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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:

Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee
Denis Richard Seninde, Edgar Chambers, Delores H. Chambers
Food Research International (2020) Vol. 137, pp. 109667-109667
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Coffee Flavor: A Review
Denis Richard Seninde, Edgar Chambers
Beverages (2020) Vol. 6, Iss. 3, pp. 44-44
Open Access | Times Cited: 132
Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods
Nancy Córdoba, F.L. Moreno, Coralia Osorio, et al.
Food Research International (2021) Vol. 141, pp. 110141-110141
Closed Access | Times Cited: 76
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
Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics
Nancy Córdoba, F.L. Moreno, Coralia Osorio, et al.
LWT (2021) Vol. 145, pp. 111363-111363
Closed Access | Times Cited: 49
Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee
Shiqin Wang, Keng Hong Ng, Kwan Hiu Yee, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104858-104858
Closed Access | Times Cited: 17
Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees
Liang Pan, Ying Xiao, Feng Jiang, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-15
Open Access | Times Cited: 17
Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
Mackenzie E. Batali, Lik Xian Lim, Jiexin Liang, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2440-2440
Open Access | Times Cited: 22
Prediction of arabica coffee production using artificial neural network and multiple linear regression techniques
Yotsaphat Kittichotsatsawat, Nakorn Tippayawong, Korrakot Yaibuathet Tippayawong
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 21
Intelligent Electrochemical Sensing: A New Frontier in On-the-Fly Coffee Quality Assessment
Simone Grasso, Maria Vittoria Di Loreto, Alessandro Zompanti, et al.
Chemosensors (2025) Vol. 13, Iss. 1, pp. 24-24
Open Access
Dynamics of biologically active compounds and antioxidant activity of coffee during cold extraction at different temperatures
Liudmila Nilova, S. M. Malyutenkova, Vasiliy Tverskoy
New Technologies (2025) Vol. 20, Iss. 4, pp. 35-44
Open Access
Recovering bioactive compounds and antioxidant capacity of medium roasted spent coffee grounds through varied hydrothermal brewing cycles
Nur Maiyah, Soraya Kerdpiboon, Suriyan Supapvanich, et al.
Journal of Agriculture and Food Research (2025) Vol. 20, pp. 101789-101789
Open Access
Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards
Linda Claassen, Maximilian Rinderknecht, Theresa Porth, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 865-865
Open Access | Times Cited: 23
Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions
Shiyu Chen, Ying Xiao, Wenxiao Tang, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3857-3857
Open Access | Times Cited: 9
Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying
Donghao Zhang, Min Gao, Yanpei Cai, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6139-6148
Closed Access | Times Cited: 3
Antioxidant Activity of Coffee Components Influenced by Roast Degree and Preparation Method
Rafał Wołosiak, Paulina Pakosz, Beata Drużyńska, et al.
Applied Sciences (2023) Vol. 13, Iss. 4, pp. 2057-2057
Open Access | Times Cited: 8
Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews
Claudimara da Silva Portela, Isabela Fernanda de Almeida, Tamiris Aparecida Diniz dos Reis, et al.
Food Research International (2021) Vol. 151, pp. 110860-110860
Closed Access | Times Cited: 17
Effect of three post‐harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists
İlkay Elmacı, İlkay Gök
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 13, pp. 5368-5377
Closed Access | Times Cited: 15
Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars
Chetan Sharma, Edgar Chambers, Sastry S. Jayanty, et al.
Journal of Sensory Studies (2020) Vol. 35, Iss. 4
Open Access | Times Cited: 16
Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee
Nur Hadiyani Zakaria, Kanyawee Whanmek, Sirinapa Thangsiri, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2412-2412
Open Access | Times Cited: 4
A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain
Alicia María Rendón-Mera, David Camilo Corrales, Gustavo A. Peñuela
Journal of Food Quality (2022) Vol. 2022, pp. 1-18
Open Access | Times Cited: 7
Online consumer testing beyond central location tests: A case study for brewed coffee
Seyeong Park, Cho‐Long Lee, Jung-Min Oh, et al.
Food Research International (2024) Vol. 187, pp. 114349-114349
Open Access | Times Cited: 1
Effects of ultrafiltration membrane processing on the metabolic and sensory profiles of coffee extracts
Ana M. León-Inga, Sebastián Velásquez, Mónica Quintero, et al.
Food Chemistry (2024) Vol. 451, pp. 139396-139396
Open Access | Times Cited: 1
Preparation of Double-Layer Composite Coffee Filtration Nonwovens
Lihuan Zhao, Yujie Yang, Yuwen Wang, et al.
Polymers (2024) Vol. 16, Iss. 16, pp. 2275-2275
Open Access | Times Cited: 1
Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components
Qihan Shi, Ying Xiao, Yiming Zhou, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3119-3119
Open Access | Times Cited: 1
Circular Utilization of Coffee Grounds as a Bio-Nutrient through Microbial Transformation for Leafy Vegetables
Hasan Özer, N. Ozdemir, Asude Ateş, et al.
Life (2024) Vol. 14, Iss. 10, pp. 1299-1299
Open Access | Times Cited: 1
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