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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:

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

Showing 10 citing articles:

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
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: 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: 11
The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective
Hong Zhu, Kehong Liang, Dazhou Zhu, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 756-756
Open Access | Times Cited: 3
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: 3
Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations
Agnese Santanatoglia, Simone Angeloni, Davide Bartolucci, et al.
Antioxidants (2023) Vol. 12, Iss. 10, pp. 1888-1888
Open Access | Times Cited: 6
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
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
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
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
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