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 fermentation process: A review
Ludmilla Janne Carvalho Ferreira, Matheus de Souza Gomes, Liliane Maciel de Oliveira, et al.
Food Research International (2023) Vol. 169, pp. 112793-112793
Closed Access | Times Cited: 45
Ludmilla Janne Carvalho Ferreira, Matheus de Souza Gomes, Liliane Maciel de Oliveira, et al.
Food Research International (2023) Vol. 169, pp. 112793-112793
Closed Access | Times Cited: 45
Showing 26-50 of 45 citing articles:
Coffee fermentation as a tool for quality improvement: an integrative review and bibliometric analysis
Marcelo Edvan dos Santos Silva, Rodrigo Lira de Oliveira, Rodrigo Mendonça de Lucena, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 5912-5925
Closed Access | Times Cited: 2
Marcelo Edvan dos Santos Silva, Rodrigo Lira de Oliveira, Rodrigo Mendonça de Lucena, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 5912-5925
Closed Access | Times Cited: 2
Effect of Fermentation Duration on the Chemical Compounds of Coffea arabica from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing
Xiaojing Shen, Qi Wang, Tingting Zheng, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 560-560
Open Access | Times Cited: 2
Xiaojing Shen, Qi Wang, Tingting Zheng, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 560-560
Open Access | Times Cited: 2
Interaction and Metabolic Function of Microbiota during the Washed Processing of Coffea arabica
Xiaojing Shen, Baijuan Wang, Cheng‐Ting Zi, et al.
Molecules (2023) Vol. 28, Iss. 16, pp. 6092-6092
Open Access | Times Cited: 6
Xiaojing Shen, Baijuan Wang, Cheng‐Ting Zi, et al.
Molecules (2023) Vol. 28, Iss. 16, pp. 6092-6092
Open Access | Times Cited: 6
A Consumer Assessment of Fermented Green Coffee Beans with Common Beer/Wine Yeast Strains for Novel Flavor Properties
Natalia Calderon, Glycine Zhujun Jiang, Patrick A. Gibney, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 865-865
Open Access | Times Cited: 4
Natalia Calderon, Glycine Zhujun Jiang, Patrick A. Gibney, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 865-865
Open Access | Times Cited: 4
Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee
Hully Alves Rocha, Flávio Meira Borém, Ana Paula de Carvalho Alves, et al.
Food Research International (2023) Vol. 174, pp. 113632-113632
Closed Access | Times Cited: 4
Hully Alves Rocha, Flávio Meira Borém, Ana Paula de Carvalho Alves, et al.
Food Research International (2023) Vol. 174, pp. 113632-113632
Closed Access | Times Cited: 4
Modeling and simulation of coffee mucilage removal in spontaneous fermentation using fuzzy logic
Honorato Ccalli Pacco
Procedia Computer Science (2024) Vol. 232, pp. 1201-1211
Open Access | Times Cited: 1
Honorato Ccalli Pacco
Procedia Computer Science (2024) Vol. 232, pp. 1201-1211
Open Access | Times Cited: 1
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
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
The role of volatile and non-volatile as compounds quality indicators and marker candidates in coffee: A systematic review
Mehmet Turan Ayseli
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106846-106846
Closed Access | Times Cited: 1
Mehmet Turan Ayseli
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106846-106846
Closed 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
Juliano De Dea Lindner, Svetoslav Dimitrov Todorov, Gilberto Vinícius de Melo Pereira, et al.
(2024), pp. 109-134
Closed Access | Times Cited: 1
Speciality Coffees: Searching for the Edge of Beverage Quality
Verônica Belchior, Susana Casal
Reference series in phytochemistry (2024), pp. 129-155
Closed Access | Times Cited: 1
Verônica Belchior, Susana Casal
Reference series in phytochemistry (2024), pp. 129-155
Closed Access | Times Cited: 1
Coffee processing waste: Unlocking opportunities for sustainable development
Κωνσταντίνα Τσίγκου, Berhanu Assefa Demissie, Suhaila O. Hashim, et al.
Renewable and Sustainable Energy Reviews (2024) Vol. 210, pp. 115263-115263
Closed Access | Times Cited: 1
Κωνσταντίνα Τσίγκου, Berhanu Assefa Demissie, Suhaila O. Hashim, et al.
