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:
Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples
Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Gabriel Abranches Dias Castro, et al.
Heliyon (2023) Vol. 9, Iss. 9, pp. e19580-e19580
Open Access | Times Cited: 17
Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Gabriel Abranches Dias Castro, et al.
Heliyon (2023) Vol. 9, Iss. 9, pp. e19580-e19580
Open Access | Times Cited: 17
Showing 17 citing articles:
Coffee: A comprehensive overview of origin, market, and the quality process
Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Márcia Cristina Teixeira Ribeiro Vidigal, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104411-104411
Closed Access | Times Cited: 39
Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Márcia Cristina Teixeira Ribeiro Vidigal, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104411-104411
Closed Access | Times Cited: 39
Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study
Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Gabriel Abranches Dias Castro, et al.
Food Bioscience (2024) Vol. 59, pp. 104171-104171
Closed Access | Times Cited: 9
Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Gabriel Abranches Dias Castro, et al.
Food Bioscience (2024) Vol. 59, pp. 104171-104171
Closed Access | Times Cited: 9
Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast
Hayeong Kim, Seong Kwon Hur, Juho Lim, et al.
Food Bioscience (2023) Vol. 56, pp. 103431-103431
Open Access | Times Cited: 15
Hayeong Kim, Seong Kwon Hur, Juho Lim, et al.
Food Bioscience (2023) Vol. 56, pp. 103431-103431
Open Access | Times Cited: 15
Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato
Suoying He, Suoying He, Liya Niu, et al.
Food Chemistry X (2025) Vol. 25, pp. 102201-102201
Open Access
Suoying He, Suoying He, Liya Niu, et al.
Food Chemistry X (2025) Vol. 25, pp. 102201-102201
Open Access
The Antimicrobial Effects of Coffee and By-Products and Their Potential Applications in Healthcare and Agricultural Sectors: A State-of-Art Review
Rosa Castro-Díaz, Norma Patricia Silva-Beltrán, Nohemí Gámez‐Meza, et al.
Microorganisms (2025) Vol. 13, Iss. 2, pp. 215-215
Open Access
Rosa Castro-Díaz, Norma Patricia Silva-Beltrán, Nohemí Gámez‐Meza, et al.
Microorganisms (2025) Vol. 13, Iss. 2, pp. 215-215
Open Access
Optimization of Roasting Parameters for <i>Parkia biglobosa</i> Oilcake to Obtain a Coffee Substitute (Response Surface Methodology)
Omar Touré, Alioune Sow, Médoune Gaye Sarr, et al.
International Journal of Nutrition and Food Sciences (2025) Vol. 14, Iss. 2, pp. 105-116
Open Access
Omar Touré, Alioune Sow, Médoune Gaye Sarr, et al.
International Journal of Nutrition and Food Sciences (2025) Vol. 14, Iss. 2, pp. 105-116
Open Access
Harnessing the bioactive potential of coffee extracts: comparative analysis of green and roasted coffee-based semisolid formulations for antioxidant and antimicrobial skin care applications
Luiza-Mădălina Cima, Gabriela Stanciu, Roxana Sandulovici, et al.
Analele Universităţii "Ovidius" Constanţa. Seria Chimie/"Ovidius" University Annals of Chemistry (2025) Vol. 36, Iss. 1, pp. 29-41
Closed Access
Luiza-Mădălina Cima, Gabriela Stanciu, Roxana Sandulovici, et al.
Analele Universităţii "Ovidius" Constanţa. Seria Chimie/"Ovidius" University Annals of Chemistry (2025) Vol. 36, Iss. 1, pp. 29-41
Closed Access
Harnessing arabica and canephora coffee cascara as substrates for kombucha: Comparative study of chemical, antioxidant, antibacterial and antifungal properties
Mariana M. Delorme, Bruno Nunes Machado, Fernanda dos Santos Ferreira, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103570-103570
Closed Access
Mariana M. Delorme, Bruno Nunes Machado, Fernanda dos Santos Ferreira, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103570-103570
Closed Access
Exploring Bahia's coffee diversity: NMR spectroscopy and chemometrics unveil regional variations
Yasmin Almeida Alvarenga, Heiter V. M. Boness, Carla Simone Araújo Gomes Sarmento, et al.
Food Chemistry (2025) Vol. 483, pp. 144279-144279
Closed Access
Yasmin Almeida Alvarenga, Heiter V. M. Boness, Carla Simone Araújo Gomes Sarmento, et al.
Food Chemistry (2025) Vol. 483, pp. 144279-144279
Closed Access
Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews
Barbora Lapčíková, Ľubomír Lapčík, Petr Barták, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4125-4125
Open Access | Times Cited: 5
Barbora Lapčíková, Ľubomír Lapčík, Petr Barták, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4125-4125
Open Access | Times Cited: 5
Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review
Brian Yust, Frank Wilkinson, Niny Z. Rao
Antioxidants (2023) Vol. 13, Iss. 1, pp. 29-29
Open Access | Times Cited: 4
Brian Yust, Frank Wilkinson, Niny Z. Rao
Antioxidants (2023) Vol. 13, Iss. 1, pp. 29-29
Open Access | Times Cited: 4
Transcriptomic Analysis of Alternative Splicing Events during Different Fruit Ripening Stages of Coffea arabica L.
Haohao Yu, Xiaofei Bi, Zhongxian Li, et al.
Genes (2024) Vol. 15, Iss. 4, pp. 459-459
Open Access | Times Cited: 1
Haohao Yu, Xiaofei Bi, Zhongxian Li, et al.
Genes (2024) Vol. 15, Iss. 4, pp. 459-459
Open Access | Times Cited: 1
Advancements in civet coffee production and analytical techniques: From aroma profiling to market dynamics and ethical considerations
Parise Adadi, Emmanuel O. Mensah, Beatrice Blay, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104772-104772
Open Access | Times Cited: 1
Parise Adadi, Emmanuel O. Mensah, Beatrice Blay, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104772-104772
Open Access | Times Cited: 1
Prebiotic potential of a coffee silverskin extract obtained by ultrasound-assisted extraction on Lacticaseibacillus paracasei subsp. paracasei
Marlene Machado, Miguel F. Galrinho, Cláudia P. Passos, et al.
Journal of Functional Foods (2024) Vol. 120, pp. 106378-106378
Open Access
Marlene Machado, Miguel F. Galrinho, Cláudia P. Passos, et al.
Journal of Functional Foods (2024) Vol. 120, pp. 106378-106378
Open Access
Acrylamide: An approach to its knowledge and importance for roasted coffee
Lina Fernanda Bonilla, Angélica Sandoval‐Aldana, Luis Daniel Daza
Food Chemistry (2024) Vol. 466, pp. 142247-142247
Open Access
Lina Fernanda Bonilla, Angélica Sandoval‐Aldana, Luis Daniel Daza
Food Chemistry (2024) Vol. 466, pp. 142247-142247
Open Access
Coffee and Cardiovascular Health: A Review of Literature
Altaf Farraj, TiJesu Akeredolu, Anisha Wijeyesekera, et al.
Nutrients (2024) Vol. 16, Iss. 24, pp. 4257-4257
Open Access
Altaf Farraj, TiJesu Akeredolu, Anisha Wijeyesekera, et al.
Nutrients (2024) Vol. 16, Iss. 24, pp. 4257-4257
Open Access
