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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:

Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges
Aileen Pua, Rui Min Vivian Goh, Yunle Huang, et al.
Food Chemistry (2022) Vol. 388, pp. 132971-132971
Closed Access | Times Cited: 20

Showing 20 citing articles:

Multi-Omics Pipeline and Omics-Integration Approach to Decipher Plant’s Abiotic Stress Tolerance Responses
Rajib Roychowdhury, Soumya Prakash Das, Amber Gupta, et al.
Genes (2023) Vol. 14, Iss. 6, pp. 1281-1281
Open Access | Times Cited: 62
Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties
Noor Ariefandie Febrianto, Fan Zhu
Food Chemistry (2023) Vol. 412, pp. 135489-135489
Open Access | Times Cited: 58
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 7
Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control
Xiaohui Gong, Jing Huang, Yongquan Xu, et al.
Trends in Food Science & Technology (2022) Vol. 131, pp. 61-76
Closed Access | Times Cited: 27
Foods and Contaminants Analysis Using Multidimensional Gas Chromatography: An Update of Recent Studies, Technology, and Applications
Yada Nolvachai, Michelle S. S. Amaral, Philip J. Marriott
Analytical Chemistry (2023) Vol. 95, Iss. 1, pp. 238-263
Closed Access | Times Cited: 17
Rapid classification of coffee origin by combining mass spectrometry analysis of coffee aroma with deep learning
Yang Huang, Jiawen Ai, Yanping Zhu, et al.
Food Chemistry (2024) Vol. 446, pp. 138811-138811
Closed Access | Times Cited: 5
A review of current trends of vitamin identification and quantification by chromatography from food samples
Ionuț Avrămia, Mircea-Adrian Oroian, Radu-Cristian Oiţă
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106244-106244
Closed Access | Times Cited: 5
Characterization of potent odorants causing meaty odor reduction in thermal process flavorings with beef-like odor by the sensomics approach
Zeyu Zhang, Bei Wang, Yanping Cao
Food Chemistry (2023) Vol. 426, pp. 136649-136649
Closed Access | Times Cited: 5
Feasibility of using colorimetric devices for whole and ground coffee roasting degrees prediction
Fabiana de Carvalho Pires, Yhan S. Mutz, Thaís Cristina Lima de Carvalho, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Typification of Green Coffee and Selected Spices Based on the Analysis of Volatile Compounds and Supervised Learning
Dimitrios G. Lazaridis, Evelyna K. Kokkosi, Emmanouela N Mylonaki, et al.
(2024)
Open Access | Times Cited: 1
Rapid detection of markers in green coffee beans with different primary processing treatments of Coffea arabica L. from Yunnan
Li Wan, Yan Li, Hong Wang, et al.
Food Chemistry (2024) Vol. 455, pp. 139942-139942
Closed 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
The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee
Joanna Grzelczyk, Grażyna Budryn, Krzysztof Kołodziejczyk, et al.
Nutrients (2024) Vol. 16, Iss. 17, pp. 2823-2823
Open Access
Nuclear magnetic resonance spectroscopic profiles of coffee
Emanuele C.S. Oliveira, Bárbara Zani Agnoletti, Jair C. C. Freitas
Elsevier eBooks (2024), pp. 219-229
Closed Access
Highlights for the advanced analysis of bioactive compounds in coffee
Aileen Pua, Rui Min Vivian Goh, Yunle Huang, et al.
Elsevier eBooks (2024), pp. 853-865
Closed Access
Organoleptic attributes of 22 robusta coffee clones and potential for specialty coffee production in Ecuador
Luis Alberto Duicela Guambi, Rey Gastón Loor Solórzano, Luis Fernando Plaza Avellán, et al.
Applied Food Research (2024), pp. 100567-100567
Open Access
Designing Sustainability Measurement of a Thai Coffee Supply Chain using Axiomatic Design and Business Model Canvas
Yotsaphat Kittichotsatsawat, Erwin Rauch, Korrakot Yaibuathet Tippayawong
Results in Engineering (2024), pp. 103443-103443
Open Access
Coffee: Lighting Its Complex Ground Truth and Percolating Its Molecular Brew
Róża Paterek, Sive Geoghegan, Bernadette S. Creaven, et al.
Beverages (2024) Vol. 10, Iss. 4, pp. 119-119
Open Access
Rapid Classification of Unroasted Green Coffee Beans and Spices Based on the Tentative Determination of Volatile Compounds by Solid-Phase Dynamic Extraction (SPDE) and Gas Chromatography–Mass Spectrometry (GC–MS) with Supervised Learning
Dimitrios G. Lazaridis, Evelyna K. Kokkosi, Emmanouela N. Mylonaki, et al.
Separations (2024) Vol. 11, Iss. 12, pp. 351-351
Open Access
PERFIL VOLÁTIL DO Coffea arabica E Coffea canephora var. conilon POR SHS-GC-MS E QUIMIOMETRIA
Marcos Valério Vieira Lyrio, Pedro Henrique da Cunha, Danieli Debona, et al.
Química Nova (2023)
Open Access | Times Cited: 1
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