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:
A comprehensive comparative study among the newly developed Pure Brew method and classical ones for filter coffee production
Agnese Santanatoglia, Giovanni Caprioli, Marco Cespi, et al.
LWT (2023) Vol. 175, pp. 114471-114471
Open Access | Times Cited: 21
Agnese Santanatoglia, Giovanni Caprioli, Marco Cespi, et al.
LWT (2023) Vol. 175, pp. 114471-114471
Open Access | Times Cited: 21
Showing 21 citing articles:
Innovative coffee filter cups enhance pour-over coffee quality while providing bioactive benefits - Challenges and opportunities
Yu-Wen Lin, Wan-Chen Lu, Chia-Han Liao, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101024-101024
Open Access | Times Cited: 6
Yu-Wen Lin, Wan-Chen Lu, Chia-Han Liao, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101024-101024
Open Access | Times Cited: 6
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: 16
Robert Rusinek, B. Dobrzañski, Marzena Gawrysiak‐Witulska, et al.
International Agrophysics (2023) Vol. 38, Iss. 1, pp. 31-42
Open Access | Times Cited: 16
Development of new analytical methods for the quantification of organic acids, chlorogenic acids and caffeine in espresso coffee by using solid-phase extraction (SPE) and high-performance liquid chromatography-diode array detector (HPLC-DAD)
Agnese Santanatoglia, Simone Angeloni, Marco Fiorito, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105732-105732
Open Access | Times Cited: 15
Agnese Santanatoglia, Simone Angeloni, Marco Fiorito, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105732-105732
Open Access | Times Cited: 15
Impact of the human factor on the reproducibility of different coffee brewing methods
Agnese Santanatoglia, Marco Cespi, Diego Romano Perinelli, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105698-105698
Open Access | Times Cited: 13
Agnese Santanatoglia, Marco Cespi, Diego Romano Perinelli, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105698-105698
Open Access | Times Cited: 13
Hydrodistillation fractions of coffee (green and roasted) and coffee by-product (silver skin and spent grounds) as a source of bioactive compounds
Antonela Ninčević Grassino, Igor Jerković, Sandra Pedišić, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 39, pp. 101592-101592
Closed Access | Times Cited: 5
Antonela Ninčević Grassino, Igor Jerković, Sandra Pedišić, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 39, pp. 101592-101592
Closed Access | Times Cited: 5
Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration
Agnese Santanatoglia, Simone Angeloni, Giovanni Caprioli, et al.
Food Chemistry (2024) Vol. 454, pp. 139717-139717
Open Access | Times Cited: 5
Agnese Santanatoglia, Simone Angeloni, Giovanni Caprioli, et al.
Food Chemistry (2024) Vol. 454, pp. 139717-139717
Open Access | Times Cited: 5
Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study
Dian Herawati, Mochamad Savin Armawan, Nazwa Nurhaliza, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100892-100892
Closed Access | Times Cited: 4
Dian Herawati, Mochamad Savin Armawan, Nazwa Nurhaliza, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100892-100892
Closed Access | Times Cited: 4
Inoculation of starter cultures in dry processing enhanced the contents of bioactive compounds and sensory characteristics of Arabica coffee (Coffea arabica L.)
So-Won Park, Bong-Ki Park, Young-Woong Ju, et al.
Food Chemistry (2025) Vol. 475, pp. 143226-143226
Closed Access
So-Won Park, Bong-Ki Park, Young-Woong Ju, et al.
Food Chemistry (2025) Vol. 475, pp. 143226-143226
Closed Access
Chemical composition, antioxidant activity, and sensory profile of espresso-based Arabica coffee from different bean origins
Nadia Fitri, Nazwa Nurhaliza, El Syifa Anggraeni, et al.
Beverage Plant Research (2025) Vol. 5, Iss. 1
Open Access
Nadia Fitri, Nazwa Nurhaliza, El Syifa Anggraeni, et al.
Beverage Plant Research (2025) Vol. 5, Iss. 1
Open Access
The Biopotential of Bellardia trixago in Replacing Synthetic Compounds for Health‐Promoting Applications: Is It a Promising Candidate?
Mehmet Veysi Çetiz, Sakina Yagi, Kouadio Ibrahime Sinan, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Mehmet Veysi Çetiz, Sakina Yagi, Kouadio Ibrahime Sinan, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits
Agnese Santanatoglia, Laura Alessandroni, Lauro Fioretti, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3199-3199
Open Access | Times Cited: 10
Agnese Santanatoglia, Laura Alessandroni, Lauro Fioretti, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3199-3199
Open Access | Times Cited: 10
Cafestol and kahweol content in different specialty coffee brews: exploration by NMR analysis and evaluation of brewing parameters.
