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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:

Facility‐specific ‘house’ microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking
Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Dão Pedro de Carvalho Neto, et al.
Environmental Microbiology Reports (2021) Vol. 13, Iss. 4, pp. 470-481
Closed Access | Times Cited: 23

Showing 23 citing articles:

Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia
Rosmery Cruz-O’Byrne, Nelson Virgilio Piraneque Gambasica, Sonia Esperanza Aguirre Forero
International Journal of Food Microbiology (2021) Vol. 354, pp. 109282-109282
Closed Access | Times Cited: 34
Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies
Alexander da Silva Vale, Gabriel Balla, Luiz Roberto Saldanha Rodrigues, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 37-37
Open Access | Times Cited: 24
Microbial Diversity Using a Metataxonomic Approach, Associated with Coffee Fermentation Processes in the Department of Quindío, Colombia
Aida Esther Peñuela-Martínez, Anyela Vanessa Velásquez Emiliani, Carlos Ariel Ángel
Fermentation (2023) Vol. 9, Iss. 4, pp. 343-343
Open Access | Times Cited: 16
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems
Gilberto Vinícius de Melo Pereira, Vitória de Mello Sampaio, Natan Wiele, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104641-104641
Closed Access | Times Cited: 6
Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger
Bao‐Hong Lee, Chenghao Huang, Tsung-Yu Liu, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2967-2967
Open Access | Times Cited: 11
Exploring the microbiome of coffee plants: Implications for coffee quality and production
Willian dos Santos Gomes, Lucas Louzada Pereira, José Maria Rodrigues da Luz, et al.
Food Research International (2024) Vol. 179, pp. 113972-113972
Closed Access | Times Cited: 4
Brazilian Coffee Production and the Future Microbiome and Mycotoxin Profile Considering the Climate Change Scenario
Deiziane Gomes dos Santos, Caroline Corrêa de Souza Coelho, Anna Beatriz Robottom Ferreira, et al.
Microorganisms (2021) Vol. 9, Iss. 4, pp. 858-858
Open Access | Times Cited: 26
Influence of Environmental Microbiota on the Activity and Metabolism of Starter Cultures Used in Coffee Beans Fermentation
Vanessa Bassi Pregolini, Gilberto Vinícius de Melo Pereira, Alexander da Silva Vale, et al.
Fermentation (2021) Vol. 7, Iss. 4, pp. 278-278
Open Access | Times Cited: 24
Omics approaches to explore the coffee fermentation microecosystem and its effects on cup quality
Dolly Margot Revelo-Romo, Nelson Hurtado, Arsenio Hidalgo-Troya, et al.
Food Research International (2025) Vol. 206, pp. 116035-116035
Closed Access
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments
Eugenio Parente, Teresa Zotta, Marilisa Giavalisco, et al.
International Journal of Food Microbiology (2023) Vol. 391-393, pp. 110124-110124
Open Access | Times Cited: 9
Agronomic practices toward coffee sustainability. A review
Herminia Martínez, Sara Adrián López de Andrade, Ricardo Henrique Silva Santos, et al.
Scientia Agricola (2023) Vol. 81
Open Access | Times Cited: 9
Microbes drive changes in arsenic species distribution during the landfill process
Lifang Hu, Dongchen Zhang, Yating Qian, et al.
Environmental Pollution (2021) Vol. 292, pp. 118322-118322
Closed Access | Times Cited: 19
Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic–Metabolomics Analysis
Alexander da Silva Vale, Cecília Marques Tenório Pereira, Juliano De Dea Lindner, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1871-1871
Open 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
Plant microbiomes as contributors to agricultural terroir
David Johnston‐Monje, Laura Isabella Vergara, Jessica López-Mejía, et al.
Frontiers in Agronomy (2023) Vol. 5
Open Access | Times Cited: 5
Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage
César I. Ojeda-Linares, Itzel A. Solís-García, Alejandro Casas
Frontiers in Ecology and Evolution (2022) Vol. 10
Open Access | Times Cited: 7
Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries
Xingfei Fu, Guiping Li, Yanan Li, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 657-673
Open Access | Times Cited: 1
Advances in Microbial Cultures for Food Production
Juliano De Dea Lindner, Svetoslav Dimitrov Todorov, Gilberto Vinícius de Melo Pereira, et al.
(2024), pp. 109-134
Closed Access | Times Cited: 1
Perspective on the use of synthetic biology in rudimentary food fermentations
Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Leonardo Martins Santana, et al.
Systems Microbiology and Biomanufacturing (2022) Vol. 3, Iss. 1, pp. 150-165
Open Access | Times Cited: 4
Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation
Vitória de Mello Sampaio, Natan Wiele, Alexander da Silva Vale, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access
Strategies for Studying the Microbiome of Fermented Foods
Alexander da Silva Vale, Natan Wiele, Maria Clara Manzoki, et al.
(2024), pp. 221-244
Closed Access
Functional microbiota of fermented beverages
Dão Pedro de Carvalho Neto
Elsevier eBooks (2024), pp. 21-47
Closed Access
Metataxonomic insights in the distribution ofLactobacillaceaein foods and food environments
Eugenio Parente, Teresa Zotta, Marilisa Giavalisco, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2022)
Open Access
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