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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:

Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation
Feyera Gobena Gemechu
Trends in Food Science & Technology (2020) Vol. 104, pp. 235-261
Closed Access | Times Cited: 103

Showing 1-25 of 103 citing articles:

Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries
Aline Felten Bondam, Daiele Diolinda da Silveira, Jaqueline Pozzada dos Santos, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 172-186
Closed Access | Times Cited: 119
The wastes of coffee bean processing for utilization in food: a review
Shalini S. Arya, Rahul Venkatram, Pavankumar R. More, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 2, pp. 429-444
Open Access | Times Cited: 102
Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations
Manuel Ayuso, María Carpena, Oludemi Taofiq, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 1-13
Open Access | Times Cited: 49
Sustainability issues along the coffee chain: From the field to the cup
Juliana A. Barreto Peixoto, Joana F. Silva, M. Beatriz P.P. Oliveira, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 287-332
Open Access | Times Cited: 46
The road to reuse of walnut by-products: A comprehensive review of bioactive compounds, extraction and identification methods, biomedical and industrial applications
Kaiyang Zhu, Ji Ma, Junzhao Cong, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104264-104264
Closed Access | Times Cited: 35
The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel
Dongsheng Hu, Xiaogang Liu, Yuyue Qin, et al.
Food Chemistry X (2023) Vol. 19, pp. 100807-100807
Open Access | Times Cited: 25
Coffee melanoidins as emulsion stabilizers
Jilu Feng, Claire Berton‐Carabin, Sylvain Guyot, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108522-108522
Open Access | Times Cited: 24
Integration of traditional, complementary, and alternative medicine with modern biomedicine: the scientization, evidence, and challenges for integration of traditional Chinese medicine
Zihao Zhang, Raorao Li, Yu Chen, et al.
Acupuncture and Herbal Medicine (2024) Vol. 4, Iss. 1, pp. 68-78
Open Access | Times Cited: 12
Replacement of fishmeal by fermented spent coffee ground: Effects on growth performance, feed stability, blood biochemistry, liver, and intestinal morphology of African catfish (Clarias gariepinus)
Nurdiyana Aqilah Roslan, Suniza Anis Mohamad Sukri, Lee Seong Wei, et al.
Aquaculture Reports (2024) Vol. 36, pp. 102073-102073
Open Access | Times Cited: 9
Effects of ultrasonic treatment on the physicochemical, structural, and functional properties of soluble dietary fiber from coffee peels
Xinxin Yu, Ke Zhu, Faguang Hu, et al.
Ultrasonics Sonochemistry (2025), pp. 107247-107247
Open Access | Times Cited: 2
Extraction of Biomolecules from Coffee and Cocoa Agroindustry Byproducts Using Alternative Solvents
José Pedro Zanetti Prado, Rodrigo Corrêa Basso, Christianne Elisabete da Costa Rodrigues
Foods (2025) Vol. 14, Iss. 3, pp. 342-342
Open Access | Times Cited: 1
Two Birds with One Stone: Eco‐Friendly Nano‐Formulation Endows a Commercial Fungicide with Excellent Insecticidal Activity
Dongdong Huang, Huitang Qi, Huan Liu, et al.
Advanced Functional Materials (2025)
Closed Access | Times Cited: 1
Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods
Mariana de Oliveira Silva, John Nonvignon Bossis Honfoga, Lorena Lucena de Medeiros, et al.
Molecules (2020) Vol. 26, Iss. 1, pp. 46-46
Open Access | Times Cited: 67
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient
Maria Martuscelli, Luigi Esposito, Carla Di Mattia, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1367-1367
Open Access | Times Cited: 47
The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries
Anna Muzykiewicz-Szymańska, Anna Nowak, Daria Wira, et al.
Molecules (2021) Vol. 26, Iss. 12, pp. 3681-3681
Open Access | Times Cited: 43
Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies
Shuai Hu, Alicia Gil‐Ramírez, María Martín-Trueba, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100475-100475
Open Access | Times Cited: 22
Upcycling of Food By-Products and Waste: Nonthermal Green Extractions and Life Cycle Assessment Approach
Marinela Nutrizio, Josipa Dukić, Iva Sabljak, et al.
Sustainability (2024) Vol. 16, Iss. 21, pp. 9143-9143
Open Access | Times Cited: 7
A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications
Nanhai Xiao, Xi Huang, He Wen, et al.
Food Research International (2021) Vol. 147, pp. 110563-110563
Closed Access | Times Cited: 37
Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions
Silvia Cañas, Miguel Rebollo‐Hernanz, Cheyenne Braojos, et al.
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 26
Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk
Abebe Mengist Asres, Henock Woldemichael Woldemariam, Feyera Gobena Gemechu
International Journal of Food Properties (2022) Vol. 25, Iss. 1, pp. 278-287
Open Access | Times Cited: 23
Cookies enriched with coffee silverskin powder and coffee silverskin ultrasound extract to enhance fiber content and antioxidant properties
Cecilia Dauber, Melissa Romero, Clarita Chaparro, et al.
Applied Food Research (2023) Vol. 4, Iss. 1, pp. 100373-100373
Open Access | Times Cited: 15
Valorization of coffee by-products in the industry, a vision towards circular economy
Julie Andrea Gil-Gómez, Luz Marina Flórez Pardo, Yuly Camila Leguizamón-Vargas
Deleted Journal (2024) Vol. 6, Iss. 9
Open Access | Times Cited: 5
Coffee silverskin: Characterization of B-vitamins, macronutrients, minerals and phytosterols
Franks Kamgang Nzekoue, Germana Borsetta, Luciano Navarini, et al.
Food Chemistry (2021) Vol. 372, pp. 131188-131188
Open Access | Times Cited: 29
Coffee by-products as the source of antioxidants: a systematic review
Wahyu Lestari, Kartini Hasballah, M. Yulianto Listiawan, et al.
F1000Research (2022) Vol. 11, pp. 220-220
Open Access | Times Cited: 20
Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods
Amalie Younes, Mingqin Li, Salwa Karboune
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 28, pp. 9111-9135
Closed Access | Times Cited: 20
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