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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:

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

Showing 1-25 of 39 citing articles:

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
Authentication of indigenous Brazilian specialty canephora coffees using smartphone image analysis
Michel Rocha Baqueta, Matheus Pereira Postigo, Enrique Anastácio Alves, et al.
Food Research International (2024) Vol. 196, pp. 115133-115133
Closed Access | Times Cited: 4
Kluyveromyces lactis and Saccharomyces cerevisiae for Fermentation of Four Different Coffee Varieties
Danilo José Machado de Abreu, Denis Henrique Silva Nadaleti, Rafaela Pereira Andrade, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 111-111
Open Access
Impact of coffee consumption on heart Health: A review
Sinjini Roychoudhury, Alka Gupta, Ishani Ganguly
Journal of Current Research in Food Science (2025) Vol. 6, Iss. 1, pp. 33-35
Open Access
Coffee Husk Biomass Valorization using Aspergillus niger via Solid State Fermentation: Process Optimization, Characterization, and Kinetic Studies of Protease Enzymes
Gashaw Muluken Tessera, Nigus Gabbiye Habtu, Metadel Kassahune Abera, et al.
Waste and Biomass Valorization (2025)
Closed Access
Direct Hot Solid–Liquid Extraction (DH-SLE): A High-Yield Greener Technique for Lipid Recovery from Coffee Beans
Daliane Cláudia de Faria, Maria Eliana Lopes Ribeiro de Queiroz, Fábio Júnior Moreira Novaes
Plants (2025) Vol. 14, Iss. 2, pp. 185-185
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
A Comparative Elemental Analysis of Espresso Coffee from Poland and Portugal
Paweł Konieczyński, Kinga Seroczyńska, Marek Wesołowski, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 426-426
Open Access
The Valorization of Coffee By-Products and Waste Through the Use of Green Extraction Techniques: A Bibliometric Analysis
Beatriz Navajas-Porras, María Castillo-Correa, María D. Navarro‐Hortal, et al.
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1505-1505
Open Access
Recent occurrence of pharmaceuticals in freshwater, emerging treatment technologies, and future considerations: A review
Ojima Z. Wada, David B. Olawade
Chemosphere (2025) Vol. 374, pp. 144153-144153
Open Access
Rapid Analysis of Heavy Metal Element Adsorption by SCG Based on LIBS Technology
H.Y. Xie, Libing You, Xiaodong Fang, et al.
E3S Web of Conferences (2025) Vol. 615, pp. 02010-02010
Open Access
Beyond the cup: Unpacking how Brazilians pair coffee with food
Anna Luiza Santana Neves, Kelvin Luan de Sousa Cruz, Jorge Herman Behrens
International Journal of Gastronomy and Food Science (2025), pp. 101151-101151
Closed Access
Unveiling fungal diversity associated with coffee trees in China using a polyphasic approach and a global review of coffee saprobic fungi
Li Lu, Samantha C. Karunarathna, Kunhiraman C. Rajeshkumar, et al.
IMA Fungus (2025) Vol. 16
Open Access
Metabolomic insights into the Arabica-like flavour of stenophylla coffee and the chemistry of quality coffee
Eliot Jan-Smith, Harley Downes, Aaron P. Davis, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Cellulose from coffee hulls: chlorine-free extraction using a green single-step process with peracetic acid
Mayara Thamela Pessoa Paiva, Jaquellyne Bittencourt Moraes Duarte da Silva, Fabíola Azanha de Carvalho, et al.
Polymer Bulletin (2025)
Closed Access
Hierarchical authentication of the geographical origin of instant coffee using digital image-based fingerprints and chemometrics
Dâmaris Naara Chaves Candeias, K. M. Silva, Letícia Pereira Bezerra, et al.
Food Chemistry (2025), pp. 144278-144278
Closed Access
Application of hyperspectral imaging technology combined with ECA-MobileNetV3 in identifying different processing methods of Yunnan coffee beans
Xin Xie, Jun Sun, Lei Shi, et al.
Journal of Food Composition and Analysis (2025), pp. 107625-107625
Closed Access
Volatile organic compounds (VOCs) fingerprinting combined with complex network analysis as a forecasting tool for tracing the origin and genetic lineage of Arabica specialty coffees
Cosimo Taiti, Gianna Vivaldo, Stefano Mancuso, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition
Danilo José Machado de Abreu, Mário Sérgio Lorenço, Gilson Gustavo Lucinda Machado, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1463-1463
Open Access
Dynamic Changes of Microbial Communities and Chemical Compounds During the Dry Processing of Coffea arabica
Xiaojing Shen, Qi Wang, Biao Yuan, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Coffea plant (Caffeine): Examining its Impact on Physical and Mental Health
Obaidullah Alimyar, Aimal Nahiz, Abdul Wahid Monib, et al.
European Journal of Medical and Health Research (2024) Vol. 2, Iss. 2, pp. 143-154
Open Access | Times Cited: 3
Effects of cherries Sanitization methods and fermentation times on quality parameters of coffee beans
Andrea Milena Sánchez-Riaño, Carolina Vega-Oliveros, Wilmer Licerio Ladino-Garzón, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33508-e33508
Open Access | Times Cited: 2
A Comprehensive Bibliometric Study in the Context of Chemical Hazards in Coffee
Grobert A. Guadalupe, Dorila E. Grández-Yoplac, Ligia García, et al.
Toxics (2024) Vol. 12, Iss. 7, pp. 526-526
Open Access | Times Cited: 2
Quantification of polystyrene microplastics in water, milk, and coffee using thermogravimetry coupled with Fourier transform infrared spectroscopy (TGA-FTIR)
Tem Thi Dang, Ece Söğüt, Ilke Uysal‐Unalan, et al.
Chemosphere (2024) Vol. 368, pp. 143777-143777
Open Access | Times Cited: 2
Influence of Farm Altitude and Variety on Quality of Arabica Coffee Cherry and Bean Grown in Gayo Highland, Indonesia
Yusya Abubakar, Ashabul Anhar, Akhmad Baihaqi, et al.
International Journal of Design & Nature and Ecodynamics (2024) Vol. 19, Iss. 3, pp. 1033-1041
Open Access | Times Cited: 1
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