Agnese Santanatoglia, Elisabetta Schievano, Ileana Menegazzo, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106929-106929
Closed Access | Times Cited: 1
Agnese Santanatoglia, Elisabetta Schievano, Ileana Menegazzo, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106929-106929
Closed Access | Times Cited: 1
Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity Studying Eight Different Filter Coffee Preparation
Agnese Santanatoglia, Simone Angeloni, Davide Bartolucci, et al.
(2023)
Open Access | Times Cited: 3
Agnese Santanatoglia, Simone Angeloni, Davide Bartolucci, et al.
(2023)
Open Access | Times Cited: 3
Valorization of spent coffee ground and coffee silverskin as a source of nutrients and bioactive compounds
Agnese Santanatoglia, Laura Alessandroni, Cinzia Mannozzi, et al.
Future Postharvest and Food (2024) Vol. 1, Iss. 1, pp. 61-81
Open Access
Agnese Santanatoglia, Laura Alessandroni, Cinzia Mannozzi, et al.
Future Postharvest and Food (2024) Vol. 1, Iss. 1, pp. 61-81
Open Access
Chemical and sensory characteristics of Arabica Gayo coffee (Tim-Tim longberry) with different brewing techniques
Cut Nilda, Dian Hasni, M Rahmany, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1356, Iss. 1, pp. 012040-012040
Open Access
Cut Nilda, Dian Hasni, M Rahmany, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1356, Iss. 1, pp. 012040-012040
Open Access
Patata Rossa di Colfiorito IGP (Solanum tuberosum, L.) and health-promoting potentialities: Do cooking techniques and storage affect chemical profile and antioxidant activity?
Mattia Acito, Agnese Santanatoglia, Cristina Fatigoni, et al.
Journal of Functional Foods (2024) Vol. 121, pp. 106380-106380
Open Access
Mattia Acito, Agnese Santanatoglia, Cristina Fatigoni, et al.
Journal of Functional Foods (2024) Vol. 121, pp. 106380-106380
Open Access
Espresso coffee preparation and the importance of volatiles
Giovanni Caprioli, Gianni Sagratini, Sauro Vittori, et al.
Elsevier eBooks (2024), pp. 161-173
Closed Access
Giovanni Caprioli, Gianni Sagratini, Sauro Vittori, et al.
Elsevier eBooks (2024), pp. 161-173
Closed Access
Morphological Characterization, Polyphenolic Profile, and Bioactive Properties of Limoncella, an Ancient Mediterranean Variety of Sweet Citrus
Lucia Potenza, Roberta Saltarelli, Francesco Palma, et al.
Biomolecules (2024) Vol. 14, Iss. 10, pp. 1275-1275
Open Access
Lucia Potenza, Roberta Saltarelli, Francesco Palma, et al.
Biomolecules (2024) Vol. 14, Iss. 10, pp. 1275-1275
Open Access
Quantitative Analysis of Caffeine in Roasted Coffee: A Comparison of Brewing Methods
Iwona Mystkowska, Aleksandra Dmitrowicz, Monika Sijko-Szpańska
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11395-11395
Open Access
Iwona Mystkowska, Aleksandra Dmitrowicz, Monika Sijko-Szpańska
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11395-11395
Open Access
Coffee and Cardiovascular Health: A Review of Literature
Altaf Farraj, TiJesu Akeredolu, Anisha Wijeyesekera, et al.
Nutrients (2024) Vol. 16, Iss. 24, pp. 4257-4257
Open Access
Altaf Farraj, TiJesu Akeredolu, Anisha Wijeyesekera, et al.
Nutrients (2024) Vol. 16, Iss. 24, pp. 4257-4257
Open Access
Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour Extracts
Laura Acquaticci, Agnese Santanatoglia, Elena Vittadini, et al.
Antioxidants (2024) Vol. 13, Iss. 12, pp. 1526-1526
Open Access
Laura Acquaticci, Agnese Santanatoglia, Elena Vittadini, et al.
Antioxidants (2024) Vol. 13, Iss. 12, pp. 1526-1526
Open Access
ANALISIS PENGARUH VARIASI WAKTU TERHADAP KARAKTERISTIK PROSES PEMANGGANGAN BIJI KOPI LIBERIKA
Faisal Muhammad Nur, Suryadi Suryadi, Iryan Syahputra
Malikussaleh Journal of Mechanical Science and Technology (2023) Vol. 7, Iss. 2, pp. 128-128
Open Access
Faisal Muhammad Nur, Suryadi Suryadi, Iryan Syahputra
Malikussaleh Journal of Mechanical Science and Technology (2023) Vol. 7, Iss. 2, pp. 128-128
Open Access
