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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:

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

Showing 16 citing articles:

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 12
Metataxonomic Identification of Microorganisms during the Coffee Fermentation Process in Colombian Farms (Cesar Department)
Carmenza E. Góngora, Laura Holguín-Sterling, Bertilda Pedraza-Claros, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 839-839
Open Access | Times Cited: 7
Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee (Coffea arabica L.) Cultivated at Different Elevations
Aida Esther Peñuela-Martínez, Sandra Moreno-Riascos, Rubén Medina-Rivera
Agriculture (2023) Vol. 13, Iss. 6, pp. 1132-1132
Open Access | Times Cited: 16
Inoculation of starter cultures in dry processing enhanced the contents of bioactive compounds and sensory characteristics of Arabica coffee (Coffea arabica L.)
So-Won Park, Bong-Ki Park, Young-Woong Ju, et al.
Food Chemistry (2025) Vol. 475, pp. 143226-143226
Closed Access
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 identification of microorganisms and sensory attributes of Coffea canephora under conventional processing and Self-Induced Anaerobiosis Fermentation
Patrícia Campos Bernardes, Denes Kaic Alves do Rosário, Pedro Henrique Alves Martins, et al.
World Journal of Microbiology and Biotechnology (2025) Vol. 41, Iss. 4
Closed Access
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
Development of Starter Inoculum for Controlled Arabica Coffee Fermentation Using Coffee By-Products (Pulp and Mucilage Broth), Yeast, and Lactic Acid Bacteria
Anna María Polanía, Jhennifer López Silva, Laura Sofía Torres‐Valenzuela, et al.
Fermentation (2024) Vol. 10, Iss. 10, pp. 516-516
Open Access | Times Cited: 2
Determination of Lipids and Fatty Acids in Green Coffee Beans (Coffea arabica L.) Harvested in Different Agroclimatic Zones of the Department of Quindío, Colombia
Luz Fanny Echeverri, Magda Ivone Pinzón Fandiño, Lina María González Cadavid, et al.
Agronomy (2023) Vol. 13, Iss. 10, pp. 2560-2560
Open Access | Times Cited: 4
Enhancing coffee sensory quality: unleashing synergistic effects of selected microorganism starter cultures and ohmic heating technology
Isak Silamba, Salengke Salengke, Adiansyah Adiansyah, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1356, Iss. 1, pp. 012034-012034
Open Access | Times Cited: 1
Monitoring potentially pathogenic protists in sewage sludge using Metataxonomics
Nicolas Rozo-Montoya, Katherine Bedoya-Urrego, Juan F. Álzate
Food and Waterborne Parasitology (2023) Vol. 33, pp. e00210-e00210
Open Access | Times Cited: 3
Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.)
Aida Esther Peñuela-Martínez, Jhoan Felipe García-Duque, Juan Rodrigo Sanz-Uribe
Fermentation (2023) Vol. 9, Iss. 11, pp. 976-976
Open Access | Times Cited: 3
Microorganismos de suelo y su relación con la calidad de la bebida de café: Una revisión
José Andrés Rojas-Chacón, Fabián Echeverría-Beirute, Jose Pablo Jiménez-Madrigal, et al.
Agronomía Mesoamericana (2024)
Open Access
Identification of microorganisms in wet coffee fermentation Coffea arabica Var Catimor and Castillo in Jardín, Antioquia-Colombia, using culture-dependent methods
Karina Edith Motato-Rocha, Valentina Gonzalez-Montero, María Orfilia Román-Morales
Revista Vitae (2024) Vol. 31, Iss. 1
Open Access
Advances in genomics for improving coffee beverage quality
Bing Cheng, Robert J Henry, Hongju He
Advances in botanical research (2024)
Closed Access
Insight into how fermentation might contribute to the distinctiveness of Australian coffee
Ruomeng Li, Cristián Varela, Damian Espinase Nandorfy, et al.
Food Chemistry (2024) Vol. 468, pp. 142433-142433
Open Access
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