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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:

Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles
K.N. Aswathi, Ayusha Shirke, Aishwarya Praveen, et al.
Food Chemistry (2023) Vol. 429, pp. 136897-136897
Closed Access | Times Cited: 18

Showing 18 citing articles:

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
Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2
Lívia C. F. Silva, Paulo Vinícius Rocha Pereira, Marcelo A. D. da Cruz, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 653-653
Open Access | Times Cited: 8
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
Evaluation of Arabica Coffee Fermentation Using Machine Learning
Renata A. R. Rocha, Marcelo A. D. da Cruz, Lívia C. F. Silva, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 454-454
Open Access | Times Cited: 5
Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora) and their effect on metabolites, volatiles and flavor profiles
K.N. Aswathi, Ayusha Shirke, Aishwarya Praveen, et al.
Food Research International (2024) Vol. 180, pp. 114092-114092
Closed Access | Times Cited: 4
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
Dynamic Changes in Microbial Communities and Chemical Compounds during the Semi-Dry Fermentation Processing of Coffea arabica
Xiaojing Shen, Wenjuan Yuan, Qi Wang, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 435-435
Open Access | Times Cited: 3
Applying HS-SPME-GC-MS combined with PTR-TOF-MS to analyze the volatile compounds in coffee husks of Coffea arabica with different primary processing treatments in Yunnan
Li Wan, Hong Wang, Xinyuan Mo, et al.
LWT (2023) Vol. 191, pp. 115675-115675
Open Access | Times Cited: 9
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
Robusta honey coffee drying techniques and identification of changes in the bioactives and volatiles based on SPME-GCMS and E-Nose
K.N. Aswathi, Hiral Shetiya, M. Shikku Premachandaran, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 9, pp. 7550-7567
Closed Access | Times Cited: 1
Enhanced aroma prediction in coffee fermentation through optical fiber sensor data fusion
Renato Luiz Faraco Filho, João Victor de Castro, Felipe Oliveira Barino, et al.
Sensors and Actuators A Physical (2024) Vol. 369, pp. 115223-115223
Closed Access | Times Cited: 1
Portable fluorescence spectroscopy for single-origin coffee authentication with 365 nm wavelength as excitation source
Meinilwita Yulia, Analianasari Analianasari, Slamet Widodo, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1290, Iss. 1, pp. 012005-012005
Open Access
Monitoring and Characterization Technology for Coffee Fermentation Aromas: A Data-Driven Approach
Renato Luiz Faraco Filho, João Victor de Castro, Felipe Oliveira Barino, et al.
IEEE Sensors Journal (2024) Vol. 24, Iss. 6, pp. 8371-8378
Closed Access
Characterization of defective coffee beans and blends differentiation based on 1H qNMR technique
Guilin Hu, Chen-Xi Quan, Haopeng Dai, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100870-100870
Open Access
The impact of coffee genotype and processing method on the sensory and metabolite profiles of Robusta coffee (Coffea canephora)
Robrecht Bollen, Olga Rojo-Poveda, Benjamin Ntumba Katshela, et al.
Research Square (Research Square) (2024)
Open Access
Postharvest effects on the physical quality and sensory characteristics of Coffea canephora
Sofía del Rocío Velásquez Cedeño, Carlos Banchón, Diana Farfán, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2023) Vol. 22, Iss. 4, pp. 405-417
Open Access | Times Cited: 1
Postharvest effects on the physical quality and sensory characteristics of Coffea canephora [pdf]
Sofía del Rocío Velásquez Cedeño, Carlos Banchón, Diana Farfán, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2023) Vol. 22, Iss. 4, pp. 405-417
Open Access
Improving the Quality of Catimor Coffee: Design and Validation of a Dedicated Fermentation Machine
Cristhian Carlos Adauto-Sanchez, José Alonso Olortegui-Artica, Francys Emerson Guerreros-Villanueva, et al.
(2023), pp. 1-6
Closed Access
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