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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:

Review on factors affecting coffee volatiles: from seed to cup
Xiaoyuan Wang, Yanbing Wang, Guilin Hu, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 4, pp. 1341-1352
Closed Access | Times Cited: 53

Showing 26-50 of 53 citing articles:

CHAPTER 33. Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup
Chahan Yeretzian, Sebastian Opitz, Samo Smrke, et al.
Royal Society of Chemistry eBooks (2019), pp. 726-770
Open Access | Times Cited: 24
Valorization of Spent Coffee Grounds as a Natural Source of Bioactive Compounds for Several Industrial Applications—A Volatilomic Approach
Carolina Andrade, Rosa Perestrelo, José S. Câmara
Foods (2022) Vol. 11, Iss. 12, pp. 1731-1731
Open Access | Times Cited: 13
The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film
G. Basile, Lucia De Luca, Martina Calabrese, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 759-759
Open Access | Times Cited: 2
Utilizing HS-SPME-GC-MS for Regional Classification of Ethiopian Green Coffee Beans: An In-Depth Analysis of Volatile Compounds
Markos Makiso Urugo, Yetenayet B. Tola, Biniam Kebede, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 5, pp. 1265-1277
Closed Access | Times Cited: 2
Microbiota of arabica coffee: insights from soil to fruit
G. Costa, Lívia Carneiro Fidélis Silva, Liliane Maciel de Oliveira, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 10
Closed Access | Times Cited: 2
Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content
Olga Cwiková, T. Komprda, Viera Šottní­ková, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3295-3295
Open Access | Times Cited: 11
Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee
Angela De Vivo, Andrea Balivo, Fabrizio Sarghini
Applied Sciences (2023) Vol. 13, Iss. 9, pp. 5615-5615
Open Access | Times Cited: 6
Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post‐harvest processing methods
Joshua Johannes van Mullem, Júlio Sílvio de Sousa Bueno Filho, Disney Ribeiro Dias, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 14, pp. 6687-6695
Closed Access | Times Cited: 9
EXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEE
Kristina Trenzová, Michal Gross, Eva Ví­tová, et al.
Journal of Microbiology Biotechnology and Food Sciences (2024), pp. e11022-e11022
Open Access | Times Cited: 1
The role of volatile and non-volatile as compounds quality indicators and marker candidates in coffee: A systematic review
Mehmet Turan Ayseli
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106846-106846
Closed Access | Times Cited: 1
Quantitative Lipidomics Reveals the Effects of Roasting Degree on Arabica Coffee Beans Lipid Profiles
Xiaoyuan Wang, Chenxi Quan, Xiaoqiong Liu, et al.
Food Control (2024) Vol. 169, pp. 111015-111015
Closed Access | Times Cited: 1
Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity
Yanbing Wang, Xiaoyuan Wang, Xiaogang Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 102062-102062
Open Access | Times Cited: 1
Unraveling the impact of the capsule material on the aroma of brewed coffee by headspace analysis using a HiSorb probe followed by reverse fill/flush flow modulation GC×GC-MS
Damien Eggermont, Natasha D. Spadafora, Juan Aspromonte, et al.
Analytical and Bioanalytical Chemistry (2022) Vol. 415, Iss. 13, pp. 2511-2521
Closed Access | Times Cited: 6
Formulation of Tengger herbal coffee: Effect of coffee type and fennel seed powder
Susinggih Wijana, Mitha Ayuningtias, Claudia Gadizza Perdani, et al.
BioResources (2023) Vol. 18, Iss. 3, pp. 5447-5465
Open Access | Times Cited: 1
Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans
Gema Cascos, Jesús Lozano, Ismael Montero-Fernández, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 87-87
Open Access | Times Cited: 1
Interaction and Binding Kinetics of Different Substituted Pyrazines with HSA: Based on Multispectral, Physiological Activity, and Molecular Dynamics Simulations
Wenhua Tong, Shuqin Wang, Haoran Xu, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-20
Open Access
Avaliação de compostos voláteis e não voláteis em cafés especiais e tradicionais do Circuito das Águas Paulista
Bruna Luiza Duarte Guedes
(2024)
Open Access
Changes in coffee beans during roasting
Feifei Wei, Masaru Tanokura
Elsevier eBooks (2024), pp. 125-137
Closed Access
Commercial kitchen operations produce a diverse range of gas-phase reactive nitrogen species
Leigh R. Crilley, Jenna C. Ditto, Melodie Lao, et al.
Environmental Science Processes & Impacts (2024)
Closed Access
Exploring Arabica Coffee Cup Quality: Correlations with Green Bean Growing Conditions, Physicochemical Properties, Biochemical Composition, and Volatile Aroma Compounds
Markos Makiso Urugo, Yetenayet B. Tola, Biniam Kebede, et al.
Journal of Agriculture and Food Research (2024), pp. 101549-101549
Open Access
Estimation of dietary acrylamide exposure of Ethiopian population through coffee consumption
Dhaba Mengesha, Negussie Retta, Henok Ashagrie, et al.
Journal of Food Protection (2024), pp. 100441-100441
Open Access
Kahve lezzeti; Bileşim, işleme ve duyusal özelliklerin etkisi
Yeşim Elmacı
Toros University Journal of Food Nutrition and Gastronomy (2024) Vol. 3, Iss. 2, pp. 217-229
Closed Access
Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents
Paulo Roberto Aparecido Bueno de Toledo, Marcelo M.R. de Melo, Vítor H. Rodrigues, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 5479-5493
Closed Access | Times Cited: 2
The effect of atmospheric media variation on liquid characteristics of torrefied coffee beans
Faisal Faisal, Khairil KHAİRİL, Husni Husin, et al.
Journal of Analytical and Applied Pyrolysis (2022) Vol. 168, pp. 105799-105799
Closed Access | Times Cited: 2
ECOC-SVM Classification of Coffee Roast Levels based on MNDT s-Parameters
Azlan Salim, Ahmad Ihsan Mohd Yassin, Mohd Khairil Adzhar Mahmood, et al.
(2022), pp. 252-255
Closed Access | Times Cited: 2

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