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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 Flavor: A Review
Denis Richard Seninde, Edgar Chambers
Beverages (2020) Vol. 6, Iss. 3, pp. 44-44
Open Access | Times Cited: 130

Showing 1-25 of 130 citing articles:

Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS
Huinan Zhai, Wenjiang Dong, Yu‐Mei Tang, et al.
LWT (2024) Vol. 192, pp. 115717-115717
Open Access | Times Cited: 29
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
Coffee berry and green bean chemistry – Opportunities for improving cup quality and crop circularity
Robert D. Hall, Fabio Trevisan, Ric C. H. de Vos
Food Research International (2021) Vol. 151, pp. 110825-110825
Open Access | Times Cited: 73
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee
Thayanna Scopel Pereira, Nádia Nara Batista, Lúcia Pinheiro Santos Pimenta, et al.
Food Microbiology (2021) Vol. 103, pp. 103962-103962
Open Access | Times Cited: 68
Influence of Various Factors on Caffeine Content in Coffee Brews
Ewa Olechno, Anna Puścion‐Jakubik, Małgorzata Elżbieta Zujko, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1208-1208
Open Access | Times Cited: 65
Application of Pre-Trained Deep Convolutional Neural Networks for Coffee Beans Species Detection
Yavuz Ünal, Yavuz Selim Taşpınar, İlkay Çınar, et al.
Food Analytical Methods (2022) Vol. 15, Iss. 12, pp. 3232-3243
Closed Access | Times Cited: 55
Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review
Markos Makiso Urugo, Yetenayet B. Tola, Onwuchekwa Ogah, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 734-764
Open Access | Times Cited: 27
Thermal Contaminants in Coffee Induced by Roasting: A Review
David Silva da Costa, T.G. Albuquerque, H.S. Costa, et al.
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 8, pp. 5586-5586
Open Access | Times Cited: 26
Synergetic Effects of Coffea liberica and Curcuma zanthorrhiza: Study of Sensory Profile, Proximate, and Chemical Compound
Madyawati Latief, Retno Widya Muntasir, Dhian Eka Wijaya, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 9-9
Open Access | Times Cited: 1
Effect of roasting on chemical composition of coffee
Gabriela M.R.N. Alcantara, Luís Martins, Winston Pinheiro Claro Gomes, et al.
Food Chemistry (2025) Vol. 477, pp. 143169-143169
Closed Access | Times Cited: 1
Predicting the Flavor Potential of Green Coffee Beans with Machine Learning-Assisted Visible/Near-infrared Hyperspectral Imaging (Vis-NIR HSI): Batch Effect Removal and Few-Shot Learning Framework
Mengwen Wu, Zhuangwei Shi, Haiyu Zhang, et al.
Food Control (2025), pp. 111310-111310
Closed Access | Times Cited: 1
Distinguishing between Decaffeinated and Regular Coffee by HS-SPME-GC×GC-TOFMS, Chemometrics, and Machine Learning
Yun Zou, Meriem Gaida, Flavio A. Franchina, et al.
Molecules (2022) Vol. 27, Iss. 6, pp. 1806-1806
Open Access | Times Cited: 35
Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review
Sofía del Rocío Velásquez Cedeño, Carlos Banchón
Journal of Food Science and Technology (2022) Vol. 60, Iss. 10, pp. 2526-2538
Open Access | Times Cited: 29
A comprehensive comparative study among the newly developed Pure Brew method and classical ones for filter coffee production
Agnese Santanatoglia, Giovanni Caprioli, Marco Cespi, et al.
LWT (2023) Vol. 175, pp. 114471-114471
Open Access | Times Cited: 22
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
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
Monitoring coffee fruit maturity using an enhanced convolutional neural network under different image acquisition settings
Elizabeth Haruna Kazama, Danilo Tedesco, Vinicius dos Santos Carreira, et al.
Scientia Horticulturae (2024) Vol. 328, pp. 112957-112957
Closed Access | Times Cited: 8
Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels
Gema Cascos, Ismael Montero-Fernández, Jhunior Marcía, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 768-768
Open Access | Times Cited: 8
Sensory profiles of Robusta coffee (Coffea canephora) genetic resources from the Democratic Republic of the Congo
Robrecht Bollen, Lauren Verleysen, Benjamin Ntumba Katshela, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 7
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
Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee
Ana Paula Pereira Bressani, Silvia Juliana Martinez, Nádia Nara Batista, et al.
Food Chemistry (2021) Vol. 361, pp. 130133-130133
Open Access | Times Cited: 41
Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species
Ana Paula Pereira Bressani, Nádia Nara Batista, Gabriela Ferreira, et al.
Food Research International (2021) Vol. 150, pp. 110755-110755
Open Access | Times Cited: 35
Gas chromatography/mass spectrometry-based metabolite profiling of coffee beans obtained from different altitudes and origins with various postharvest processing
Fitri Amalia, Pingkan Aditiawati, Yusianto, et al.
Metabolomics (2021) Vol. 17, Iss. 7
Closed Access | Times Cited: 34
Dissecting coffee seeds metabolome in context of genotype, roasting degree, and blending in the Middle East using NMR and GC/MS techniques
Ahmed Zayed, Amr Abdelwareth, Tarik A. Mohamed, et al.
Food Chemistry (2021) Vol. 373, pp. 131452-131452
Closed Access | Times Cited: 33
Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS
Gustavo Galarza, Jorge G. Figueroa
Molecules (2022) Vol. 27, Iss. 6, pp. 2004-2004
Open Access | Times Cited: 28
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