Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning
Ewa Ropelewska, Kadir Sabancı, Muhammet Fatih Aslan
Foods (2022) Vol. 11, Iss. 19, pp. 2956-2956
Open Access | Times Cited: 14

Showing 14 citing articles:

Recent advances on postharvest technologies of bell pepper: A review
Quazeem Omotoyosi Tiamiyu, Segun Emmanuel Adebayo, Nimat Ibrahim
Heliyon (2023) Vol. 9, Iss. 4, pp. e15302-e15302
Open Access | Times Cited: 25
Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
Milica Lučić, Nebojša Potkonjak, Ivana Sredović Ignjatović, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2468-2468
Open Access | Times Cited: 11
Machine Learning Approaches for Forecasting the Best Microbial Strains to Alleviate Drought Impact in Agriculture
Tymoteusz Miller, Grzegorz Mikiciuk, Anna Kisiel, et al.
Agriculture (2023) Vol. 13, Iss. 8, pp. 1622-1622
Open Access | Times Cited: 11
Non-Destructive Monitoring of Sweet Pepper Samples After Selected Periods of Lacto-Fermentation
Ewa Ropelewska, Justyna Szwejda‐Grzybowska, Anna Wrzodak, et al.
Agriculture (2024) Vol. 14, Iss. 11, pp. 1855-1855
Open Access | Times Cited: 1
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers
Emilia Janiszewska‐Turak, Dorota Witrowa‐Rajchert, Katarzyna Rybak, et al.
Molecules (2022) Vol. 27, Iss. 23, pp. 8637-8637
Open Access | Times Cited: 7
Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors
Paul Wunderlich, Daniel Pauli, Michael Neumaier, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1347-1347
Open Access | Times Cited: 3
Evaluating the Classification of Freeze-Dried Slices and Cubes of Red-Fleshed Apple Genotypes Using Image Textures, Color Parameters, and Machine Learning
Ewa Ropelewska, D. Kruczyńska, Ahmed Rady, et al.
Agriculture (2023) Vol. 13, Iss. 3, pp. 562-562
Open Access | Times Cited: 2
Influence of the Salt Addition during the Fermentation Process on the Physical and Chemical Properties of Dried Yellow Beetroot
Anna Wierzbicka, Emilia Janiszewska‐Turak
Applied Sciences (2024) Vol. 14, Iss. 2, pp. 524-524
Open Access
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage
Qianqian Jiang, Rongrong Lu, Zhihong Ma, et al.
Food Research International (2024) Vol. 196, pp. 115020-115020
Closed Access
Utilizing RGB imaging and machine learning for freshness level determination of green bell pepper (Capsicum annuum L.) throughout its shelf-life
Danial Fatchurrahman, Maulidia Hilaili, Nurwahyuningsih, et al.
Postharvest Biology and Technology (2024) Vol. 222, pp. 113359-113359
Open Access
A Novel Damage Inspection Method Using Fluorescence Imaging Combined with Machine Learning Algorithms Applied to Green Bell Pepper
Danial Fatchurrahman, Noelia Castillejo, Maulidia Hilaili, et al.
Horticulturae (2024) Vol. 10, Iss. 12, pp. 1336-1336
Open Access
Assessment of the Bioaccessibility of Carotenoids in Goji Berry (Lycium barbarum L.) in Three Forms: In Vitro Digestion Model and Metabolomics Approach
Ziying Hu, Yanan Ma, Jun Liu, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3731-3731
Open Access | Times Cited: 3
The effect of lacto‐fermentation over time on the changes in zucchini flesh quality assessed using machine learning models based on image textures
Ewa Ropelewska, Kadir Sabancı, Muhammet Fatih Aslan
Journal of Food Process Engineering (2023) Vol. 46, Iss. 12
Closed Access | Times Cited: 1
MACHINE LEARNING AND BLOCK CHAIN MODEL FOR SUPPLYING FOOD PRODUCTS AND MAINTAIN FOOD QUALITY
B. Nancharaiah, Diksha Srivastava, Sathya Narayanan Velmurugan, et al.
Carpathian Journal of Food Science and Technology (2023), pp. 1-17
Open Access
Page 1

Scroll to top