liu, et al.
Sensors (2024) Vol. 24, Iss. 11, pp. 3362-3362
Open Access | Times Cited: 3
Description of tea quality using deep learning and multi-sensor feature fusion
Guangxin Ren, Rui Wu, Lingling Yin, et al.
Journal of Food Composition and Analysis (2023) Vol. 126, pp. 105924-105924
Closed Access | Times Cited: 8
Detection of Moisture Content of Pinus massoniana Lamb. Seedling Leaf Based on NIR Spectroscopy with a Multi-Learner Model
Yurong Li, Haifei Xia, Ying Liu, et al.
Forests (2023) Vol. 14, Iss. 5, pp. 883-883
Open Access | Times Cited: 7
Evaluation of the Black Tea Taste Quality during Fermentation Process Using Image and Spectral Fusion Features
Ting An, Chongshan Yang, Jian Zhang, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 896-896
Open Access | Times Cited: 7
Rapid detection of ash content in black tea using a homemade miniature near-infrared spectroscopy
Guangxin Ren, Lingling Yin, Rui Wu, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2023) Vol. 308, pp. 123740-123740
Closed Access | Times Cited: 7
Research Progress of Electronic Nose and Near-Infrared Spectroscopy in Meat Adulteration Detection
Xu Sun, Songlin Wang, Wenshen Jia
Chemosensors (2024) Vol. 12, Iss. 3, pp. 35-35
Open Access | Times Cited: 2
Digital Product Passport (DPP) as an Important Mechanism Supporting the Circular Economy
Mariusz Tichoniuk
(2024), pp. 249-263
Open Access | Times Cited: 1
Modification of Water Vapour Barrier Properties of Compostable Films Used for Food Packaging
Marta Biegańska, Karolina Wiszumirska, Katarzyna Kusowska
(2024), pp. 264-275
Open Access | Times Cited: 1
Metal Nanoparticles as a Component of Nanocomposites Used for Packaging Materials
Ryszard Cierpiszewski, Wojciech Kozak
(2024), pp. 33-51
Open Access
The Effect of the Base on the Mechanical Properties of Rubber
Aleksander Kowalak, Karolina Wiszumirska, Katarzyna Wybieralska
(2024), pp. 312-326
Open Access
3D Printing as a Source of Packaging Innovation
Patrycja Wojciechowska
(2024), pp. 287-298
Open Access
Taste the Sweet Revolution: Urban Study on Consumer Behavior Towards Flavoured Honey Among the Igeneration
Peter Šedí­k, Kristína Predanócyová, Erik Janšto, et al.
(2024), pp. 203-212
Open Access
The Effect of the Modification of a Three-Ply Corrugated Board With Recycled Fibers on its Properties
Tomasz Kalak, Michał Marcinkowski
(2024), pp. 122-135
Open Access
Perception of Food Waste Problems in the Context of Sustainable Consumption
Jerzy Żuchowski, Magdalena Paździor
(2024), pp. 327-340
Open Access
Towards a Sustainable Future: Exploring Ecological and Social Innovations in the Clothing Industry
Katarína Chomova, Małgorzata A. Jarossová, Renáta Ševčíkov
(2024), pp. 17-32
Open Access
Quality Assessment Of Green Tea Using IR Spectroscopy
Krzysztof Wójcicki, Emilia Pic
(2024), pp. 299-311
Open Access
Aurones are Natural Flavonoid Pigments with a Golden Yellow Color. Can They Be Applied in the Food Industry?
Henryk Szymusiak
(2024), pp. 225-235
Open Access
Quality of Pumpkin Seed Tempeh as a Substitute for Soy Tempeh
Iwona Jasińska‐Kuligowska, Maciej Kuligowski, Kornelia Karpiuk
(2024), pp. 100-112
Open Access
The Use of Emerging Methods in Determining the Information Effectiveness of Nutrition Labels
Jakub Berčí­k, Jana Gálová, Adriana Rusková, et al.
(2024), pp. 76-87
Open Access
Spent Automotive Converters – Valuable Sources of Platinum Group Metals
Anna Cieszyńska
(2024), pp. 52-65
Open Access
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