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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 silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities
Franks Kamgang Nzekoue, Simone Angeloni, Luciano Navarini, et al.
Food Research International (2020) Vol. 133, pp. 109128-109128
Open Access | Times Cited: 118

Showing 1-25 of 118 citing articles:

Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products
Emilio Gil‐Martín, Tamara Y. Forbes‐Hernández, Alejandro Romero, et al.
Food Chemistry (2021) Vol. 378, pp. 131918-131918
Open Access | Times Cited: 297
Caffeoylquinic acids: chemistry, biosynthesis, occurrence, analytical challenges, and bioactivity
Armando Alcázar Magaña, Naofumi Kamimura, Amala Soumyanath, et al.
The Plant Journal (2021) Vol. 107, Iss. 5, pp. 1299-1319
Open Access | Times Cited: 168
Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries
Aline Felten Bondam, Daiele Diolinda da Silveira, Jaqueline Pozzada dos Santos, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 172-186
Closed Access | Times Cited: 116
Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption
Betina Luiza Koop, Milena Nascimento da Silva, Fabíola Diniz da Silva, et al.
Food Research International (2022) Vol. 153, pp. 110929-110929
Open Access | Times Cited: 108
Chlorogenic Acids and Caffeine from Coffee By-Products: A Review on Skincare Applications
Raquel Rodrigues, M. Beatriz P.P. Oliveira, Rita C. Alves
Cosmetics (2023) Vol. 10, Iss. 1, pp. 12-12
Open Access | Times Cited: 47
Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation
Feyera Gobena Gemechu
Trends in Food Science & Technology (2020) Vol. 104, pp. 235-261
Closed Access | Times Cited: 103
Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin
Gökhan Zengin, Kouadio Ibrahime Sinan, Mohamad Fawzi Mahomoodally, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 713-713
Open Access | Times Cited: 88
Sustainable Drug Discovery of Multi-Target-Directed Ligands for Alzheimer’s Disease
Michele Rossi, Michela Freschi, Luciana de Camargo Nascente, et al.
Journal of Medicinal Chemistry (2021) Vol. 64, Iss. 8, pp. 4972-4990
Open Access | Times Cited: 88
Potential applications of by-products from the coffee industry in polymer technology – Current state and perspectives
Aleksander Hejna
Waste Management (2021) Vol. 121, pp. 296-330
Closed Access | Times Cited: 75
Coffee berry and green bean chemistry – Opportunities for improving cup quality and crop circularity
Robert D. Hall, Fabio Trevisan, Ric C. H. de Vos
Food Research International (2021) Vol. 151, pp. 110825-110825
Open Access | Times Cited: 71
Valorization of coffee industry wastes: Comprehensive physicochemical characterization of coffee silverskin and multipurpose recycling applications
Agata Nolasco, Jonathan Squillante, Salvatore Velotto, et al.
Journal of Cleaner Production (2022) Vol. 370, pp. 133520-133520
Closed Access | Times Cited: 43
Trends in extracting Agro-byproducts’ phenolics using non-thermal technologies and their combinative effect: Mechanisms, potentials, drawbacks, and safety evaluation
Isaac Duah Boateng, Kerry Clark
Food Chemistry (2023) Vol. 437, pp. 137841-137841
Closed Access | Times Cited: 25
Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods
Mariana de Oliveira Silva, John Nonvignon Bossis Honfoga, Lorena Lucena de Medeiros, et al.
Molecules (2020) Vol. 26, Iss. 1, pp. 46-46
Open Access | Times Cited: 67
In Vitro Bioaccessibility and Antioxidant Activity of Coffee Silverskin Polyphenolic Extract and Characterization of Bioactive Compounds Using UHPLC-Q-Orbitrap HRMS
Luigi Castaldo, Alfonso Narváez, Luana Izzo, et al.
Molecules (2020) Vol. 25, Iss. 9, pp. 2132-2132
Open Access | Times Cited: 50
Quercetin: A Bioactive Compound Imparting Cardiovascular and Neuroprotective Benefits: Scope for Exploring Fresh Produce, Their Wastes, and By-Products
Irshad Ul Haq Bhat, Rajeev Bhat
Biology (2021) Vol. 10, Iss. 7, pp. 586-586
Open Access | Times Cited: 49
Metabolite characterization of fifteen by-products of the coffee production chain: From farm to factory
Mariana Rodrigues da Silva, Felipe Sanchez Bragagnolo, Renato Lajarim Carneiro, et al.
Food Chemistry (2021) Vol. 369, pp. 130753-130753
Closed Access | Times Cited: 41
Synthesis of silver nanoparticles using bio valorization coffee waste extract: photocatalytic flow-rate performance, antibacterial activity, and electrochemical investigation
Nagwa El-Desouky, Kamel R. Shoueir, Ibrahim M. El‐Mehasseb, et al.
Biomass Conversion and Biorefinery (2022) Vol. 13, Iss. 17, pp. 15871-15885
Open Access | Times Cited: 37
The Effect of Extraction Methods on Phytochemicals and Biological Activities of Green Coffee Beans Extracts
Octavia Gligor, Simona Clichici, Remus Moldovan, et al.
Plants (2023) Vol. 12, Iss. 4, pp. 712-712
Open Access | Times Cited: 22
Scientometric Overview of Coffee By-Products and Their Applications
Daniel David Durán-Aranguren, Sebastián Robledo, Eduardo Gomez-Restrepo, et al.
Molecules (2021) Vol. 26, Iss. 24, pp. 7605-7605
Open Access | Times Cited: 40
Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”
Dirk W. Lachenmeier, Steffen Schwarz, Jörg Rieke-Zapp, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 3-3
Open Access | Times Cited: 34
Green coffee: economic relevance and a systematic review of the effects on human health
Henrique Bosso, Sandra Maria Barbalho, Ricardo de Álvares Goulart, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 3, pp. 394-410
Closed Access | Times Cited: 33
Coffee biorefinery: The main trends associated with recovering valuable compounds from solid coffee residues
Monique Martins Strieder, Jean Agustín Velásquez Piñas, Larissa Castro Ampese, et al.
Journal of Cleaner Production (2023) Vol. 415, pp. 137716-137716
Closed Access | Times Cited: 14
Optimization and kinetics modeling of phenolics extraction from coffee silverskin in deep eutectic solvent using ultrasound-assisted extraction
Supawat Taweekayujan, Supitcha Somngam, Tanawan Pinnarat
Heliyon (2023) Vol. 9, Iss. 7, pp. e17942-e17942
Open Access | Times Cited: 14
Agri-Food Wastes as Natural Source of Bioactive Antioxidants
Silvana Hrelia, Cristina Angeloni, Maria Cristina Barbalace
Antioxidants (2023) Vol. 12, Iss. 2, pp. 351-351
Open Access | Times Cited: 13
Quinic and caffeic acids derivatives: Affecting antioxidant capacities and phenolics contents of certain therapeutic and specialty crops employing water and ethanolic extracts
Shahidul Islam, Zelalem Adam, Jahurul Haque Akanda
Food Chemistry Advances (2024) Vol. 4, pp. 100693-100693
Open Access | Times Cited: 5
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