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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 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

Showing 1-25 of 58 citing articles:

Coffee: A comprehensive overview of origin, market, and the quality process
Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Márcia Cristina Teixeira Ribeiro Vidigal, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104411-104411
Closed Access | Times Cited: 26
Spent coffee grounds: Present and future of environmentally friendly applications on industries-A review
Nan Zhao, Zhongyang Liu, Ting Yu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104312-104312
Closed Access | Times Cited: 21
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)
Eloisa Bagnulo, Giulia Strocchi, Carlo Bicchi, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104415-104415
Open Access | Times Cited: 10
Carboxymethyl cellulose-based multifunctional film integrated with polyphenol-rich extract and carbon dots from coffee husk waste for active food packaging applications
Junxian Yang, Yongshi Li, Bingzhen Liu, et al.
Food Chemistry (2024) Vol. 448, pp. 139143-139143
Closed Access | Times Cited: 10
Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans
Flávio Meira Borém, Mariane Helena Sances Rabelo, Ana Paula de Carvalho Alves, et al.
Food Chemistry (2024) Vol. 446, pp. 138820-138820
Closed Access | Times Cited: 6
Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components
Dongsheng Hu, Gaoji Yang, Xiaogang Liu, et al.
LWT (2024) Vol. 200, pp. 116193-116193
Open Access | Times Cited: 6
Evaluating the impact of spent coffee grounds on concrete's workability and mechanical properties using response surface methodology
G. Shiva Kumar, M. S. Ujwal, Himanshu Kumar, et al.
Innovative Infrastructure Solutions (2025) Vol. 10, Iss. 2
Closed Access
Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments
Faguang Hu, Haohao Yu, Xingfei Fu, et al.
Food Chemistry X (2025), pp. 102251-102251
Open Access
Discrimination of Green Coffee (Coffea arabica and Coffea canephora) of Different Geographical Origin Based on Antioxidant Activity, High-Throughput Metabolomics, and DNA RFLP Fingerprinting
Giuseppe Mannino, Ronja Kunz, Massimo E. Maffei
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1135-1135
Open Access | Times Cited: 16
Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans
Robert Rusinek, B. Dobrzañski, Marzena Gawrysiak‐Witulska, et al.
International Agrophysics (2023) Vol. 38, Iss. 1, pp. 31-42
Open Access | Times Cited: 14
Effects of geographical origin and post-harvesting processing on the bioactive compounds and sensory quality of Brazilian specialty coffee beans
Heloísa Tieghi, Luana de Almeida Pereira, Gabriel da Silva Viana, et al.
Food Research International (2024) Vol. 186, pp. 114346-114346
Open Access | Times Cited: 5
Fractional extraction of lignin from coffee beans with low cytotoxicity, excellent anticancer and antioxidant activities
Shiwen Liu, Shan Xiao, Bo Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130509-130509
Closed Access | Times Cited: 4
Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics
Xiaojing Shen, Cheng‐Ting Zi, Yuanjun Yang, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 717-717
Open Access | Times Cited: 11
Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee
Matúš Várady, Jana Boržíková, Peter Popelka
Heliyon (2024) Vol. 10, Iss. 3, pp. e25563-e25563
Open Access | Times Cited: 3
Quantification of two derivatives of malic acid first-time discovered in coffee: Influence of postharvest processing method
Agnese Santanatoglia, Giovanni Caprioli, Massimo Ricciutelli, et al.
Food Chemistry (2024) Vol. 460, pp. 140644-140644
Closed Access | Times Cited: 3
A comparison of life cycle assessment (LCA) of Andungsari Arabica coffee processing technologies towards lower environmental impact.
Andik Irawan, Benjamin McLellan
Journal of Cleaner Production (2024) Vol. 447, pp. 141561-141561
Closed Access | Times Cited: 2
Harnessing fermentation for sustainable beverage production: a tool for improving the nutritional quality of coffee bean and valorizing coffee byproducts
Okomo Simon Aloo, Feyera Gobena Gemechu, Hyun‐Ji Oh, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 59, pp. 103263-103263
Closed Access | Times Cited: 2
Exploring Coffee's Impact: Aflatoxins, Phytochemicals, and Public Health Considerations
Anup Kodape, Atul Kodape
Food Bioscience (2024) Vol. 61, pp. 104991-104991
Closed Access | Times Cited: 2
Sensory attributes, chemical and microbiological properties of cigars aged with different media
Wanrong Hu, Wen Cai, Yun Jia, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 7
Impacts of Fermentation on the Phenolic Composition, Antioxidant Potential, and Volatile Compounds Profile of Commercially Roasted Coffee Beans
Yuanyuan Tan, Hanjing Wu, Linghong Shi, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 918-918
Open Access | Times Cited: 6
Pulped natural/honey coffee process: An innovative approach
K.N. Aswathi, Pushpa S. Murthy
Food and Humanity (2024) Vol. 2, pp. 100287-100287
Closed Access | Times Cited: 1
Improving the quality of Arabica coffee (Coffea arabica L.) through innovative optimization of roto-aerated drying
Paulo Sérgio de Andrade, Cláudio R. Duarte, Marcos A.S. Barrozo
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103770-103770
Closed Access | Times Cited: 1
Comprehensive Environmental Impact Analysis of Dry Processing Methods for Specialty Coffee Beans in Bondowoso, Indonesia Using Life Cycle Assessment
Andik Irawan, Harifara Rabemanolontsoa, Benjamin McLellan
Biomass (2024) Vol. 4, Iss. 3, pp. 843-864
Open Access | Times Cited: 1
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships
Mustafa Fevzi Karagöz, Emine Koçyiğit, Tevfik Koçak, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 1
Quantitative Lipidomics Reveals the Effects of Roasting Degree on Arabica Coffee Beans Lipid Profiles
Xiaoyuan Wang, Chenxi Quan, Xiaoqiong Liu, et al.
Food Control (2024) Vol. 169, pp. 111015-111015
Closed Access | Times Cited: 1
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