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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:

Quality Traits of Sourdough Bread Obtained by Novel Digital Technologies and Machine Learning Modelling
Claudia Gonzalez Viejo, Natalie Harris, Sigfredo Fuentes
Fermentation (2022) Vol. 8, Iss. 10, pp. 516-516
Open Access | Times Cited: 20

Showing 20 citing articles:

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1005-1005
Open Access | Times Cited: 57
The Digital Revolution in the Bakery Sector: Innovations, Challenges, and Opportunities from Industry 4.0
Tsega Y. Melesse, Pier Francesco Orrù
Foods (2025) Vol. 14, Iss. 3, pp. 526-526
Open Access | Times Cited: 2
The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades
Marietta Fodor, Anna Matkovits, Eszter Benes, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3501-3501
Open Access | Times Cited: 8
Electronic nose and its application in the food industry: a review
Mingyang Wang, Yinsheng Chen
European Food Research and Technology (2023) Vol. 250, Iss. 1, pp. 21-67
Closed Access | Times Cited: 20
The Impact of Wet Fermentation on Coffee Quality Traits and Volatile Compounds Using Digital Technologies
Hanjing Wu, Claudia Gonzalez Viejo, Sigfredo Fuentes, et al.
Fermentation (2023) Vol. 9, Iss. 1, pp. 68-68
Open Access | Times Cited: 15
Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Enrique Palou, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 15
Innovations in nondestructive assessment of baked products: Current trends and future prospects
Sunday J. Olakanmi, Vimala S. K. Bharathi, Digvir S. Jayas, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 5
Solid-State Fungal Fermentation for Better Plant Foods
Nak-Kyun Jung, Anne S. Meyer
Deleted Journal (2025)
Closed Access
Electronic Sensing Technologies in Food Quality Assessment: A Comprehensive Literature Review
Marian Gil, M. Rudy, Paulina Duma‐Kocan, et al.
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1530-1530
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
Application of computer vision techniques to fermented foods: An overview
Z.T. Song, Yuanbo Li, Hongyuan Zhao, et al.
Trends in Food Science & Technology (2025), pp. 104982-104982
Closed Access
Non-Invasive Digital Technologies to Assess Wine Quality Traits and Provenance through the Bottle
Natalie Harris, Claudia Gonzalez Viejo, Chris Barnes, et al.
Fermentation (2022) Vol. 9, Iss. 1, pp. 10-10
Open Access | Times Cited: 11
IoT System for Gluten Prediction in Flour Samples Using NIRS Technology, Deep and Machine Learning Techniques
Oscar Jossa-Bastidas, Ainhoa Osa-Sanchez, Leire Bravo‐Lamas, et al.
Electronics (2023) Vol. 12, Iss. 8, pp. 1916-1916
Open Access | Times Cited: 6
Wine quality assessment for Shiraz vertical vintages based on digital technologies and machine learning modeling.
Natalie Harris, Claudia Gonzalez Viejo, Chris Barnes, et al.
Food Bioscience (2023) Vol. 56, pp. 103354-103354
Open Access | Times Cited: 6
Online Process State Estimation for Hansenula polymorpha Cultivation with 2D Fluorescence Spectra-Based Chemometric Model Calibrated from a Theoretical Model in Place of Offline Measurements
Majharulislam Babor, Olivier Paquet‐Durand, Christoph Berg, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 95-95
Open Access | Times Cited: 4
Artificial intelligence and Big Data revolution in the agrifood sector
Sigfredo Fuentes, Eden Tongson, Claudia Gonzalez Viejo
Elsevier eBooks (2024), pp. 171-188
Closed Access | Times Cited: 1
The Study of an Adaptive Bread Maker Using Machine Learning
Joo‐Ho Lee, Young‐Jin Kim, Sang‐Oh Kim
Foods (2023) Vol. 12, Iss. 22, pp. 4160-4160
Open Access | Times Cited: 3
Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products
Alexandrina Sîrbu
Elsevier eBooks (2024), pp. 297-319
Closed Access
Freshy Pal: A Proposal of an Interactive Web based Tool to Automatically Detect Microbial Growth on White Bread
Harshee Pitroda, Abhay Kolhe
2022 IEEE 7th International conference for Convergence in Technology (I2CT) (2023)
Closed Access | Times Cited: 1
Online Monitoring of Sourdough Fermentation Using a Gas Sensor Array with Multivariate Data Analysis
Marvin Anker, Abdolrahim Yousefi‐Darani, Viktoria Zettel, et al.
Sensors (2023) Vol. 23, Iss. 18, pp. 7681-7681
Open Access
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