Renewable and Sustainable Energy Reviews (2024) Vol. 210, pp. 115263-115263
Closed Access | Times Cited: 1
Speciality Coffees: Searching for the Edge of Beverage Quality
Verônica Belchior, Susana Casal
Reference series in phytochemistry (2024), pp. 1-28
Closed Access
Verônica Belchior, Susana Casal
Reference series in phytochemistry (2024), pp. 1-28
Closed Access
La doble fermentación en la mejora de la calidad sensorial del café (Coffea arábiga)
Wuelber Joel Torres Suarez, Antonio Otárola Gamarra, Fortunato Ponce-Rosas, et al.
Manglar (2024) Vol. 21, Iss. 2, pp. 161-167
Open Access
Wuelber Joel Torres Suarez, Antonio Otárola Gamarra, Fortunato Ponce-Rosas, et al.
Manglar (2024) Vol. 21, Iss. 2, pp. 161-167
Open Access
Conilon coffee: A critical review and bibliometric analysis for the agri-food industry
Rafael Fernandes Almeida, Fernando O. Souza, Dhayna Oliveira Sobral, et al.
Food Research International (2024) Vol. 197, pp. 115284-115284
Closed Access
Rafael Fernandes Almeida, Fernando O. Souza, Dhayna Oliveira Sobral, et al.
Food Research International (2024) Vol. 197, pp. 115284-115284
Closed Access
From Waste to Taste: Coffee By-Products as Starter Cultures for Sustainable Fermentation and Improved Coffee Quality
Anna María Polanía, Jhennifer López Silva, Laura Sofía Torres‐Valenzuela, et al.
Sustainability (2024) Vol. 16, Iss. 23, pp. 10763-10763
Open Access
Anna María Polanía, Jhennifer López Silva, Laura Sofía Torres‐Valenzuela, et al.
Sustainability (2024) Vol. 16, Iss. 23, pp. 10763-10763
Open 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
Ruomeng Li, Cristián Varela, Damian Espinase Nandorfy, et al.
Food Chemistry (2024) Vol. 468, pp. 142433-142433
Open Access
Bioactive compounds and their benefit to health: a scoping review of fermented coffee
Risma Wiharyanti, Kartika Ratna Pertiwi, Fera Aulia
IOP Conference Series Earth and Environmental Science (2024) Vol. 1425, Iss. 1, pp. 012027-012027
Open Access
Risma Wiharyanti, Kartika Ratna Pertiwi, Fera Aulia
IOP Conference Series Earth and Environmental Science (2024) Vol. 1425, Iss. 1, pp. 012027-012027
Open Access
Microbial Characteristics and Functions in Coffee Fermentation: A Review
Xiaojing Shen, Qi Wang, Hongsheng Wang, et al.
Fermentation (2024) Vol. 11, Iss. 1, pp. 5-5
Open Access
Xiaojing Shen, Qi Wang, Hongsheng Wang, et al.
Fermentation (2024) Vol. 11, Iss. 1, pp. 5-5
Open Access
Enhanced fermentation with Lactiplantibacillus plantarum improved coffee flavor by changing microbial communities and organic compounds of Coffea arabica
Xiaojing Shen, Qi Wang, Tingting Zheng, et al.
LWT (2024), pp. 117298-117298
Open Access
Xiaojing Shen, Qi Wang, Tingting Zheng, et al.
LWT (2024), pp. 117298-117298
Open Access
Evaluación de nueva cepa de levadura para el uso en la fermentación húmeda del café arábica variedad Castillo
Manuel Alejandro Pajoy Trujillo, Claudia Milena Amorocho-Cruz
Revista Colombiana de Biotecnología (2024) Vol. 26, Iss. 1, pp. 20-31
Open Access
Manuel Alejandro Pajoy Trujillo, Claudia Milena Amorocho-Cruz
Revista Colombiana de Biotecnología (2024) Vol. 26, Iss. 1, pp. 20-31
Open Access
Lactic acid bacteria diversity and dynamics in colombian coffee fermentation
Rosmery Cruz-O’Byrne, Nelson Virgilio Piraneque Gambasica, Sonia Esperanza Aguirre Forero
Coffee Science (2023) Vol. 18, pp. 1-11
Open Access
Rosmery Cruz-O’Byrne, Nelson Virgilio Piraneque Gambasica, Sonia Esperanza Aguirre Forero
Coffee Science (2023) Vol. 18, pp. 1-11
Open Access
