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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:

Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
Mackenzie E. Batali, Lik Xian Lim, Jiexin Liang, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2440-2440
Open Access | Times Cited: 22

Showing 22 citing articles:

The Potential of Spent Coffee Grounds in Functional Food Development
Elza Bevilacqua, Vinícius Fernandes Cruzat, Indu Singh, et al.
Nutrients (2023) Vol. 15, Iss. 4, pp. 994-994
Open Access | Times Cited: 41
Identification of mozambioside roasting products and their bitter taste receptor activation
Coline Czech, Tatjana Lang, Angelika Graßl, et al.
Food Chemistry (2024) Vol. 446, pp. 138884-138884
Open Access | Times Cited: 5
Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation
Aolin Yang, Zheting Zhang, Kexin Jiang, et al.
Food Bioscience (2024) Vol. 61, pp. 104455-104455
Closed Access | Times Cited: 5
Proof of Concept for Cell Culture-Based Coffee
Heikki Aisala, Elviira Kärkkäinen, Iina Jokinen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 47, pp. 18478-18488
Open Access | Times Cited: 11
Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study
Dian Herawati, Mochamad Savin Armawan, Nazwa Nurhaliza, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100892-100892
Closed Access | Times Cited: 4
Untargeted Metabolomic Analysis Using High-Resolution Orbitrap Mass Spectrometry for the Comparison of Volatile and Non-Volatile Compounds in Hot and Cold Brew Coffee
Seongeung Lee, Han Eun-Mee, Jae-Hyun Kang, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 10-10
Open Access
Processing and Shelf Life of Cold Brew Organic Coffee
Eduardo Soares, Giovanni Ponzo Bento, Letícia Nogueira, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 243-243
Open Access
Chemical composition, antioxidant activity, and sensory profile of espresso-based Arabica coffee from different bean origins
Nadia Fitri, Nazwa Nurhaliza, El Syifa Anggraeni, et al.
Beverage Plant Research (2025) Vol. 5, Iss. 1
Open Access
Effects of Ultrasound Treatment on Physicochemical, Sensory, and Structural Properties of Cold Brew Coffee
Youngi Lee, Kwang‐Geun Lee
(2025)
Closed Access
Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions
Shiyu Chen, Ying Xiao, Wenxiao Tang, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3857-3857
Open Access | Times Cited: 9
Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying
Donghao Zhang, Min Gao, Yanpei Cai, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6139-6148
Closed Access | Times Cited: 3
Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes
Shih‐Hao Chiu, Nikunj Naliyadhara, Martin P. Bucknall, et al.
Ultrasonics Sonochemistry (2024) Vol. 106, pp. 106885-106885
Open Access | Times Cited: 3
Coffee and stress management: How does coffee affect the stress response?
Muhammad Liaquat Raza, Motahareh Haghipanah, Nasrollah Moradikor
Progress in brain research (2024), pp. 59-80
Closed Access | Times Cited: 2
Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches
Yanpei Cai, Zhenzhen Xu, Xin Pan, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 2968-2968
Open Access | Times Cited: 10
Effects of ultrafiltration membrane processing on the metabolic and sensory profiles of coffee extracts
Ana M. León-Inga, Sebastián Velásquez, Mónica Quintero, et al.
Food Chemistry (2024) Vol. 451, pp. 139396-139396
Open Access | Times Cited: 1
Contribution of mozambioside roasting products to coffee's bitter taste
Coline Bichlmaier, Sonja Maria Fröhlich, Valeria Brychcy, et al.
Food Chemistry (2024) Vol. 469, pp. 142547-142547
Open Access | Times Cited: 1
Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques
Dian Hasni, Murna Muzaifa, Heru Prono Widayat, et al.
International Journal on Advanced Science Engineering and Information Technology (2023) Vol. 13, Iss. 4, pp. 1378-1378
Open Access | Times Cited: 2
Concentration gradient inversion via sedimentation of coffee grounds in full immersion brewing
Jiexin Liang, Hudson G. Brown, Megan M. Dunkin, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111619-111619
Closed Access | Times Cited: 1
Ultrafast extraction of cold brew coffee in a planetary rotating bed reactor: A kinetic study on the pushback effect
Christian von Heynitz, Kilian Ohlmann, Benedikt K. L. Schmieder, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 12
Open Access | Times Cited: 1
Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time
Jiexin Liang, Mackenzie E. Batali, Catherine Routt, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Cold Brew Coffee: Profile and Preservation
Eduardo Soares, Rodrigo Rodrigues Petrus
Food Reviews International (2024), pp. 1-17
Closed Access
Coffee quality: Insights of Brazilian consumers from different sociodemographic levels combining modified Word Association and Maximum Difference Scaling (MaxDiff)
Paula Thaís S. Soares, Elson Rogério Tavares Filho, Mônica Marques Pagani, et al.
Journal of Sensory Studies (2023) Vol. 38, Iss. 5
Closed Access
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